VINCENZI, SIMONE
 Distribuzione geografica
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Continente #
NA - Nord America 10.408
AS - Asia 7.394
EU - Europa 4.407
SA - Sud America 1.345
AF - Africa 1.214
OC - Oceania 157
Continente sconosciuto - Info sul continente non disponibili 63
Totale 24.988
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Nazione #
US - Stati Uniti d'America 9.735
SG - Singapore 2.269
IT - Italia 1.649
CN - Cina 1.316
VN - Vietnam 1.111
BR - Brasile 787
HK - Hong Kong 652
FR - Francia 341
IN - India 280
DE - Germania 264
FI - Finlandia 247
BD - Bangladesh 245
GB - Regno Unito 195
PL - Polonia 176
NL - Olanda 167
AR - Argentina 126
TR - Turchia 118
CA - Canada 108
IQ - Iraq 104
SE - Svezia 104
UA - Ucraina 104
ES - Italia 102
RU - Federazione Russa 101
ID - Indonesia 94
ZA - Sudafrica 93
PH - Filippine 83
MX - Messico 82
JP - Giappone 81
PK - Pakistan 81
SA - Arabia Saudita 76
AU - Australia 73
CL - Cile 68
CO - Colombia 68
EC - Ecuador 65
IE - Irlanda 59
CI - Costa d'Avorio 57
VE - Venezuela 55
HU - Ungheria 53
RO - Romania 53
BE - Belgio 52
GR - Grecia 52
AZ - Azerbaigian 51
KR - Corea 50
JO - Giordania 49
CZ - Repubblica Ceca 47
KE - Kenya 44
PE - Perù 44
TN - Tunisia 43
EG - Egitto 41
TH - Thailandia 41
UY - Uruguay 41
UZ - Uzbekistan 41
AT - Austria 40
BJ - Benin 40
ET - Etiopia 40
IL - Israele 40
MY - Malesia 40
TW - Taiwan 40
BA - Bosnia-Erzegovina 39
LU - Lussemburgo 39
MA - Marocco 39
JM - Giamaica 38
PS - Palestinian Territory 38
BO - Bolivia 37
SY - Repubblica araba siriana 37
CH - Svizzera 36
EE - Estonia 36
HR - Croazia 36
LA - Repubblica Popolare Democratica del Laos 36
LY - Libia 36
SN - Senegal 36
BB - Barbados 35
BZ - Belize 35
LB - Libano 35
XK - ???statistics.table.value.countryCode.XK??? 35
CR - Costa Rica 34
DZ - Algeria 34
MZ - Mozambico 34
PT - Portogallo 34
PY - Paraguay 33
SK - Slovacchia (Repubblica Slovacca) 33
AO - Angola 32
KG - Kirghizistan 32
CY - Cipro 31
KH - Cambogia 31
MG - Madagascar 31
NO - Norvegia 31
MN - Mongolia 30
NI - Nicaragua 30
RS - Serbia 30
TJ - Tagikistan 30
CM - Camerun 29
GA - Gabon 29
GH - Ghana 29
HN - Honduras 29
NP - Nepal 29
NZ - Nuova Zelanda 29
PA - Panama 29
AE - Emirati Arabi Uniti 28
AL - Albania 28
Totale 23.670
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Città #
Ashburn 1.355
Singapore 1.346
San Jose 1.186
Fairfield 891
Hong Kong 601
Ann Arbor 563
Woodbridge 482
Houston 444
Chandler 348
Santa Clara 342
Ho Chi Minh City 326
Seattle 302
Beijing 299
Padova 298
Wilmington 274
Hanoi 272
Cambridge 256
Jacksonville 233
Boardman 181
Los Angeles 154
Princeton 153
Lauterbourg 143
New York 143
Milan 127
Helsinki 119
Roxbury 112
Bytom 104
Medford 104
Munich 97
Des Moines 91
Council Bluffs 78
Rome 77
San Diego 76
São Paulo 72
Guangzhou 69
Padua 68
Da Nang 63
Abidjan 56
Orem 54
Chicago 51
Nanjing 49
Amman 48
Dallas 46
Naples 46
Buffalo 44
Haiphong 44
Johannesburg 43
Nairobi 42
Tokyo 41
Turku 41
Baku 40
London 40
Dublin 39
Cotonou 37
Baghdad 36
Dong Ket 36
Florence 36
Warsaw 36
Amsterdam 35
Dakar 35
Bridgetown 34
Tashkent 34
Shenyang 33
Addis Ababa 32
Turin 32
Vientiane 32
Frankfurt am Main 31
Lima 31
Montevideo 31
Adelaide 30
Antananarivo 30
Luanda 29
Managua 29
Montreal 29
Chennai 28
Libreville 28
Panama City 28
Budapest 27
Dushanbe 27
Jeddah 27
Phnom Penh 27
Tallinn 27
Ulan Bator 27
Lahore 26
San José 26
Athens 25
Istanbul 25
Kingston 25
Toronto 25
Vienna 25
Willemstad 25
Accra 24
Conakry 24
Hải Dương 24
Santiago 24
Harare 23
Bamako 22
Bishkek 22
Havana 22
Kuala Lumpur 22
Totale 13.916
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Nome #
Prevention of quercetin precipitation in red wines: a promising enzymatic solution 395
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 391
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 301
Spectroscopy reveals that ethyl esters interact with proteins in wine 298
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 266
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 258
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 252
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 251
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 249
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 244
Garlic greening: Pigments biosynthesis and control strategies 242
Grape seed proteins: a new fining agent for astringency reduction in red wine 240
Botrytis cinerea cleaves a grapevine chitinase reducing its enzymatic activity and its detrimental effects on fungal growth 239
Estimation of betalain content in beetroot peel powder 230
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 230
Grape seed extract: the first plant-based fining agent endogenous to grapes 225
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 221
Anethole stability in aniseed spirits: Storage condition re-percussions on commercial products 221
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 219
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 219
Botrytis cinerea protease activity removes the chitin-binding domain of a major grapevine chitinase, abolishing its antifungal activity 217
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 217
Active soybean lectin in foods: quantitative determination by ELISA using immobilised asialofetuin 217
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 216
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 215
Seasonal Dynamics and Damage of Halyomorpha halys in Italian Vineyards 212
Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries 211
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 207
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 207
Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes 206
Characterization of a Grape Class IV Chitinase 203
Role of the chitin-binding domain (CBD) of a grapevine class IV chitinase against Botrytis cinerea 202
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 202
Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis 200
Effervescence description of No-Low alcohol wines at different temperatures and ethanol concentrations through image analysis 199
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 197
Protein evolution during the early stages of white winemaking and its relations with wine stability 196
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 196
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study 195
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 191
Caratterizzazione di isoforme di chitinasi da succo d’uva 190
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 189
Egg-matrix for large-scale single-step affinity purification of plant lectins with different carbohydrate specificities 188
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 188
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 187
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 187
Does grape chitinase inhibit yeast growth? 187
Influence of the reducing environment in the misfolding of wine proteins 187
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 186
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 186
Chitosan induces delayed grapevine defense mechanisms and protects grapevine against Botrytis cinerea 186
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 185
Granfarciotto: sviluppo di un raviolo ecosostenibile al radicchio e cagliata 185
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 184
Aqueous extract of Arbutus unedo inhibits STAT1 activation in human breast cancer cell line MDA-MB-231 and human fibroblasts through SHP2 activation 183
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 183
Characterization of chitinase isoforms from grape juice 181
Botrytis cinerea cleaves a grapevine chitinase decreasing its enzymatic activity and impairing the detrimental effect on fungal growth 181
Dual mode of action of grape cane extracts against Botrytis cinerea 179
Some results on the evaluation of the foam behaviour for sparkling wines 178
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 176
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 174
Can sensory analysis and e-noses support the assessment work behind DOC and DOCG wines? 172
Wine Fining with Plant Proteins 171
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 171
Shellfish chitosan potential in wine clarification 171
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 170
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 170
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery 170
Polyphenols Profile and Antioxidant Activity Characterization of Commercial North Italian Ciders in Relation to Their Geo-graphical Area of Production and Cidermaking Procedures 169
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 169
Rice protein extracts as wine fining agents 169
Studies on the joint cytotoxicity of Wheat Germ Agglutinin and monensin 169
Botrytis cinerea counteracts a grapevine chitinase by reducing its enzymatic activity and increasing the expression of the chitin synthase genes 169
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines 166
Mechanical pruning, no pruning and manual pruning: effects on grape composition and health status of 'Pinot gris' and 'Cabernet sauvignon' cultivars in the "Piave" AOC area of Veneto region 164
A grape seed extract for wine fining. 159
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 159
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 158
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 157
Alla riscoperta del Verjuice 157
Protective effect of Arbutus unedo aqueous extract in carrageenan-induced lung inflammation in mice 156
Changes in total and individual proteins from grape to wine: effects on the heat test stability 155
Effects of dietary wheat germ deprivation on the immune system in Wistar rats: a pilot study 155
Removal of specific protein components by chitin enhances protein stability in a white wine 154
'Artificial sensory analysis' for sensory classification of Prosecco sparkling wines 153
Quantification of wine mannoproteins by a competitive indirect enzyme-linked immunosorbent assay 152
Inclusion of Hermetia illucens larvae reared on different substrates in the diet of broiler quails: effect on apparent digestibility, feed-choice and growth performance 152
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 150
GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT 150
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 149
Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture 148
Antioxidant extraction and bioactivity preservation from winery by-products by natural deep eutectic solvents (NaDES) 147
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 146
Riboflavin removal by commercial bentonites and charcoals in white and red wines 146
Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes 145
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 144
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 144
Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification 144
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 141
Totale 19.338
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Categoria #
all - tutte 66.838
article - articoli 48.555
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 547
selected - selezionate 0
volume - volumi 2.849
Totale 118.789
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021236 0 0 0 0 0 0 0 0 0 0 121 115
2021/20221.348 23 207 133 120 43 90 41 153 55 40 90 353
2022/20231.075 226 29 9 68 184 152 13 98 162 38 67 29
2023/2024908 67 114 77 73 59 94 53 51 34 58 116 112
2024/20253.856 60 282 159 144 576 80 181 340 292 239 620 883
2025/202613.798 625 1.205 1.778 1.917 1.417 548 1.879 1.281 1.378 969 801 0
Totale 25.219