CURIONI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 9.773
EU - Europa 2.478
AS - Asia 1.270
OC - Oceania 62
SA - Sud America 52
AF - Africa 20
Continente sconosciuto - Info sul continente non disponibili 2
Totale 13.657
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Nazione #
US - Stati Uniti d'America 9.745
IT - Italia 1.318
CN - Cina 534
SG - Singapore 473
FI - Finlandia 238
DE - Germania 185
UA - Ucraina 181
FR - Francia 156
IN - India 121
GB - Regno Unito 119
SE - Svezia 93
VN - Vietnam 63
AU - Australia 56
BR - Brasile 27
NL - Olanda 25
CA - Canada 21
IE - Irlanda 20
ES - Italia 19
TR - Turchia 19
PT - Portogallo 17
CL - Cile 15
CZ - Repubblica Ceca 15
HU - Ungheria 15
JP - Giappone 14
KR - Corea 12
RU - Federazione Russa 12
AT - Austria 10
GR - Grecia 10
HK - Hong Kong 8
RO - Romania 7
BE - Belgio 6
ME - Montenegro 6
NO - Norvegia 6
NZ - Nuova Zelanda 6
TH - Thailandia 6
DZ - Algeria 5
EG - Egitto 5
IL - Israele 5
AR - Argentina 4
HR - Croazia 4
MX - Messico 4
PH - Filippine 4
TW - Taiwan 4
ZA - Sudafrica 4
CH - Svizzera 3
LU - Lussemburgo 3
PE - Perù 3
PL - Polonia 3
CO - Colombia 2
EU - Europa 2
HN - Honduras 2
LT - Lituania 2
MA - Marocco 2
TN - Tunisia 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
DK - Danimarca 1
ID - Indonesia 1
IR - Iran 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
NG - Nigeria 1
PA - Panama 1
PK - Pakistan 1
QA - Qatar 1
RS - Serbia 1
SN - Senegal 1
VE - Venezuela 1
Totale 13.657
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Città #
Fairfield 1.192
Ann Arbor 892
Woodbridge 879
Jacksonville 822
Houston 789
Chandler 558
Ashburn 534
Santa Clara 440
Wilmington 437
Seattle 413
Singapore 387
Cambridge 378
Padova 364
Princeton 301
Boardman 277
Roxbury 151
Beijing 141
Des Moines 140
Medford 132
Milan 117
San Diego 104
Helsinki 95
Nanjing 84
Dong Ket 62
Dallas 43
Shenyang 39
New York 34
Hebei 29
Nanchang 29
London 28
Pune 24
Jiaxing 23
Rome 23
Bologna 22
Norwalk 22
Mount Barker 21
Dublin 19
Turin 19
Guangzhou 17
Changsha 16
Jinan 16
Los Angeles 15
Vicenza 15
Paris 14
Redwood City 13
Budapest 11
Melbourne 11
Adelaide 10
Amsterdam 10
Brescia 10
Cascina 10
Castelfranco Emilia 10
Cesena 10
Bari 9
Cinisello Balsamo 9
Florence 9
Parma 9
Pignone 9
Tianjin 9
Bolzano 8
Břeclav 8
Chicago 8
Falls Church 8
Indiana 8
Montpellier 8
Monza 8
Naples 8
Santiago 8
Hangzhou 7
Kharkiv 7
Reggio Emilia 7
Tokyo 7
Venice 7
Verona 7
Vienna 7
Brno 6
Catania 6
Forlì 6
Hong Kong 6
Istanbul 6
Lajeado 6
Lappeenranta 6
Modesto 6
Tarragona 6
Thessaloniki 6
Torino 6
Treviso 6
Verdellino 6
Asolo 5
Auburn Hills 5
Bensheim 5
Darmstadt 5
Kilburn 5
Kofu 5
Ogden 5
Robecchetto Con Induno 5
Shanghai 5
Tappahannock 5
Yenibosna 5
Ås 5
Totale 10.565
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Nome #
Digeribilità  in vitro dell'amido e risposta glicemica in vivo di pasta ottenuta da antiche specie di frumento 267
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 220
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 180
Spectroscopy reveals that ethyl esters interact with proteins in wine 173
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 167
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 155
URTICARIA FROM BEER: AN IMMEDIATE HYPERSENSITIVITY REACTION DUE TO A 10 kDa PROTEIN DERIVED FROM BARLEY 149
Old apple (Malus domestica L. Borkh) varieties with hypoallergenic properties: an integrated approach for studying apple allergenicity 149
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 148
Preparative isoelectric focusing of reduced wheat gluten proteins 137
MAJOR PROTEINS OF THE BEER AND THEIR PRECURSORS IN BARLEY: ELECTROPHORETIC AND IMMUNOLOGICAL STUDIES 137
Determination of egg content in egg pasta by an indirect ELISA procedure 134
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 129
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 123
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 120
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion 118
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study 114
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 113
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels. 112
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer. 110
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 110
Protein evolution during the early stages of white winemaking and its relations with wine stability 109
Mass spectrometry detection of egg proteins in red wines treated with egg white 109
DURUM WHEAT GLUTENIN POLYMERS: A STUDY BASED ON EXTRACTABILITY AND SDS-PAGE 108
Atwo-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism 107
Grape seed proteins: a new fining agent for astringency reduction in red wine 105
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 105
ORAL ALLERGY SYNDROME TO FIG 104
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 103
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 102
Grape seed extract: the first plant-based fining agent endogenous to grapes 102
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets 99
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 98
Applicazioni del lievito come ingrediente alimentare 98
CHARACTERISATION OF SORGHUM KAFIRIN IN RELATION TO THEIR CROSS-LINKING BEHAVIOUR 97
Digestibility of pasta made with three wheat types: a preliminary study 97
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars 96
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 96
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 95
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 95
IN VITRO ASSESSMENT OF ACETIC ACID-SOLUBLE PROTEINS (GLUTENIN) TOXICITY IN CELIAC DISEASE 95
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 94
Changes in total and individual proteins from grape to wine: effects on the heat test stability 94
Some results on the evaluation of the foam behaviour for sparkling wines 94
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 94
Current and future strategies for wine yeast lees valorization 93
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments 92
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 91
Characterization of a Grape Class IV Chitinase 90
Wheat glutenin subunits purification by preparative acid and two-dimensional electrophoresis 90
Adsorption chromatography on controlled pore glass beads of wheat gluten proteins 89
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 85
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 85
Effect of pasta drying temperature on Gastrointestinal digestibility and Allergenicity of durum wheat proteins 84
Wine Fining with Plant Proteins 84
Food allergy to wheat products: The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust 84
Production and genic characterisation of near-isogenic lines in the bread-wheat cultivar Alpe 83
Immunological distinction berween x-type and y-type high-molecular-weight glutenin subunits 81
Extraction and mass spectrometry identification of a major peach allergen Pru p 1 81
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 80
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 79
The antioxidant properties of wine lees extracts in model wine 77
Garlic greening: Pigments biosynthesis and control strategies 77
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 76
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 76
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE 75
A reply to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients - Reply 75
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 75
URTICARIA FROM BEER IN THREE PATIENTS 74
Proteins and foam in beer 74
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 74
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 74
Electroendosmotic preparative electrophoresis as an one-step method for purification of high molecular weight subunits of wheat glutenin 73
Immobilisation of rice limit dextrinase on gamma-alumina beads and its possible use in starch processing 73
Development of a new procedure for protein recovery and quantification in wine 73
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 73
Alla ricerca della mela ipoallergenica: strategie e prospettive future 72
Removal of specific protein components by chitin enhances protein stability in a white wine 71
Tecnologie innovative in vinificazione con basso impatto volte alla riduzione e ottimizzazione di coadiuvanti enologici e dei costi 70
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 70
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 70
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 70
Caratterizzazione di isoforme di chitinasi da succo d’uva 70
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 70
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 69
IBS patients complaining of adverse reaction to flour have unrecognized IgE to prolamins from wheat 69
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 69
Detection of wheat and maize allergens by immunoblottng with individual allergic sera 68
Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation 68
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 67
Food allergy to corn: fate of the allergens during cooking and digestion 66
Characterization of einkorn wheat glutenin from lines with good and por bread-making quality 66
Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight 66
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 66
Influence of the reducing environment in the misfolding of wine proteins 66
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 65
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 64
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 64
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 64
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro. 63
Totale 9.574
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Categoria #
all - tutte 47.790
article - articoli 33.519
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 247
patent - brevetti 377
selected - selezionate 0
volume - volumi 3.427
Totale 85.360
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.363 0 0 0 0 0 180 151 219 190 271 235 117
2020/20211.911 72 147 133 143 118 129 35 185 276 283 220 170
2021/20221.944 54 382 179 165 60 74 57 201 71 44 184 473
2022/20231.650 365 66 34 122 264 249 21 138 231 25 96 39
2023/20241.270 66 142 115 90 70 157 95 73 60 71 164 167
2024/20251.838 52 353 246 214 813 160 0 0 0 0 0 0
Totale 13.879