CURIONI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 17.570
AS - Asia 9.946
EU - Europa 6.490
SA - Sud America 1.632
AF - Africa 1.626
Continente sconosciuto - Info sul continente non disponibili 347
OC - Oceania 241
Totale 37.852
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Nazione #
US - Stati Uniti d'America 16.586
SG - Singapore 3.006
IT - Italia 2.533
CN - Cina 1.648
VN - Vietnam 1.498
HK - Hong Kong 1.024
BR - Brasile 962
FR - Francia 541
IN - India 378
DE - Germania 377
FI - Finlandia 361
BD - Bangladesh 326
GB - Regno Unito 273
UA - Ucraina 239
PL - Polonia 222
NL - Olanda 207
CA - Canada 186
TR - Turchia 182
SE - Svezia 180
AR - Argentina 164
RU - Federazione Russa 157
IQ - Iraq 154
JP - Giappone 136
ES - Italia 124
MX - Messico 119
ZA - Sudafrica 114
AU - Australia 113
PH - Filippine 109
ID - Indonesia 100
SA - Arabia Saudita 95
PK - Pakistan 90
EC - Ecuador 85
TH - Thailandia 76
KR - Corea 75
CO - Colombia 73
MY - Malesia 71
CL - Cile 70
PT - Portogallo 70
GR - Grecia 69
CZ - Repubblica Ceca 68
IE - Irlanda 65
JM - Giamaica 65
KE - Kenya 65
BE - Belgio 64
JO - Giordania 64
RO - Romania 62
TN - Tunisia 62
AT - Austria 61
UZ - Uzbekistan 60
PS - Palestinian Territory 59
TW - Taiwan 59
HU - Ungheria 58
PE - Perù 58
VE - Venezuela 58
CI - Costa d'Avorio 56
HR - Croazia 55
EG - Egitto 54
MA - Marocco 54
AO - Angola 53
NZ - Nuova Zelanda 51
LU - Lussemburgo 50
PY - Paraguay 50
SN - Senegal 50
YT - Mayotte 50
AZ - Azerbaigian 49
CH - Svizzera 49
GT - Guatemala 49
TT - Trinidad e Tobago 48
AL - Albania 47
AE - Emirati Arabi Uniti 46
BZ - Belize 46
IL - Israele 46
MG - Madagascar 46
NP - Nepal 46
CR - Costa Rica 45
HN - Honduras 45
MD - Moldavia 45
NO - Norvegia 45
RS - Serbia 45
DZ - Algeria 44
BY - Bielorussia 43
CY - Cipro 43
LY - Libia 43
BJ - Benin 42
PA - Panama 42
UY - Uruguay 42
GN - Guinea 41
KG - Kirghizistan 41
TJ - Tagikistan 41
BB - Barbados 40
BO - Bolivia 40
ET - Etiopia 40
KZ - Kazakistan 40
ME - Montenegro 40
MN - Mongolia 40
SK - Slovacchia (Repubblica Slovacca) 40
BA - Bosnia-Erzegovina 39
BG - Bulgaria 39
BW - Botswana 39
IR - Iran 38
Totale 35.798
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Città #
Singapore 1.800
Ashburn 1.760
San Jose 1.751
Fairfield 1.192
Hong Kong 919
Ann Arbor 892
Woodbridge 879
Jacksonville 833
Houston 823
Santa Clara 605
Chandler 558
Wilmington 442
Seattle 429
Ho Chi Minh City 422
Padova 387
Cambridge 378
Beijing 370
Hanoi 352
Los Angeles 332
Princeton 305
Boardman 286
Milan 277
Lauterbourg 205
New York 188
Helsinki 165
Bytom 153
Roxbury 151
Dallas 145
Des Moines 142
Medford 134
San Diego 109
Rome 105
São Paulo 101
Chicago 98
Padua 96
Da Nang 95
Nanjing 93
Tokyo 89
Council Bluffs 86
Atlanta 67
Munich 67
Guangzhou 64
Baghdad 63
Dong Ket 62
Orem 62
Amman 60
Haiphong 59
London 58
Buffalo 56
Nairobi 56
Johannesburg 54
Tashkent 54
Abidjan 52
Naples 50
Dakar 49
Frankfurt am Main 49
Dublin 48
Istanbul 48
Montreal 47
Denver 45
Luanda 43
Toronto 43
Brooklyn 42
Turin 42
Antananarivo 41
Bangkok 41
Bologna 41
Chennai 40
Conakry 40
Panama City 40
Santiago 40
Shenyang 40
Amsterdam 39
Baku 39
Dushanbe 39
San Francisco 39
Warsaw 39
Bari 38
Cotonou 38
Kingston 38
Paris 38
Bridgetown 37
Managua 37
Ulan Bator 37
San José 36
Turku 36
Addis Ababa 35
Budapest 35
Jeddah 35
Shanghai 35
Athens 34
Lusaka 34
Montevideo 34
Nouakchott 34
Vienna 34
Chisinau 33
Guatemala City 33
Kampala 33
Kuala Lumpur 33
Lima 33
Totale 20.815
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 952
Garlic greening: Pigments biosynthesis and control strategies 626
URTICARIA FROM BEER: AN IMMEDIATE HYPERSENSITIVITY REACTION DUE TO A 10 kDa PROTEIN DERIVED FROM BARLEY 428
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 371
Digeribilità  in vitro dell'amido e risposta glicemica in vivo di pasta ottenuta da antiche specie di frumento 364
Decoding the Proanthocyanins Profile of Italian Red Wines 363
Colloids in red wines: new insights from recent research 357
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 338
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 331
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 309
Spectroscopy reveals that ethyl esters interact with proteins in wine 304
Old apple (Malus domestica L. Borkh) varieties with hypoallergenic properties: an integrated approach for studying apple allergenicity 289
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 279
Mannoproteins extraction from Wine Lees Using Natural Deep Eutectic Solvents 275
Grape seed extract: the first plant-based fining agent endogenous to grapes 272
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 269
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 263
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 260
Alla ricerca della mela ipoallergenica: strategie e prospettive future 260
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 256
Applicazioni del lievito come ingrediente alimentare 254
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 252
Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact 249
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments 249
Grape seed proteins: a new fining agent for astringency reduction in red wine 248
The antioxidant properties of wine lees extracts in model wine 246
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 245
Apparent matrix effect of commercial mannoprotein on the wine fruity esters during wine aging 241
The Transcriptional Landscape of Berry Skin in Red and White PIWI (“Pilzwiderstandsfähig”) Grapevines Possessing QTLs for Partial Resistance to Downy and Powdery Mildews 240
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 237
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection 231
Green extraction of glycoproteins and polysaccharides from wine lees using natural deep eutectic solvents 228
Strategie sostenibili per la gestione e valorizzazione delle fecce di vinificazione 226
Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries 225
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 225
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 224
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 223
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 223
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 222
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 222
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 217
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 216
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine 215
Mass spectrometry detection of egg proteins in red wines treated with egg white 214
Protein evolution during the early stages of white winemaking and its relations with wine stability 211
Preparative isoelectric focusing of reduced wheat gluten proteins 209
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 207
Characterization of a Grape Class IV Chitinase 207
Current and future strategies for wine yeast lees valorization 207
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 205
Determination of egg content in egg pasta by an indirect ELISA procedure 199
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 199
MAJOR PROTEINS OF THE BEER AND THEIR PRECURSORS IN BARLEY: ELECTROPHORETIC AND IMMUNOLOGICAL STUDIES 198
Caratterizzazione di isoforme di chitinasi da succo d’uva 198
The role of protein-phenolic interactions in the formation of red wine colloidal particles 197
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 197
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 197
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 196
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 195
ORAL ALLERGY SYNDROME TO FIG 194
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 194
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 193
Does grape chitinase inhibit yeast growth? 192
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 192
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 191
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion 190
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 190
Production and genic characterisation of near-isogenic lines in the bread-wheat cultivar Alpe 190
Influence of the reducing environment in the misfolding of wine proteins 190
Red and white wine lees as a novel source of emulsifiers and foaming agents 187
Characterization of chitinase isoforms from grape juice 184
Bee moth (GALLERIA MELLONELLA) allergy: new insight from a case of monosensitization 184
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 183
Exploring the nature and mechanism of formation of red wine colloids: implications for stability and quality 182
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 181
CHARACTERISATION OF SORGHUM KAFIRIN IN RELATION TO THEIR CROSS-LINKING BEHAVIOUR 180
Some results on the evaluation of the foam behaviour for sparkling wines 179
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study 178
Mannoproteins extracts from wine lees: characterisation and impact on wine properties 177
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets 177
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels. 176
Wine Fining with Plant Proteins 176
Impact of yeast intracellular and extracellular mannoproteins on the hydrolysis of the esters during wine accelerated aging 176
Quantificazione ed attività antiossidante di peptidi di lievito rilasciati durante la fermentazione e autolisi in vino modello 175
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 175
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 175
DURUM WHEAT GLUTENIN POLYMERS: A STUDY BASED ON EXTRACTABILITY AND SDS-PAGE 174
Rice protein extracts as wine fining agents 174
Asymmetrical flow field-flow fractionation with online multidetection is a viable tool to investigate colored red wine colloids 173
Atwo-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism 172
Effetto dei trattamenti tecnologici sulla allergenicità degli alimenti: il caso dei trattamenti termici. 169
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer. 167
Alla riscoperta del Verjuice 167
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 166
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars 165
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE 165
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 165
Effect of pasta drying temperature on Gastrointestinal digestibility and Allergenicity of durum wheat proteins 165
A reply to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients - Reply 164
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 164
Totale 23.071
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Categoria #
all - tutte 98.992
article - articoli 63.475
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 594
patent - brevetti 879
selected - selezionate 0
volume - volumi 6.629
Totale 170.569
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.890 0 382 179 165 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
2024/20255.028 52 353 246 214 813 170 223 415 385 258 787 1.112
2025/202618.605 670 1.632 2.377 2.621 1.771 775 2.627 1.641 1.706 1.212 891 682
2026/20272.178 1.417 761 0 0 0 0 0 0 0 0 0 0
Totale 37.852