MARANGON, MATTEO
 Distribuzione geografica
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Continente #
NA - Nord America 5.054
EU - Europa 1.573
AS - Asia 832
OC - Oceania 79
SA - Sud America 33
AF - Africa 24
Totale 7.595
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Nazione #
US - Stati Uniti d'America 5.032
IT - Italia 907
SG - Singapore 374
CN - Cina 282
FR - Francia 105
FI - Finlandia 95
DE - Germania 92
GB - Regno Unito 80
IN - India 70
SE - Svezia 69
AU - Australia 61
VN - Vietnam 37
ES - Italia 27
NL - Olanda 25
IE - Irlanda 24
PT - Portogallo 20
BR - Brasile 18
NZ - Nuova Zelanda 18
CA - Canada 17
UA - Ucraina 17
CZ - Repubblica Ceca 15
JP - Giappone 15
AT - Austria 14
GR - Grecia 14
KR - Corea 12
ZA - Sudafrica 11
BE - Belgio 10
CL - Cile 10
HR - Croazia 9
TH - Thailandia 9
CH - Svizzera 8
IL - Israele 8
RO - Romania 8
RU - Federazione Russa 8
TR - Turchia 8
HK - Hong Kong 7
ME - Montenegro 6
NO - Norvegia 6
DZ - Algeria 5
MX - Messico 5
EG - Egitto 4
DK - Danimarca 3
MD - Moldavia 3
ZW - Zimbabwe 3
HU - Ungheria 2
IR - Iran 2
MT - Malta 2
PE - Perù 2
PH - Filippine 2
PL - Polonia 2
UY - Uruguay 2
AL - Albania 1
GE - Georgia 1
ID - Indonesia 1
KZ - Kazakistan 1
LU - Lussemburgo 1
MM - Myanmar 1
MY - Malesia 1
NG - Nigeria 1
PK - Pakistan 1
VE - Venezuela 1
Totale 7.595
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Città #
Fairfield 755
Woodbridge 537
Ann Arbor 389
Houston 376
Santa Clara 345
Singapore 295
Ashburn 281
Padova 252
Cambridge 244
Chandler 244
Seattle 236
Wilmington 223
Boardman 163
Princeton 116
Medford 113
Milan 104
Roxbury 92
Des Moines 82
San Diego 73
Beijing 63
Jacksonville 50
Dong Ket 37
Helsinki 34
Mount Barker 32
Rome 24
Nanjing 23
Turin 21
Bologna 20
New York 20
Dublin 18
Jinan 17
London 17
Pune 17
Vicenza 17
Shenyang 16
Paris 14
Auckland 11
Guangzhou 11
Pignone 11
Verona 11
Castelfranco Emilia 10
Cesena 10
Naples 10
Tarragona 10
Adelaide 9
Bolzano 9
Cinisello Balsamo 9
Dallas 9
Frankfurt am Main 9
Lappeenranta 9
Melbourne 9
Norwalk 9
Tokyo 9
Břeclav 8
Forlì 8
Hebei 8
Montpellier 8
Nanchang 8
Thessaloniki 8
Amsterdam 7
Berkeley 7
Changsha 7
Fulton 7
Hangzhou 7
Hong Kong 7
Monza 7
Ogden 7
Reggio Emilia 7
Bangkok 6
Bari 6
Brighton 6
Brno 6
Cagliari 6
Catania 6
Darmstadt 6
Dearborn 6
Jiaxing 6
Kilburn 6
Lajeado 6
Los Angeles 6
Modesto 6
Newbury 6
Orange 6
Osnabrück 6
Parma 6
Stockholm 6
Tianjin 6
Verdellino 6
Zhengzhou 6
Asolo 5
Bensheim 5
Chicago 5
Chiswick 5
Chuncheon 5
Ferrara 5
Istanbul 5
Kofu 5
Montreal 5
Porto 5
Treviso 5
Totale 5.817
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 222
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 180
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
Macromolecular characterization of disease resistant red wine varieties (PIWI) 149
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 148
Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins 123
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 123
Addition of carrageenan at different stages of winemaking for white wine protein stabilization 120
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 113
Protein evolution during the early stages of white winemaking and its relations with wine stability 109
Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage 105
Grape seed extract: the first plant-based fining agent endogenous to grapes 102
Roles of grape thaumatin-like protein and chitinase in white wine haze formation 102
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine 101
Global Climate Change and Wine Safety 100
Effects of ionic strength and sulfate upon thermal aggregation of grape chitinases and thaumatin-like proteins in a model system 98
Applicazioni del lievito come ingrediente alimentare 98
Grape and wine proteins: Their fractionation by hydrophobic interaction chromatography and identification by chromatographic and proteomic analysis 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
Protein removal from a Chardonnay juice by addition of carrageenan and pectin 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
Degradation of white wine haze proteins by Aspergillopepsin i and II during juice flash pasteurization 85
Two-Step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins 85
Wine Fining with Plant Proteins 84
Wine protein haze: Mechanisms of formation and advances in prevention 82
The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English Sparkling Wine 80
The antioxidant properties of wine lees extracts in model wine 77
Garlic greening: Pigments biosynthesis and control strategies 77
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 76
Functionalized Mesoporous Silica is a viable alternative to bentonite for wine protein stabilization 72
Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds 72
Use of zirconium dioxide during fermentation as an alternative to protein fining with bentonite for white wines 71
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking 71
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 70
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 70
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 69
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 67
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 66
Influence of the reducing environment in the misfolding of wine proteins 66
Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs 65
Thermal valorization and elemental composition of industrial tannin extracts 65
The aroma diversity of Italian white wines 65
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 64
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review 61
Colloids in red wines: new insights from recent research 58
Thermal stability of thaumatin-like protein, chitinase, and invertse isolated from sauvignon blanc and semillon juice and their role in haze formation in wine 57
Red and white wine lees as a novel source of emulsifiers and foaming agents 57
The polysaccharides of winemaking: From grape to wine 56
Biochemical and functional characterisation of the proteins of white wines and studies on methods to prevent their instability 56
A promising enzyme for the stabilisation of white wines. New alternative to bentonite. 54
4L5H - Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins 54
Recent advances help us understand protein haze more clearly. 53
Fractionation of grape juice proteins by hydrophobic interaction chromatography 51
The effect of carboxymethyl cellulose and sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine. 51
A review of protein instability. 50
Proctase – a viable alternative to bentonite for protein stabilisation of white wines 50
Wine thaumatin-like protein isoforms show different aggregation behaviours 49
Quantification of wine mannoproteins by a competitive indirect enzyme-linked immunosorbent assay 49
Protease mixture as a viable haze preventing strategy in white wines 47
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 46
The hazing potential of different Vitis vinifera thaumatin-like proteins 46
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 46
Improving Wine Quality and Safety 46
Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream 45
Effects of wine fractions with different molecular weight on the behaviour of the foam of a sparkling wine produced with the bulk method 45
The addition of bentonite at different stages of white winemaking: effect on protein stability 45
Is Proctase the right enzyme for protein stabilisation of white wines? 44
Beyond Bentonite 44
Managing the risk of protein haze formation in white wines. 44
4JRU - Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins 44
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 44
Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non-Saccharomyces Wine Yeasts 44
The effect of sucrose addition at dosage stage on the foam attributes of traditional method English Sparkling Wine. 43
Managing the risk of protein haze formation in white wines. 43
A review of the techniques for mitigating the effects of smoke taint in wine production 43
Fecce fini: quali strategie per valorizzarle 42
Proctase - a viable alternative to bentonite for protein stabilisation of white wines 40
4MBT - Structure of haze forming proteins in white wines: Vitis vinifera thaumatin-like proteins 39
D-wines: use of LC-MS metabolomic space to discriminate italian Mono-varietal red wines. 39
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 39
Some possible mechanisms deployed by fungal pathogens to prevent the effects of plant PR-proteins 38
Terpenoids and norisoprenoids in Italian red wines 38
Are Wines from Interspecific Hybrid Grape Varieties Safe for Allergic Consumers? 38
Characterization and emulsifying properties of mannoproteins extracted from the oenological yeast Saccharomyces cerevisiae EC1118 by physical and enzymatic methods 37
CHARACTERIZATION, SIZE DISTRIBUTION AND TIME-EVOLUTION ANALYSIS OF ENDOGENOUS NANOPARTICLES IN ITALIAN RED WINES 37
Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins 36
Scleroglucan-protein interactions: a tool for protein removal from wine? 35
Study of the heat induced aggregation behavior of wine macromolecules by means of scanning ion occlusion sensing and dynamic light scattering techniques 34
The effect of carboxymethyl cellulose (CMC) addition at dosage stage on the foam attributes of traditional method English Sparkling Wine 34
The use of zirconia dioxide enclosed in a metallic cage for the stabilisation of Chardonnay white wine 34
Le proteine dei vini rossi: risultati preliminari 34
Starmerella bacillaris - Saccharomyces cerevisiae interaction during sequential fermentations influences the release of yeast mannoproteins and impact the protein stability of an unstable white wine 33
Asymmetrical flow field-flow fractionation with online multidetection is a viable tool to investigate colored red wine colloids 32
Factors involved in the thermal aggregation of grape pathogenesis-related proteins 32
Mannoproteins and Beta-Glucans from oenological yeasts and wine lees: extraction and characterization for food applications 32
The macromolecular diversity of Italian monovarietal red wines 32
Proctase as a bentonite alternative – what’s the latest? 31
Totale 6.827
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Categoria #
all - tutte 30.540
article - articoli 21.037
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 673
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.123
Totale 53.373
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020483 0 0 0 0 0 0 70 74 101 101 99 38
2020/2021975 31 49 66 60 38 37 12 75 129 195 97 186
2021/20221.233 27 239 108 94 60 72 27 135 51 34 61 325
2022/2023749 165 38 9 47 128 95 22 50 93 15 63 24
2023/20241.176 67 100 88 94 69 148 132 78 62 43 167 128
2024/20251.477 61 270 168 187 621 168 2 0 0 0 0 0
Totale 7.831