VINCENZI, SIMONE
 Distribuzione geografica
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Continente #
NA - Nord America 7.732
AS - Asia 3.900
EU - Europa 3.540
AF - Africa 1.039
SA - Sud America 1.029
OC - Oceania 146
Continente sconosciuto - Info sul continente non disponibili 60
Totale 17.446
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Nazione #
US - Stati Uniti d'America 7.190
SG - Singapore 1.425
IT - Italia 1.308
CN - Cina 671
BR - Brasile 640
HK - Hong Kong 486
DE - Germania 230
FI - Finlandia 222
VN - Vietnam 220
PL - Polonia 158
FR - Francia 145
NL - Olanda 139
GB - Regno Unito 135
IN - India 111
SE - Svezia 104
UA - Ucraina 93
RU - Federazione Russa 84
ES - Italia 74
AR - Argentina 68
AU - Australia 67
TR - Turchia 59
ZA - Sudafrica 59
CA - Canada 58
CI - Costa d'Avorio 57
CL - Cile 57
IE - Irlanda 54
ID - Indonesia 52
HU - Ungheria 51
EC - Ecuador 48
GR - Grecia 47
MX - Messico 47
IQ - Iraq 45
RO - Romania 45
BE - Belgio 42
JP - Giappone 42
KR - Corea 40
BJ - Benin 39
LU - Lussemburgo 39
CO - Colombia 38
AZ - Azerbaigian 36
CZ - Repubblica Ceca 36
BZ - Belize 35
JO - Giordania 35
PE - Perù 35
PK - Pakistan 35
TN - Tunisia 35
UY - Uruguay 35
XK - ???statistics.table.value.countryCode.XK??? 34
BA - Bosnia-Erzegovina 33
BB - Barbados 33
CH - Svizzera 33
HR - Croazia 33
PH - Filippine 33
VE - Venezuela 33
EE - Estonia 32
IL - Israele 32
LA - Repubblica Popolare Democratica del Laos 32
PS - Palestinian Territory 32
TW - Taiwan 32
LY - Libia 31
MA - Marocco 31
MZ - Mozambico 31
SN - Senegal 31
TH - Thailandia 31
AO - Angola 30
AT - Austria 30
ET - Etiopia 30
PT - Portogallo 30
SK - Slovacchia (Repubblica Slovacca) 30
BO - Bolivia 29
DZ - Algeria 29
JM - Giamaica 29
KG - Kirghizistan 29
RS - Serbia 29
CM - Camerun 28
CY - Cipro 28
LB - Libano 28
PA - Panama 28
TJ - Tagikistan 28
CR - Costa Rica 27
KH - Cambogia 27
MG - Madagascar 27
NO - Norvegia 27
NZ - Nuova Zelanda 27
SO - Somalia 27
YT - Mayotte 27
GA - Gabon 26
KE - Kenya 26
ME - Montenegro 26
MN - Mongolia 26
PY - Paraguay 26
RE - Reunion 26
CW - ???statistics.table.value.countryCode.CW??? 25
DO - Repubblica Dominicana 25
GH - Ghana 25
LV - Lettonia 25
MK - Macedonia 25
PR - Porto Rico 25
BS - Bahamas 24
BY - Bielorussia 24
Totale 16.296
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Città #
Fairfield 892
Singapore 757
Ashburn 723
Ann Arbor 564
Woodbridge 485
Hong Kong 468
Houston 436
Chandler 356
Santa Clara 325
Padova 302
Seattle 299
Wilmington 273
Cambridge 256
Beijing 254
Jacksonville 244
Boardman 181
Princeton 154
Roxbury 113
Milan 106
Bytom 104
Medford 104
Helsinki 97
Munich 93
Des Moines 92
Los Angeles 81
San Diego 76
New York 67
Ho Chi Minh City 60
Abidjan 55
São Paulo 50
Nanjing 48
Hanoi 46
Rome 45
Padua 43
Turku 41
Guangzhou 38
Chicago 36
Cotonou 36
Dong Ket 36
Amman 35
Baku 34
Dublin 34
Bridgetown 32
Johannesburg 32
Shenyang 32
London 31
Dakar 30
Dallas 30
Adelaide 29
Florence 28
Vientiane 28
Budapest 27
Luanda 27
Montevideo 27
Panama City 27
Antananarivo 26
Lima 26
Warsaw 26
Athens 25
Buffalo 25
Dushanbe 25
Libreville 25
Nairobi 25
Tallinn 25
Ulan Bator 25
Willemstad 24
Addis Ababa 23
Conakry 23
Managua 23
Phnom Penh 23
Reykjavik 23
Vienna 23
Amsterdam 22
Bamako 22
Harare 22
Havana 22
Accra 21
Bishkek 21
Council Bluffs 21
Luxembourg 21
Maputo 21
Nassau 21
Pristina 21
Tashkent 21
Tripoli 21
Kampala 20
Nanchang 20
Nouakchott 20
Podgorica 20
Redondo Beach 20
San José 20
Santiago 20
Verona 20
Riga 19
Belize City 18
Djibouti 18
Kigali 18
Mamoudzou 18
Rio de Janeiro 18
Turin 18
Totale 9.898
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Nome #
Prevention of quercetin precipitation in red wines: a promising enzymatic solution 276
Spectroscopy reveals that ethyl esters interact with proteins in wine 245
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 241
FERMENTATION OF CALENDULA, ECHINACEA AND MALVA OFFICINAL PLANT EXTRACTS AS A MEANS OF INCREASING THEIR SENSORY, ANTIOXIDANT, ANTIMICROBIAL AND NUTRACEUTICAL PROPERTIES 235
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 231
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 220
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 203
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 188
Botrytis cinerea cleaves a grapevine chitinase reducing its enzymatic activity and its detrimental effects on fungal growth 185
Active soybean lectin in foods: quantitative determination by ELISA using immobilised asialofetuin 183
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X-ray microtomography: Effects on rheological and sensory properties 178
Garlic greening: Pigments biosynthesis and control strategies 176
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 170
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 169
Grape seed proteins: a new fining agent for astringency reduction in red wine 166
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 162
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 161
Grape seed extract: the first plant-based fining agent endogenous to grapes 161
Protein evolution during the early stages of white winemaking and its relations with wine stability 159
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 159
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 156
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 156
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 155
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 154
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 152
Egg-matrix for large-scale single-step affinity purification of plant lectins with different carbohydrate specificities 149
Influence of the mannoproteins of different strains of Starmenella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines 149
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 146
Granfarciotto: sviluppo di un raviolo ecosostenibile al radicchio e cagliata 146
Characterization of a Grape Class IV Chitinase 145
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 144
Impact of postponed harvests and withering on the aromas development of Yellow Muscat “fiori d'arancio” berries 143
Studies on the joint cytotoxicity of Wheat Germ Agglutinin and monensin 143
Botrytis cinerea protease activity removes the chitin-binding domain of a major grapevine chitinase, abolishing its antifungal activity 142
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 142
Temperature-dependent decay of wheat germ agglutinin activity and its implications for food processing and analysis 142
Caratterizzazione di isoforme di chitinasi da succo d’uva 142
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 141
Aqueous extract of Arbutus unedo inhibits STAT1 activation in human breast cancer cell line MDA-MB-231 and human fibroblasts through SHP2 activation 141
Some results on the evaluation of the foam behaviour for sparkling wines 139
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 139
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 139
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 139
Anethole stability in aniseed spirits: Storage condition re-percussions on commercial products 139
Role of the chitin-binding domain (CBD) of a grapevine class IV chitinase against Botrytis cinerea 138
Protective effect of Arbutus unedo aqueous extract in carrageenan-induced lung inflammation in mice 138
Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties 138
Changes in total and individual proteins from grape to wine: effects on the heat test stability 136
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 132
Characterization of chitinase isoforms from grape juice 132
Wine Fining with Plant Proteins 132
Chitosan induces delayed grapevine defense mechanisms and protects grapevine against Botrytis cinerea 132
Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines 129
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 129
Isolation of a tyrosinase inhibitor from unripe grapes juice: A spectrophotometric study 129
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 126
Emulsifying activity of potato proteins in the presence of k-carrageenan at different pH conditions 125
Effervescence description of No-Low alcohol wines at different temperatures and ethanol concentrations through image analysis 123
Inclusion of Hermetia illucens larvae reared on different substrates in the diet of broiler quails: effect on apparent digestibility, feed-choice and growth performance 123
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 123
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 121
A grape seed extract for wine fining. 121
GRAPEVINE CANES WASTE FROM VENETO REGION AS A NEW SOURCE OF STILBENOIDS CONTENT 120
Removal of specific protein components by chitin enhances protein stability in a white wine 119
Dual mode of action of grape cane extracts against Botrytis cinerea 119
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 118
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 118
Influence of the reducing environment in the misfolding of wine proteins 118
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 117
Botrytis cinerea cleaves a grapevine chitinase decreasing its enzymatic activity and impairing the detrimental effect on fungal growth 117
Effects of dietary wheat germ deprivation on the immune system in Wistar rats: a pilot study 116
Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli 114
Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites 114
Tecnologie innovative in vinificazione con basso impatto volte alla riduzione e ottimizzazione di coadiuvanti enologici e dei costi 113
'Artificial sensory analysis' for sensory classification of Prosecco sparkling wines 113
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines 112
Rice protein extracts as wine fining agents 112
Alla riscoperta del Verjuice 112
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 112
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 112
White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability 111
Does grape chitinase inhibit yeast growth? 110
Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification 110
Foam behaviour in “prosecco” sparkling wines and its evaluation: a statistical modelling approach. 110
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 109
Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes 109
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery 109
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 107
Study of the ultrasound effects on yeast lees lysis in winemaking 107
Quantification of wine mannoproteins by a competitive indirect enzyme-linked immunosorbent assay 107
Development of a new procedure for protein recovery and quantification in wine 105
Shellfish chitosan potential in wine clarification 105
Use of clusters from grape thinning to make verjus, a high value grape product 101
Riboflavin removal by commercial bentonites and charcoals in white and red wines 101
Proteins and Peptides in Grape & Wine (Chapter VIII) 100
Can sensory analysis and e-noses support the assessment work behind DOC and DOCG wines? 99
Seasonal Dynamics and Damage of Halyomorpha halys in Italian Vineyards 98
Botrytis cinerea counteracts a grapevine chitinase by reducing its enzymatic activity and increasing the expression of the chitin synthase genes 98
Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols 97
QUANTITATIVE DETERMINATION OF DIETARY LECTIN ACTIVITIES BY ENZYME-LINKED IMMUNOSORBENT ASSAY USING SPECIFIC GLYCOPROTEINS IMMOBILIZED ON MICROTITRE PLATES 96
Totale 13.843
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Categoria #
all - tutte 53.370
article - articoli 38.869
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 418
selected - selezionate 0
volume - volumi 2.623
Totale 95.280
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021946 0 0 0 0 61 81 28 87 197 253 123 116
2021/20221.354 23 209 133 120 44 90 41 153 55 40 90 356
2022/20231.091 228 29 9 69 188 153 13 102 166 38 67 29
2023/2024911 67 116 77 73 59 94 53 51 34 58 116 113
2024/20253.872 60 284 159 145 580 80 181 342 293 240 622 886
2025/20266.168 627 1.218 1.789 1.923 611 0 0 0 0 0 0 0
Totale 17.668