CURIONI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 9.044
EU - Europa 2.211
AS - Asia 1.033
OC - Oceania 56
SA - Sud America 39
AF - Africa 12
Continente sconosciuto - Info sul continente non disponibili 2
Totale 12.397
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Nazione #
US - Stati Uniti d'America 9.024
IT - Italia 1.143
CN - Cina 460
SG - Singapore 336
FI - Finlandia 232
DE - Germania 179
UA - Ucraina 178
FR - Francia 148
IN - India 117
GB - Regno Unito 116
SE - Svezia 93
VN - Vietnam 63
AU - Australia 50
BR - Brasile 22
IE - Irlanda 18
CA - Canada 15
NL - Olanda 15
TR - Turchia 15
ES - Italia 14
HU - Ungheria 13
CZ - Repubblica Ceca 12
KR - Corea 10
CL - Cile 9
JP - Giappone 9
AT - Austria 7
GR - Grecia 7
RO - Romania 7
NZ - Nuova Zelanda 6
TH - Thailandia 5
AR - Argentina 4
HK - Hong Kong 4
HR - Croazia 4
IL - Israele 4
PT - Portogallo 4
TW - Taiwan 4
ZA - Sudafrica 4
CH - Svizzera 3
LU - Lussemburgo 3
MX - Messico 3
PL - Polonia 3
RU - Federazione Russa 3
BE - Belgio 2
CO - Colombia 2
EG - Egitto 2
EU - Europa 2
HN - Honduras 2
MA - Marocco 2
ME - Montenegro 2
PH - Filippine 2
TN - Tunisia 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
DK - Danimarca 1
IR - Iran 1
KZ - Kazakistan 1
LT - Lituania 1
MD - Moldavia 1
NG - Nigeria 1
PE - Perù 1
QA - Qatar 1
RS - Serbia 1
SN - Senegal 1
VE - Venezuela 1
Totale 12.397
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Città #
Fairfield 1.192
Ann Arbor 892
Woodbridge 879
Jacksonville 822
Houston 789
Chandler 558
Ashburn 522
Wilmington 437
Seattle 413
Cambridge 378
Padova 335
Princeton 301
Singapore 259
Roxbury 151
Beijing 141
Des Moines 140
Medford 132
San Diego 104
Helsinki 90
Milan 90
Nanjing 84
Boardman 68
Dong Ket 62
Dallas 43
Shenyang 39
New York 33
Santa Clara 33
Hebei 29
Nanchang 29
London 26
Pune 24
Jiaxing 23
Norwalk 22
Mount Barker 21
Turin 19
Dublin 17
Rome 17
Changsha 16
Guangzhou 16
Jinan 16
Vicenza 15
Bologna 14
Redwood City 13
Budapest 11
Los Angeles 11
Amsterdam 10
Brescia 10
Cascina 10
Castelfranco Emilia 10
Paris 10
Florence 9
Melbourne 9
Parma 9
Pignone 9
Tianjin 9
Břeclav 8
Chicago 8
Falls Church 8
Indiana 8
Montpellier 8
Bari 7
Hangzhou 7
Reggio Emilia 7
Venice 7
Adelaide 6
Cesena 6
Forlì 6
Lajeado 6
Lappeenranta 6
Modesto 6
Naples 6
Torino 6
Verdellino 6
Verona 6
Vienna 6
Asolo 5
Auburn Hills 5
Bensheim 5
Kilburn 5
Kofu 5
Ogden 5
Robecchetto Con Induno 5
Tappahannock 5
Treviso 5
Yenibosna 5
Bangkok 4
Bolzano 4
Ceggia 4
Darmstadt 4
Dijon 4
Ferrara 4
Frankfurt am Main 4
Kharkiv 4
Konya 4
Legnaro 4
Montreal 4
Munich 4
Ningbo 4
Prato 4
Qiryat Ye'arim 4
Totale 9.665
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Nome #
Digeribilità  in vitro dell'amido e risposta glicemica in vivo di pasta ottenuta da antiche specie di frumento 242
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 173
Spectroscopy reveals that ethyl esters interact with proteins in wine 168
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 161
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 155
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 150
URTICARIA FROM BEER: AN IMMEDIATE HYPERSENSITIVITY REACTION DUE TO A 10 kDa PROTEIN DERIVED FROM BARLEY 147
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 141
Old apple (Malus domestica L. Borkh) varieties with hypoallergenic properties: an integrated approach for studying apple allergenicity 138
Preparative isoelectric focusing of reduced wheat gluten proteins 135
MAJOR PROTEINS OF THE BEER AND THEIR PRECURSORS IN BARLEY: ELECTROPHORETIC AND IMMUNOLOGICAL STUDIES 134
Determination of egg content in egg pasta by an indirect ELISA procedure 132
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 122
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 119
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 116
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion 115
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study 111
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels. 110
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 110
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer. 108
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 106
Protein evolution during the early stages of white winemaking and its relations with wine stability 106
DURUM WHEAT GLUTENIN POLYMERS: A STUDY BASED ON EXTRACTABILITY AND SDS-PAGE 105
Atwo-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism 105
Mass spectrometry detection of egg proteins in red wines treated with egg white 102
ORAL ALLERGY SYNDROME TO FIG 101
Grape seed proteins: a new fining agent for astringency reduction in red wine 99
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 98
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 96
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets 94
CHARACTERISATION OF SORGHUM KAFIRIN IN RELATION TO THEIR CROSS-LINKING BEHAVIOUR 93
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 93
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 93
Digestibility of pasta made with three wheat types: a preliminary study 93
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars 92
IN VITRO ASSESSMENT OF ACETIC ACID-SOLUBLE PROTEINS (GLUTENIN) TOXICITY IN CELIAC DISEASE 92
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 91
Some results on the evaluation of the foam behaviour for sparkling wines 90
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 90
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 90
Grape seed extract: the first plant-based fining agent endogenous to grapes 90
Changes in total and individual proteins from grape to wine: effects on the heat test stability 89
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 88
Wheat glutenin subunits purification by preparative acid and two-dimensional electrophoresis 88
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments 85
Current and future strategies for wine yeast lees valorization 85
Adsorption chromatography on controlled pore glass beads of wheat gluten proteins 84
Characterization of a Grape Class IV Chitinase 84
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 83
Applicazioni del lievito come ingrediente alimentare 83
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 81
Effect of pasta drying temperature on Gastrointestinal digestibility and Allergenicity of durum wheat proteins 81
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 81
Wine Fining with Plant Proteins 81
Production and genic characterisation of near-isogenic lines in the bread-wheat cultivar Alpe 79
Immunological distinction berween x-type and y-type high-molecular-weight glutenin subunits 78
Extraction and mass spectrometry identification of a major peach allergen Pru p 1 78
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 78
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 77
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 76
URTICARIA FROM BEER IN THREE PATIENTS 72
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 72
Immobilisation of rice limit dextrinase on gamma-alumina beads and its possible use in starch processing 71
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE 71
Garlic greening: Pigments biosynthesis and control strategies 71
Electroendosmotic preparative electrophoresis as an one-step method for purification of high molecular weight subunits of wheat glutenin 70
Proteins and foam in beer 70
A reply to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients - Reply 70
Development of a new procedure for protein recovery and quantification in wine 70
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 70
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 69
Removal of specific protein components by chitin enhances protein stability in a white wine 68
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 67
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 67
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 67
IBS patients complaining of adverse reaction to flour have unrecognized IgE to prolamins from wheat 66
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 66
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 66
Tecnologie innovative in vinificazione con basso impatto volte alla riduzione e ottimizzazione di coadiuvanti enologici e dei costi 65
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 65
Detection of wheat and maize allergens by immunoblottng with individual allergic sera 64
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 64
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 64
The antioxidant properties of wine lees extracts in model wine 63
Food allergy to corn: fate of the allergens during cooking and digestion 63
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 63
Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation 63
Characterization of einkorn wheat glutenin from lines with good and por bread-making quality 62
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 62
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 61
Caratterizzazione di isoforme di chitinasi da succo d’uva 61
Influence of the reducing environment in the misfolding of wine proteins 61
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 61
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 61
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 60
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 60
Alla ricerca della mela ipoallergenica: strategie e prospettive future 60
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro. 59
Electroendosmotic preparative electrophoresis: a one-step method for the purification of nearly all the proteins from complex mixtures 58
In vitro model for IgE mediated food allergy. 58
Totale 8.966
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Categoria #
all - tutte 42.780
article - articoli 30.535
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 197
patent - brevetti 325
selected - selezionate 0
volume - volumi 3.093
Totale 76.930
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.788 0 0 65 214 146 180 151 219 190 271 235 117
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
2024/2025570 52 353 165 0 0 0 0 0 0 0 0 0
Totale 12.611