CURIONI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 8.829
EU - Europa 1.848
AS - Asia 681
OC - Oceania 49
SA - Sud America 33
AF - Africa 11
Continente sconosciuto - Info sul continente non disponibili 2
Totale 11.453
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Nazione #
US - Stati Uniti d'America 8.812
IT - Italia 948
CN - Cina 457
FI - Finlandia 230
UA - Ucraina 178
DE - Germania 161
GB - Regno Unito 113
IN - India 113
SE - Svezia 91
VN - Vietnam 63
AU - Australia 43
FR - Francia 42
IE - Irlanda 17
BR - Brasile 16
TR - Turchia 15
CA - Canada 12
ES - Italia 11
CL - Cile 9
CZ - Repubblica Ceca 9
NL - Olanda 9
JP - Giappone 8
KR - Corea 6
NZ - Nuova Zelanda 6
AR - Argentina 4
GR - Grecia 4
HR - Croazia 4
IL - Israele 4
PT - Portogallo 4
RO - Romania 4
SG - Singapore 4
TW - Taiwan 4
ZA - Sudafrica 4
AT - Austria 3
CH - Svizzera 3
LU - Lussemburgo 3
MX - Messico 3
PL - Polonia 3
BE - Belgio 2
CO - Colombia 2
EG - Egitto 2
EU - Europa 2
HK - Hong Kong 2
HN - Honduras 2
HU - Ungheria 2
MA - Marocco 2
RU - Federazione Russa 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
PE - Perù 1
QA - Qatar 1
RS - Serbia 1
SN - Senegal 1
TH - Thailandia 1
VE - Venezuela 1
Totale 11.453
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Città #
Fairfield 1.192
Ann Arbor 892
Woodbridge 879
Jacksonville 822
Houston 789
Chandler 558
Ashburn 500
Wilmington 437
Seattle 413
Cambridge 378
Padova 314
Princeton 301
Roxbury 151
Beijing 141
Des Moines 140
Medford 132
San Diego 104
Helsinki 89
Nanjing 84
Boardman 64
Dong Ket 62
Shenyang 39
Milan 38
New York 33
Hebei 29
Nanchang 29
London 24
Jiaxing 23
Pune 23
Norwalk 22
Mount Barker 21
Rome 17
Changsha 16
Dublin 16
Guangzhou 16
Jinan 16
Turin 16
Vicenza 14
Redwood City 13
Brescia 10
Castelfranco Emilia 10
Parma 9
Pignone 9
Tianjin 9
Břeclav 8
Falls Church 8
Florence 8
Indiana 8
Melbourne 8
Bologna 7
Chicago 7
Hangzhou 7
Reggio Emilia 7
Venice 7
Cesena 6
Lajeado 6
Modesto 6
Montpellier 6
Naples 6
Paris 6
Torino 6
Amsterdam 5
Asolo 5
Auburn Hills 5
Forlì 5
Kilburn 5
Kofu 5
Lappeenranta 5
Ogden 5
Robecchetto Con Induno 5
Tappahannock 5
Yenibosna 5
Bolzano 4
Ceggia 4
Dallas 4
Kharkiv 4
Konya 4
Legnaro 4
Ningbo 4
Prato 4
Qiryat Ye'arim 4
San Pedro de la Paz 4
Sciacca 4
Spresiano 4
São Paulo 4
Tarragona 4
Verona 4
Zhengzhou 4
A Coruña 3
Acton 3
Auckland 3
Bari 3
Boves 3
Cape Town 3
Castellammare di Stabia 3
Chiswick 3
Codroipo 3
College Station 3
Delhi 3
Fuzhou 3
Totale 9.166
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Nome #
Digeribilità  in vitro dell'amido e risposta glicemica in vivo di pasta ottenuta da antiche specie di frumento 210
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 170
Spectroscopy reveals that ethyl esters interact with proteins in wine 160
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 154
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 147
URTICARIA FROM BEER: AN IMMEDIATE HYPERSENSITIVITY REACTION DUE TO A 10 kDa PROTEIN DERIVED FROM BARLEY 143
Old apple (Malus domestica L. Borkh) varieties with hypoallergenic properties: an integrated approach for studying apple allergenicity 136
Preparative isoelectric focusing of reduced wheat gluten proteins 133
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 132
Determination of egg content in egg pasta by an indirect ELISA procedure 131
MAJOR PROTEINS OF THE BEER AND THEIR PRECURSORS IN BARLEY: ELECTROPHORETIC AND IMMUNOLOGICAL STUDIES 130
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 116
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 115
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 114
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion 113
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels. 108
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 107
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer. 105
Protein evolution during the early stages of white winemaking and its relations with wine stability 104
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study 104
Atwo-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism 103
DURUM WHEAT GLUTENIN POLYMERS: A STUDY BASED ON EXTRACTABILITY AND SDS-PAGE 102
Mass spectrometry detection of egg proteins in red wines treated with egg white 102
ORAL ALLERGY SYNDROME TO FIG 97
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 97
Grape seed proteins: a new fining agent for astringency reduction in red wine 96
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 95
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 94
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 91
IN VITRO ASSESSMENT OF ACETIC ACID-SOLUBLE PROTEINS (GLUTENIN) TOXICITY IN CELIAC DISEASE 90
Digestibility of pasta made with three wheat types: a preliminary study 90
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars 89
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 89
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets 88
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 88
Changes in total and individual proteins from grape to wine: effects on the heat test stability 87
Grape seed extract: the first plant-based fining agent endogenous to grapes 87
Some results on the evaluation of the foam behaviour for sparkling wines 86
CHARACTERISATION OF SORGHUM KAFIRIN IN RELATION TO THEIR CROSS-LINKING BEHAVIOUR 86
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 86
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 85
Wheat glutenin subunits purification by preparative acid and two-dimensional electrophoresis 84
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 83
Characterization of a Grape Class IV Chitinase 82
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments 81
Adsorption chromatography on controlled pore glass beads of wheat gluten proteins 80
Wine Fining with Plant Proteins 80
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 79
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 78
Effect of pasta drying temperature on Gastrointestinal digestibility and Allergenicity of durum wheat proteins 78
Current and future strategies for wine yeast lees valorization 78
Extraction and mass spectrometry identification of a major peach allergen Pru p 1 77
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 77
Immunological distinction berween x-type and y-type high-molecular-weight glutenin subunits 76
Production and genic characterisation of near-isogenic lines in the bread-wheat cultivar Alpe 76
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 75
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 75
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 73
URTICARIA FROM BEER IN THREE PATIENTS 69
Immobilisation of rice limit dextrinase on gamma-alumina beads and its possible use in starch processing 69
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 69
Development of a new procedure for protein recovery and quantification in wine 69
Proteins and foam in beer 68
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE 68
Electroendosmotic preparative electrophoresis as an one-step method for purification of high molecular weight subunits of wheat glutenin 67
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 67
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 67
A reply to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients - Reply 66
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 66
Removal of specific protein components by chitin enhances protein stability in a white wine 65
Applicazioni del lievito come ingrediente alimentare 65
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 64
IBS patients complaining of adverse reaction to flour have unrecognized IgE to prolamins from wheat 64
Garlic greening: Pigments biosynthesis and control strategies 64
Tecnologie innovative in vinificazione con basso impatto volte alla riduzione e ottimizzazione di coadiuvanti enologici e dei costi 62
Detection of wheat and maize allergens by immunoblottng with individual allergic sera 62
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 62
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 61
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 61
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 60
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 59
Food allergy to corn: fate of the allergens during cooking and digestion 59
Characterization of einkorn wheat glutenin from lines with good and por bread-making quality 59
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 59
Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation 59
Influence of the reducing environment in the misfolding of wine proteins 59
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 59
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 58
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates 57
In vitro model for IgE mediated food allergy. 56
Purification of cellulases from Streptomyces strain A 20 by electroendosmotic preparative electrophoresis. 56
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 55
Caratterizzazione di isoforme di chitinasi da succo d’uva 55
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 54
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 54
Electroendosmotic preparative electrophoresis: a one-step method for the purification of nearly all the proteins from complex mixtures 53
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum patients with intestinal disorders 53
QUANTITATIVE DETERMINATION OF DIETARY LECTIN ACTIVITIES BY ENZYME-LINKED IMMUNOSORBENT ASSAY USING SPECIFIC GLYCOPROTEINS IMMOBILIZED ON MICROTITRE PLATES 53
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 53
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro. 52
Totale 8.449
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Categoria #
all - tutte 36.384
article - articoli 26.477
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 155
patent - brevetti 263
selected - selezionate 0
volume - volumi 2.614
Totale 65.893
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019499 0 0 0 0 0 0 0 0 0 109 202 188
2019/20202.132 310 34 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
2023/2024893 66 142 115 90 70 157 95 73 60 25 0 0
Totale 11.664