CURIONI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 10.122
EU - Europa 3.465
AS - Asia 2.619
SA - Sud America 503
AF - Africa 113
OC - Oceania 82
Continente sconosciuto - Info sul continente non disponibili 7
Totale 16.911
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Nazione #
US - Stati Uniti d'America 10.037
IT - Italia 1.663
SG - Singapore 987
HK - Hong Kong 641
CN - Cina 545
BR - Brasile 436
DE - Germania 306
FI - Finlandia 268
FR - Francia 191
UA - Ucraina 185
GB - Regno Unito 146
PL - Polonia 143
IN - India 138
NL - Olanda 120
SE - Svezia 95
RU - Federazione Russa 92
VN - Vietnam 71
AU - Australia 65
ES - Italia 44
TR - Turchia 44
CA - Canada 42
ZA - Sudafrica 27
PT - Portogallo 24
IE - Irlanda 22
AT - Austria 21
CL - Cile 19
CZ - Repubblica Ceca 19
HU - Ungheria 19
IQ - Iraq 19
JP - Giappone 18
KR - Corea 17
AR - Argentina 16
BE - Belgio 16
ID - Indonesia 16
CI - Costa d'Avorio 15
MX - Messico 15
NZ - Nuova Zelanda 15
BD - Bangladesh 14
GR - Grecia 13
HR - Croazia 11
PH - Filippine 11
IL - Israele 10
ME - Montenegro 10
TH - Thailandia 10
NO - Norvegia 9
RO - Romania 9
TN - Tunisia 9
DZ - Algeria 8
CO - Colombia 7
EG - Egitto 7
PE - Perù 7
PK - Pakistan 7
TW - Taiwan 7
AE - Emirati Arabi Uniti 6
BG - Bulgaria 6
CH - Svizzera 6
CY - Cipro 5
HN - Honduras 5
IR - Iran 5
JO - Giordania 5
KE - Kenya 5
MA - Marocco 5
SA - Arabia Saudita 5
UZ - Uzbekistan 5
AD - Andorra 4
BO - Bolivia 4
LT - Lituania 4
LU - Lussemburgo 4
RS - Serbia 4
SD - Sudan 4
SN - Senegal 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BB - Barbados 3
CW - ???statistics.table.value.countryCode.CW??? 3
EC - Ecuador 3
JM - Giamaica 3
KG - Kirghizistan 3
KH - Cambogia 3
KZ - Kazakistan 3
LY - Libia 3
MU - Mauritius 3
MY - Malesia 3
NG - Nigeria 3
OM - Oman 3
UY - Uruguay 3
AM - Armenia 2
AZ - Azerbaigian 2
BJ - Benin 2
BS - Bahamas 2
DM - Dominica 2
DO - Repubblica Dominicana 2
EU - Europa 2
GF - Guiana Francese 2
GN - Guinea 2
LB - Libano 2
LC - Santa Lucia 2
ML - Mali 2
NI - Nicaragua 2
NP - Nepal 2
Totale 16.866
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Città #
Fairfield 1.192
Ann Arbor 892
Woodbridge 879
Jacksonville 822
Houston 789
Hong Kong 637
Chandler 558
Singapore 558
Ashburn 556
Santa Clara 443
Wilmington 437
Seattle 417
Padova 387
Cambridge 378
Princeton 301
Boardman 277
Milan 197
Roxbury 151
Beijing 141
Des Moines 140
Bytom 134
Medford 132
Helsinki 106
San Diego 105
Nanjing 84
Munich 64
Dong Ket 62
Dallas 45
New York 42
Shenyang 39
London 38
Rome 35
Bologna 30
São Paulo 30
Hebei 29
Nanchang 29
Turin 27
Pune 24
Jiaxing 23
Norwalk 22
Dublin 21
Los Angeles 21
Mount Barker 21
Turku 19
Naples 18
Rio de Janeiro 18
Guangzhou 17
Paris 17
Bolzano 16
Changsha 16
Istanbul 16
Jinan 16
Johannesburg 16
Verona 16
Vicenza 16
Abidjan 15
Maserà di Padova 15
Padua 15
Adelaide 14
Amsterdam 14
Cinisello Balsamo 14
Falkenstein 14
Parma 14
Budapest 13
Frankfurt am Main 13
Redwood City 13
Vienna 13
Brescia 12
Florence 12
Verdellino 12
Bari 11
Chicago 11
Melbourne 11
Auckland 10
Belo Horizonte 10
Brasília 10
Cascina 10
Castelfranco Emilia 10
Cesena 10
Nuremberg 10
Pordenone 10
Baghdad 9
Brussels 9
Dijon 9
Monza 9
Pignone 9
San Francisco 9
Santiago 9
Tianjin 9
Tokyo 9
Venice 9
Břeclav 8
Falls Church 8
Indiana 8
Kharkiv 8
Montpellier 8
Porto 8
Toronto 8
Bangkok 7
Brno 7
Totale 11.992
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Nome #
Characterization and identification of yeast bioactive peptides released during fermentation and autolysis in model wine 313
Digeribilità  in vitro dell'amido e risposta glicemica in vivo di pasta ottenuta da antiche specie di frumento 296
Characterization and emulsifying properties of extracts obtained by physical and enzymatic methods from an oenological yeast strain 196
Spectroscopy reveals that ethyl esters interact with proteins in wine 189
Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries 189
Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply 171
A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA) 167
Old apple (Malus domestica L. Borkh) varieties with hypoallergenic properties: an integrated approach for studying apple allergenicity 159
URTICARIA FROM BEER: AN IMMEDIATE HYPERSENSITIVITY REACTION DUE TO A 10 kDa PROTEIN DERIVED FROM BARLEY 155
Preparative isoelectric focusing of reduced wheat gluten proteins 144
MAJOR PROTEINS OF THE BEER AND THEIR PRECURSORS IN BARLEY: ELECTROPHORETIC AND IMMUNOLOGICAL STUDIES 144
The effect of bentonite fining on the volatile and non-volatile profile of Italian white wines 143
Colloids in red wines: new insights from recent research 142
Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent 142
UTILIZZO DEL CHITOSANO ANIMALE NELLA CHIARIFICA DEI VINI E DEI MOSTI 141
Determination of egg content in egg pasta by an indirect ELISA procedure 140
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity 127
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion 127
Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss 127
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels. 125
Garlic greening: Pigments biosynthesis and control strategies 125
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis 124
Mass spectrometry detection of egg proteins in red wines treated with egg white 124
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study 123
Advantages of the KDS/BCA assay over the Bradford assay for protein quantification in wWhite wine and grape juice 122
Optimization of Protein and Polysaccharides Extraction from Post-Distillation Wine Lees (Vinasse) in View of Future Scale-Up 121
DURUM WHEAT GLUTENIN POLYMERS: A STUDY BASED ON EXTRACTABILITY AND SDS-PAGE 120
ARE THE ETHYL ESTERS ABLE TO INTERACT WITH WINE PROTEINS? 119
Applicazioni del lievito come ingrediente alimentare 119
Protein evolution during the early stages of white winemaking and its relations with wine stability 118
Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method 118
Grape seed proteins: a new fining agent for astringency reduction in red wine 117
CHARACTERISATION OF SORGHUM KAFIRIN IN RELATION TO THEIR CROSS-LINKING BEHAVIOUR 116
Atwo-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism 115
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer. 114
ORAL ALLERGY SYNDROME TO FIG 113
Grape seed extract: the first plant-based fining agent endogenous to grapes 112
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 112
A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties 111
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets 110
Alla ricerca della mela ipoallergenica: strategie e prospettive future 110
The antioxidant properties of wine lees extracts in model wine 109
Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments 109
Current and future strategies for wine yeast lees valorization 109
Changes in total and individual proteins from grape to wine: effects on the heat test stability 107
Some results on the evaluation of the foam behaviour for sparkling wines 107
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars 107
Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins 107
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis 105
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 105
The proteins of the grape (Vitis vinifera L.) seed endosperm: Fractionation and identification of the major components 105
Digestibility of pasta made with three wheat types: a preliminary study 105
Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process 104
Characterization of a Grape Class IV Chitinase 103
Caratterizzazione di isoforme di chitinasi da succo d’uva 103
Wheat glutenin subunits purification by preparative acid and two-dimensional electrophoresis 102
Adsorption chromatography on controlled pore glass beads of wheat gluten proteins 100
Necrotrophic fungal plant pathogens display different mechanisms to counteract grape chitinase and thaumatin-like protein 100
IN VITRO ASSESSMENT OF ACETIC ACID-SOLUBLE PROTEINS (GLUTENIN) TOXICITY IN CELIAC DISEASE 98
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. 97
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 96
Wine Fining with Plant Proteins 96
The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols 95
Effect of pasta drying temperature on Gastrointestinal digestibility and Allergenicity of durum wheat proteins 93
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 91
A reply to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients - Reply 90
Extraction and mass spectrometry identification of a major peach allergen Pru p 1 90
Immunological distinction berween x-type and y-type high-molecular-weight glutenin subunits 88
Production and genic characterisation of near-isogenic lines in the bread-wheat cultivar Alpe 88
Protein haze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures. 87
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability. 87
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 86
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 86
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 86
Characterization of red wine native colloids by asymmetrical flow field-flow fractionation with online multidetection 86
URTICARIA FROM BEER IN THREE PATIENTS 85
Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy 85
Strategie per la valorizzazione delle fecce di vinificazione come fonte di additivi alimentari 85
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels 84
IBS patients complaining of adverse reaction to flour have unrecognized IgE to prolamins from wheat 84
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 84
Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines 84
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE 83
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments. 83
Proteins and foam in beer 82
Removal of specific protein components by chitin enhances protein stability in a white wine 82
Characterization of chitinase isoforms from grape juice 82
Use of unripe grape juice (verjuice) as a novel acidifying agent: a sensory study of pickles 82
A grape seed extract for wine fining. 81
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 81
Electroendosmotic preparative electrophoresis as an one-step method for purification of high molecular weight subunits of wheat glutenin 80
Detection of wheat and maize allergens by immunoblottng with individual allergic sera 80
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 80
Rice protein extracts as wine fining agents 80
Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation 80
Tecnologie innovative in vinificazione con basso impatto volte alla riduzione e ottimizzazione di coadiuvanti enologici e dei costi 79
EFFECT OF BENTONITE FINING DURING FERMENTATION ON PROTEIN CONTENT IN MACABEU WINES: COMPARISON OF PILOT- AND INDUSTRIAL-SCALE EXPERIMENTS 79
Alla riscoperta del Verjuice 79
Influence of the reducing environment in the misfolding of wine proteins 78
Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices 78
Totale 11.167
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Categoria #
all - tutte 59.558
article - articoli 40.261
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 335
patent - brevetti 506
selected - selezionate 0
volume - volumi 4.243
Totale 104.903
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20255.028 52 353 246 214 813 170 223 415 385 258 787 1.112
2025/202699 99 0 0 0 0 0 0 0 0 0 0 0
Totale 17.168