VINCENZINI, MASSIMO
 Distribuzione geografica
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Continente #
NA - Nord America 18.706
EU - Europa 12.186
AS - Asia 7.739
SA - Sud America 1.009
AF - Africa 272
OC - Oceania 196
Continente sconosciuto - Info sul continente non disponibili 146
AN - Antartide 1
Totale 40.255
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Nazione #
US - Stati Uniti d'America 18.371
RU - Federazione Russa 3.759
IT - Italia 3.609
SG - Singapore 2.205
CN - Cina 1.891
HK - Hong Kong 1.138
IE - Irlanda 987
VN - Vietnam 868
BR - Brasile 799
SE - Svezia 753
DE - Germania 706
UA - Ucraina 663
KR - Corea 659
FR - Francia 495
FI - Finlandia 436
PL - Polonia 265
IN - India 256
GB - Regno Unito 219
TR - Turchia 197
AU - Australia 190
CA - Canada 180
JP - Giappone 144
CI - Costa d'Avorio 92
BD - Bangladesh 78
MX - Messico 73
NL - Olanda 57
AR - Argentina 55
CH - Svizzera 55
ES - Italia 53
IQ - Iraq 45
ZA - Sudafrica 40
JO - Giordania 37
CO - Colombia 35
SC - Seychelles 33
VE - Venezuela 33
PK - Pakistan 32
EC - Ecuador 30
ID - Indonesia 27
BE - Belgio 26
CL - Cile 25
NG - Nigeria 20
PH - Filippine 20
UZ - Uzbekistan 18
MA - Marocco 17
PT - Portogallo 17
SA - Arabia Saudita 17
EG - Egitto 16
JM - Giamaica 15
HR - Croazia 14
AT - Austria 12
CR - Costa Rica 12
PY - Paraguay 12
MY - Malesia 11
TH - Thailandia 11
DZ - Algeria 10
HN - Honduras 10
PE - Perù 10
AZ - Azerbaigian 9
LB - Libano 9
RO - Romania 9
TN - Tunisia 9
IR - Iran 8
TW - Taiwan 8
KE - Kenya 7
KZ - Kazakistan 7
NP - Nepal 7
SV - El Salvador 7
TT - Trinidad e Tobago 7
BY - Bielorussia 6
EU - Europa 6
GT - Guatemala 6
HU - Ungheria 6
IL - Israele 6
NZ - Nuova Zelanda 6
RS - Serbia 6
AE - Emirati Arabi Uniti 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
LT - Lituania 5
NI - Nicaragua 5
PR - Porto Rico 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
GR - Grecia 4
KW - Kuwait 4
OM - Oman 4
PA - Panama 4
SN - Senegal 4
AO - Angola 3
BB - Barbados 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
KG - Kirghizistan 3
KH - Cambogia 3
MU - Mauritius 3
PS - Palestinian Territory 3
SI - Slovenia 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
AM - Armenia 2
Totale 40.081
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Città #
Santa Clara 5.066
Singapore 1.419
Chandler 1.079
San Jose 1.059
Ashburn 1.057
Dublin 985
Jacksonville 985
Hong Kong 874
Fairfield 706
Milan 657
Seoul 652
Beijing 481
Council Bluffs 405
Buffalo 401
Cambridge 349
Hefei 340
Rome 339
Woodbridge 324
Wilmington 320
Florence 318
Princeton 310
Seattle 287
Los Angeles 281
Warsaw 259
Lauterbourg 256
Houston 253
The Dalles 245
Ho Chi Minh City 237
Boston 227
Hanoi 220
Ann Arbor 219
Melbourne 182
Mumbai 178
Boardman 175
Munich 168
New York 151
Medford 150
Phoenix 148
Izmir 147
Moscow 147
Tokyo 127
Altamura 125
Paris 124
Helsinki 119
Dallas 113
Shanghai 100
Lawrence 99
Abidjan 92
Turin 82
Norwalk 70
Naples 65
West Jordan 64
Bologna 63
São Paulo 62
Kent 58
Chicago 54
Figino 53
San Diego 52
Toronto 47
Verona 47
Columbus 45
Palermo 45
Da Nang 43
Falls Church 41
Hillsboro 40
Brooklyn 39
Bern 38
Guangzhou 38
Haiphong 38
Frankfurt Am Main 35
Frankfurt am Main 35
Bari 30
Orem 29
Clifton 28
Redondo Beach 27
San Francisco 27
Brussels 24
London 24
Montreal 24
Andover 23
Tianjin 22
Turku 21
Auburn Hills 20
Genoa 20
Perugia 20
Yubileyny 20
Brescia 19
Prato 19
Abuja 18
Baghdad 18
Nanjing 18
Padova 18
Rio de Janeiro 18
Salerno 18
Biên Hòa 17
Bogotá 17
Redwood City 17
Belo Horizonte 16
Bremen 16
Old Bridge 16
Totale 24.713
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Nome #
Microbiologia dei prodotti alimentari 355
Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages 334
Investigation on microbiology of olive oil extraction process 274
Outermost polysaccharidic investments of cyanobacteria: nature, significance and possible applications 273
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 266
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 258
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 251
Composizione biochimica generale delle biomasse di Spirulina platensis e S.maxima. 239
La coltura di Azolla in consociazione con il riso o in coltura massiva intercalare. 232
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 223
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 214
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 213
A novel exopolysaccharide from a filamentous cyanobacterium: production, chemical characterization and rheological properties 211
MICROBIOLOGIA DEL VINO 210
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS ON THE EXOPOLYSACCHARIDE-PRODUCING MICROALGAL COMMUNITY 209
TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL ACCUMULATION IN WINE AS AFFECTED BY MICROBIAL ECOLOGY OF ALCOHOLIC FERMENTATION 208
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 207
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 206
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 205
ASSESSMENT OF THE METAL REMOVAL CAPABILITY OF TWO CAPSULATED CYANOBACTERIA, CYANOSPIRA CAPSULATA AND NOSTOC PCC7936 204
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 202
Carbohydrate synthesis by two Navicula strains isolated from benthic and pelagic mucilages in the Tyrrhenian sea (Tuscan Archipelago) 197
A bioreactor for continuous treatment of waste waters with immobilized cells of photosynthetic bacteria. 196
Biogenic amine production by Oenococcus oeni 195
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 192
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 190
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 189
Biodiversity and geographical origin of Oenococcus oeni strains 186
RESPONSE OF AN EXOPOLYSACCHARIDE-PRODUCING HETEROCYSTOUS CYANOBACTERIUM TO CHANGES IN METABOLIC CARBON FLUX 185
Anthocyanin contents and profiles in Sangiovese wines produced with a sequential inoculum of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 185
ARE BLOOMS OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA EXPLOITABLE FOR THE REMOVAL OF HEAVY METALS FROM POLLUTED WATERS? 184
Effects of growth conditions on exopolysaccharide production by Cyanospira capsulata 184
Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae 180
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 179
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS TO THE EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIAL COMMUNITY 178
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes. 178
BIODIVERSITY OF INDIGENOUS SACCHAROMYCES CEREVISIAE: A DISTINCTIVE RESOURCE FOR WINERIES? 178
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 176
Studies on exopolysaccharide release by diazotrophic batch cultures of Cyanospira capsulata 175
Effects of microbial populations on anthocyanin profile of Sangiovese wines produced in Tuscany, Italy 171
Fermentazione alcolica: da inoculata a spontanea 171
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 170
Dynamics of microbial populations and biogenic amine accumulation during industrial and artisan salami productions. 168
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 168
Glycogen and poly-ß-hydroxybutyrate synthesis in Spirulina maxima. 167
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 167
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 166
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 165
Ammonia photoproduction by immobilized Azolla caroliniana 164
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 164
Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation 164
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 162
Hydrogen production by immobilized cells-I. Light dependent dissimilation of organic substances by Rhodopseudomonas palustris 162
A ogni cantina il suo lievito? 162
Ammonia photoproduction by immobilized Azolla caroliniana 160
COPPER REMOVAL BY CYANOSPIRA CAPSULATA BIOMASS KEPT INSIDE VARIOUS TYPES OF FILTERING SYSTEMS 158
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 158
Fisiologia e biochimica della crescita di Spirulina in coltura all'aperto 158
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 158
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 157
Autoctoni per stile 156
Aspetti microbiologici per la valorizzazione del Vermentino. 156
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 156
OUTERMOST POLYSACCHARIDIC INVESTMENTS IN CYANOBACTERIA: NATURE AND SIGNIFICANCE 155
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 155
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 155
Ruolo dei microrganismi nella produzione di amine biogene nel vino 155
Extracellular polysaccharide synthesis by Nostoc strains as affected by N source and light intensity 155
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 155
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 154
OCCURRENCE AND SIGNIFICANCE OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 153
CARBOHYDRATE SYNTHESIS BY TWO NAVICULA STRAINS ISOLATED FROM BENTHIC AND PELAGIC MUCILAGES IN THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 153
EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA AND THEIR BIOTECHNOLOGICAL USES 152
Gli antociani dei vini rossi: indicatori varietali in pasto ai microrganismi. 152
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 152
Cinetiche di fermentazione e caratteristiche enologiche di lieviti vinari fermentanti a bassa temperatura. 152
Marcatori chimici e molecolari per la tracciabilità di ceppi vinari di Oenococcus oeni. 152
Evolution of yeasts and lactic acid bacteria in Chianti wines as affected by the refermentation according to the tuscan usage 151
Ammonia photoproduction by Cyanospira rippkae cells 'entrapped' in dialysis tube 151
Cyanospira rippkae and Cyanospira capsulata (gen. nov. and spp. nov.): new filamentous heterocystous cyanobacteria from Magadi lake (Kenya). 151
Behaviour of Candida zemplinina as affected by the pumping-over operation. 151
Hydrogen production by immobilized cells. III. Prolonged and stable H2 photoevolution by Rhodopseudomonas palustris in light-dark cycles. 151
METAL BIOREMOVAL BY TWO EXOPOLYSACCHARIDE-PRODUCING, FILAMENTOUS CYANOBACTERIA 150
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 150
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 149
Production of eicosapentaenoic acid by Nannochloropsis sp. cultures in outdoor tubular photobioreactors 149
Response of an exopolysaccharide-producing heterocystous cyanobacterium to changes in metabolic carbon flux 149
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 148
Development of starter cultures for manufacturing a sweet traditional sourdough product. 148
BIOTECHNOLOGICAL EXPLOITATION OF CYANOBACTERIA FOR EXOPOLYSACCHARIDE PRODUCTION 148
Quercetin contents of Sangiovese wines as affected by fermenting yeast species and must aeration 148
Fermentation in symbiotic and free-living cyanobacteria. 147
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 146
Heterotrophic metabolism and diazotrophic growth of Nostoc sp from Cycas circinalis 146
Hydrogen production by immobilized cells-II. H2 photoevolution and waste-water treatment by agar entrapped cells of Rhodopseudomonas palustris and Rhodospirillum molischianum 146
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 146
A phenotypic approach to differentiate strains within Oenococcus oeni species 145
IDENTIFICATION AND ENUMERATION OF THE YEAST POPULATIONS OCCURRING IN THE EXTRACTION PROCESS OF EXTRA VIRGIN OLIVE OIL PRODUCED IN TUSCANY 145
VARIABILITY OF TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL CONCENTRATIONS IN WINES OBTAINED FROM SANGIOVESE GRAPES FOR BRUNELLO DI MONTALCINO WINE PRODUCTION, VINTAGE 2011 144
Quercetin, vitisin and hydroxytyrosol contents of Sangiovese wines as affected by fermenting yeast species and must aeration 143
Totale 17.781
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Categoria #
all - tutte 108.558
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 108.558
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.460 0 0 54 58 64 16 53 125 44 53 400 593
2022/20234.219 479 410 158 323 437 840 547 253 439 71 169 93
2023/20241.599 105 225 333 113 88 142 84 237 31 99 90 52
2024/202512.362 389 1.195 725 1.510 4.204 1.838 224 646 670 335 390 236
2025/202611.220 1.116 1.726 875 512 1.191 377 1.492 468 852 578 230 1.803
2026/20272.150 305 485 1.360 0 0 0 0 0 0 0 0 0
Totale 40.255