VINCENZINI, MASSIMO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 17.004
EU - Europa 12.091
AS - Asia 7.690
SA - Sud America 952
AF - Africa 266
OC - Oceania 195
Continente sconosciuto - Info sul continente non disponibili 7
AN - Antartide 1
Totale 38.206
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.731
RU - Federazione Russa 3.759
IT - Italia 3.564
SG - Singapore 2.203
CN - Cina 1.891
HK - Hong Kong 1.138
IE - Irlanda 987
VN - Vietnam 859
BR - Brasile 777
SE - Svezia 722
DE - Germania 702
UA - Ucraina 663
KR - Corea 658
FR - Francia 494
FI - Finlandia 436
PL - Polonia 265
IN - India 253
GB - Regno Unito 210
TR - Turchia 197
AU - Australia 189
JP - Giappone 144
CA - Canada 143
CI - Costa d'Avorio 92
BD - Bangladesh 74
MX - Messico 66
NL - Olanda 57
CH - Svizzera 55
AR - Argentina 51
ES - Italia 51
IQ - Iraq 45
ZA - Sudafrica 40
JO - Giordania 37
SC - Seychelles 33
PK - Pakistan 30
BE - Belgio 26
CL - Cile 25
EC - Ecuador 25
VE - Venezuela 24
ID - Indonesia 22
CO - Colombia 20
NG - Nigeria 19
UZ - Uzbekistan 18
MA - Marocco 17
EG - Egitto 16
PT - Portogallo 15
SA - Arabia Saudita 15
HR - Croazia 14
PH - Filippine 13
JM - Giamaica 12
AT - Austria 11
PY - Paraguay 11
DZ - Algeria 10
PE - Perù 10
AZ - Azerbaigian 9
RO - Romania 9
TN - Tunisia 9
HN - Honduras 8
IR - Iran 8
LB - Libano 8
TH - Thailandia 8
TW - Taiwan 8
CR - Costa Rica 7
KE - Kenya 7
KZ - Kazakistan 7
MY - Malesia 7
SV - El Salvador 7
BY - Bielorussia 6
EU - Europa 6
HU - Ungheria 6
IL - Israele 6
NZ - Nuova Zelanda 6
RS - Serbia 6
TT - Trinidad e Tobago 6
AE - Emirati Arabi Uniti 5
BO - Bolivia 5
GT - Guatemala 5
LT - Lituania 5
NP - Nepal 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
DO - Repubblica Dominicana 4
GR - Grecia 4
PA - Panama 4
SN - Senegal 4
AO - Angola 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
KG - Kirghizistan 3
KH - Cambogia 3
KW - Kuwait 3
MU - Mauritius 3
NI - Nicaragua 3
OM - Oman 3
PR - Porto Rico 3
SI - Slovenia 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
AM - Armenia 2
BB - Barbados 2
BJ - Benin 2
Totale 38.178
Salva come PNG Salva come JPEG
Città #
Santa Clara 5.049
Singapore 1.419
Chandler 1.079
Dublin 985
Jacksonville 982
Hong Kong 874
San Jose 756
Ashburn 726
Fairfield 706
Milan 651
Seoul 651
Beijing 481
Buffalo 399
Cambridge 349
Hefei 340
Rome 332
Woodbridge 323
Wilmington 320
Florence 316
Princeton 310
Seattle 286
Warsaw 259
Los Angeles 257
Lauterbourg 256
Houston 248
The Dalles 245
Ho Chi Minh City 231
Boston 226
Ann Arbor 219
Hanoi 217
Melbourne 181
Mumbai 178
Boardman 175
Munich 168
Medford 150
Izmir 147
Moscow 147
New York 143
Tokyo 127
Altamura 125
Paris 124
Helsinki 119
Shanghai 100
Lawrence 99
Dallas 93
Abidjan 92
Council Bluffs 88
Turin 82
Norwalk 68
West Jordan 64
Bologna 63
Naples 62
São Paulo 60
Kent 57
Figino 52
San Diego 51
Verona 47
Palermo 45
Toronto 44
Da Nang 43
Falls Church 41
Hillsboro 39
Bern 38
Guangzhou 38
Haiphong 38
Frankfurt Am Main 35
Brooklyn 34
Frankfurt am Main 33
Chicago 32
Bari 29
Orem 29
Clifton 28
Redondo Beach 27
Brussels 24
Andover 23
London 23
Tianjin 22
Montreal 21
Turku 21
Auburn Hills 20
Perugia 20
Yubileyny 20
Brescia 19
Prato 19
Abuja 18
Baghdad 18
Genoa 18
Nanjing 18
Padova 18
Rio de Janeiro 18
Salerno 18
Biên Hòa 17
Redwood City 17
Belo Horizonte 16
Bremen 16
Old Bridge 16
San Francisco 16
Tashkent 16
Barcelona 15
Chennai 15
Totale 23.429
Salva come PNG Salva come JPEG
Nome #
Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages 329
Microbiologia dei prodotti alimentari 328
Investigation on microbiology of olive oil extraction process 267
PHYSIOLOGICAL PROPERTIES OF ZYGOSACCHAROMYCES FLORENTINUS STRAINS FERMENTING AT LOW TEMPERATURES 259
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 255
Outermost polysaccharidic investments of cyanobacteria: nature, significance and possible applications 252
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 245
Composizione biochimica generale delle biomasse di Spirulina platensis e S.maxima. 230
La coltura di Azolla in consociazione con il riso o in coltura massiva intercalare. 226
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 217
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 211
A novel exopolysaccharide from a filamentous cyanobacterium: production, chemical characterization and rheological properties 208
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 206
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS ON THE EXOPOLYSACCHARIDE-PRODUCING MICROALGAL COMMUNITY 205
MICROBIOLOGIA DEL VINO 204
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 202
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 201
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 201
ASSESSMENT OF THE METAL REMOVAL CAPABILITY OF TWO CAPSULATED CYANOBACTERIA, CYANOSPIRA CAPSULATA AND NOSTOC PCC7936 200
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 193
Carbohydrate synthesis by two Navicula strains isolated from benthic and pelagic mucilages in the Tyrrhenian sea (Tuscan Archipelago) 191
TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL ACCUMULATION IN WINE AS AFFECTED BY MICROBIAL ECOLOGY OF ALCOHOLIC FERMENTATION 191
A bioreactor for continuous treatment of waste waters with immobilized cells of photosynthetic bacteria. 191
Biogenic amine production by Oenococcus oeni 190
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 188
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 186
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 183
Effects of growth conditions on exopolysaccharide production by Cyanospira capsulata 180
ARE BLOOMS OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA EXPLOITABLE FOR THE REMOVAL OF HEAVY METALS FROM POLLUTED WATERS? 179
Biodiversity and geographical origin of Oenococcus oeni strains 179
RESPONSE OF AN EXOPOLYSACCHARIDE-PRODUCING HETEROCYSTOUS CYANOBACTERIUM TO CHANGES IN METABOLIC CARBON FLUX 178
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes. 174
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS TO THE EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIAL COMMUNITY 172
Studies on exopolysaccharide release by diazotrophic batch cultures of Cyanospira capsulata 172
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 170
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 170
Fermentazione alcolica: da inoculata a spontanea 167
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 164
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 164
Quercetina in uve e vini Sangiovese: effetto della defogliazione precoce e dei lieviti coinvolti nella fermentazione alcolica 164
Effects of microbial populations on anthocyanin profile of Sangiovese wines produced in Tuscany, Italy 163
Dynamics of microbial populations and biogenic amine accumulation during industrial and artisan salami productions. 161
Anthocyanin contents and profiles in Sangiovese wines produced with a sequential inoculum of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae 161
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 161
Glycogen and poly-ß-hydroxybutyrate synthesis in Spirulina maxima. 160
Hydrogen production by immobilized cells-I. Light dependent dissimilation of organic substances by Rhodopseudomonas palustris 160
Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae 160
Ammonia photoproduction by immobilized Azolla caroliniana 159
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 156
A ogni cantina il suo lievito? 155
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 155
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 154
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 154
COPPER REMOVAL BY CYANOSPIRA CAPSULATA BIOMASS KEPT INSIDE VARIOUS TYPES OF FILTERING SYSTEMS 153
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 152
Ammonia photoproduction by immobilized Azolla caroliniana 152
Fisiologia e biochimica della crescita di Spirulina in coltura all'aperto 152
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 151
Ruolo dei microrganismi nella produzione di amine biogene nel vino 151
Extracellular polysaccharide synthesis by Nostoc strains as affected by N source and light intensity 151
Aspetti microbiologici per la valorizzazione del Vermentino. 151
Autoctoni per stile 150
BIODIVERSITY OF INDIGENOUS SACCHAROMYCES CEREVISIAE: A DISTINCTIVE RESOURCE FOR WINERIES? 150
OUTERMOST POLYSACCHARIDIC INVESTMENTS IN CYANOBACTERIA: NATURE AND SIGNIFICANCE 149
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 149
Gli antociani dei vini rossi: indicatori varietali in pasto ai microrganismi. 149
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 149
OCCURRENCE AND SIGNIFICANCE OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 148
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 148
Hydrogen production by immobilized cells. III. Prolonged and stable H2 photoevolution by Rhodopseudomonas palustris in light-dark cycles. 148
CARBOHYDRATE SYNTHESIS BY TWO NAVICULA STRAINS ISOLATED FROM BENTHIC AND PELAGIC MUCILAGES IN THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 148
EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA AND THEIR BIOTECHNOLOGICAL USES 147
RAPID ENUMERATION OF YEASTS DURING WINE FERMENTATION BY THE COMBINED USE OF THOMA CHAMBER AND EPIFLUORESCENCE MICROSCOPY 147
Behaviour of Candida zemplinina as affected by the pumping-over operation. 147
Production of eicosapentaenoic acid by Nannochloropsis sp. cultures in outdoor tubular photobioreactors 147
Cinetiche di fermentazione e caratteristiche enologiche di lieviti vinari fermentanti a bassa temperatura. 147
Evolution of yeasts and lactic acid bacteria in Chianti wines as affected by the refermentation according to the tuscan usage 146
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 146
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 146
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 145
METAL BIOREMOVAL BY TWO EXOPOLYSACCHARIDE-PRODUCING, FILAMENTOUS CYANOBACTERIA 144
Cyanospira rippkae and Cyanospira capsulata (gen. nov. and spp. nov.): new filamentous heterocystous cyanobacteria from Magadi lake (Kenya). 144
Hydrogen production by immobilized cells-II. H2 photoevolution and waste-water treatment by agar entrapped cells of Rhodopseudomonas palustris and Rhodospirillum molischianum 144
Response of an exopolysaccharide-producing heterocystous cyanobacterium to changes in metabolic carbon flux 144
Fermentation in symbiotic and free-living cyanobacteria. 143
Marcatori chimici e molecolari per la tracciabilità di ceppi vinari di Oenococcus oeni. 143
Ammonia photoproduction by Cyanospira rippkae cells 'entrapped' in dialysis tube 142
BIOTECHNOLOGICAL EXPLOITATION OF CYANOBACTERIA FOR EXOPOLYSACCHARIDE PRODUCTION 142
Quercetin contents of Sangiovese wines as affected by fermenting yeast species and must aeration 142
Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation 142
Heterotrophic metabolism and diazotrophic growth of Nostoc sp from Cycas circinalis 141
Development of starter cultures for manufacturing a sweet traditional sourdough product. 141
Anthocyanin profile of red wine as affected by Saccharomyces cerevisiae strains. 140
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 139
VARIABILITY OF TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL CONCENTRATIONS IN WINES OBTAINED FROM SANGIOVESE GRAPES FOR BRUNELLO DI MONTALCINO WINE PRODUCTION, VINTAGE 2011 139
A phenotypic approach to differentiate strains within Oenococcus oeni species 139
Bioreattore a flusso verticale per cellule immobilizzate di microrganismi fotosintetici. 138
IDENTIFICATION AND ENUMERATION OF THE YEAST POPULATIONS OCCURRING IN THE EXTRACTION PROCESS OF EXTRA VIRGIN OLIVE OIL PRODUCED IN TUSCANY 138
Light dependent nitrogen chlorosis in a heterocystous cyanobacterium. 137
Decoloration and fractionation of Spirulina biomass. 137
Totale 17.089
Salva come PNG Salva come JPEG
Categoria #
all - tutte 103.135
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 103.135
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.790 45 285 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
2026/2027239 239 0 0 0 0 0 0 0 0 0 0 0
Totale 38.344