VINCENZINI, MASSIMO
 Distribuzione geografica
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Continente #
NA - Nord America 11.963
EU - Europa 8.096
AS - Asia 1.811
AF - Africa 136
SA - Sud America 35
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 6
Totale 22.058
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Nazione #
US - Stati Uniti d'America 11.917
RU - Federazione Russa 2.724
IT - Italia 1.575
IE - Irlanda 979
SE - Svezia 710
UA - Ucraina 655
SG - Singapore 592
DE - Germania 508
HK - Hong Kong 417
CN - Cina 385
FI - Finlandia 300
PL - Polonia 250
IN - India 196
TR - Turchia 155
GB - Regno Unito 137
CI - Costa d'Avorio 92
FR - Francia 86
CH - Svizzera 51
CA - Canada 38
SC - Seychelles 32
JO - Giordania 31
ES - Italia 27
BE - Belgio 24
NL - Olanda 21
BR - Brasile 19
VN - Vietnam 14
CL - Cile 10
PT - Portogallo 10
AT - Austria 9
JP - Giappone 8
MX - Messico 8
RO - Romania 7
EU - Europa 6
NZ - Nuova Zelanda 6
AU - Australia 5
HU - Ungheria 5
ZA - Sudafrica 5
IR - Iran 4
HR - Croazia 3
MU - Mauritius 3
RS - Serbia 3
VE - Venezuela 3
CZ - Repubblica Ceca 2
IL - Israele 2
KR - Corea 2
LB - Libano 2
LT - Lituania 2
PE - Perù 2
SI - Slovenia 2
SM - San Marino 2
TH - Thailandia 2
BG - Bulgaria 1
CO - Colombia 1
DK - Danimarca 1
EG - Egitto 1
GR - Grecia 1
MA - Marocco 1
MY - Malesia 1
NG - Nigeria 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 22.058
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Città #
Santa Clara 3.173
Chandler 1.079
Jacksonville 980
Dublin 977
Fairfield 706
Singapore 468
Ashburn 361
Cambridge 349
Woodbridge 322
Wilmington 320
Princeton 310
Seattle 276
Florence 249
Warsaw 246
Houston 241
Ann Arbor 219
Buffalo 218
Beijing 210
Boston 210
Mumbai 174
Boardman 169
Hong Kong 169
Medford 150
Izmir 141
Altamura 125
Lawrence 99
Abidjan 92
Milan 87
Shanghai 81
Norwalk 68
West Jordan 62
Moscow 59
New York 54
San Diego 50
Kent 46
Rome 42
Falls Church 41
Hillsboro 39
Bern 38
Frankfurt Am Main 35
Los Angeles 34
Toronto 29
Verona 27
Andover 23
Brussels 23
Munich 23
Auburn Hills 20
Yubileyny 20
Padova 18
Redwood City 17
Bremen 16
Old Bridge 16
Turin 16
Prato 15
Saint Petersburg 15
Bologna 14
Perugia 13
Salerno 13
Arezzo 12
Barcelona 11
Nanjing 11
Helsinki 10
Redmond 10
Xian 10
Torino 9
Guangzhou 8
Bari 7
Bernburg 7
Funchal 7
L’Aquila 7
Paris 7
Vicenza 7
Zhengzhou 7
Campi Bisenzio 6
Dong Ket 6
Empoli 6
Laurel 6
Leawood 6
Livorno 6
London 6
Molfetta 6
Naples 6
Scandicci 6
Timisoara 6
Trento 6
Antalya 5
Beinasco 5
Brescia 5
Châtenay-malabry 5
Dallas 5
Espoo 5
Frankfurt am Main 5
Fremont 5
Hanover 5
Montréal 5
Palazuelos De Eresma 5
Parma 5
Pisa 5
Recife 5
San Michele All'adige 5
Totale 13.364
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Nome #
Biogenic amine producing capability of bacterial populations isolated during processing of different types of dry fermented sausages 253
Microbiologia dei prodotti alimentari 206
Outermost polysaccharidic investments of cyanobacteria: nature, significance and possible applications 193
La coltura di Azolla in consociazione con il riso o in coltura massiva intercalare. 186
Diversity of saccharomyces cerevisiae strains isolated from two Italian wine-producing regions 184
PUTRESCINE ACCUMULATION IN WINE: ROLE OF OENOCOCCUS OENI 145
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate. 140
Quantifying the effects of ethanol and temperature on the fitness advantage of predominant Saccharomyces cerevisiae strains occurring in spontaneous wine fermentations 137
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate 135
A novel exopolysaccharide from a filamentous cyanobacterium: production, chemical characterization and rheological properties 133
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 131
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS ON THE EXOPOLYSACCHARIDE-PRODUCING MICROALGAL COMMUNITY 128
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 127
Biogenic amine production by Oenococcus oeni 124
ASSESSMENT OF THE METAL REMOVAL CAPABILITY OF TWO CAPSULATED CYANOBACTERIA, CYANOSPIRA CAPSULATA AND NOSTOC PCC7936 124
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes. 122
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines. 120
BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS 118
Composizione biochimica generale delle biomasse di Spirulina platensis e S.maxima. 118
MICROBIOLOGIA DEL VINO 117
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 117
Investigation on microbiology of olive oil extraction process 115
Carbohydrate synthesis by two Navicula strains isolated from benthic and pelagic mucilages in the Tyrrhenian sea (Tuscan Archipelago) 114
A bioreactor for continuous treatment of waste waters with immobilized cells of photosynthetic bacteria. 114
RESPONSE OF AN EXOPOLYSACCHARIDE-PRODUCING HETEROCYSTOUS CYANOBACTERIUM TO CHANGES IN METABOLIC CARBON FLUX 112
Effects of growth conditions on exopolysaccharide production by Cyanospira capsulata 112
Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine 111
Biodiversity and geographical origin of Oenococcus oeni strains 111
Studies on exopolysaccharide release by diazotrophic batch cultures of Cyanospira capsulata 110
Hydrogen production by immobilized cells-I. Light dependent dissimilation of organic substances by Rhodopseudomonas palustris 110
Fermentazione alcolica: da inoculata a spontanea 110
Production of eicosapentaenoic acid by Nannochloropsis sp. cultures in outdoor tubular photobioreactors 109
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse. 108
Extracellular polysaccharide synthesis by Nostoc strains as affected by N source and light intensity 107
Hydrogen production by immobilized cells-II. H2 photoevolution and waste-water treatment by agar entrapped cells of Rhodopseudomonas palustris and Rhodospirillum molischianum 106
Fatty acid composition of malolactic Oenococcus oeni strains exposed to pH and ethanol stress 105
CARBOHYDRATE SYNTHESIS BY TWO NAVICULA STRAINS ISOLATED FROM BENTHIC AND PELAGIC MUCILAGES IN THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 105
Fisiologia e biochimica della crescita di Spirulina in coltura all'aperto 105
Dynamics of microbial populations and biogenic amine accumulation during industrial and artisan salami productions. 104
Glycogen and poly-ß-hydroxybutyrate synthesis in Spirulina maxima. 104
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 104
TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL ACCUMULATION IN WINE AS AFFECTED BY MICROBIAL ECOLOGY OF ALCOHOLIC FERMENTATION 104
null 104
Hydrogen production by immobilized cells. III. Prolonged and stable H2 photoevolution by Rhodopseudomonas palustris in light-dark cycles. 104
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 103
Dynamics of yeast populations during the early stages of natural fermentation for the production of Brunello di Montalcino wines 103
Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae 100
CARATTERIZZAZIONE FISIOLOGICO BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 99
Cyanospira rippkae and Cyanospira capsulata (gen. nov. and spp. nov.): new filamentous heterocystous cyanobacteria from Magadi lake (Kenya). 96
CARATTERIZZAZIONE FISIOLOGICO-BIOCHIMICA DI BATTERI MALOLATTICI ISOLATI DA VINI DEL CHIANTI 96
Cinetiche di fermentazione e caratteristiche enologiche di lieviti vinari fermentanti a bassa temperatura. 96
null 95
Fermentation in symbiotic and free-living cyanobacteria. 94
Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines 94
OENOLOGICAL PROPERTIES OF HANSENIASPORA OSMOPHILA AND KLOECKERA CORTICIS FROM WINES PRODUCED BY SPONTANEOUS FERMENTATIONS OF NORMAL AND DRIED GRAPES 93
DETECTION OF PUTRESCINE-PRODUCER OENOCOCCUS OENI STRAINS BY PCR 93
Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region 92
Autoctoni per stile 92
Microalghe e cianobatteri produttori di esopolisaccaridi in mucillagini bentoniche del mare Tirreno 91
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 91
Bioreattore a flusso verticale per cellule immobilizzate di microrganismi fotosintetici. 90
Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content 89
Ruolo dei microrganismi nella produzione di amine biogene nel vino 89
Fermentation in symbiotic and free living cyanobacteria 89
Exocellular polysaccharides from cyanobacteria and their possible applications 89
PRODUCTION OF BIOGENIC AMINES BY WINE MICRORGANISMS 88
Outdoor hydrogen photoevolution by immobilized cells of Rhodopseudomonas palustris. 88
POPULATIONS OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA AND DIATOMS IN THE MUCILAGINOUS BENTHIC AGGREGATES OF THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO 88
Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation 88
Gli antociani dei vini rossi: indicatori varietali in pasto ai microrganismi. 87
FERMENTAZIONE MALOLATTICA E TERROIR 87
ALGAL BIOCENOSIS IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA, WITH EMPHASIS TO THE EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIAL COMMUNITY 86
Germination of desiccated aged akinetes of alkaliphilic cyanobacteria 86
Heterotrophic metabolism and diazotrophic growth of Nostoc sp from Cycas circinalis 86
ARE BLOOMS OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA EXPLOITABLE FOR THE REMOVAL OF HEAVY METALS FROM POLLUTED WATERS? 85
Sviluppo delle popolazioni microbiche ed accumulo di ammine biogene in vinificazione 85
Light dependent nitrogen chlorosis in a heterocystous cyanobacterium. 85
Capacità malolattica di ceppi di Leuconostoc oenos selezionati per uso enologico 85
Nostoc (Cyanophyceae) goes nude: extracellular polysaccharides serve as a sink for reducing power under unbalanced C/N metabolism 84
Experimental evidence of a general pattern for biogenic amine accumulation during wine-making. 84
ATTIVITÀ MALOLATTICA DI LEUCONOSTOC OENOS 84
OCCURRENCE AND SIGNIFICANCE OF EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA IN THE BENTHIC MUCILAGINOUS AGGREGATES OF THE TYRRHENIAN SEA (TUSCAN ARCHIPELAGO) 83
VARIABILITY OF TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL CONCENTRATIONS IN WINES OBTAINED FROM SANGIOVESE GRAPES FOR BRUNELLO DI MONTALCINO WINE PRODUCTION, VINTAGE 2011 83
Fisiologia e biochimica della crescita di Spirulina in coltura all'aperto. 83
ATTIVITÀ MALOLATTICA E COMPOSIZIONE IN ACIDI GRASSI DI LEUCONOSTOC OENOS 82
Ammonia photoproduction by Cyanospira rippkae cells 'entrapped' in dialysis tube 82
I BATTERI LATTICI E LA FERMENTAZIONE MALOLATTICA 82
Response of an exopolysaccharide-producing heterocystous cyanobacterium to changes in metabolic carbon flux 82
Quercetin contents of Sangiovese wines as affected by fermenting yeast species and must aeration 82
EXOPOLYSACCHARIDE-PRODUCING CYANOBACTERIA AND THEIR BIOTECHNOLOGICAL USES 81
Evolution of yeasts and lactic acid bacteria in Chianti wines as affected by the refermentation according to the tuscan usage 81
Aminoacid Consumption during Growth of non-Saccharomyces Populations in Wine Fermentations 81
ASSIMILABLE-NITROGEN CONTENT OF GRAPE MUST AND SACCHAROMYCES CEREVISIAE BIODIVERSITY IN NATURAL WINE FERMENTATIONS 81
Outdoor hydrogen photoevolution by immobilized cells of Rhodopseudomonas palustris. 81
DYNAMICS OF YEAST POPULATIONS DURING NATURAL FERMENTATION OF BRUNELLO DI MONTALCINO WINES 80
PRIME OSSERVAZIONI SULLA MICROFLORA LATTICA IN ALCUNI VINI DEL CHIANTI 80
Heterotrophic metabolism and diazotrophic growth of Nostoc sp. from Cycas circinalis 80
Aspetti microbiologici per la valorizzazione del Vermentino. 80
Effects of microbial populations on anthocyanin profile of Sangiovese wines produced in Tuscany, Italy 80
AUTOLYSIS OF WINE YEASTS AND BIOGENIC AMINE PRODUCTION BY OENOCOCCUS OENI 79
Totale 10.439
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Categoria #
all - tutte 59.447
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 59.447
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.481 0 0 0 0 150 274 152 276 140 129 323 37
2020/20211.868 200 64 182 193 20 269 68 203 114 261 101 193
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
2024/20257.673 389 1.195 725 1.510 3.854 0 0 0 0 0 0 0
Totale 22.196