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Enologia

Pubblicazioni

D. GAZZOLA, S. VINCENZI, G. PASINI, G. LOMOLINO, A. CURIONI: Advantages of the KDS/BCA Method over the Bradford Assay for Protein Quantification in White Wine and Grape Juice. American Journal of Enology and Viticulture 66:227-233 (2015)

S. VINCENZI, A. PANIGHEL, D. GAZZOLA, R. FLAMINI, A. CURIONI: Study of Combined Effect of Proteins and Bentonite Fining on the Wine Aroma Loss. Journal of Agricultural and Food Chemistry, 63, 2314-2320(2015).

LOMOLINO, S. VINCENZI, D. GAZZOLA, A. CRAPISI, A. CURIONI: Foaming properties of potato (Solanum tuberosum) proteins: A study by the gas sparging method. Colloids and Surfaces A: Physicochemical and Engineering Aspects 475,20, 75-83 (2015)

D. GAZZOLA, S. VINCENZI, S. TOLIN, L. GASTALDON, G. PASINI, A. CURIONI: The proteins of the Grape (Vitis vinifera L.) seed endosperm: fractionation and identification of the major components. Food Chemistry 155,132 -139(2014).

S. VINCENZI, J. BIERMA, S. I. WICKRAMASEKARA, A. CURIONI, D. GAZZOLA, A. T. BAKALINSKY: Characterization of a Grape Class IV Chitinase. Journal of Agricultural and Food Chemistry, 62, 5660-5668(2014)

Giacosa, S., Torchio, F., Rìo Segade, S., Gaiotti, F., Tomasi, D., Vincenzi, S., Rolle,
L. "Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification" International Journal of Food Science and Technology (2013) 48 : 817-825

Vincenzi, S., Tomasi, D., Gaiotti, F., Lovat, L., Giacosa, S., Torchio, F., Rìo Segade, S., Rolle, L.
"Comparative study of the resveratrol content in 21 italian red grape varieties" South African Journal of Enology and Viticulture (2013) 34:30-35

Mihai, L., Pop, N., Pop, T. and Vincenzi, S.
"The content of resveratrol on several grape varieties from Romania" Bulletin de l'OIV (2013) 86: 85-92

Vincenzi, S., Dinnella, C., Recchia, A., Monteleone, E., Gazzola, D., Pasini, G. and Curioni, A.
"Grape seed proteins: A new fining agent for astringency reduction in red wine" Austr. J. Grape Wine Res. (2013) DOI: 10.1111/ajgw.12030

Pasini, G., Simonato, B., Curioni, A., Vincenzi, S., Cristaudo, A., Santucci, B., Dal Belin Peruffo, A., Giannattasio, M
"IgE-mediated allergy to corn: a 50 kDa protein, belonging to the reduced solubile proteins, is a major allergen". Allergy 2002, 57: 98-106.

Vincenzi, S., Curioni, A.
"Anomalous electrophoretic behaviour of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels" Electrophoresis 2005, 26: 60-63.

Vincenzi, S., Mosconi, S., Zoccatelli, G., Dalla Pellegrina, C., Veneri, G., Chignola, R., D. B. Peruffo, A., Curioni, A., Rizzi, C.
"Development of a new procedure for protein recovery and quantification in wine" Am. J. Enol. Vitic. 2005, 56: 182-187.

Vincenzi, S., Polesani, M., Curioni, A.
"Removal of specific protein components by chitin enhances protein stability in a white wine" Am. J. Enol. Vitic. 2005, 56: 246-254.

Cacciola, V., Ferran Batllò, I., Ferraretto, P., Vincenzi, S. and Celotti, E.
"Study of the ultrasound effects on yeast lees lysis in winemaking" Eur. Food Res. Technol. (2013) 236: 311-317

Rolle, L., Giordano, M., Giacosa, S., Vincenzi, S., Rìo Segade, S., Torchio, F., Perrone, B., Gerbi, V.
"CIEL*a*b* parameters of white dried grapes as quality markers according to chemical composition, volatile profile and mechanical properties" Analytica Chimica Acta (2012) 732: 105-113

Vincenzi, S., Tolin, S., Cocolin, L., Rantsiou, K., Curioni, A., Rolle, L.
"Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process" Analytica Chimica Acta (2012) 732: 130-136

Vincenzi, S., Crapisi, A., Curioni, A.
"Foamability of Prosecco wine: cooperative effects of high molecular weight glycocompounds and wine PR-proteins" Food Hydrocolloids (2012) http://dx.doi.org/10.1016/j.foodhyd.2012.09.016

Vincenzi, S., Marangon, M., Tolin, S., Curioni, A.
"Protein evolution during the early stages of white winemaking and its relations with wine stability" Austr. J. Grape Wine Res. (2011) 17: 20-27

M. MARANGON, S. VINCENZI, M. LUCCHETTA, A. CURIONI
Heating and reduction affect the reaction with tannins of wine protein fractions differing in hydrophobicity
Analytica Chimica 660, 110-118 (2010)

B. SIMONATO, F. MAINENTE, I. SUGLIA, A. CURIONI, G. PASINI
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study
Italian Journal of Food Science 21, 97-105 (2009)

G. LOMOLINO, A. CURIONI
Protein faze formation in white wines: effect of Saccharomyces cerevisiae cell wall components prepared with different procedures
Journal of Agricultural and Food Chemistry 55, 8737-8744 (2007)

M. DE ZORZI, A. CURIONI, B. SIMONATO, M. GIANNATTASIO, G. PASINI
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins
Food Chemistry 104, 353-363 (2007)

F. ZOCCA, G. LOMOLINO, A. CURIONI, P. SPETTOLI, A. LANTE
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage
Food Chemistry 102, 59-65 (2007)

A.PIZZUTI, A. BUDA, A. D’ODORICO, R. D’INCÀ, S. CHIARELLI, A. CURIONI, D. MARTINES
A replay to Donald D. Kasarda: Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients
Scandinavian Journal of Gastroenterology 42, 1143-1144 (2007)

A. PIZZUTI, A. BUDA, A. D’ODORICO, R. D’INCÀ, S. CHIARELLI, A. CURIONI, D. MARTINES
Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients
Scandinavian Journal of Gastroenterology 41, 1305-11 (2006)

G. LOMOLINO, A. LANTE, C. RIZZI, P. SPETTOLI, A. CURIONI
Comparison of esterase patterns of three yeast strains as obtained with different synthetic substrates
Journal of the Institute of Brewing 111, (2), 234-236 (2005)

S. VINCENZI, M. POLESANI, A. CURIONI
Removal of specific protein components by chitin enhances protein stability in a white wine
American Journal of Enology and Viticulture 56 (3), 246 -254 (2005)

S. VINCENZI, S. MOSCONI, G. ZOCCATELLI, C. DALLA PELLEGRINA, G. VENERI, R. CHIGNOLA, A. PERUFFO, A. CURIONI, C. RIZZI
Development of a new procedure for protein recovery and quantification in wine
American Journal of Enology and Viticulture 56 (2),182-187 (2005)

S. VINCENZI, A. CURIONI
Anomalous electrophoretic behaviour of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels Electrophoresis 26, 60-63 (2004)

B. SIMONATO, G. PASINI, M. DE ZORZI, M. VEGRO, A. CURIONI
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion
Italian Journal of Food Science 16, 151-163 (2004)

A. CRISTAUDO, B. SIMONATO, G. PASINI, M. DE ROCCO, A. CURIONI, M. GIANNATTASIO
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
Contact Dermatitis 51, 84-87 (2004)

C. RIZZI, G. LOMOLINO, A. LANTE, A. CRAPISI, P. SPETTOLI, A. CURIONI
Solubilisation and activity detection in polyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae
Journal of the Institute of Brewing 109, 187-193 (2003)

G. LOMOLINO, C. RIZZI, P. SPETTOLI, A. CURIONI, A. LANTE
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration
AgroFOOD RIVISTE INTERNAZIONALI REFERIZZATEIndustry hi-tech, Nov/Dec, 32-35 (2003)

A. ANTICO, G. ZOCCATELLI, C. MARCOTULLI, A. CURIONI
Oral allergy syndrome to fig
International Archives of Allergy and Immunology 131, 138-142 (2003)

F. POLATO, S. CHIARELLI, B. SIMONATO, D. PIZZUTI, G. GUARISO, A. CURIONI , F. DE LAZZARI
High number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders
Digestive and Liver Disease, 34, (Supplement 1), A35 (2002)

B. SIMONATO, F. POLATO, F. DE LAZZARI, G. PASINI, C. GEMIGNANI, A. CURIONI
Can allergenic proteins reach intestinal mucosa? Effects of in vitro peptic digestion of bread prolamins on IgE recognition
Digestive and Liver Disease, 34 (Supplement 1), A35 (2002)

G. PASINI, B. SIMONATO, A. CURIONI, S. VINCENZI, A. CRISTAUDO, B. SANTUCCI, A. D. B. PERUFFO, M. GIANNATTASIO
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen
Allergy 57, 98-106 (2002)

B. SIMONATO, G. PASINI, M. GIANNATTASIO, A. CURIONI
Allergenic potential of KamutÂŽ wheat
Allergy 57, 654 (2002)

S. VINCENZI, G. ZOCCATELLI, F. PERBELLINI, C. RIZZI, R. CHIGNOLA, A. CURIONI, A. DAL BELIN PERUFFO
Quantitative determination of dietary lectin activities by enzyme-linked immunosorbent assay using specific glycoproteins immobilized on microtitre plates
Journal of Agricultural and Food Chemistry 50, 6266-6270 (2002)

G. LOMOLINO, A. LANTE, A. CRAPISI, P. SPETTOLI, A. CURIONI
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and SDS electrophoresis by using fluorescein diacetate as substrate Electrophoresis 22, 1021-1023 (2001)

B.SIMONATO, F. DE LAZZARI, G. PASINI, F. POLATO, M. GIANNATTASIO, C. GEMIGNANI, A. D. B. PERUFFO, B. SANTUCCI, M. PLEBANI, A. CURIONI
IgE binding to soluble and insoluble wheat flour proteins in atopic and non atopic patients suffering from gastrointestinal symptoms after wheat ingestion
Clinical and Experimental Allergy 31, 1771-1778 (2001)

F. POLATO, B.SIMONATO, A. CURIONI, G. PASINI, C. GEMIGNANI, M. PLEBANI, F. DE LAZZARI
IBS patients complaining adverse reaction to flour have unrecognized IgE to prolamins from wheat
Gastroenterology (Supplement) 120, A323 (2001)

G. PASINI, B. SIMONATO, M. GIANNATTASIO, A. D. B. PERUFFO, A. CURIONI
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study Journal of Agricultural and Food Chemistry 49, 2254-2261 (2001)

B. SIMONATO, G. PASINI, M. GIANNATTASIO, A. D. B. PERUFFO, F. DE LAZZARI, A. CURIONI
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
Journal of Agricultural and Food Chemistry 49, 5668-5673 (2001)
(Recensito su New Scientist magazine issue 2287, 21 April 2001, page 23)

A. CURIONI, N.E. POGNA, G. PASINI, P. SPETTOLI, M. VOLTAREL, A. DAL BELIN PERUFFO
Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp. Monococcum) flours with different breadmaking quality Italian Journal of Food Science 12, 91 (2000)

G. PASINI, B. SIMONATO, M. GIANNATTASIO, C. GEMIGNANI, A. CURIONI
IgE binding to almond proteins in two CAP-FEIA-negative patients with allergic symptoms to almond as compared to three CAP-FEIA-false positive subjects
Allergy 55, 955 (2000)

A. CURIONI, B. SANTUCCI, A. CRISTAUDO, C. CANISTRACI, M. PIETRAVALLE, B. SIMONATO, M. GIANNATTASIO
Urticaria from beer : an immediate hypersensitivity reaction due to a 10 kDa protein derived from barley
Clinical and Experimental Allergy 29, 407 (1999)

N. A. EL NOUR, A. DAL BELIN PERUFFO, A. CURIONI
Characterisation of sorghum kafirins in relation to their cross-linking behaviour
Journal of Cereal Science 28, 197 (1998)

L. FUREGON, A. DAL BELIN PERUFFO, A. CURIONI
Immobilisation of rice limit dextrinase on -alumina beads and its possible use in starch processing
Process Biochemistry 32, 113 (1997)

B. SANTUCCI, A. CRISTAUDO, C. CANISTRACCI, A. CURIONI, L. FUREGON, M. GIANNATASIO
Urticaria from beer in three patients
Contact Dermatitis 34, 368 (1996)

M. DE VINCENZI, M. R. DESSI’, R. LUCCHETTI, A. D. B. PERUFFO, A. CURIONI, N. E. POGNA
In vitro assessment of acetic acid-soluble proteins (Glutenin) toxicity in celiac disease
Journal of Biochemical Toxicology 11, 205 (1996)

G. PASINI, A. CRAPISI,A. LANTE, A. CURIONI, A. ZAMORANI, P. SPETTOLI
Evaluation of Bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads
Enzyme Engineering XII 750, Annals of the New York Academy of Science, 558-564 (1995)

N.E. POGNA, R. REDAELLI, P. VACCINO, A.M. BIANCARDI, A. DAL BELIN PERUFFO, A. CURIONI, E.V. METAKOVSKY
Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar Alpe
Theoretical and Applied Genetics 90, 650-658 (1995)

A.CURIONI, M.-H. MOREL, L. FUREGON, R. REDAELLI, A. DAL BELIN PERUFFO
Wheat glutenin subunits purification by preparative acid and two-dimensional electrophoresis
Electrophoresis 16, 1005-1009 (1995)

A. CURIONI, G. PRESSI, L. FUREGON, A. DAL BELIN PERUFFO
Major proteins of the beer and their precursors in barley: electrophoretic and immunological studies
Journal of Agricultural and Food Chemistry 43, 2620-2626 (1995)

A. DAL BELIN PERUFFO, A. CURIONI, G. PRESSI, N.E. POGNA, A. ZAMORANI
Adsorption chromatography on controlled pore glass beads of wheat gluten proteins
Cereal Chemistry 71, 122-129 (1994)

G. PRESSI, A. CURIONI, A. DAL BELIN PERUFFO, L. FUREGON, A. ZAMORANI
Determination of egg content in egg pasta by an indirect ELISA procedure
Journal of the Science of Food and Agriculture 64, 163-169 (1994)

L. FUREGON, A. CURIONI, A. DAL BELIN PERUFFO
Direct detection of pullulanase activity in electrophoretic polyacrylamide gels
Analytical Biochemistry 221, 200-201 (1994)

G. PRESSI, A. CURIONI, A. DAL BELIN PERUFFO, A. ZAMORANI
Effectiveness of the electroendosmotic preparative electrophoresis for the purification of all proteins and polypeptides from beer
Journal of the Institute of Brewing 99, 63 (1993)

A. CURIONI, A. DAL BELIN PERUFFO, L. FUREGON
Electroendosmotic preparative electrophoresis: a one-step method for the purification of nearly all the proteins from complex mixtures
Basic and Applied Myology 3, 239-244 (1993)

A. ZAMORANI, A. CRAPISI, A. CURIONI, P. SPETTOLI
Activities of proteolytic enzymes at different ripening ages in Asiago Pressato cheese produced by several milk coagulants
Acta Alimentaria 21, 87 (1992)

G. PRESSI, A. CURIONI, A. DAL BELIN PERUFFO
Proteins and foam in beer
Alcologia 4 (3), 267 (1992)

A. CURIONI, A. DAL BELIN PERUFFO, G. PRESSI, N.E. POGNA
Immunological distinction between x-type and y-type high-molecular-weight glutenin subunits
Cereal Chemistry 68, 200 (1991)

C. TUTTA, A. CURIONI, A. DAL BELIN PERUFFO
A two-dimensional electrophoretic method for the study of the caprine alpha S1 and alpha S2 casein polymorphism
Journal of Dairy Research 58, 247 (1991)

P. SPETTOLI, A. CURIONI, A. CRAPISI, G. VACCARI, G. MANTOVANI
Enzymatic and total amino acid changes at different storage conditions for damaged and undamaged beets
Acta Alimentaria 19, 55 (1990)

A. CURIONI, A. DAL BELIN PERUFFO, N.E. POGNA
Preparative isoelectric focusing of reduced wheat gluten proteins
Electrophoresis 11, 462 (1990)

A. CURIONI, A. DAL BELIN PERUFFO, N.E. POGNA
Electroendosmotic preparative electrophoresis as one-step method for purification of High Molecular Weight subunits of wheat glutenin
Cereal Chemistry 66, 133 (1989)

A. CURIONI, A. DAL BELIN PERUFFO, M.P. NUTI
Purification of cellulases from Streptomyces strain A 20 by electroendosmotic preparative electrophoresis
Electrophoresis 9, 327 (1988)

CAPITOLI DI LIBRI

A. CURIONI, S. VINCENZI, R. FLAMINI
Proteins and Peptides in Grape & Wine. Chapter VIII
In Hyphenated Techniques in Grape and Wine Chemistry. R. Flamini Ed. John Wiley & Sons (Chichester, UK) (2008)

A. CURIONI, A. DAL BELIN PERUFFO
Elettroforesi a pH acido di proteine alchilate
In “Elettroforesi e Cromatografia di Biopolimeri e loro Frammenti”, Vol. II Analisi elettroforetiche, cromatografiche e in situ di biopolimeri e loro frammenti.
U. Carraro e L. Dalla Libera editori. UNIPRESS, Padova (1996)

A. CURIONI, A. DAL BELIN PERUFFO
Elettroforesi preparativa con eluizione delle proteine separate mediante elettroendosmosi;
A. CURIONI, A. DAL BELIN PERUFFO, L. FUREGON
Isoelettrofocalizzazione preparativa in fase libera In “Elettroforesi di biopolimeri e loro frammenti”.
U. Carraro e L. Dalla Libera editori. UNIPRESS, Padova (1989)

A. DAL BELIN PERUFFO, A. CURIONI
Elettroforesi su gel di poliacrilamide in presenza di sodio dodecil solfato a pH discontinuo (SDS-PAGE) pagg. 105-111;
A. DAL BELIN PERUFFO, A. CURIONI
Elettroforesi su gel di poliacrilamide a pH acido continuo pagg. 112-114;
A. CURIONI, A. DAL BELIN PERUFFO
Elettroforesi bidimensionale acida a pH continuo e basica a pH discontinuo in presenza di SDS pagg.115-116;
A. CURIONI, A. DAL BELIN PERUFFO
Elettroforesi bidimensionale trasversale” pagg. 117-118
In “Analisi e separazione di proteine e loro frammenti proteolitici con gel elettroforesi e HPLC” CLEUP, Padova (1987)

PROCEEDINGS (IN EXTENSO) DI CONGRESSI INTERNAZIONALI

D. FRANCESCHI, S. REBECCA, S. VINCENZI, M. MARANGON, A.CURIONI
Inhibition of bitartrate potassium salt crystallization by wine macromolecules can be studied in reconstitution experiments
In: Macromolecules and secondary metabolites of grapevine and wine. Macromolecules and secondary metabolites of grapevine and wine. pp. 421-424. P. Jeandet, C. Clement, A. Conreux Eds. ISBN/ISSN: 978-2-7430-0965-6.: Editions TEC&DOC PARIS (2007)

G. LOMOLINO, A. CURIONI
Total yeast cell wall extracts, obtained by both Zymolyase and DTT treatments enhance protein stability in a white wine more than their mannoprotein fraction
In: Macromolecules and secondary metabolites of grapevine and wine. Macromolecules and secondary metabolites of grapevine and wine. pp. 417-420. P. Jeandet, C. Clement, A. Conreux Eds. ISBN/ISSN: 978-2-7430-0965-6.: Editions TEC&DOC PARIS (2007)

S. VINCENZI, M. MARANGON, A. CURIONI
Chitinase and Thaumatin-like Pathogenesis-Related Proteins from grapes and their effects on wine stability
In: Macromolecules and secondary metabolites of grapevine and wine. Macromolecules and secondary metabolites of grapevine and wine. pp. 177-182. P. Jeandet, C. Clement , A. Conreux Eds. ISBN/ISSN: 978-2-7430-0965-6.: Editions TEC&DOC PARIS (2007)

P. VACCINO, M. CORBELLINI, A. CURIONI, G. ZOCCATELLI, M. MGLIARDI, L. TAVELLA
Relationships between timing of Eurigaster maura attacks and gluten degradation in two bread wheat cultivars. Pagg. 425-428 In The Gluten proteins. D. Lafiandra, S. Masci and R. D’Ovidio Eds. The Royal Society of Chemstry (Cambridge, U.K.) (2004)

G. ZOCCATELLI, S. VINCENZI, M. CORBELLINI, P. VACCINO, L. TAVELLA, A. CURIONI
Breackdown of glutenin polymers during dough mixing by Eurigaster maura protease. Pagg. 433-436
In The Gluten proteins. D. Lafiandra, S. Masci and R. D’Ovidio Eds. The Royal Society of Chemstry (Cambridge, U.K.) (2004)

S. VINCENZI, G. ZOCCATELLI, C. RIZZI, A. CURIONI
One-sptep purification of nearly all the proteins from wine by electroendosmotic preparative electrophoresis. Pagg. 538-541
In Oenologie 2003. A. Lonvaud-Funel, G. de Revel, P. Darriet Eds. Editions TEC & DOC, Paris (Lavoisier, ISBN 2-7430-0649-8) (2003)

G. PASINI, B. SIMONATO, M. DE ZORZI, A. CURIONI
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion
Proceedings of the second international workshop Durum wheat and pasta quality: recent achievements and new trends. Pagg. 237-240. Roma, 2002

G. ZOCCATELLI, S. MOSCONI, C. RIZZI, S. VINCENZI, A. CURIONI
A new method for the recovery of wine proteins allowing their quantification and electrophoretic analysis. Pagg. 542-545
In Oenologie 2003. A. Lonvaud-Funel, G. de Revel, P. Darriet Eds. Editions TEC & DOC, Paris (Lavoisier, ISBN 2-7430-0649-8) (2003)

A. CURIONI, N. D’INCECCO, N. E. POGNA, G. PASINI, A. D. B. PERUFFO
Durum wheat glutenin polymers: a study based on extractability and SDS-PAGE. Pagg. 154-157
In Wheat Gluten. P. R. Shewry and A. S. Tatham Eds. Royal Chemical Society (London, U.K.) (2000)

A. CURIONI, N.E. POGNA, A. DAL BELIN PERUFFO
The quantity of bound beta-amylase is related to the size of gluten polymers
In “Gluten ‘96” Proceedings of the Sixth International Gluten Workshop. C. W. Wrigley ed., Royal Australian Chemical Institute, Melburne, pagg. 312-315 (1996)

A. DAL BELIN PERUFFO, N.E. POGNA, A. CURIONI
Evidences for the presence of disulfide bonds between beta-amylase and low molecular weight subunits of glutenin
In “Gluten ‘96” Proceedings of the Sixth International Gluten Workshop. C. W. Wrigley ed., Royal Australian Chemical Institute, Melburne, pagg. 307-311 (1996)

N. E. A. ELNOUR, A. D. B. PERUFFO, A. CURIONI
Aggregation states of sorghum prolamins (kafirins)
In “Conference on plant Proteins from European Crops”. Nantes 25-27 Novembre 1996, pagg. 138-140

N.E. POGNA, R. REDAELLI, T. DACHKEVITCH, A. CURIONI, A. DAL BELIN PERUFFO
Genetics of wheat quality and its improvement by conventional and biotechnological breeding Pagg. 205-224 in “Wheat Production, Properties and Quality”, W. Bushuk and V.F. Rasper Eds.; Blackie Academic & Professional (U.K.) (1994)

A. CURIONI, L. FUREGON, A. D. B. PERUFFO, A. ZAMORANI
A 60 kDa protein is a component of glutenin aggregates
Pagg. 345-348 in “Proceedings of the Wheat Kernel Proteins Congress”, Viterbo (1994)

A. DAL BELIN PERUFFO, A. CURIONI, G. PRESSI, A. ZAMORANI, N. E. POGNA
Adsorption chromatography on controlled pore glass beads of unreduced acetic acid-soluble wheat gluten proteins
In “Gluten Proteins 1993”. Association of Cereal Research, Detmold (G) (1993)

N.E. POGNA, R. REDAELLI, M. PASQUINI, A. CURIONI, A. DAL BELIN PERUFFO, R. CASTAGNA
Inheritance studies of two chromosome translocation lines in bread and durum wheat
In “Gluten Proteins 1993” Association of Cereal Research, Detmold (G) (1993)

N.E. POGNA, T. DACKEVITCH, A. CURIONI, A. DAL BELIN PERUFFO
Benefits from genetics and molecular biology to improve the end use properties of cereals
Pagg. 83-93 in “Cereal Chemistry and Technology: a long past and a bright future”. P. Feillet, ed. Institut de Recherches Technologiques Agroalimentaires des Cereales (IRTAC) (1992)

N.E. POGNA, R. REDAELLI, A.M. BERETTA, A. CURIONI, A. DAL BELIN PERUFFO
The water-soluble proteins of wheat: biochemical and immunological studies
Pagg. 407-413 in “Gluten Proteins” W. Bushuk and R. Tkachuk, editors; American Association of Cereal Chemists St. Paul, Minnesota, USA (1991)

E. MORETTO, V. GIROLAMI, M. TURCHETTO, A. CURIONI, A. DAL BELIN PERUFFO
The evolution of the protein patterns in the olive fruit fly, Dacus oleae Gmel. (Diptera: Tephritidae)
Fruit flies of economic importance 87: proceedings of the CEC/IOBC International Symposium, Rome 7-10, April 1987 / edited by R. Cavalloro. Rotterdam: Published for the Commission of the European Communities by A.A. Balkema, 1989. EUR, p. 275-282 (1989)

PUBBLICAZIONI SU RIVISTE NAZIONALI

S. VINCENZI, D. GAZZOLA, M. LUCCHETTA, A. CURIONI: Effetto della posizione della bottiglia durante la rifermentazione e la maturazione del Prosecco "sur Lies". Rivista di viticoltura e di enologia, ISSN 0370-7865, 64, (4), 31-46 (2011)
A. CURIONI, S. VINCENZI: Le proteine dell'uva e del vino: origine, caratteristiche e funzionalit&AGRAVE. www.infowine.com-Rivista internet di viticoltura ed enologia, n. 1/3 (2012)
BIONDI BARTOLINI A., BONA S., CRAPISI A., CURIONI A., CERADINI A., TOSI E., AZZOLINI M., DAR&EGRAVE P., BERSANI C., FRACCAROLI C. (2012). Il colore del Bardolino. VQ, 2, 60-64, (2012)

I. SUGLIA, A. CURIONI, G. PASINI
Caratterizzazione preliminare di coadiuvanti proteici di origine vegetale
Ingredienti alimentari, VII, 20-24 (2008)

G. PASINI, A. CURIONI, B. SIMONATO
Allergia alimentare alla pasta cotta
Tecnica molitoria, 9, 937-946 (2006)

B. SIMONATO, M. DE ZORZI, G. PASINI, A. CURIONI
Analisi qualitativa della frazione proteica della birra
Industrie delle bevande, 190, 117-119 (2004)

G. PASINI, B. SIMONATO, P. SPETTOLI, A. CURIONI
Effetto dei trattamenti tecnologici sulla allergenicitĂ  degli alimenti: il caso dei trattamenti termici
Tecnologie alimentari n. 5, 30-32 (2003)

B. SIMONATO, G. PASINI, M. GIORATO, P. SPETTOLI, A. CURIONI
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto di pane
Tecnica Molitoria Novembre 2002, 1118-1126 (2002)

G. PASINI, B. SIMONATO, F. POLATO, A. CURIONI
Proteine del granulo di amido di mais: potenziali allergeni?
Tecnica Molitoria Dicembre 2000, 1263-1266 (2000)

A. CURIONI, G. PRESSI, A. DAL BELIN PERUFFO, L. FUREGON
Proteine della granella e qualitĂ  della birra
L’Informatore agrario 32, 56-59 (1995)

N.E. POGNA, F. MELLINI, M.G. D’EGIDIO, E. DE STEFANIS, S. FORTINI, G. GALTERIO, S. NARDI, D. SGURLETTA, G. BOGGINI, A. CURIONI, A. DAL BELIN PERUFFO
Basi genetiche e biochimiche del miglioramento dei grani: qualitĂ  delle paste e attitudine panificatoria
Agricoltura e Ricerca 109, 41 (1990)

F. ROSSO, P. MERIGGI, G. VACCARI, G. MANTOVANI, A. CURIONI
Ulteriori studi su varietĂ  di barbabietole sensibili e tolleranti alla rizomania
L’Industria Saccarifera Italiana 82, 135 (1989)

A. ZAMORANI, P. SPETTOLI, A. CRAPISI, A. CURIONI
AttivitĂ  enzimatiche in formaggio Provolone
Scienza e tecnica lattiero casearia 37, 375 (1986)

Atti di congress internazionali

D. GAZZOLA, S. VINCENZI, M. LAMBORGHINI, G. PASINI, A. CURIONI: Rice protein extracts as wine fining agents Macrowine 2014. Stellenbosch (South Africa) 7-10 September 2014. Book of abstracts pag. 99.
S. VINCENZI, J. BIERMA, S. I. WICKRAMASEKARA, A. CURIONI, D. GAZZOLA, A. T. BAKALINSKY: Does grape chitinase inhibit yeast growth? Macrowine 2014. Stellenbosch (South Africa) 7-10 September 2014. Book of abstracts pag. 69.
. D. GAZZOLA, S. VINCENZI, A. CURIONI: Protein quantification in grape juice and wine with colorimetric methods. In Vino Analytica Scientia symposium Reims (F) 2 -5 july 2013
D. GAZZOLA, S. VINCENZI, G. PASINI, A. CURIONI: A grape seed extract for wine fining. Macrowine 2014. Stellenbosch (South Africa) 7-10 September 2014 Book of abstracts pag. 98
E. LIRA, F.N. SALAZAR, S. VINCENZI, A. CURIONI, F. LOPEZ: Evolution of the protein content in Macabeu wines treated with bentonite during fermentation. Macrowine 2012.
Bordeaux (F) 18-21 June 2012
M. MARANGON, D. GAZZOLA, S. C. VAN SLUYTER, A. CURIONI, E. J. WATERS, A. VERNHET, P. A. SMITH: Study of the heat induced aggregation behavior of wine macromolecules by means of scanning ion occlusion sensing and dynamic light scattering techniques. 244th ACS National Meeting, Philadelphia (Pennsylvania), 19-23August 2012 D. Gazzola, S.C. Van Sluyter, P. A. Smith, E.J. Waters, A. Curioni, M. Marangon: Wine Thaumatin-like protein isoforms show different aggregative behaviours. Macrowine 2012. Bordeaux (F) 18-21 June 2012
M. MARANGON, D. GAZZOLA, S. C. VAN SLUYTER, A. CURIONI, E. J. WATERS, A. VERNHET, P. A. SMITH: Study of the heat induced aggregation behavior of wine macromolecules by means of scanning ion occlusion sensing and dynamic light scattering techniques. 244th ACS National Meeting, Philadelphia (Pennsylvania), 19-23August 2012. S. VINCENZI, A. CURIONI: Synergistic effect of yeast and grape proteins on foam formation in wines. Food Colloids 2012: Creation and Breakdown of Structure April 15-18, 2012 Copenhagen, Denmark.
S. VINCENZI, A. MASI, R. GHISI, A. CRAPISI, A. CURIONI, Glutathione determination in some Italian white grape varieties. 3rd Sulphyton Meeting. Conegliano 29 September-1October 2011.


PROCEEDINGS (ABSTRACT) DI CONGRESSI INTERNAZIONALI

M. DE ROSSO, A. DALLA VEDOVA, P. CITRON, A. CURIONI, R. FLAMINI
The aroma profile evolution of a red wine aged in barrels made with five different types of wood
“25th Informal Meeting on Mass Spectrometry” (Proceedings p. 88), NyĂ­regyhĂĄza, Hungary, May 2007

RIVISTE INTERNAZIONALI REFERIZZATES. VINCENZI, M. MARANGON, A. CURIONI
Effects of wine fractions with different molecular weight on the behaviour of the foam of a sparkling wine produced with the bulk method
“In Vino Analytica Scientia, 2007” Melbourne, Australia, July 2007

S. VINCENZI, M. MARANGON, T. COVIELLO, F. FAVARON, A. CURIONI
Scleroglucan-Protein interaction: a tool for protein removal from wine?
“In Vino Analytica Scientia, 2007” Melbourne, Australia, July 2007

S. VINCENZI, G. GASPARINI, A. CURIONI
Chitinases and thaumatin like proteins are present as a protein aggregate in both grape berries and wine
In Vino Analytica Scientia, Montpellier, Luglio 2005

D. FRANCESCHI, M. DASSIÈ, A. CURIONI
Characterisation of the foams of Prosecco sparkling wines in the actual conditions of pouring and their sensorial evaluation
In Vino Analytica Scientia, Montpellier, Luglio 2005

G. ZOCCATELLI, S. VINCENZI, F. PERBELLINI, A. MATTUCCI, C. RIZZI, A. CURIONI, A.D.B. PERUFFO
Quantitative determination of wheat germ agglutinin activity in wheat-base foods by enzyme-linked immunosorbent assay using glycoproteins immobilised on microtitre plates
TNO International Food Allergy Forum. Noordwijkerhout, Olanda, 2002

A. LANTE, N. D’INCECCO, G. LOMOLINO, A. CRAPISI, M. BASAGLIA, P. SPETTOLI, A. CURIONI
Detection of ß-glucosidase activity in Saccharomyces cerevisiae strains
International Conference : Quality and risk assessment of agricultural food in the Mediterranean area. Foggia, 2002

G. PASINI, B. SIMONATO, A. CURIONI, B. SANTUCCI, A. CRISTAUDO, M. GIANNATTASIO
Food allergy to corn: fate of the allergens during cooking and digestion
7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy. Venezia, 2001

C. GEMIGNANI, B.SIMONATO, F. POLATO, G. PASINI, M. PLEBANI, F. DE LAZZARI, A. CURIONI
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reaction to flour
7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy. Venezia, 2001

A. CURIONI, G. PASINI, A DAL BELIN PERUFFO
Characterisation of einkorn wheat glutenin from lines with good and poor bread-making quality
XVII Conference ICC 1999. Valencia (Spagna) (1999)

F. POLATO, F. DE LAZZARI, G. PASINI, G. MARCER, M.R. ORLANDO, M. GIANNATTASIO, A. PERUFFO, A. CURIONI
Detection of wheat and maize allergens by immunoblotting with individual allergic sera
7th International Symposium on Immunological, Chemical and Clinical Problems of Food Allergy. Giardini Naxos (CT), 1998

A. CURIONI, A. DAL BELIN PERUFFO, G. PRESSI, N.E. POGNA, A. ZAMORANI
A polyclonal antibody specific for a low molecular weight glutenin subunit
General meeting of the ECLAIR Programme AGRE 0052. Parigi (1992)

G. PRESSI, A. CURIONI, A. DAL BELIN PERUFFO, A. ZAMORANI
Barley grain proteins involved in the origin of a beer polypeptide: an immunological study
Barley for Food and Malt IIC symposium. Uppsala (Svezia) 1992

A. CURIONI, A. DAL BELIN PERUFFO, N.E. POGNA, L. MOIO, L. CHIANESE
Immunological cross reactivity of glutenin subunits in common wheat
Simposio IIC ‘89: Wheat end use properties. Lathi, Finlandia (1989)

A. CURIONI, A. DAL BELIN PERUFFO, M.P. NUTI
Purification of cellulases from Streptomyces sp. by electroendosmotic preparative electrophoresis
FEMS Symposium: Biochemistry and genetics of cellulose degradation. Parigi (1987)

A. ZAMORANI, P. SPETTOLI, A. CURIONI, A. CRAPISI
Enzymes in dairy products
Proceedings of the International Symposium Budapest: Biotechnology and food industry 175-180 (1988)

ATTI DI CONGRESSI NAZIONALI

G. PASINI, M. DE ZORZI, B. SIMONATO, A. CURIONI
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicitĂ  della pasta di grano duro
Atti del VI congresso nazionale di Chimica degli alimenti, pagg. 813-817, Ed. Taro (AL) (2007)

G. LOMOLINO, A. LANTE, A. CURIONI
Purificazione e parziale caratterizzazione di estratti di parete di lievito con effetto sulla stabilitĂ  proteica del vino
In : Ricerche e innovazioni nell’industria alimentare, vol. VII. Chirotti Editori, 2006, pagg. 685-689

A. CURIONI, B. SIMONATO, M. DE ZORZI, G. PASINI
Allergie ai prodotti derivati dal frumento: quale è il ruolo dei trattamenti termici?
In: QualitĂ  e sicurezza degli alimenti. Atti del V Congresso nazionale di chimica degli alimenti, Parma Giugno 2003. Morgan edizioni tecniche, Milano, 2004

M. GIORATO, B. SIMONATO, A. CURIONI, N. MORI, G. PASINI
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta
In: Ricerche e innovazioni nell’industria alimentare, vol. V. Chirotti Editori, 2002, pagg. 601-607

A. LANTE, N. D’INCECCO, A. CRAPISI, M. BASAGLIA, A. CURIONI, P. SPETTOLI
Localizzazione dell’attività -glucosidasica in un ceppo enologico di Saccaromyces cerevisiae su gel di poliacrilamide
In: Ricerche e innovazioni nell’industria alimentare, vol. IV. Chirotti Editori, 1999, pagg. 1201-1205

B. SIMONATO, G. PASINI, A. DAL BELIN PERUFFO, F. DE LAZZARI, P. SPETTOLI. A. CURIONI
Allergie alimentari IgE-mediate : messa a punto di un metodo per l’identificazione degli allergeni
In: Ricerche e innovazioni nell’industria alimentare, vol. III. Chirotti Editori, 1997, pagg. 484-489

S. SANTI, M. T. MARRAZZO, A. CURIONI, S. CESCO, R. PINTON, Z. VARANINI
Purificazione mediante elettroforesi preparativa delle H+-ATP-asi del plasmalemma di radici di mais
Atti del XIV Convegno nazionale della SocietĂ  di Chimica Agraria. Rimini 25-27 Settembre 1996

A. CURIONI, A. DAL BELIN PERUFFO
Caratterizzazione della frazione proteica di 10 kDa purificata dalla birra
Abstract in Atti del 1° Convegno della Associazione Italiana di Scienza e Tecnologia dei Cereali “QualitĂ  dei Cereali e Derivati: attualitĂ  e Prospettive”, pag. 72. Roma 16-17 Maggio 1996

A. CURIONI, L. FUREGON, A. DAL BELIN PERUFFO
Limite destrinasi di riso adsorbita su -alumina: un possibile mezzo per controllare i processi di saccarificazione dell’amido
Atti del Convegno AAABiotec 1996. Ferrara 8-11 Ottobre, Vol. II, pagg.431-444

G. PRESSI, A. CURIONI, A. DAL BELIN PERUFFO
Purificazione dei polipeptidi coinvolti nella formazione e persistenza della schiuma nella birra
Abstracts IX Congresso S.I.A. Alcologia 2, 182 (1991)

A. CURIONI, A. DAL BELIN PERUFFO
Eluizione elettroendosmotica di proteine separate su gel di poliacrilamide
Convegno SIBioC 1898: Proteine, Peptidi ed Acidi nucleici: Separazione ed Analisi nel Laboratorio clinico. Padova, 26 Maggio 1989

A. ZAMORANI, P. SPETTOLI, A. CRAPISI, A. CURIONI
Enzymatic typification of Provolone cheese
In “IPRA: third subproject: conservation and processing of foods”. Milano (1987)

A. ZAMORANI, P. SPETTOLI, A. CRAPISI, A. CURIONI, M. MELANOTTE
Activity of proteolytic enzymes during Provolone, Montasio and Asiago d’allevo cheese ripening
In “IPRA: third subproject: conservation and processing of foods”. Milano (1987)

A. DAL BELIN PERUFFO, V. FERRARI, I. MARCADELLA, D. MASIERO, A. CURIONI, L. CHIANDETTI
Elettroforesi mono e bidimensionale delle proteine del siero
Atti della III Giornata di Ricerca in Pediatria. Brescia (1985)