IRIS
ADDEO, FRANCESCO
 Distribuzione geografica
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Continente #
EU - Europa 8.465
AS - Asia 5.862
NA - Nord America 5.614
SA - Sud America 811
AF - Africa 152
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 5
Totale 20.932
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Nazione #
US - Stati Uniti d'America 5.380
SG - Singapore 3.388
IT - Italia 2.752
RU - Federazione Russa 2.247
DE - Germania 1.670
CN - Cina 1.189
BR - Brasile 670
UA - Ucraina 649
HK - Hong Kong 545
VN - Vietnam 368
FI - Finlandia 294
IE - Irlanda 183
SE - Svezia 144
CA - Canada 141
GB - Regno Unito 138
FR - Francia 93
IN - India 87
NL - Olanda 80
MX - Messico 63
AR - Argentina 54
ES - Italia 44
CI - Costa d'Avorio 43
PL - Polonia 42
TR - Turchia 39
ZA - Sudafrica 38
ID - Indonesia 36
BD - Bangladesh 30
JP - Giappone 30
RO - Romania 23
EC - Ecuador 21
IQ - Iraq 20
KR - Corea 20
AT - Austria 18
NZ - Nuova Zelanda 17
VE - Venezuela 17
CH - Svizzera 14
CO - Colombia 14
PK - Pakistan 13
DZ - Algeria 12
IR - Iran 11
MA - Marocco 11
PY - Paraguay 11
UZ - Uzbekistan 11
AE - Emirati Arabi Uniti 10
CL - Cile 10
CZ - Repubblica Ceca 9
LT - Lituania 8
TN - Tunisia 8
TW - Taiwan 8
SA - Arabia Saudita 7
EG - Egitto 6
GR - Grecia 6
PT - Portogallo 6
AL - Albania 5
BE - Belgio 5
BG - Bulgaria 5
BY - Bielorussia 5
IL - Israele 5
KE - Kenya 5
RS - Serbia 5
TH - Thailandia 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
DK - Danimarca 4
ET - Etiopia 4
JO - Giordania 4
KZ - Kazakistan 4
NI - Nicaragua 4
NP - Nepal 4
OM - Oman 4
PE - Perù 4
PS - Palestinian Territory 4
AU - Australia 3
BJ - Benin 3
BO - Bolivia 3
CD - Congo 3
CR - Costa Rica 3
HU - Ungheria 3
JM - Giamaica 3
LB - Libano 3
MK - Macedonia 3
MY - Malesia 3
NO - Norvegia 3
PH - Filippine 3
PR - Porto Rico 3
AZ - Azerbaigian 2
CU - Cuba 2
CY - Cipro 2
EE - Estonia 2
EU - Europa 2
NE - Niger 2
PA - Panama 2
SN - Senegal 2
TZ - Tanzania 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
AO - Angola 1
BB - Barbados 1
BH - Bahrain 1
BS - Bahamas 1
Totale 20.898
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Città #
Singapore 1.491
Chandler 670
Moscow 562
Hong Kong 543
Jacksonville 459
Beijing 393
Ashburn 309
Naples 284
Napoli 274
Millbury 212
Princeton 202
Woodbridge 170
Los Angeles 168
Santa Clara 167
Boston 157
Nanjing 132
Ho Chi Minh City 127
Rome 117
Houston 112
Wilmington 105
Milan 102
Buffalo 90
Munich 87
Ann Arbor 83
Hefei 83
Hanoi 73
São Paulo 69
The Dalles 66
San Jose 64
Lecce 63
Ottawa 61
Dallas 56
Nanchang 55
Como 54
Redondo Beach 53
New York 49
Turku 49
Kronberg 43
Boardman 35
Helsinki 35
Shenyang 35
Tianjin 35
Amsterdam 32
Cagliari 32
Montreal 31
Mexico City 30
Warsaw 30
Brooklyn 29
Seattle 29
Norwalk 28
Jiaxing 27
Palermo 27
Dong Ket 26
Orem 26
Rio de Janeiro 25
Des Moines 24
Chennai 23
Hebei 21
Stockholm 21
Bari 20
Changsha 20
Denver 20
Falkenstein 19
London 19
Tokyo 19
San Francisco 18
Chicago 17
Haiphong 17
Atlanta 16
Biên Hòa 16
Curitiba 16
Frankfurt am Main 16
Lawrence 16
Pellezzano 16
Florence 15
Ankara 14
Orange 14
Perugia 14
Porto Alegre 14
Shanghai 14
Toronto 14
Charlotte 13
Da Nang 13
Padova 13
Pune 13
Seoul 13
Acerra 12
Falls Church 12
Johannesburg 12
Brasília 11
Brescia 11
Caserta 11
Ercolano 11
Phoenix 11
Querétaro 11
Quito 11
Bologna 10
Kunming 10
Poplar 10
Redwood City 10
Totale 9.037
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Nome #
Un metodo per produrre formaggi a pasta filata da partire da latte di pecora e prodotti alimentari ottenibili con detto metodo 1.014
L'aroma del liquore di limoni (Limoncello) 735
Linee guida per la qualità dell'olio vergine di oliva 282
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 206
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 157
La genuinità del grasso di latte di bufala: un'applicazione del Metodo Ufficiale UE (Precht) basato sulla determinazione gascromatografica dei trigliceridi 152
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 144
Quality control of ricotta cheese based on protein composition 144
Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey. 142
Primary structure of water buffalo alpha-lactalbumin variants A and B. 133
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 132
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 129
Un metodo immunologico per il dosaggio della caseina bovina in formaggi di pecora 126
Problematiche relative alla trasformazione del latte ovino 126
Characterisation of water buffalo ricotta cheese 125
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. 124
Occurrence of water buffalo αs1�CN polymorphism. 123
Impact of milk base heat treatment intensity on qualitative and quantitattive production of phosphopeptides in yoghurt 123
Correlazione tra polimorfismo genetico dell'alphas1-caseina caprina e attitudine del latte di capra alla coagulazione 122
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 121
Casein breakdown in Pecorino Romano cheese 121
Caratterizzazione della caseina in alcune razze caprine 120
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 120
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 120
Influence of somatic cell count on quality of ovine cheese 118
Alternative nonallelic deletion is constitutive of ruminant as1-casein 117
Combined high resolution separation techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese 117
Water buffalo s1–CN polymorphism determination by immunoelectrophoretic technique and LC/ESI/MS analysis. 117
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) 117
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 116
A control method to detect bovine milk in ewe and water buffalo cheese using immunoblotting 115
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 115
Characterization of goat alphas2–CN by electrophoretic techniques and mass spectrometry analysis 115
Antipeptide antibodies as analytical tools to discriminate among bovine alphas1-casein components 114
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 114
Recent developments in peptidomics for the quali-quantitative analysis of food-derived peptides in human body fluids and tissues 112
Composizione proteica dei sieri residui alla produzione della "Crescenza" e di formaggi a "Pasta Fresca" 112
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity 110
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry 110
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis 110
Detection of plasmin-mediated beta-casein hydrolysis in milk and cheese through immunochemical techniques 110
Human IgE binding to the glycosidic moiety of bovine k-casein 109
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 109
La composizione delle sieroproteine denaturate nei sieri di caseificio 109
The quality of Girgentana goat milk. 108
Hydroxyapatite as a concentrating probe for phosphoproteomic analyses. 108
The oligopeptides of sweet and acid cheese whey 107
Proteolysis of bovine beta-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low immunoreactivity. 107
Occurrence of novel phenotypes of goat as1-casein 107
Susceptibility to deamidation by tissue transglutaminase as a tool to identify immunogenic gliadin peptides in the whole gliadin extracts 107
Immunogenic peptides can be detected in whole gluten by transamidating highly susceptible glutamine residues: implication in the search for gluten-free cereals 107
A signature protein-based method to distinguish Mediterranean water buffalo and foreign breed milk. 107
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 106
Dental caries-protective agents in milk products: a new preventive strategy by caseinophosphopeptides (CPP) 105
Quantitative evaluation of the aldehydes formed in heated vegetable oils using high resolution proton-NMR spectroscopy 105
Anticorpi antipeptidi nell'analisi della componente caseinica del latte e dei formaggi 105
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 105
Identificazione di aldeidi alifatiche responsabili del difetto di odore del latte irrancidito 105
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications 105
Excretion of dietary cow’s milk derived peptides into breast milk 105
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 105
Detection of milk protein adducts using anti-peptide antibodies 104
Allergenity of Milk Proteins 104
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. 103
Capillary Electrophoresis mediated detection of bovine milk in Water Buffalo Mozzarella Cheese. 103
Le problematiche relative alla identificazione dei prodotti di idrolisi della k-caseina nel siero di caseificio 103
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 103
Validation of recombinant and bovine chymosin by mass spectrometry. 102
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 102
Mass spectrometry-based proteomics for the forensic identification of vomit traces 101
Influenza del trattamento termico del latte e della temperatura di cottura della cagliata sulla composizione chimica e sulla proteolisi del formaggio Pecorino Romano 101
Milk protein and their antigenicity 101
Toward milk speciation through the monitoring of casein proteotypic peptides 101
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 101
1H and 13C-NMR of virgin olive oil. An Overview 100
Composizione proteica dei sieri residui dalla produzione della "Crescenza" e di formaggi a "Pasta fresca" 100
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 99
Bioactive Casein Phosphopeptides in Dairy Products as Nutraceuticals for Functional Foods 99
A non-canonical phosphorylation site in β-casein A from non-Mediterranean water buffalo makes quantifiable the adulteration of Italian milk with foreign material by combined isoelectrofocusing-immunoblotting procedures 99
Short-term effects of dietary bovine milk on fatty acid composition of human milk: a preliminary multi-analytical study 99
Interallelic recombination is probably responsible for the occurrence of a new as1-casein variant found in goat species 98
Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening 98
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 98
Eventual limits of the current EU official method for evaluating milk adulteration of water buffalo dairy products and potential proteomic solutions 98
Differential splicing of pre-messenger RNA produces multiple forms of mature caprine as1-casein. 97
Immunochemical evaluation of bovine beta-casein and its 1-28 phosphopeptide in cheese during ripening 97
Nuovi marcatori per stabilire ex-post l'intensità del trattamento termico nel latte del commercio. 97
Protective effect of yogurt extract on dental enamel demineralization in vitro 97
Antibody-independent identification of bovine milk-derived peptides in breast-milk 97
Co-presence of deleted protein species generates structural heterogeneity of ovine as1-casein 96
Relationship between somatic cell count and ovine casein composition 96
Proteolysis and partial dephosphorylation of casein are affected by high somatic cell counts in sheep milk 96
One-step characterization of triacylglycerols from animal fat by MALDI-TOF MS. 95
Antipeptide antibodies in milk and cheese analysis 95
Influence of rennet type on proteolysis of the PDO Fiore Sardo cheese 95
Occurrence of three novel alpha s1-casein variants in goat milk 95
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 95
Lactosylated casein phosphopeptides as specific indicatorsof heated milks 95
Occurrence of genetic polymorphism at goat -CN locus 94
Sensory profile pf PDO Mozzarella di Bufala cheese 94
Totale 12.759
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Categoria #
all - tutte 64.922
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 64.922
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021655 0 0 0 0 0 0 185 53 162 69 130 56
2021/20221.524 58 14 30 24 24 40 28 68 225 108 387 518
2022/20231.571 269 174 68 151 185 163 26 161 194 47 100 33
2023/20241.353 98 170 118 80 63 150 89 142 53 61 215 114
2024/20255.456 298 436 54 65 165 212 641 334 391 522 1.841 497
2025/20265.822 1.178 649 937 889 1.714 388 67 0 0 0 0 0
Totale 21.203