IRIS
FERRANTI, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 12.615
NA - Nord America 10.168
EU - Europa 9.864
SA - Sud America 1.522
AF - Africa 323
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 4
Totale 34.525
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Nazione #
US - Stati Uniti d'America 9.759
SG - Singapore 6.095
RU - Federazione Russa 3.436
CN - Cina 2.310
IT - Italia 2.264
VN - Vietnam 1.768
BR - Brasile 1.229
DE - Germania 1.218
HK - Hong Kong 1.076
UA - Ucraina 584
FR - Francia 525
FI - Finlandia 500
IE - Irlanda 347
GB - Regno Unito 247
CA - Canada 239
IN - India 233
SE - Svezia 219
JP - Giappone 177
BD - Bangladesh 132
NL - Olanda 123
AR - Argentina 109
MX - Messico 106
KR - Corea 100
IQ - Iraq 98
PK - Pakistan 93
TR - Turchia 92
ZA - Sudafrica 82
ES - Italia 80
TH - Thailandia 74
PH - Filippine 66
ID - Indonesia 65
PL - Polonia 64
CI - Costa d'Avorio 46
AT - Austria 45
EC - Ecuador 45
TW - Taiwan 32
UZ - Uzbekistan 29
DZ - Algeria 27
PY - Paraguay 27
CO - Colombia 26
GR - Grecia 25
MA - Marocco 25
EG - Egitto 24
VE - Venezuela 24
CL - Cile 23
BE - Belgio 19
NO - Norvegia 19
PE - Perù 19
PT - Portogallo 19
RO - Romania 19
CZ - Repubblica Ceca 18
IR - Iran 18
ET - Etiopia 17
TN - Tunisia 16
JO - Giordania 15
KE - Kenya 15
AE - Emirati Arabi Uniti 14
NZ - Nuova Zelanda 14
SA - Arabia Saudita 14
CH - Svizzera 13
JM - Giamaica 13
LT - Lituania 13
AU - Australia 12
MY - Malesia 12
UY - Uruguay 11
BG - Bulgaria 10
IL - Israele 10
LB - Libano 10
NP - Nepal 10
KZ - Kazakistan 9
OM - Oman 9
AZ - Azerbaigian 8
NG - Nigeria 8
HU - Ungheria 7
AL - Albania 6
CR - Costa Rica 6
HN - Honduras 6
MN - Mongolia 6
PS - Palestinian Territory 6
SN - Senegal 6
TZ - Tanzania 6
ZW - Zimbabwe 6
AM - Armenia 5
BW - Botswana 5
BY - Bielorussia 5
DO - Repubblica Dominicana 5
GE - Georgia 5
LC - Santa Lucia 5
MD - Moldavia 5
RS - Serbia 5
SK - Slovacchia (Repubblica Slovacca) 5
TT - Trinidad e Tobago 5
AO - Angola 4
BO - Bolivia 4
EE - Estonia 4
GF - Guiana Francese 4
HR - Croazia 4
KG - Kirghizistan 4
PA - Panama 4
SV - El Salvador 4
Totale 34.429
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Città #
Singapore 2.755
San Jose 1.655
Hong Kong 1.056
Moscow 853
Chandler 669
Ashburn 663
Beijing 505
Ho Chi Minh City 502
Jacksonville 491
The Dalles 392
Napoli 385
Hefei 384
Hanoi 377
Santa Clara 374
Lauterbourg 344
Princeton 322
Naples 315
Millbury 313
Boston 268
Los Angeles 235
Nanjing 209
Munich 194
Woodbridge 177
Buffalo 169
Wilmington 156
Tokyo 138
Houston 132
Dallas 122
Redondo Beach 122
New York 115
Helsinki 106
São Paulo 104
Ottawa 90
Nanchang 78
Des Moines 76
Da Nang 75
Como 74
Council Bluffs 72
Seoul 66
Rome 65
Haiphong 60
Frankfurt am Main 55
Turku 55
Amsterdam 52
Dong Ket 52
Norwalk 52
Shenyang 51
Seattle 50
Montreal 49
Orem 49
Tianjin 48
Boardman 46
Milan 46
Rio de Janeiro 46
Lawrence 44
Dublin 43
Ercolano 43
Chicago 42
Mexico City 40
Ann Arbor 39
Brooklyn 38
Hebei 38
Baghdad 36
Changsha 36
Lecce 36
Warsaw 33
Jiaxing 32
Atlanta 31
Toronto 31
Vienna 31
Biên Hòa 30
Chennai 30
Falkenstein 30
Falls Church 30
Hangzhou 30
London 30
Kronberg 29
Palermo 29
Phoenix 28
Bangkok 27
Kunming 27
Johannesburg 26
Portici 26
Stockholm 26
Tashkent 26
Can Tho 25
Pune 25
San Francisco 24
Dhaka 23
Guangzhou 23
Mumbai 22
Nuremberg 22
Orange 22
Belo Horizonte 21
Brasília 21
Curitiba 20
Ankara 19
Denver 19
Lahore 19
Peshawar 19
Totale 17.250
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 268
Further characterisation of Hb Okazaki [b93 (F8) Cys-Arg], a rare hemoglobin variant found in a family from Naples, Italy. 252
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 232
Food Protein Digestomics 227
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 223
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 176
The definition of donkey milk composition by proteomic techniques 174
Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease 173
Studio di caratterizzazione aromatica dell'uva Falanghina mediante spettrometria di massa (Study of aromatic characterization of Falanghina grapes by mass spectrometric techniques) 173
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 172
Interallelic recombination is probably responsible for the occurrence of a new as1-casein variant found in goat species 168
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 167
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 166
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 158
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization 154
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 153
La metodologia proteomica nella definizione della microeterogeneità compositiva dell'alpha-s1-CN asinina 152
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 150
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 149
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 149
Primary structure of water buffalo alpha-lactalbumin variants A and B. 148
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 143
Effetti dell'agricoltura biologica sull'espressione del proteoma di pomodori da industria. 143
L’analisi proteomica per la definizione della composizione del latte di asina 143
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 142
Molecular characterization of Kashk, a traditional Iranian fermented dairy product. 142
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 141
Occurrene of qualitative and quantitative polymorphism at donkey beta-lactoglobulin II locus 141
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity 140
Elicitin 172 from an isolate of Phytophthora nicotianae, pathogenic to tomato 139
Occurrence of three novel alpha s1-casein variants in goat milk 139
Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation 138
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. 138
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 137
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 135
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 135
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 134
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 134
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications 134
Influence of somatic cell count on quality of ovine cheese 133
Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium 133
Combined high resolution separation techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese 132
Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes 132
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 131
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 130
Susceptibility to deamidation by tissue transglutaminase as a tool to identify immunogenic gliadin peptides in the whole gliadin extracts 130
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 130
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 127
The oligopeptides of sweet and acid cheese whey 127
Alternative nonallelic deletion is constitutive of ruminant as1-casein 127
Occurrence of novel phenotypes of goat as1-casein 127
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina 127
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications 127
Characterization of hemoglobin lepore variants by advanced mass-spectrometric procedures. 125
Polimorfismo quali-quantitativo al locus della Beta-Lg II di asina 125
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. 125
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 125
Peanut digestome: Identification of digestion resistant IgE binding peptides 124
The quality of Girgentana goat milk. 123
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 122
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 122
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry 120
Identification of ovine casein heterogeneity by HPLC and electrospray mass spectrometry 120
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 119
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 118
Characterisation of S-nitrosohaemoglobin by mass spectrometry. 117
Determinazione della qualità proteica dei latti per la prima infanzia. 117
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 117
Elicitin 172 from an isolate of Phytophthora nicotianae pathogenic to tomato 116
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. 116
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. 116
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 116
Effects of sheep as1-casein CC, CD, and DD genotypes on milk composition and cheesemaking properties. 115
Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. 115
Caratterizzazione molecolare della caseina di asina. Nota 1 115
Dioxin-like PCB levels in maternal and umbilical cord sera of people living near dump sites in southern Italy: a pilot study of biomonitoring 115
Antibody-independent identification of bovine milk-derived peptides in breast-milk 115
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 114
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis 114
Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus 114
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 114
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 114
Relationship between somatic cell count and ovine casein composition 113
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 113
L'ovulo sterile e la goccia micropilare nel fiore maschile di Welwitschia mirabilis Hook. Fil. 113
Allergenic potential of novel plant-derived ingredients 112
The evolution of analytical chemistry methods in foodomics 112
Sensory profile pf PDO Mozzarella di Bufala cheese 112
Moringa oleifera Lam. Proteins: Properties and Food Applications 112
Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes 111
Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening 111
Immunochemical evaluation of bovine beta-casein and its 1-28 phosphopeptide in cheese during ripening 111
Caratterizzazione molecolare della carne di bufalo mediante approcci proteomici e strutturali 111
Structures and bioactive properties of myrtucommulones and related acylphloroglucinols from Myrtaceae (Review) 111
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach 111
Impact of Climate Change on the Food Chain 110
Structural properties of food proteins underlying stability or susceptibility to human gastrointestinal digestion 110
Occurrence of novel alpha s1-casein variants in Italian goat breeds. 110
Isolation and characterization of a type-1 Ribosome Inactivating Protein, with polynucleotide: adenosine glycosidase activity, from Phytolacca acinosa leaves. 110
Comprehensive analysis of the peanut allergome combining 2-DE gel-based and gel-free proteomics 110
Totale 13.526
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Categoria #
all - tutte 109.562
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 109.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021229 0 0 0 0 0 0 0 0 0 0 135 94
2021/20221.877 59 10 36 24 14 52 33 96 354 67 302 830
2022/20231.776 407 166 70 122 183 168 29 158 275 60 111 27
2023/20241.542 98 198 132 100 70 127 92 111 35 49 336 194
2024/20259.146 493 709 56 128 338 405 1.246 612 710 895 2.752 802
2025/202615.480 1.813 1.279 1.598 1.419 2.788 499 1.803 1.110 1.920 895 356 0
Totale 34.902