IRIS
FERRANTI, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 12.783
NA - Nord America 11.450
EU - Europa 10.032
SA - Sud America 1.560
Continente sconosciuto - Info sul continente non disponibili 382
AF - Africa 327
OC - Oceania 29
Totale 36.563
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Nazione #
US - Stati Uniti d'America 10.953
SG - Singapore 6.104
RU - Federazione Russa 3.436
IT - Italia 2.394
CN - Cina 2.337
VN - Vietnam 1.773
BR - Brasile 1.247
DE - Germania 1.218
HK - Hong Kong 1.080
UA - Ucraina 586
FR - Francia 528
FI - Finlandia 500
IE - Irlanda 348
CA - Canada 284
GB - Regno Unito 253
IN - India 235
BD - Bangladesh 231
SE - Svezia 220
JP - Giappone 178
NL - Olanda 124
AR - Argentina 110
MX - Messico 109
KR - Corea 100
IQ - Iraq 98
TR - Turchia 95
PK - Pakistan 93
ES - Italia 86
ZA - Sudafrica 83
TH - Thailandia 75
ID - Indonesia 67
PH - Filippine 67
PL - Polonia 67
EC - Ecuador 50
CI - Costa d'Avorio 46
AT - Austria 45
CO - Colombia 33
TW - Taiwan 33
UZ - Uzbekistan 31
DZ - Algeria 27
PY - Paraguay 27
BE - Belgio 26
CL - Cile 26
VE - Venezuela 26
GR - Grecia 25
MA - Marocco 25
EG - Egitto 24
PT - Portogallo 24
PE - Perù 20
IR - Iran 19
JM - Giamaica 19
NO - Norvegia 19
RO - Romania 19
CZ - Repubblica Ceca 18
AE - Emirati Arabi Uniti 17
ET - Etiopia 17
MY - Malesia 17
TN - Tunisia 16
JO - Giordania 15
KE - Kenya 15
NZ - Nuova Zelanda 14
SA - Arabia Saudita 14
CH - Svizzera 13
LT - Lituania 13
AU - Australia 12
UY - Uruguay 12
CR - Costa Rica 11
HN - Honduras 11
IL - Israele 11
NP - Nepal 11
BG - Bulgaria 10
LB - Libano 10
TT - Trinidad e Tobago 10
KZ - Kazakistan 9
OM - Oman 9
AZ - Azerbaigian 8
NG - Nigeria 8
AL - Albania 7
HU - Ungheria 7
GT - Guatemala 6
MD - Moldavia 6
MN - Mongolia 6
PR - Porto Rico 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
RS - Serbia 5
SK - Slovacchia (Repubblica Slovacca) 5
SV - El Salvador 5
AO - Angola 4
BO - Bolivia 4
CU - Cuba 4
DK - Danimarca 4
EE - Estonia 4
Totale 36.071
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Città #
Singapore 2.759
San Jose 1.775
Hong Kong 1.058
Moscow 853
Ashburn 793
Chandler 669
Beijing 508
Ho Chi Minh City 504
Jacksonville 495
Santa Clara 409
The Dalles 392
Napoli 385
Hefei 384
Hanoi 378
Lauterbourg 344
Naples 335
Princeton 324
Millbury 313
Boston 275
Los Angeles 265
Nanjing 209
Munich 194
Woodbridge 178
Buffalo 174
Council Bluffs 167
Wilmington 158
Dallas 149
New York 142
Houston 138
Tokyo 138
Redondo Beach 122
Helsinki 106
São Paulo 106
Ottawa 92
Nanchang 79
Des Moines 76
Rome 76
Da Nang 75
Como 74
Seoul 66
Haiphong 60
Chicago 56
Orem 56
Frankfurt am Main 55
Turku 55
Montreal 54
Norwalk 54
Amsterdam 52
Dong Ket 52
Seattle 51
Shenyang 51
Milan 50
Brooklyn 49
Tianjin 48
Rio de Janeiro 47
Boardman 46
Atlanta 44
Lawrence 44
Dublin 43
Ercolano 43
Mexico City 41
Ann Arbor 39
Phoenix 39
Toronto 39
Hebei 38
Baghdad 36
Changsha 36
Lecce 36
San Francisco 35
Warsaw 33
Jiaxing 32
London 32
Palermo 32
Vienna 31
Biên Hòa 30
Chennai 30
Falkenstein 30
Falls Church 30
Hangzhou 30
Kronberg 29
Denver 28
Tashkent 28
Bangkok 27
Kunming 27
Johannesburg 26
Portici 26
Stockholm 26
Can Tho 25
Dhaka 25
Pune 25
Guangzhou 24
Belo Horizonte 22
Mumbai 22
Nuremberg 22
Orange 22
Washington 22
Brasília 21
Curitiba 20
Ankara 19
Lahore 19
Totale 17.901
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 294
Further characterisation of Hb Okazaki [b93 (F8) Cys-Arg], a rare hemoglobin variant found in a family from Naples, Italy. 254
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 242
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 237
Food Protein Digestomics 232
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 226
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization 194
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 181
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 179
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 179
The definition of donkey milk composition by proteomic techniques 178
Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease 177
Studio di caratterizzazione aromatica dell'uva Falanghina mediante spettrometria di massa (Study of aromatic characterization of Falanghina grapes by mass spectrometric techniques) 175
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 170
Interallelic recombination is probably responsible for the occurrence of a new as1-casein variant found in goat species 169
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 168
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry 161
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 160
Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion 159
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 156
La metodologia proteomica nella definizione della microeterogeneità compositiva dell'alpha-s1-CN asinina 155
Moringa oleifera Lam. Proteins: Properties and Food Applications 155
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 154
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 152
Primary structure of water buffalo alpha-lactalbumin variants A and B. 150
Molecular characterization of Kashk, a traditional Iranian fermented dairy product. 149
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 146
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 145
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 144
L’analisi proteomica per la definizione della composizione del latte di asina 144
Effetti dell'agricoltura biologica sull'espressione del proteoma di pomodori da industria. 143
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity 142
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 142
Occurrene of qualitative and quantitative polymorphism at donkey beta-lactoglobulin II locus 142
Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation 141
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. 141
Elicitin 172 from an isolate of Phytophthora nicotianae, pathogenic to tomato 141
Occurrence of three novel alpha s1-casein variants in goat milk 141
A comparative analysis of antinutrient levels in commercial plant-based ingredients: The effect of processing into flours, concentrates and isolates 140
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 139
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 139
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 138
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 138
Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium 137
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications 136
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 135
Influence of somatic cell count on quality of ovine cheese 134
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 134
Combined high resolution separation techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese 133
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications 133
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 132
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 132
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 131
Susceptibility to deamidation by tissue transglutaminase as a tool to identify immunogenic gliadin peptides in the whole gliadin extracts 131
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. 131
The oligopeptides of sweet and acid cheese whey 130
Silybin-induced apoptosis occurs in parallel to the increase of ceramides synthesis and mirnas secretion in human hepatocarcinoma cells 130
Peanut digestome: Identification of digestion resistant IgE binding peptides 129
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 128
Occurrence of novel phenotypes of goat as1-casein 128
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 127
Alternative nonallelic deletion is constitutive of ruminant as1-casein 127
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry 127
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina 127
Characterization of hemoglobin lepore variants by advanced mass-spectrometric procedures. 127
Polimorfismo quali-quantitativo al locus della Beta-Lg II di asina 126
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 125
The quality of Girgentana goat milk. 124
Identification of ovine casein heterogeneity by HPLC and electrospray mass spectrometry 123
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 123
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 121
Allergenic potential of novel plant-derived ingredients 120
Characterisation of S-nitrosohaemoglobin by mass spectrometry. 120
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 120
Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. 120
Caratterizzazione molecolare della caseina di asina. Nota 1 120
Antibody-independent identification of bovine milk-derived peptides in breast-milk 120
Elicitin 172 from an isolate of Phytophthora nicotianae pathogenic to tomato 119
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 119
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. 118
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis 118
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 118
The evolution of analytical chemistry methods in foodomics 117
Effects of sheep as1-casein CC, CD, and DD genotypes on milk composition and cheesemaking properties. 117
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4. 117
Determinazione della qualità proteica dei latti per la prima infanzia. 117
Dioxin-like PCB levels in maternal and umbilical cord sera of people living near dump sites in southern Italy: a pilot study of biomonitoring 117
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 116
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 116
Relationship between somatic cell count and ovine casein composition 115
L'ovulo sterile e la goccia micropilare nel fiore maschile di Welwitschia mirabilis Hook. Fil. 115
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach 115
Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes 114
Mass spectrometry in the study of anthocyanins and their derivatives: differentiation of Vitis vinifera and hybrid grapes by liquid chromatography/electrospray ionization mass spectrometry and tandem mass spectrometry. 114
Sensory profile pf PDO Mozzarella di Bufala cheese 114
Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus 114
Isolation and characterization of a type-1 Ribosome Inactivating Protein, with polynucleotide: adenosine glycosidase activity, from Phytolacca acinosa leaves. 114
Structures and bioactive properties of myrtucommulones and related acylphloroglucinols from Myrtaceae (Review) 114
Mainstream Cereals: Emmer 113
Impact of Climate Change on the Food Chain 113
Totale 14.217
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Categoria #
all - tutte 120.992
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 120.992
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.818 0 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
2025/202615.957 1.813 1.279 1.598 1.419 2.788 499 1.803 1.110 1.920 895 387 446
2026/20271.184 736 448 0 0 0 0 0 0 0 0 0 0
Totale 36.563