IRIS
FERRANTI, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 10.101
EU - Europa 9.239
NA - Nord America 7.462
SA - Sud America 1.424
AF - Africa 254
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 4
Totale 28.511
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Nazione #
US - Stati Uniti d'America 7.122
SG - Singapore 5.807
RU - Federazione Russa 3.431
IT - Italia 2.178
CN - Cina 1.899
DE - Germania 1.192
BR - Brasile 1.171
HK - Hong Kong 1.002
VN - Vietnam 595
UA - Ucraina 576
FI - Finlandia 497
IE - Irlanda 344
GB - Regno Unito 225
SE - Svezia 218
CA - Canada 203
IN - India 156
NL - Olanda 117
FR - Francia 100
AR - Argentina 98
MX - Messico 92
TR - Turchia 84
PK - Pakistan 76
ES - Italia 75
KR - Corea 73
ZA - Sudafrica 72
BD - Bangladesh 68
PL - Polonia 59
ID - Indonesia 57
CI - Costa d'Avorio 45
IQ - Iraq 45
JP - Giappone 41
AT - Austria 40
EC - Ecuador 40
TH - Thailandia 28
PY - Paraguay 25
UZ - Uzbekistan 21
VE - Venezuela 21
CO - Colombia 19
DZ - Algeria 19
PH - Filippine 19
PT - Portogallo 19
GR - Grecia 18
IR - Iran 18
MA - Marocco 18
NO - Norvegia 18
RO - Romania 18
BE - Belgio 17
CL - Cile 17
CZ - Repubblica Ceca 17
PE - Perù 15
NZ - Nuova Zelanda 14
EG - Egitto 13
LT - Lituania 13
AE - Emirati Arabi Uniti 11
CH - Svizzera 11
KE - Kenya 11
SA - Arabia Saudita 11
TN - Tunisia 11
TW - Taiwan 11
AU - Australia 10
UY - Uruguay 10
BG - Bulgaria 8
HU - Ungheria 7
IL - Israele 7
JO - Giordania 7
LB - Libano 7
OM - Oman 7
JM - Giamaica 6
NG - Nigeria 6
SN - Senegal 6
TZ - Tanzania 6
AM - Armenia 5
AZ - Azerbaigian 5
HN - Honduras 5
KZ - Kazakistan 5
LC - Santa Lucia 5
NP - Nepal 5
PS - Palestinian Territory 5
SK - Slovacchia (Repubblica Slovacca) 5
TT - Trinidad e Tobago 5
ZW - Zimbabwe 5
AL - Albania 4
BO - Bolivia 4
BW - Botswana 4
BY - Bielorussia 4
EE - Estonia 4
ET - Etiopia 4
GE - Georgia 4
HR - Croazia 4
MD - Moldavia 4
MY - Malesia 4
BJ - Benin 3
CR - Costa Rica 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
GF - Guiana Francese 3
GM - Gambi 3
GN - Guinea 3
KG - Kirghizistan 3
KW - Kuwait 3
Totale 28.435
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Città #
Singapore 2.520
Hong Kong 998
Moscow 853
Chandler 669
Jacksonville 489
Ashburn 473
Beijing 459
Napoli 385
Hefei 384
Santa Clara 361
Princeton 322
Millbury 313
Naples 303
Boston 268
Los Angeles 222
Ho Chi Minh City 205
Nanjing 205
Munich 194
Woodbridge 177
Buffalo 162
Wilmington 156
Houston 123
Redondo Beach 122
Hanoi 109
Dallas 108
Helsinki 105
São Paulo 102
The Dalles 93
Ottawa 89
New York 80
Nanchang 78
Como 74
Des Moines 73
Seoul 64
Rome 59
San Jose 55
Turku 55
Dong Ket 52
Shenyang 51
Norwalk 50
Seattle 50
Amsterdam 48
Tianjin 47
Boardman 45
Lawrence 44
Rio de Janeiro 44
Ercolano 43
Montreal 43
Dublin 40
Ann Arbor 39
Frankfurt am Main 39
Mexico City 39
Hebei 38
Lecce 36
Changsha 35
Brooklyn 33
Chicago 32
Jiaxing 32
Milan 32
Warsaw 32
Falkenstein 30
Falls Church 30
London 30
Hangzhou 29
Kronberg 29
Kunming 27
Palermo 27
Portici 26
Stockholm 26
Tokyo 26
Vienna 26
Atlanta 24
Orem 24
Pune 24
Johannesburg 23
Orange 22
Toronto 22
Biên Hòa 21
Haiphong 21
Phoenix 21
Belo Horizonte 20
Brasília 20
Curitiba 19
Da Nang 19
Peshawar 19
Tashkent 19
Padova 18
San Francisco 18
Ankara 17
Chennai 17
Dhaka 17
Guangzhou 17
Karlsruhe 17
Quartu Sant'elena 17
Angri 16
Denver 16
Nuremberg 16
Baghdad 15
Jakarta 15
Lappeenranta 15
Totale 13.306
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 238
Further characterisation of Hb Okazaki [b93 (F8) Cys-Arg], a rare hemoglobin variant found in a family from Naples, Italy. 221
Food Protein Digestomics 194
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 192
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 189
Studio di caratterizzazione aromatica dell'uva Falanghina mediante spettrometria di massa (Study of aromatic characterization of Falanghina grapes by mass spectrometric techniques) 161
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 157
The definition of donkey milk composition by proteomic techniques 150
Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease 146
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 144
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 142
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 141
La metodologia proteomica nella definizione della microeterogeneità compositiva dell'alpha-s1-CN asinina 137
Primary structure of water buffalo alpha-lactalbumin variants A and B. 133
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 130
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 129
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 129
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 128
L’analisi proteomica per la definizione della composizione del latte di asina 127
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization 125
Effetti dell'agricoltura biologica sull'espressione del proteoma di pomodori da industria. 125
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. 124
Elicitin 172 from an isolate of Phytophthora nicotianae, pathogenic to tomato 124
Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation 123
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 121
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 120
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 119
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 119
Occurrene of qualitative and quantitative polymorphism at donkey beta-lactoglobulin II locus 119
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
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 116
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 115
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 114
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina 114
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 112
Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium 111
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 111
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 110
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
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 109
The quality of Girgentana goat milk. 108
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
Characterisation of S-nitrosohaemoglobin by mass spectrometry. 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
Molecular characterization of Kashk, a traditional Iranian fermented dairy product. 107
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 107
The oligopeptides of sweet and acid cheese whey 106
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 106
Polimorfismo quali-quantitativo al locus della Beta-Lg II di asina 106
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications 106
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 105
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications 105
Effects of sheep as1-casein CC, CD, and DD genotypes on milk composition and cheesemaking properties. 104
Impact of Climate Change on the Food Chain 103
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 103
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
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 103
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 103
Characterization of hemoglobin lepore variants by advanced mass-spectrometric procedures. 101
Dioxin-like PCB levels in maternal and umbilical cord sera of people living near dump sites in southern Italy: a pilot study of biomonitoring 101
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 101
Elicitin 172 from an isolate of Phytophthora nicotianae pathogenic to tomato 100
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 99
Determinazione della qualità proteica dei latti per la prima infanzia. 99
Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus 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
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
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. 97
Antibody-independent identification of bovine milk-derived peptides in breast-milk 97
Peanut digestome: Identification of digestion resistant IgE binding peptides 97
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 97
Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes 96
The evolution of analytical chemistry methods in foodomics 96
Co-presence of deleted protein species generates structural heterogeneity of ovine as1-casein 96
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 96
Relationship between somatic cell count and ovine casein composition 95
Occurrence of three novel alpha s1-casein variants in goat milk 95
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 95
Caratterizzazione molecolare della carne di bufalo mediante approcci proteomici e strutturali 95
Sensory profile pf PDO Mozzarella di Bufala cheese 94
Identification of ovine casein heterogeneity by HPLC and electrospray mass spectrometry 93
The nature of beta-casein heterogeneity in caprine milk 93
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 93
Proteomics in Food Allergy 93
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 93
Primary structure of a novel water buffalo alpha-lactalbumin variant 92
Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. 92
Caratterizzazione molecolare della caseina di asina. Nota 1 92
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 92
Structures and bioactive properties of myrtucommulones and related acylphloroglucinols from Myrtaceae (Review) 92
Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat. 91
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. 89
Totale 11.443
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Categoria #
all - tutte 96.404
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 96.404
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021598 0 0 0 0 0 0 135 50 139 45 135 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
2025/20269.465 1.813 1.279 1.598 1.419 2.788 499 69 0 0 0 0 0
Totale 28.887