IRIS
NITRIDE, CHIARA
 Distribuzione geografica
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Continente #
EU - Europa 547
NA - Nord America 471
AS - Asia 257
AF - Africa 9
SA - Sud America 5
OC - Oceania 2
Totale 1.291
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Nazione #
US - Stati Uniti d'America 460
IT - Italia 390
SG - Singapore 165
CN - Cina 41
IE - Irlanda 38
VN - Vietnam 20
FI - Finlandia 19
GB - Regno Unito 16
DE - Germania 15
ES - Italia 13
NL - Olanda 11
NO - Norvegia 10
FR - Francia 9
TR - Turchia 9
CI - Costa d'Avorio 8
IN - India 8
MX - Messico 6
CA - Canada 5
PL - Polonia 5
PT - Portogallo 5
BE - Belgio 4
PH - Filippine 4
AR - Argentina 3
AT - Austria 3
DK - Danimarca 3
TH - Thailandia 3
AU - Australia 2
CL - Cile 2
CZ - Repubblica Ceca 2
ID - Indonesia 2
JP - Giappone 2
RO - Romania 2
CH - Svizzera 1
EG - Egitto 1
GR - Grecia 1
HK - Hong Kong 1
IR - Iran 1
KR - Corea 1
Totale 1.291
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Città #
Singapore 135
Napoli 84
Naples 55
Santa Clara 32
Millbury 28
Boston 25
Chandler 25
Ashburn 22
Ercolano 22
Lawrence 21
Des Moines 19
Nanjing 18
Dong Ket 16
Princeton 15
Rome 15
Wilmington 15
Dublin 14
Amsterdam 8
Sarno 8
Mersin 7
Angri 6
Dallas 6
Milan 6
San Giorgio A Cremano 6
Ås 6
Lappeenranta 5
London 5
Monterrey 5
Nanchang 5
Rossdorf 5
Bydgoszcz 4
Ho Chi Minh City 4
Manchester 4
Montesarchio 4
Oslo 4
Redwood City 4
Shenyang 4
Washington 4
Adelfia 3
Amantea 3
Bacoli 3
Blumentritt 3
Casoria 3
Indiana 3
Lanciano 3
Potenza Picena 3
Salerno 3
San Miguel 3
Sant'Anastasia 3
Scafati 3
Alicante 2
Antalya 2
Beijing 2
Boscotrecase 2
Brussels 2
Busca 2
Castellammare Di Stabia 2
Chicoutimi 2
Cluj-Napoca 2
Desio 2
Dugenta 2
Feira 2
Ghent 2
Hebei 2
Jakarta 2
Jiaxing 2
Langenzersdorf 2
Limatola 2
Madrid 2
Manhattan 2
Martellago 2
Misterbianco 2
Nocera Inferiore 2
Palermo 2
Peniche 2
Portici 2
Pune 2
Quartu Sant'elena 2
Rosario 2
Santiago 2
Tianjin 2
Tivoli 2
Trento 2
Viby J 2
Woodbridge 2
Adelaide 1
Ann Arbor 1
Arlington 1
Aversa 1
Bari 1
Boardman 1
Cairo 1
Calgary 1
Capua 1
Como 1
Douai 1
Fairfield 1
Fasano 1
Foggia 1
Formia 1
Totale 792
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 134
Food Protein Digestomics 102
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 84
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 62
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 61
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 43
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 41
Mapping coeliac toxic motifs in the prolamin seed storage proteins of barley, rye and oats using a curated sequence database 39
Release of bioactive peptides and quercetin during chewing of fortified gum 37
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach 34
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 33
Beer Proteomics 31
New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis 31
Proteomic and immunological characterization of a new food allergen from hazelnut (Corylus avellana). 29
CRITICAL REVIEW ON PROTEOTYPIC PEPTIDE MARKER TRACING FOR SIX ALLERGENIC INGREDIENTS IN INCURRED FOODS BY MASS SPECTROMETRY 29
Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides 28
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA) 28
“Omics” and Biomedical Applications 28
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 26
The Role of Proteomics in the Discovery of Marker Proteins of Food Adulteration 26
Tracking the Fate of Pasta (T. Durum Semolina) Immunogenic Proteins by in Vitro Simulated Digestion 25
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 24
Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage 22
A multiple reaction monitoring method for determining peanut ( Arachis hypogea ) allergens in serum using quadrupole and time-of-flight mass spectrometry 22
Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides 21
An assessment of the impact of extraction and digestion protocols on multiplexed targeted protein quantification by mass spectrometry for egg and milk allergens 21
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues 20
Inhibitors of advanced glycation end products from coffee bean roasting by-product 20
A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept 20
Proteomic-Based Techniques for the Characterization of Food Allergens 19
Detection and quantification of allergens in foods and minimum eliciting doses in food-Allergic individuals (ThRAll) 19
In vitro gastroduodenal and jejunal brush border membrane digestion of raw and roasted tree nuts 19
Omic analysis of protein and peptide toxins in food 18
Integrating allergen analysis within a risk assessment framework: Approaches to development of targeted mass spectrometry methods for allergen detection and quantification in the iFAAM project 18
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds 17
Proteomics of Hazelnut (Corylus avellana) 17
Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis 17
Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices 16
Significance of redox-active cysteines in human FAD synthase isoform 2 14
Proteomic Analysis of Beer 13
A chromatographic and immunoprofiling approach to optimising workflows for extraction of gluten proteins from flour 12
Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA Kits 10
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 9
Allergenic potential of novel plant-derived ingredients 7
Bioactive peptides released by lactic acid bacteria fermented pistachio beverages 7
Microalgal Biomass Recycling: From Filter to Feed 5
Proteomic-Based Techniques for the Qualitative and Quantitative Characterisation of Food Lectins: The Common Bean’s Case Study 4
Moringa oleifera Lam. Proteins: Properties and Food Applications 4
In-house validation of an LC–MS method for the multiplexed quantitative determination of total allergenic food in chocolate 3
Microalgae to Contrast the Climate Change: A Novel Food and Feed Ingredient With Technological Applications 2
Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project 2
Totale 1.373
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Categoria #
all - tutte 6.191
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 6.191
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202052 0 0 0 0 0 1 4 3 8 4 12 20
2020/2021137 12 1 6 21 10 1 25 8 4 26 3 20
2021/2022231 9 6 7 3 1 10 2 30 42 4 37 80
2022/2023177 36 0 14 1 11 12 7 20 36 7 24 9
2023/2024287 25 34 24 19 17 21 27 16 6 21 51 26
2024/2025314 60 81 5 64 102 2 0 0 0 0 0 0
Totale 1.373