IRIS
FERRANTI, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 12.791
NA - Nord America 12.069
EU - Europa 10.047
SA - Sud America 1.564
Continente sconosciuto - Info sul continente non disponibili 383
AF - Africa 328
OC - Oceania 29
Totale 37.211
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Nazione #
US - Stati Uniti d'America 11.553
SG - Singapore 6.105
RU - Federazione Russa 3.436
IT - Italia 2.406
CN - Cina 2.337
VN - Vietnam 1.774
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 290
GB - Regno Unito 254
IN - India 235
BD - Bangladesh 234
SE - Svezia 220
JP - Giappone 179
NL - Olanda 124
AR - Argentina 111
MX - Messico 110
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 51
CI - Costa d'Avorio 46
AT - Austria 45
CO - Colombia 35
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
PT - Portogallo 25
EG - Egitto 24
JM - Giamaica 23
PE - Perù 20
IR - Iran 19
NO - Norvegia 19
RO - Romania 19
AE - Emirati Arabi Uniti 18
CZ - Repubblica Ceca 18
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
CR - Costa Rica 12
HN - Honduras 12
IL - Israele 12
UY - Uruguay 12
NP - Nepal 11
TT - Trinidad e Tobago 11
BG - Bulgaria 10
LB - Libano 10
KZ - Kazakistan 9
OM - Oman 9
AZ - Azerbaigian 8
NG - Nigeria 8
PR - Porto Rico 8
AL - Albania 7
HU - Ungheria 7
GT - Guatemala 6
MD - Moldavia 6
MN - Mongolia 6
PS - Palestinian Territory 6
RS - Serbia 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
NI - Nicaragua 5
SK - Slovacchia (Repubblica Slovacca) 5
SV - El Salvador 5
AO - Angola 4
BO - Bolivia 4
CU - Cuba 4
DK - Danimarca 4
Totale 36.715
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Città #
Singapore 2.759
San Jose 1.994
Hong Kong 1.058
Moscow 853
Ashburn 806
Chandler 669
Beijing 508
Ho Chi Minh City 504
Jacksonville 495
Santa Clara 424
The Dalles 392
Napoli 385
Hefei 384
Hanoi 379
Lauterbourg 344
Naples 336
Princeton 324
Millbury 313
Council Bluffs 286
Boston 277
Los Angeles 266
Nanjing 209
Munich 194
Woodbridge 178
Buffalo 174
Wilmington 158
Dallas 151
New York 144
Tokyo 139
Houston 138
Redondo Beach 122
Phoenix 116
Helsinki 106
São Paulo 106
Ottawa 92
Nanchang 79
Des Moines 77
Rome 77
Da Nang 75
Como 74
Seoul 66
Chicago 60
Haiphong 60
Orem 58
Frankfurt am Main 55
Turku 55
Montreal 54
Norwalk 54
Amsterdam 52
Dong Ket 52
Milan 52
Seattle 52
Shenyang 51
Brooklyn 50
Tianjin 48
Rio de Janeiro 47
Atlanta 46
Boardman 46
Lawrence 44
Dublin 43
Ercolano 43
Mexico City 42
Ann Arbor 39
Toronto 39
Hebei 38
Baghdad 36
Changsha 36
Lecce 36
San Francisco 35
Warsaw 33
Jiaxing 32
London 32
Palermo 32
Vienna 32
Biên Hòa 30
Chennai 30
Falkenstein 30
Falls Church 30
Hangzhou 30
Denver 29
Kronberg 29
Tashkent 28
Bangkok 27
Kunming 27
Portici 27
Johannesburg 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 18.372
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 300
Further characterisation of Hb Okazaki [b93 (F8) Cys-Arg], a rare hemoglobin variant found in a family from Naples, Italy. 256
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 246
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 239
Food Protein Digestomics 232
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 228
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry 196
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization 195
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 185
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 183
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 181
Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease 179
The definition of donkey milk composition by proteomic techniques 178
Studio di caratterizzazione aromatica dell'uva Falanghina mediante spettrometria di massa (Study of aromatic characterization of Falanghina grapes by mass spectrometric techniques) 177
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 171
Interallelic recombination is probably responsible for the occurrence of a new as1-casein variant found in goat species 171
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 170
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 163
Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion 160
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 159
Moringa oleifera Lam. Proteins: Properties and Food Applications 158
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 156
La metodologia proteomica nella definizione della microeterogeneità compositiva dell'alpha-s1-CN asinina 156
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 154
Primary structure of water buffalo alpha-lactalbumin variants A and B. 153
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 149
Molecular characterization of Kashk, a traditional Iranian fermented dairy product. 149
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 146
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 146
L’analisi proteomica per la definizione della composizione del latte di asina 146
Occurrene of qualitative and quantitative polymorphism at donkey beta-lactoglobulin II locus 144
Effetti dell'agricoltura biologica sull'espressione del proteoma di pomodori da industria. 144
A comparative analysis of antinutrient levels in commercial plant-based ingredients: The effect of processing into flours, concentrates and isolates 143
Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation 143
Occurrence of three novel alpha s1-casein variants in goat milk 143
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 143
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity 142
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
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 141
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 140
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 140
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 139
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 139
Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium 138
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications 138
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 136
Influence of somatic cell count on quality of ovine cheese 136
Peptides surviving the simulated gastrointestinal digestion of milk proteins: biological and toxicological implications 136
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 135
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 134
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 134
Combined high resolution separation techniques (FPLC and HPLC) and mass spectrometry-based identification of peptides and proteins in Grana Padano cheese 133
Susceptibility to deamidation by tissue transglutaminase as a tool to identify immunogenic gliadin peptides in the whole gliadin extracts 133
Silybin-induced apoptosis occurs in parallel to the increase of ceramides synthesis and mirnas secretion in human hepatocarcinoma cells 133
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. 132
The oligopeptides of sweet and acid cheese whey 131
Peanut digestome: Identification of digestion resistant IgE binding peptides 131
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 130
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina 130
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 129
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry 129
Occurrence of novel phenotypes of goat as1-casein 129
Characterization of hemoglobin lepore variants by advanced mass-spectrometric procedures. 129
Alternative nonallelic deletion is constitutive of ruminant as1-casein 128
Polimorfismo quali-quantitativo al locus della Beta-Lg II di asina 128
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 127
The quality of Girgentana goat milk. 126
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 126
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 126
Identification of ovine casein heterogeneity by HPLC and electrospray mass spectrometry 125
Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. 123
Allergenic potential of novel plant-derived ingredients 122
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 122
Caratterizzazione molecolare della caseina di asina. Nota 1 122
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach 121
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 121
Effects of sheep as1-casein CC, CD, and DD genotypes on milk composition and cheesemaking properties. 120
Characterisation of S-nitrosohaemoglobin by mass spectrometry. 120
Antibody-independent identification of bovine milk-derived peptides in breast-milk 120
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 120
Elicitin 172 from an isolate of Phytophthora nicotianae pathogenic to tomato 119
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis 119
Determinazione della qualità proteica dei latti per la prima infanzia. 119
Dioxin-like PCB levels in maternal and umbilical cord sera of people living near dump sites in southern Italy: a pilot study of biomonitoring 119
Structures and bioactive properties of myrtucommulones and related acylphloroglucinols from Myrtaceae (Review) 119
The evolution of analytical chemistry methods in foodomics 118
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
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 118
Isolation and characterization of a type-1 Ribosome Inactivating Protein, with polynucleotide: adenosine glycosidase activity, from Phytolacca acinosa leaves. 118
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
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 117
Sensory profile pf PDO Mozzarella di Bufala cheese 117
Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes 116
Relationship between somatic cell count and ovine casein composition 116
Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus 116
L'ovulo sterile e la goccia micropilare nel fiore maschile di Welwitschia mirabilis Hook. Fil. 116
Mainstream Cereals: Emmer 115
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. 115
Comprehensive analysis of the peanut allergome combining 2-DE gel-based and gel-free proteomics 115
Totale 14.445
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Categoria #
all - tutte 122.929
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 122.929
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.808 0 0 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
2026/20271.832 736 690 406 0 0 0 0 0 0 0 0 0
Totale 37.211