IRIS
FERRANTI, PASQUALE
 Distribuzione geografica
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Continente #
AS - Asia 12.738
NA - Nord America 10.821
EU - Europa 9.952
SA - Sud America 1.540
AF - Africa 323
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 4
Totale 35.407
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Nazione #
US - Stati Uniti d'America 10.372
SG - Singapore 6.097
RU - Federazione Russa 3.436
CN - Cina 2.334
IT - Italia 2.330
VN - Vietnam 1.771
BR - Brasile 1.242
DE - Germania 1.218
HK - Hong Kong 1.077
UA - Ucraina 586
FR - Francia 527
FI - Finlandia 500
IE - Irlanda 348
CA - Canada 258
GB - Regno Unito 250
IN - India 235
SE - Svezia 220
BD - Bangladesh 209
JP - Giappone 177
NL - Olanda 123
AR - Argentina 110
MX - Messico 107
KR - Corea 100
IQ - Iraq 98
PK - Pakistan 93
TR - Turchia 93
ES - Italia 84
ZA - Sudafrica 82
TH - Thailandia 74
ID - Indonesia 67
PH - Filippine 67
PL - Polonia 64
CI - Costa d'Avorio 46
AT - Austria 45
EC - Ecuador 45
TW - Taiwan 32
CO - Colombia 29
UZ - Uzbekistan 29
DZ - Algeria 27
PY - Paraguay 27
BE - Belgio 26
GR - Grecia 25
MA - Marocco 25
EG - Egitto 24
VE - Venezuela 24
CL - Cile 23
PE - Perù 20
IR - Iran 19
NO - Norvegia 19
PT - Portogallo 19
RO - Romania 19
CZ - Repubblica Ceca 18
AE - Emirati Arabi Uniti 17
ET - Etiopia 17
JM - Giamaica 16
MY - Malesia 16
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
IL - Israele 11
NP - Nepal 11
UY - Uruguay 11
BG - Bulgaria 10
LB - Libano 10
HN - Honduras 9
KZ - Kazakistan 9
OM - Oman 9
AZ - Azerbaigian 8
NG - Nigeria 8
TT - Trinidad e Tobago 8
AL - Albania 7
CR - Costa Rica 7
HU - Ungheria 7
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
AO - Angola 4
BO - Bolivia 4
DK - Danimarca 4
EE - Estonia 4
GF - Guiana Francese 4
GT - Guatemala 4
HR - Croazia 4
KG - Kirghizistan 4
Totale 35.300
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Città #
Singapore 2.755
San Jose 1.671
Hong Kong 1.057
Moscow 853
Ashburn 726
Chandler 669
Beijing 508
Ho Chi Minh City 503
Jacksonville 493
The Dalles 392
Santa Clara 389
Napoli 385
Hefei 384
Hanoi 378
Lauterbourg 344
Naples 329
Princeton 322
Millbury 313
Boston 269
Los Angeles 252
Nanjing 209
Munich 194
Woodbridge 178
Buffalo 173
Wilmington 156
Dallas 138
Tokyo 138
Houston 137
New York 130
Redondo Beach 122
Council Bluffs 121
Helsinki 106
São Paulo 105
Ottawa 90
Nanchang 79
Des Moines 76
Da Nang 75
Como 74
Rome 68
Seoul 66
Haiphong 60
Frankfurt am Main 55
Turku 55
Norwalk 53
Orem 53
Amsterdam 52
Chicago 52
Dong Ket 52
Montreal 52
Seattle 51
Shenyang 51
Tianjin 48
Milan 47
Rio de Janeiro 47
Boardman 46
Brooklyn 44
Lawrence 44
Dublin 43
Ercolano 43
Mexico City 40
Ann Arbor 39
Atlanta 39
Hebei 38
Baghdad 36
Changsha 36
Lecce 36
Toronto 36
Warsaw 33
Jiaxing 32
London 31
Phoenix 31
Vienna 31
Biên Hòa 30
Chennai 30
Falkenstein 30
Falls Church 30
Hangzhou 30
Palermo 30
Kronberg 29
San Francisco 28
Bangkok 27
Kunming 27
Johannesburg 26
Portici 26
Stockholm 26
Tashkent 26
Can Tho 25
Pune 25
Dhaka 24
Guangzhou 24
Mumbai 22
Nuremberg 22
Orange 22
Belo Horizonte 21
Brasília 21
Denver 21
Curitiba 20
Ankara 19
Lahore 19
Peshawar 19
Totale 17.532
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Nome #
Environmental, Nutritional, and Cultural Sustainability of Novel Food Protein Sources 289
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.) 237
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 235
Food Protein Digestomics 229
The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product 219
Casein-derived peptides from the dairy product kashk exhibit wound healing properties and antibacterial activity against Staphylococcus aureus: Structural and functional characterization 185
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 179
Extensive in vitro gastrointestinal digestion markedly reduces the immune-toxicity of Triticum monococcum wheat: implication for celiac disease 176
Studio di caratterizzazione aromatica dell'uva Falanghina mediante spettrometria di massa (Study of aromatic characterization of Falanghina grapes by mass spectrometric techniques) 175
The definition of donkey milk composition by proteomic techniques 175
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 174
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 173
Interallelic recombination is probably responsible for the occurrence of a new as1-casein variant found in goat species 168
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides. 167
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 159
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 154
Casein Proteolysis in Human Milk : Tracing the Pattern of Casein Breakdown and the Formation of Potential Bioactive Peptides 153
La metodologia proteomica nella definizione della microeterogeneità compositiva dell'alpha-s1-CN asinina 153
Primary structure of water buffalo alpha-lactalbumin variants A and B. 150
Antibacterial potential of donkey's milk disclosed by untargeted proteomics 149
Molecular characterization of Kashk, a traditional Iranian fermented dairy product. 145
Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character 143
Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves 143
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
Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion 143
Occurrene of qualitative and quantitative polymorphism at donkey beta-lactoglobulin II locus 141
Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation 140
Mass spectrometry-based procedure for the identification of ovine casein heterogeneity 140
Occurrence of three novel alpha s1-casein variants in goat milk 140
Synthetic peptides as substrate for assaying the proteolytic activity of Lactobacillus helveticus. 139
Elicitin 172 from an isolate of Phytophthora nicotianae, pathogenic to tomato 139
Moringa oleifera Lam. Proteins: Properties and Food Applications 139
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 138
Sustainable Food Science - A Comprehensive Approach: Volumes 1-4 137
L'approccio proteomico e peptidomico nella definizione della biodiversità lattoproteica e della qualità dei prodotti lattiero-caseari 137
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 137
The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry 135
Approccio proteomico per la caratterizzazione di proteine e peptidi immunogenici della birra 135
Influence of somatic cell count on quality of ovine cheese 134
Protective effects of ID331 Triticum monococcum gliadin on in vitro models of the intestinal epithelium 134
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 134
Valorization of coffee industry wastes: Comprehensive physicochemical characterization of coffee silverskin and multipurpose recycling applications 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
Proteomic and immunoassay characterization of a new food allergen from hazelnut (CORYLUS AVELLANA). 133
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 131
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 oligopeptides of sweet and acid cheese whey 129
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 128
Occurrence of novel phenotypes of goat as1-casein 128
Alternative nonallelic deletion is constitutive of ruminant as1-casein 127
Approccio proteomico nella caratterizzazione della frazione caseinica del latte di asina 127
Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate 127
Polimorfismo quali-quantitativo al locus della Beta-Lg II di asina 126
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques. 126
Peanut digestome: Identification of digestion resistant IgE binding peptides 126
Old and New Technological Processes to Produce Ingredients From New Sources: Characterization of Polyphenols Compounds in Food and Industrial Wastes 125
Characterization of hemoglobin lepore variants by advanced mass-spectrometric procedures. 125
Qualitative and quantitative analysis of wheat gluten proteins by liquid chromatography and electrospray mass spectrometry 124
Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l 124
The quality of Girgentana goat milk. 123
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring 123
Identification of ovine casein heterogeneity by HPLC and electrospray mass spectrometry 122
Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry. 120
Marcatori molecolari del processo di caseificazione della mozzarella di bufala. 119
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 119
Allergenic potential of novel plant-derived ingredients 118
Characterisation of S-nitrosohaemoglobin by mass spectrometry. 118
Effects of sheep as1-casein CC, CD, and DD genotypes on milk composition and cheesemaking properties. 117
Elicitin 172 from an isolate of Phytophthora nicotianae pathogenic to tomato 117
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. 117
Casein phosphoproteome: Identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresis 117
Determinazione della qualità proteica dei latti per la prima infanzia. 117
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 117
The evolution of analytical chemistry methods in foodomics 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
Charachterization of the 12% trichloroacetic acid insoluble oligopeptides of parmigiano reggiano cheese 116
Caratterizzazione molecolare della caseina di asina. Nota 1 116
Dioxin-like PCB levels in maternal and umbilical cord sera of people living near dump sites in southern Italy: a pilot study of biomonitoring 116
Antibody-independent identification of bovine milk-derived peptides in breast-milk 116
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 116
Relationship between somatic cell count and ovine casein composition 115
Determination of proteolytic pattern during ripening of Pecorino Romano cheese 115
In vitro digestion of Bresaola proteins and release of potential bioactive peptides 115
Occurrence of qualitative and quantitative polymorphism at donkey beta-Lactoglobulin II locus 114
L'ovulo sterile e la goccia micropilare nel fiore maschile di Welwitschia mirabilis Hook. Fil. 114
Impact of Climate Change on the Food Chain 113
Technological Processes to Produce Novel Ingredients From Agri-Food Sources: Functional Compounds From Enological Wastes 113
Sensory profile pf PDO Mozzarella di Bufala cheese 113
Mainstream Cereals: Emmer 112
Isolation and characterization of a type-1 Ribosome Inactivating Protein, with polynucleotide: adenosine glycosidase activity, from Phytolacca acinosa leaves. 112
Structures and bioactive properties of myrtucommulones and related acylphloroglucinols from Myrtaceae (Review) 112
The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach 112
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
Occurrence of novel alpha s1-casein variants in Italian goat breeds. 111
Totale 13.892
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Categoria #
all - tutte 115.639
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 115.639
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202615.957 1.813 1.279 1.598 1.419 2.788 499 1.803 1.110 1.920 895 387 446
2026/2027406 406 0 0 0 0 0 0 0 0 0 0 0
Totale 35.785