IRIS
PRANDI, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 4.146
AS - Asia 3.838
EU - Europa 2.558
SA - Sud America 469
AF - Africa 249
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11.267
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Nazione #
US - Stati Uniti d'America 4.032
SG - Singapore 1.339
CN - Cina 933
IT - Italia 731
VN - Vietnam 711
IE - Irlanda 390
BR - Brasile 371
SE - Svezia 333
HK - Hong Kong 318
DE - Germania 241
ZA - Sudafrica 160
FR - Francia 153
FI - Finlandia 132
NL - Olanda 112
IN - India 93
TR - Turchia 90
GB - Regno Unito 87
RU - Federazione Russa 71
BE - Belgio 60
CA - Canada 58
BD - Bangladesh 48
AT - Austria 45
AR - Argentina 43
IQ - Iraq 37
ID - Indonesia 35
MX - Messico 33
JP - Giappone 32
PL - Polonia 32
TH - Thailandia 32
ES - Italia 30
PH - Filippine 30
CH - Svizzera 24
UA - Ucraina 24
EC - Ecuador 22
CZ - Repubblica Ceca 20
MA - Marocco 20
KR - Corea 19
PK - Pakistan 17
UZ - Uzbekistan 16
CI - Costa d'Avorio 15
SA - Arabia Saudita 12
GR - Grecia 11
LT - Lituania 11
TW - Taiwan 11
JO - Giordania 10
DZ - Algeria 9
EG - Egitto 9
CO - Colombia 8
DK - Danimarca 7
HU - Ungheria 7
KE - Kenya 7
NG - Nigeria 7
PY - Paraguay 7
RO - Romania 7
TN - Tunisia 7
CL - Cile 6
IR - Iran 6
VE - Venezuela 6
AU - Australia 5
AZ - Azerbaigian 5
ET - Etiopia 4
IL - Israele 4
KZ - Kazakistan 4
LB - Libano 4
LV - Lettonia 4
MY - Malesia 4
OM - Oman 4
PA - Panama 4
RS - Serbia 4
AE - Emirati Arabi Uniti 3
BG - Bulgaria 3
CR - Costa Rica 3
CY - Cipro 3
MD - Moldavia 3
NP - Nepal 3
SN - Senegal 3
AL - Albania 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BO - Bolivia 2
DO - Repubblica Dominicana 2
GE - Georgia 2
HR - Croazia 2
JM - Giamaica 2
MM - Myanmar 2
MN - Mongolia 2
NI - Nicaragua 2
PE - Perù 2
PT - Portogallo 2
QA - Qatar 2
RW - Ruanda 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
AM - Armenia 1
AO - Angola 1
BN - Brunei Darussalam 1
BW - Botswana 1
BY - Bielorussia 1
Totale 11.247
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Città #
Singapore 733
Ashburn 616
Chandler 428
Dublin 387
San Jose 360
Santa Clara 306
Hong Kong 293
Dallas 238
Beijing 223
Ho Chi Minh City 211
Parma 193
New York 182
Ann Arbor 173
Hanoi 170
Johannesburg 145
Boardman 136
Los Angeles 99
Dearborn 94
Shanghai 86
Lauterbourg 72
Munich 71
Buffalo 68
Princeton 60
Bremen 56
Hefei 55
Nanjing 55
Izmir 52
Bologna 48
Helsinki 47
Wilmington 46
Brussels 45
Milan 44
Haiphong 43
Moscow 43
São Paulo 43
Columbus 37
Vienna 35
Council Bluffs 33
Da Nang 32
Frankfurt am Main 31
Rome 30
Redmond 29
Jakarta 27
Tokyo 24
Chicago 22
London 21
Toronto 21
Changsha 19
Fidenza 19
Modena 19
Shenyang 19
Guangzhou 18
Houston 18
Jacksonville 18
San Mateo 18
Warsaw 18
Atlanta 17
Brooklyn 17
Seattle 17
Denver 16
Nanchang 16
The Dalles 16
Abidjan 15
Des Moines 15
Jinan 15
Jiaxing 14
Kunming 14
Nuremberg 14
Orem 14
Tashkent 14
Tianjin 14
Belo Horizonte 13
Phoenix 13
Pune 13
Redwood City 13
Seoul 13
Hebei 12
Naples 12
Ottawa 12
Bangkok 11
Reggio Emilia 11
Stockholm 11
Bengaluru 10
Brasília 10
Can Tho 10
Hải Dương 10
Norwalk 10
Turin 10
Turku 10
Amsterdam 9
Castel Goffredo 9
Chennai 9
Dhaka 9
Florence 9
Hat Yai 9
Luzern 9
Manchester 9
Quito 9
Ankara 8
Biên Hòa 8
Totale 6.958
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Nome #
Allergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly) 254
Technological quality and nutritional value of two durum wheat varieties depend on both genetic and environmental factors 215
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens 196
Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 194
Assessment of Enzymatic Improvers in Flours Using LC-MS/MS Detection of Marker Tryptic Peptides 191
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 182
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 176
TECHNOLOGICAL QUALITY AND NUTRITIONAL VALUE OF TWO DURUM WHEAT VARIETIES DEPEND ON BOTH GENETIC AND ENVIRONMENTAL FACTORS 175
Assessing food authenticity through protein and metabolic markers 173
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 172
Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce 171
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 170
A novel approach based on enzymatic hydrolysis for the valorisation of edible Parmigiano Reggiano cheese rinds 167
Molecular characterization of the allergenic Arginine Kinase from the edible insect Hermetia illucens (black soldier fly) 163
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity 163
Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes 160
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 159
Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies 157
FOOD FRAUD DETECTION THROUGH SPECIES-SPECIFIC MARKER PEPTIDES 156
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 155
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 154
Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins 153
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 151
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 151
Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams 150
How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties 148
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 146
Comparison of protein quality and digestibility between plant-based and meat-based burgers 145
Composition of pectins from food waste to be used in bulk feed and as feed additives 143
Development of an in vitro digestive model for studying the peptide profile of breast milk. 141
Simulated gastrointestinal digestion of cocoa: Detection of resistant peptides and in silico/in vitro prediction of their ace inhibitory activity 141
Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce 141
Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream 141
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 140
Identification and quantification of different species in animal fibres by LC/ESI-MS analysis of keratin-derived proteolytic peptides 139
Comparative Study of Different Protein Extraction Technologies Applied on Mushrooms By-products 138
Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern 138
Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed 138
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality 138
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 137
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues 135
Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 135
Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products 134
Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham 134
ENZYMATIC HYDROLYSIS AS A WAY TO RECOVERY BOVINE HIDES: LABORATORY AND MEDIUM SCALE TRIALS, CHARACTERIZATION OF THE HYDROLYSATES AND SCALE-UP TO SEMI-INDUSTRIAL SCALE 134
Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats 134
Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes 132
The effect of pre-slaughter starvation on muscle protein degradation in sea bream (Sparus aurata): formation of ACE inhibitory peptides and increased digestibility of fillet 132
Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: interaction with flavonoids does not hinder protein bioaccessibility 131
Extraction and chemical characterization of functional phenols and proteins from coffee (Coffea arabica) by-products 131
GENOME-WIDE ASSOCIATION STUDIES TO IDENTIFY LOCI ASSOCIATED WITH IMMUNOGENIC GLUTEN PROTEINS/EPITOPES 130
Black soldier fly (Hermetia illucens L.) whole and fractionated larvae: In vitro protein digestibility and effect of lipid and chitin removal 127
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 127
Towards environmentally friendly skin unhairing process: A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters 126
Amino acid profiles of hay-based diets in the Parmigiano-Reggiano cheese production area and the relationship with nitrogen use efficiency 125
Peptides as probes for food authentication 122
Food Allergies: Occurrence and Analysis 121
Gliadin modulates epithelial permeability by stimulating arginine metabolism in macrophages 121
How D-amino acids embedded in the protein sequence modify its digestibility: Behaviour of digestive enzymes tested on a model peptide used as target 120
Enzymatic production of pectic oligosaccharides from onion skins 119
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds 117
Novel foods/feeds and novel frauds: The case of edible insects 113
Peptides from gluten digestion: A comparison between old and modern wheat varieties 109
Proteomics and Peptidomics in Dairy Science 107
LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety 103
Molecular characterization and allergenicity assessment of different samples of Mung Bean 100
Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification 99
WHEAT FOOD WITH A POTENTIAL FOR LOW-IMPACT ON SUBJECTS PREDISPOSED TO CELIAC DISEASE. A COMBINED PROTEOMIC AND PEPTIDOMIC APPROACH 97
Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products 97
Genetic and environmental factors affecting pathogenicity of wheat as related to celiac disease 96
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. the Celiac Disease Case 95
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion 91
Feasibility of visible/near-infrared spectroscopy to predict amino acid content and chemical composition of dairy cattle total mixed rations 89
Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization 88
Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity 86
Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. the Baker's Asthma Case 86
Identification, in silico evaluation and in vitro assays of allergens from Sinapis arvensis (charlock mustard) and Brassica napus (rapeseed) 85
Simulated gastrointestinal digestion of Pru ar 3 apricot allergen: Assessment of allergen resistance and characterization of the peptides by ultra-performance liquid chromatography/electrospray ionisation mass spectrometry 84
The amino acid profile of Camelina sativa seeds correlates with the strongest immune response in dairy ewes 81
Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing 77
Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques 70
Assessment of the effects of soy varieties and processing on protein quality, digestibility and intestinal bioactivity (DPP-IV inhibition and total GLP-1 release) 69
Plant-based burgers: prototypes development, study of protein digestibility, and safety assessment 69
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics 68
Polar Lipid Profile of Nannochloropsis oculata Determined Using a Variety of Lipid Extraction Procedures 67
Label-Free Quantification by Liquid Chromatography-Tandem Mass Spectrometry of the Kunitz Inhibitor of Trypsin KTI3 in Soy Products 60
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment 54
Assessing residual allergenicity in heat-treated red lentil flours through simulated digestion, in vitro and in silico assays and peptidome approach 54
Sacha Inchi (Plukenetia volubilis L.) Oil Press-Cake Powder: Chemical Characterization and In Vitro Bioactivity for Sustainable Applications 41
How food wastes can be converted into new products: European legislation and analysis of enzymatic hydrolysis 24
Totale 11.468
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Categoria #
all - tutte 39.726
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 39.726
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021100 0 0 0 0 0 0 0 0 0 24 44 32
2021/2022392 23 15 18 42 22 18 20 33 18 28 23 132
2022/20231.628 146 167 96 143 178 181 20 120 482 9 46 40
2023/2024878 51 68 23 37 82 230 55 69 34 58 63 108
2024/20252.328 79 106 144 157 237 279 104 132 293 198 200 399
2025/20264.984 556 360 660 437 724 253 570 231 788 405 0 0
Totale 11.468