IRIS
DOSSENA, Arnaldo
 Distribuzione geografica
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Continente #
NA - Nord America 5.632
EU - Europa 4.978
AS - Asia 3.697
SA - Sud America 438
AF - Africa 85
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 3
Totale 14.845
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Nazione #
US - Stati Uniti d'America 5.480
CN - Cina 1.618
SG - Singapore 1.245
FI - Finlandia 1.078
IE - Irlanda 906
SE - Svezia 760
UA - Ucraina 660
DE - Germania 641
HK - Hong Kong 473
BR - Brasile 398
IT - Italia 322
NL - Olanda 226
TR - Turchia 173
CA - Canada 140
GB - Regno Unito 133
RU - Federazione Russa 75
FR - Francia 43
IN - India 41
CI - Costa d'Avorio 39
CZ - Repubblica Ceca 27
BE - Belgio 23
ES - Italia 22
IR - Iran 22
BD - Bangladesh 19
VN - Vietnam 19
IQ - Iraq 14
AR - Argentina 13
AT - Austria 12
EU - Europa 12
PL - Polonia 11
MA - Marocco 10
ZA - Sudafrica 10
EG - Egitto 9
JP - Giappone 8
UZ - Uzbekistan 8
CO - Colombia 6
GR - Grecia 6
KR - Corea 6
LT - Lituania 5
PE - Perù 5
TH - Thailandia 5
ID - Indonesia 4
IL - Israele 4
KZ - Kazakistan 4
OM - Oman 4
PT - Portogallo 4
RO - Romania 4
SA - Arabia Saudita 4
VE - Venezuela 4
CH - Svizzera 3
DK - Danimarca 3
DZ - Algeria 3
KE - Kenya 3
PA - Panama 3
PK - Pakistan 3
PS - Palestinian Territory 3
PY - Paraguay 3
RS - Serbia 3
TN - Tunisia 3
UY - Uruguay 3
AL - Albania 2
AZ - Azerbaigian 2
BO - Bolivia 2
CL - Cile 2
CR - Costa Rica 2
EC - Ecuador 2
ET - Etiopia 2
GE - Georgia 2
JO - Giordania 2
LU - Lussemburgo 2
LV - Lettonia 2
LY - Libia 2
MX - Messico 2
NO - Norvegia 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PH - Filippine 2
SN - Senegal 2
TJ - Tagikistan 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AO - Angola 1
AU - Australia 1
BH - Bahrain 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GT - Guatemala 1
HU - Ungheria 1
JM - Giamaica 1
KG - Kirghizistan 1
KH - Cambogia 1
MN - Mongolia 1
NG - Nigeria 1
NI - Nicaragua 1
SK - Slovacchia (Repubblica Slovacca) 1
TT - Trinidad e Tobago 1
Totale 14.845
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Città #
Dublin 905
Jacksonville 839
Singapore 734
Chandler 608
Santa Clara 512
Dearborn 497
Hong Kong 472
Beijing 361
Ashburn 323
Nanjing 294
Boardman 236
San Mateo 214
Princeton 198
Izmir 156
Ann Arbor 132
Shanghai 114
Toronto 109
Bremen 99
Wilmington 97
Shenyang 94
New York 92
Kunming 90
Nanchang 85
Helsinki 83
Hefei 82
Jinan 71
Des Moines 67
Munich 65
Grafing 60
Parma 60
Los Angeles 56
Moscow 48
Hebei 46
Jiaxing 44
Changsha 41
Abidjan 39
São Paulo 38
Tianjin 38
Rome 37
Guangzhou 35
Seattle 33
Council Bluffs 29
Columbus 28
Brussels 22
Marseille 22
Milan 21
Norwalk 21
Brno 20
Leawood 20
Turku 20
Augusta 19
Ardabil 18
Woodbridge 17
Fremont 16
Naples 14
Zhengzhou 14
Ningbo 13
The Dalles 13
Brooklyn 12
Chengdu 12
Dallas 12
Frankfurt am Main 12
Hangzhou 12
Taizhou 12
Monmouth Junction 11
Xian 11
Castel Goffredo 10
Düsseldorf 10
Houston 10
Pune 10
Vienna 10
Belo Horizonte 9
Campinas 9
London 9
Montreal 9
Porto Alegre 9
San Francisco 9
Taiyuan 9
Amsterdam 8
Curitiba 8
Kocaeli 8
Leipzig 8
Murcia 8
Tashkent 8
Guarulhos 7
Haikou 7
Ho Chi Minh City 7
Huizen 7
Lanzhou 7
Rio de Janeiro 7
Rockville 7
Shaoxing 7
Warsaw 7
Bangalore 6
Baotou 6
Borås 6
Boston 6
Chongqing 6
Johannesburg 6
Las Vegas 6
Totale 8.891
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Nome #
Simultaneous liquid chromatography-fluorescence analysis of type A and type B trichothecenes as fluorescent derivatives via reaction with coumarin-3-carbonyl chloride 130
Assessing Allergenicity of Different Tomato Ecotypes by Using Pooled Sera of Allergic Subjects:Identification of the Main Allergens 130
Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin 126
Alternate Isotope-Coded Derivatisation Assay: an isotope dilution method applied to the quantification of Zearalenone in maize fluor 125
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 125
A New Procedure for Indole Bromination and Oxidative Cleavage of Tryptophyl Peptide Bonds with t-Butyl Bromide-Dimethyl Sulphoxide 122
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 121
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 118
D- Ammino Acidi come Indicatori Molecolari, di Tipicità nei Formaggi a Lunga Stagionatura 117
Dry Sausages Ripening: Influence of Thermohygrometric Conditions on Microbiological, Chemical and Physico-Chemical Characteristics 113
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 111
A multiresidual method for the simultaneous determination of the main glycoalkaloids and flavonoids in fresh and processed tomato (Solanum lycopersicum L.) by LC-DAD-MS/MS 111
In vitro digestion assay for determination of hidden fumonisins in maize 109
A New Rp-Hplc Method For The Direct Determination Of Ochratoxin A In Wine 107
A Modified Cyclodextrin with a Fully Encapsulated Dansyl Group: Self-Inclusion in the Solid State and in Solution 107
Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism 105
Nuove Risorse dalla Filiera Avicola 104
A Fluorescent Sensor for Organic Guests and Copper(II) Ion Based on Dansyldiethylentriamine-modified beta-cyclodextrin 102
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 102
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 102
D-Ammino Acidi: Markers Molecolari di Stagionatura e di Tipicità per il Parmigiano Reggiano e il Grana Padano. 101
Chiral separation of unmodified amino acids by ligand-exchange high-performance liquid chromatography using copper(II) complexes of l-amino acid amides as additives to the eluent 100
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 100
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 100
Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction 100
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 100
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 100
Chiral Aminoacid Containing Acyclic Ligands. I. Syntheses and Conformations 99
A BIOSENSOR FOR FOOD QUALITY CONTROL 98
Chiral Discrimination of Amino Acids by Copper(II) Complexes of Ter- and Tetradentate Ligands in HPLC: still a ligand exchange mechanism? 98
Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food 98
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening 98
Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond 98
Applications of liquid chromatography-mass spectrometry for food analysis 96
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 95
Epimerization of Peptide Nucleic Acid Analogs During Solid-Phase Synthesis: Optimization of the Coupling Conditions for Increasing the Optical Purity 95
A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products 95
D-amino acids in food 93
Chiral Separation of Amino Acids by Copper(II) Complexes of Tetradentate Diaminodiamido-type Ligands Added to the Eluent in Reversed-Phase High-Performance Liquid Chromatography: a Ligand Exchange Mechanism 93
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 93
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 93
A portable fluorometer for the rapid screening of M1 aflatoxin in milk 92
Electrospray MS and MALDI imaging show that non-specific lipid-transfer proteins (LTPs) in tomato are present as several isoforms and are concentrated in seeds 92
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: Fragmentation mode and identification of the AB, AC, AD regioisomers 91
Extraction, semi-quantification and fast on-line identification of oligopeptides in grana padano cheese by HPLC-MS 91
DNA Binding of a D-Lysine-Based Chiral PNA: Direction Control and Mismatch Recognition 90
A portable fluorometer for the rapid screening of M1 aflatoxin 90
Evoluzione della frazione amminoacidica e peptidica del parmigiano-reggiano fino all'ottavo mese di stagionatura 90
Molecular Markers of Yogurt Fermentation for Quality Control and Sensory Evaluation 90
Enantiomeric separation of hydroxy acids and carboxylic acids by diamino-beta-cyclodextrins (AB, AC, AD) in capillary electrophoresis 90
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 89
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 89
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 89
A MODIFIED CYCLODEXTRIN WITH A FULLY ENCAPSULATED DANSYL GROUP: SELF-INCLUSION IN THE SOLID STATE AND IN SOLUTION 88
An innovative LC-MS approach applied to the determination of zearalenone in maize flou:r: Alternate Isotope-coded Derivatization Assay (AIDA) 88
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 88
A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity 88
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 88
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 87
Characterization of defatted products obtained from the Parmigiano–Reggiano manufacturing chain: Determination of peptides and amino acids content and study of the digestibility and bioactive properties 87
Determinazione di aflatossine negli alimenti: nuovo metodo RP-HPLC con impiego di ciclodestrine in fase mobile 87
TF2O/Amide adducts: Versatile reagents for the synthesis of imidates and amidines 87
Chiral Analysis as a Quality Control Tool in Food Chemistry: From GC and HPLC to Biosensors 86
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 86
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 86
"Culatello": Tradition and Innovation. Evolution of some Physico-Chemical and Sensory Parameters as a Function of the Ripening Techniques 86
ENANTIOSELECTIVE SENSING OF AMINO ACIDS BY COPPER(II) COMPLEXES OF PHENYLALANINE-BASED FLUORESCENT BETA-CYCLODEXTRINS 85
Chiral Diaminodiamide Copper(II) Complexes for the Enantioselective Recognition of Amino Acids: Synthesis of the Ligands and Formation Constants 84
Chiral Copper(II) Complexes for the Enantioselective Resolution of D,L-Dansyl-Amino Acids by HPLC 84
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 83
IDENTIFICATION AND CHARACTERIZATION OF SOME FUMONISIN DERIVATIVES BY TANDEM MASS SPECTROMETRY TECHNIQUE 83
Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham 83
The Structure of Five New Dehydropeptides Related to Neoechunulin Isolated from Aspergillus Amstelodami 83
Synthesis, Crystal Structure and Conformation of Cyclic Dipeptide cyclo(-L-Seryl-seryl) 83
Synthesis and chiral recognition properties of L-Ala-Crown(3)-L-Ala capped beta-cyclodextrin 82
Two-dimensional high-performance liquid chromatographic system for the determination of enantiomeric excess in complex amino acid mixtures 82
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 82
Role of Chirality and Optical Purity in Nucleic Acid Recognition by PNA and PNA analogs 81
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 81
Chiral Recognition and Separation of Amino Acids by Means of a Copper(II) Complex of Histamine Monofunctionalized b-Cyclodextrin 81
t-Butyl Bromide-Dimethyl Sulphoxide Reactions. Pummerer-like Reaction with Carboxylic Acids and N-Protected Amino-acids 81
Chiral Amino Acid Containing Acyclic Ligands. II. Complexation of Alkaline Earth Cations 81
Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham 81
Biosynthesis of Neochinulin by Aspergillus Amstelodami from Cyclo-L-U-14C-Alanyl-L-5,7-3H2-triptophyl 80
Simultaneous detection of type A and type B trichothecenes in cereals by liquid chromatography-electrospray ionization mass spectrometry using NaCl as cationization agent 80
Oligopeptides and free amino acids in Parma hams of known cathepsin B activity 80
Copper(II) Complexes of N2-Alkyl(S)-Amino Acid Amides as Chiral Selectors for Dynamically Coated Chiral Stationary Phases in RP-HPLC. 79
LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. 79
Chiral separation of amino acids by copper (II) complexes of tetradentate diaminodiamido-type ligands added to the eluent in reversed-phase high-performance liquid chromatography: a ligand exchange mechanism 78
Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives 78
Cheeses 78
Aromi chirali nel succo di arancia rossa sottoposto a trattamenti termici ad alta pressione 78
Diaminomethane dihydrochloride, a novel reagent for the synthesis of primary amides of amino acids and peptides from active esters 78
pH Regulation of Calcium Recognition by an Amino Acid Containing Acyclic Ionophore 77
Tf2O/Amide Adducts: Versatile Reagents for the Synthesis of Imidates and Amidines. 77
Phomopsins: an overview of phytopathological and chemical aspects, toxicity, analysis and occurrence. 77
Bis(L-Phenylalaninamidato)copper(II): Crystal Structure and Enantioselectivity 77
Metodi per la determinazione di micotossine negli alimenti 76
Towards environmentally friendly skin unhairing process: A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters 76
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method 75
Totale 9.268
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Categoria #
all - tutte 58.102
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 58.102
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.295 7 171 95 8 187 16 161 8 297 16 316 13
2021/2022902 9 14 17 34 23 61 102 150 37 101 55 299
2022/20232.963 366 291 203 150 278 296 22 190 1.049 5 71 42
2023/20241.037 56 98 21 31 101 259 65 72 33 62 81 158
2024/20253.923 86 231 241 212 476 441 108 163 505 392 278 790
2025/2026233 233 0 0 0 0 0 0 0 0 0 0 0
Totale 15.022