IRIS
DOSSENA, Arnaldo
 Distribuzione geografica
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Continente #
NA - Nord America 4.341
EU - Europa 4.335
AS - Asia 1.760
Continente sconosciuto - Info sul continente non disponibili 12
SA - Sud America 4
OC - Oceania 2
Totale 10.454
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Nazione #
US - Stati Uniti d'America 4.234
CN - Cina 1.479
FI - Finlandia 1.041
IE - Irlanda 905
SE - Svezia 758
UA - Ucraina 657
DE - Germania 547
IT - Italia 238
TR - Turchia 163
CA - Canada 106
GB - Regno Unito 102
SG - Singapore 50
IN - India 32
IR - Iran 22
NL - Olanda 18
BE - Belgio 13
FR - Francia 13
CZ - Repubblica Ceca 12
EU - Europa 12
ES - Italia 8
AT - Austria 7
VN - Vietnam 5
RU - Federazione Russa 4
BR - Brasile 3
JP - Giappone 3
CH - Svizzera 2
DK - Danimarca 2
GR - Grecia 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
TW - Taiwan 2
EE - Estonia 1
HK - Hong Kong 1
IL - Israele 1
LU - Lussemburgo 1
MX - Messico 1
NO - Norvegia 1
PE - Perù 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
Totale 10.454
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Città #
Dublin 904
Jacksonville 839
Chandler 608
Dearborn 497
Beijing 340
Nanjing 294
Ashburn 243
San Mateo 214
Princeton 198
Izmir 155
Ann Arbor 132
Bremen 99
Toronto 98
Wilmington 97
Shenyang 94
Kunming 90
Nanchang 85
New York 80
Jinan 71
Helsinki 68
Des Moines 67
Grafing 60
Hefei 57
Shanghai 57
Parma 52
Hebei 46
Jiaxing 44
Changsha 41
Tianjin 38
Guangzhou 34
Seattle 33
Los Angeles 32
Boardman 27
Norwalk 21
Leawood 20
Augusta 19
Ardabil 18
Milan 17
Woodbridge 17
Fremont 16
Zhengzhou 14
Brussels 13
Ningbo 13
Hangzhou 12
Taizhou 12
Chengdu 11
Monmouth Junction 11
Xian 11
Castel Goffredo 10
Düsseldorf 10
Houston 10
Pune 10
Brno 9
Kocaeli 8
Munich 8
Taiyuan 8
Haikou 7
Huizen 7
Lanzhou 7
Rockville 7
Shaoxing 7
Bangalore 6
Baotou 6
Borås 6
Chongqing 6
Vienna 6
Amsterdam 5
Auburn Hills 5
Fuzhou 5
Rome 5
Treviso 5
Wenzhou 5
Dong Ket 4
Edinburgh 4
Langhirano 4
Redwood City 4
Albinea 3
Brescia 3
Fairfield 3
Frankfurt am Main 3
Girona 3
Huzhou 3
Jinhua 3
Madrid 3
Pisa 3
Torino 3
Wuhan 3
Agliana 2
Aigio 2
Bangkok 2
Changchun 2
Colorno 2
Falls Church 2
Greve 2
Gurgaon 2
Hamedan 2
Menfi 2
Messina 2
Montale 2
Montréal 2
Totale 6.262
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Nome #
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 94
Assessing Allergenicity of Different Tomato Ecotypes by Using Pooled Sera of Allergic Subjects:Identification of the Main Allergens 94
Alternate Isotope-Coded Derivatisation Assay: an isotope dilution method applied to the quantification of Zearalenone in maize fluor 92
A New Procedure for Indole Bromination and Oxidative Cleavage of Tryptophyl Peptide Bonds with t-Butyl Bromide-Dimethyl Sulphoxide 90
Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism 85
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 85
In vitro digestion assay for determination of hidden fumonisins in maize 83
Nuove Risorse dalla Filiera Avicola 79
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 79
Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin 78
D- Ammino Acidi come Indicatori Molecolari, di Tipicità nei Formaggi a Lunga Stagionatura 77
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 77
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 75
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 75
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 74
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 73
Epimerization of Peptide Nucleic Acid Analogs During Solid-Phase Synthesis: Optimization of the Coupling Conditions for Increasing the Optical Purity 73
Evoluzione della frazione amminoacidica e peptidica del parmigiano-reggiano fino all'ottavo mese di stagionatura 72
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 72
Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond 72
Simultaneous liquid chromatography-fluorescence analysis of type A and type B trichothecenes as fluorescent derivatives via reaction with coumarin-3-carbonyl chloride 71
Chiral Aminoacid Containing Acyclic Ligands. I. Syntheses and Conformations 71
Enantiomeric separation of hydroxy acids and carboxylic acids by diamino-beta-cyclodextrins (AB, AC, AD) in capillary electrophoresis 71
Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction 70
A Modified Cyclodextrin with a Fully Encapsulated Dansyl Group: Self-Inclusion in the Solid State and in Solution 70
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 69
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 68
Role of Chirality and Optical Purity in Nucleic Acid Recognition by PNA and PNA analogs 67
ENANTIOSELECTIVE SENSING OF AMINO ACIDS BY COPPER(II) COMPLEXES OF PHENYLALANINE-BASED FLUORESCENT BETA-CYCLODEXTRINS 67
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening 67
A New Rp-Hplc Method For The Direct Determination Of Ochratoxin A In Wine 67
Determinazione di aflatossine negli alimenti: nuovo metodo RP-HPLC con impiego di ciclodestrine in fase mobile 67
D-Ammino Acidi: Markers Molecolari di Stagionatura e di Tipicità per il Parmigiano Reggiano e il Grana Padano. 66
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 66
Synthesis, Crystal Structure and Conformation of Cyclic Dipeptide cyclo(-L-Seryl-seryl) 66
DNA Binding of a D-Lysine-Based Chiral PNA: Direction Control and Mismatch Recognition 65
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 65
A Fluorescent Sensor for Organic Guests and Copper(II) Ion Based on Dansyldiethylentriamine-modified beta-cyclodextrin 65
Extraction, semi-quantification and fast on-line identification of oligopeptides in grana padano cheese by HPLC-MS 64
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 64
Molecular Markers of Yogurt Fermentation for Quality Control and Sensory Evaluation 64
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 64
Phomopsins: an overview of phytopathological and chemical aspects, toxicity, analysis and occurrence. 63
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 63
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 63
TF2O/Amide adducts: Versatile reagents for the synthesis of imidates and amidines 63
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 63
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: Fragmentation mode and identification of the AB, AC, AD regioisomers 62
Synthesis and chiral recognition properties of L-Ala-Crown(3)-L-Ala capped beta-cyclodextrin 62
D-amino acids in food 62
Chiral Copper(II) Complexes for the Enantioselective Resolution of D,L-Dansyl-Amino Acids by HPLC 62
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 62
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 61
t-Butyl Bromide-Dimethyl Sulphoxide Reactions. Pummerer-like Reaction with Carboxylic Acids and N-Protected Amino-acids 61
Applications of liquid chromatography-mass spectrometry for food analysis 61
Oligopeptides and free amino acids in Parma hams of known cathepsin B activity 61
Aromi chirali nel succo di arancia rossa sottoposto a trattamenti termici ad alta pressione 61
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 61
Biosynthesis of Neochinulin by Aspergillus Amstelodami from Cyclo-L-U-14C-Alanyl-L-5,7-3H2-triptophyl 60
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 60
A portable fluorometer for the rapid screening of M1 aflatoxin in milk 60
Tf2O/Amide Adducts: Versatile Reagents for the Synthesis of Imidates and Amidines. 59
A portable fluorometer for the rapid screening of M1 aflatoxin 59
Chiral Diaminodiamide Copper(II) Complexes for the Enantioselective Recognition of Amino Acids: Synthesis of the Ligands and Formation Constants 59
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 59
pH Regulation of Calcium Recognition by an Amino Acid Containing Acyclic Ionophore 58
A MODIFIED CYCLODEXTRIN WITH A FULLY ENCAPSULATED DANSYL GROUP: SELF-INCLUSION IN THE SOLID STATE AND IN SOLUTION 58
Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food 58
Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham 58
Copper(II) Complexes of N2-Alkyl(S)-Amino Acid Amides as Chiral Selectors for Dynamically Coated Chiral Stationary Phases in RP-HPLC. 58
A BIOSENSOR FOR FOOD QUALITY CONTROL 57
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 57
Chiral Analysis as a Quality Control Tool in Food Chemistry: From GC and HPLC to Biosensors 57
Chiral Discrimination of Amino Acids by Copper(II) Complexes of Ter- and Tetradentate Ligands in HPLC: still a ligand exchange mechanism? 57
Chiral Amino Acid Containing Acyclic Ligands. II. Complexation of Alkaline Earth Cations 56
Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives 56
Reaction of Phenols with t-Butyl Bromide-Dimethyl Sulphoxide. Methylthiomethylation versus Bromination 56
Bis(L-Phenylalaninamidato)copper(II): Crystal Structure and Enantioselectivity 56
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method 55
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 55
An innovative LC-MS approach applied to the determination of zearalenone in maize flou:r: Alternate Isotope-coded Derivatization Assay (AIDA) 55
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 55
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 55
Esterification of Aminoacids and Dipeptides under Mild Conditions. Part I: via Phase Transfer Catalysis 54
Chiral Recognition and Separation of Amino Acids by Means of a Copper(II) Complex of Histamine Monofunctionalized b-Cyclodextrin 54
"Culatello": Tradition and Innovation. Evolution of some Physico-Chemical and Sensory Parameters as a Function of the Ripening Techniques 54
Direction selectivity in DNA binding of chiral lysine-based PNAs: influence of the intrinsic preferential handedness of the PNA strand controlled by the stereogenic centers 53
Strategies for the Solid Phase Synthesis of Chiral PNAs with a High Optical Purity 53
Two-dimensional high-performance liquid chromatographic system for the determination of enantiomeric excess in complex amino acid mixtures 53
Simultaneous detection of type A and type B trichothecenes in cereals by liquid chromatography-electrospray ionization mass spectrometry using NaCl as cationization agent 53
Dry Sausages Ripening: Influence of Thermohygrometric Conditions on Microbiological, Chemical and Physico-Chemical Characteristics 53
The Structure of Five New Dehydropeptides Related to Neoechunulin Isolated from Aspergillus Amstelodami 53
Histamine-modified cationic beta-cyclodextrins as chiral selectors for the enantiomeric separation of hydroxy acids and carboxylic acids by capillary electrophoresis 52
Design and synthesis of fluorescent beta-cyclodextrins for the enantioselective sensing of alpha-amino acids 52
The Chemistry of Peptide Nucleic Acids 52
New HPLC-FLD and HPLC-ESI-MS Methods for the Simultaneous Detection of Type A and Type B Tricothecenes 52
The occurrence of ochratoxin A in blue cheese 52
Proteolytic oligopeptides as molecular markers for the presence of cows' milk in fresh cheeses derived from sheep milk 52
Electrophilic Substitution in Indoles: Direct Attack at the 2-Position of 3-Alkylindoles 52
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 52
Totale 6.393
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Categoria #
all - tutte 34.473
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 34.473
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019228 0 0 0 0 0 0 0 0 0 0 217 11
2019/20202.797 448 490 195 50 253 359 346 51 240 136 44 185
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
2023/2024798 56 98 21 31 101 259 65 72 33 62 0 0
Totale 10.627