IRIS
DOSSENA, Arnaldo
 Distribuzione geografica
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Continente #
NA - Nord America 4.675
EU - Europa 4.429
AS - Asia 2.119
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 12
SA - Sud America 4
OC - Oceania 2
Totale 11.281
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Nazione #
US - Stati Uniti d'America 4.566
CN - Cina 1.554
FI - Finlandia 1.041
IE - Irlanda 905
SE - Svezia 758
UA - Ucraina 658
DE - Germania 568
SG - Singapore 334
IT - Italia 253
TR - Turchia 163
CA - Canada 108
GB - Regno Unito 105
CI - Costa d'Avorio 38
FR - Francia 38
IN - India 32
CZ - Repubblica Ceca 26
IR - Iran 22
NL - Olanda 18
BE - Belgio 16
EU - Europa 12
RU - Federazione Russa 11
ES - Italia 9
AT - Austria 7
VN - Vietnam 5
GR - Grecia 4
BR - Brasile 3
JP - Giappone 3
CH - Svizzera 2
DK - Danimarca 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
TW - Taiwan 2
EE - Estonia 1
ET - Etiopia 1
HK - Hong Kong 1
IL - Israele 1
KE - Kenya 1
LT - Lituania 1
LU - Lussemburgo 1
MX - Messico 1
NO - Norvegia 1
PE - Perù 1
PL - Polonia 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
Totale 11.281
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Città #
Dublin 904
Jacksonville 839
Chandler 608
Dearborn 497
Beijing 342
Nanjing 294
Ashburn 244
Boardman 236
San Mateo 214
Singapore 211
Princeton 198
Izmir 155
Ann Arbor 132
Shanghai 113
Toronto 100
Bremen 99
Wilmington 97
Shenyang 94
Kunming 90
Nanchang 85
New York 80
Jinan 71
Helsinki 68
Des Moines 67
Grafing 60
Hefei 57
Parma 53
Hebei 46
Jiaxing 44
Changsha 41
Abidjan 38
Tianjin 38
Santa Clara 35
Guangzhou 34
Seattle 33
Los Angeles 32
Marseille 22
Norwalk 21
Brno 20
Leawood 20
Augusta 19
Ardabil 18
Milan 18
Woodbridge 17
Brussels 16
Fremont 16
Munich 16
Zhengzhou 14
Ningbo 13
Hangzhou 12
Taizhou 12
Chengdu 11
Monmouth Junction 11
Xian 11
Castel Goffredo 10
Düsseldorf 10
Houston 10
Pune 10
Kocaeli 8
Leipzig 8
Taiyuan 8
Haikou 7
Huizen 7
Lanzhou 7
Rockville 7
Shaoxing 7
Bangalore 6
Baotou 6
Borås 6
Chongqing 6
Dallas 6
Vienna 6
Amsterdam 5
Auburn Hills 5
Fuzhou 5
Rome 5
Treviso 5
Wenzhou 5
Dong Ket 4
Edinburgh 4
Frankfurt am Main 4
Langhirano 4
Magdeburg 4
Redwood City 4
Albinea 3
Anshun 3
Bologna 3
Brescia 3
Charlottesville 3
Fairfield 3
Girona 3
Huzhou 3
Jinhua 3
Madrid 3
Olomouc 3
Paris 3
Pisa 3
Torino 3
Wuhan 3
Agliana 2
Totale 6.872
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Nome #
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 99
Alternate Isotope-Coded Derivatisation Assay: an isotope dilution method applied to the quantification of Zearalenone in maize fluor 99
Assessing Allergenicity of Different Tomato Ecotypes by Using Pooled Sera of Allergic Subjects:Identification of the Main Allergens 98
A New Procedure for Indole Bromination and Oxidative Cleavage of Tryptophyl Peptide Bonds with t-Butyl Bromide-Dimethyl Sulphoxide 98
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 90
In vitro digestion assay for determination of hidden fumonisins in maize 88
Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism 88
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 86
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 85
Nuove Risorse dalla Filiera Avicola 84
D- Ammino Acidi come Indicatori Molecolari, di Tipicità nei Formaggi a Lunga Stagionatura 83
Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin 83
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 82
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 81
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 80
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 80
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 78
Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond 77
Simultaneous liquid chromatography-fluorescence analysis of type A and type B trichothecenes as fluorescent derivatives via reaction with coumarin-3-carbonyl chloride 76
Chiral Aminoacid Containing Acyclic Ligands. I. Syntheses and Conformations 76
Epimerization of Peptide Nucleic Acid Analogs During Solid-Phase Synthesis: Optimization of the Coupling Conditions for Increasing the Optical Purity 76
Evoluzione della frazione amminoacidica e peptidica del parmigiano-reggiano fino all'ottavo mese di stagionatura 75
A New Rp-Hplc Method For The Direct Determination Of Ochratoxin A In Wine 75
Enantiomeric separation of hydroxy acids and carboxylic acids by diamino-beta-cyclodextrins (AB, AC, AD) in capillary electrophoresis 75
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 75
A Modified Cyclodextrin with a Fully Encapsulated Dansyl Group: Self-Inclusion in the Solid State and in Solution 75
D-Ammino Acidi: Markers Molecolari di Stagionatura e di Tipicità per il Parmigiano Reggiano e il Grana Padano. 74
Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction 74
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 73
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening 73
ENANTIOSELECTIVE SENSING OF AMINO ACIDS BY COPPER(II) COMPLEXES OF PHENYLALANINE-BASED FLUORESCENT BETA-CYCLODEXTRINS 72
A Fluorescent Sensor for Organic Guests and Copper(II) Ion Based on Dansyldiethylentriamine-modified beta-cyclodextrin 71
Determinazione di aflatossine negli alimenti: nuovo metodo RP-HPLC con impiego di ciclodestrine in fase mobile 71
TF2O/Amide adducts: Versatile reagents for the synthesis of imidates and amidines 71
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 70
Molecular Markers of Yogurt Fermentation for Quality Control and Sensory Evaluation 70
Role of Chirality and Optical Purity in Nucleic Acid Recognition by PNA and PNA analogs 69
D-amino acids in food 69
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 69
Synthesis, Crystal Structure and Conformation of Cyclic Dipeptide cyclo(-L-Seryl-seryl) 69
Extraction, semi-quantification and fast on-line identification of oligopeptides in grana padano cheese by HPLC-MS 68
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 68
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 68
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 68
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 68
DNA Binding of a D-Lysine-Based Chiral PNA: Direction Control and Mismatch Recognition 67
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 67
Synthesis and chiral recognition properties of L-Ala-Crown(3)-L-Ala capped beta-cyclodextrin 66
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 66
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 66
Applications of liquid chromatography-mass spectrometry for food analysis 66
A portable fluorometer for the rapid screening of M1 aflatoxin in milk 66
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: Fragmentation mode and identification of the AB, AC, AD regioisomers 65
Phomopsins: an overview of phytopathological and chemical aspects, toxicity, analysis and occurrence. 65
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 65
Copper(II) Complexes of N2-Alkyl(S)-Amino Acid Amides as Chiral Selectors for Dynamically Coated Chiral Stationary Phases in RP-HPLC. 65
Oligopeptides and free amino acids in Parma hams of known cathepsin B activity 65
Aromi chirali nel succo di arancia rossa sottoposto a trattamenti termici ad alta pressione 65
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 65
Tf2O/Amide Adducts: Versatile Reagents for the Synthesis of Imidates and Amidines. 64
An innovative LC-MS approach applied to the determination of zearalenone in maize flou:r: Alternate Isotope-coded Derivatization Assay (AIDA) 64
Biosynthesis of Neochinulin by Aspergillus Amstelodami from Cyclo-L-U-14C-Alanyl-L-5,7-3H2-triptophyl 64
Chiral Copper(II) Complexes for the Enantioselective Resolution of D,L-Dansyl-Amino Acids by HPLC 64
t-Butyl Bromide-Dimethyl Sulphoxide Reactions. Pummerer-like Reaction with Carboxylic Acids and N-Protected Amino-acids 64
Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food 64
"Culatello": Tradition and Innovation. Evolution of some Physico-Chemical and Sensory Parameters as a Function of the Ripening Techniques 64
A portable fluorometer for the rapid screening of M1 aflatoxin 63
Chiral Diaminodiamide Copper(II) Complexes for the Enantioselective Recognition of Amino Acids: Synthesis of the Ligands and Formation Constants 63
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 63
A BIOSENSOR FOR FOOD QUALITY CONTROL 62
A MODIFIED CYCLODEXTRIN WITH A FULLY ENCAPSULATED DANSYL GROUP: SELF-INCLUSION IN THE SOLID STATE AND IN SOLUTION 62
Chiral Analysis as a Quality Control Tool in Food Chemistry: From GC and HPLC to Biosensors 62
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 62
Chiral Discrimination of Amino Acids by Copper(II) Complexes of Ter- and Tetradentate Ligands in HPLC: still a ligand exchange mechanism? 62
pH Regulation of Calcium Recognition by an Amino Acid Containing Acyclic Ionophore 61
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 61
Chiral Amino Acid Containing Acyclic Ligands. II. Complexation of Alkaline Earth Cations 61
Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives 61
Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham 61
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 60
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 60
Reaction of Phenols with t-Butyl Bromide-Dimethyl Sulphoxide. Methylthiomethylation versus Bromination 60
Bis(L-Phenylalaninamidato)copper(II): Crystal Structure and Enantioselectivity 60
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method 59
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 59
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 59
Histamine-modified cationic beta-cyclodextrins as chiral selectors for the enantiomeric separation of hydroxy acids and carboxylic acids by capillary electrophoresis 58
Esterification of Aminoacids and Dipeptides under Mild Conditions. Part I: via Phase Transfer Catalysis 58
Chiral Recognition and Separation of Amino Acids by Means of a Copper(II) Complex of Histamine Monofunctionalized b-Cyclodextrin 58
A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products 58
Dry Sausages Ripening: Influence of Thermohygrometric Conditions on Microbiological, Chemical and Physico-Chemical Characteristics 58
The Structure of Five New Dehydropeptides Related to Neoechunulin Isolated from Aspergillus Amstelodami 58
The Chemistry of Peptide Nucleic Acids 57
Two-dimensional high-performance liquid chromatographic system for the determination of enantiomeric excess in complex amino acid mixtures 57
A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity 57
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 56
Strategies for the Solid Phase Synthesis of Chiral PNAs with a High Optical Purity 56
The occurrence of ochratoxin A in blue cheese 56
Cheeses 56
Simultaneous detection of type A and type B trichothecenes in cereals by liquid chromatography-electrospray ionization mass spectrometry using NaCl as cationization agent 56
Totale 6.884
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Categoria #
all - tutte 42.638
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 42.638
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.664 0 0 0 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
2023/20241.037 56 98 21 31 101 259 65 72 33 62 81 158
2024/2025588 86 231 241 30 0 0 0 0 0 0 0 0
Totale 11.454