IRIS
DOSSENA, Arnaldo
 Distribuzione geografica
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Continente #
NA - Nord America 4.697
EU - Europa 4.494
AS - Asia 2.491
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 12
SA - Sud America 12
OC - Oceania 2
Totale 11.748
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Nazione #
US - Stati Uniti d'America 4.579
CN - Cina 1.557
FI - Finlandia 1.050
IE - Irlanda 905
SE - Svezia 758
SG - Singapore 702
UA - Ucraina 658
DE - Germania 584
IT - Italia 265
TR - Turchia 163
CA - Canada 117
GB - Regno Unito 112
CI - Costa d'Avorio 38
FR - Francia 38
IN - India 32
CZ - Repubblica Ceca 26
BE - Belgio 22
IR - Iran 22
NL - Olanda 22
ES - Italia 17
EU - Europa 12
BR - Brasile 11
RU - Federazione Russa 11
AT - Austria 7
VN - Vietnam 5
GR - Grecia 4
LT - Lituania 4
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
ID - Indonesia 1
IL - Israele 1
KE - Kenya 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 11.748
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Città #
Dublin 904
Jacksonville 839
Chandler 608
Singapore 541
Dearborn 497
Beijing 342
Nanjing 294
Ashburn 244
Boardman 236
San Mateo 214
Princeton 198
Izmir 155
Ann Arbor 132
Shanghai 113
Toronto 106
Bremen 99
Wilmington 97
Shenyang 94
Kunming 90
Nanchang 85
New York 80
Helsinki 75
Jinan 71
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
Munich 24
Brussels 22
Marseille 22
Norwalk 21
Brno 20
Leawood 20
Milan 20
Augusta 19
Ardabil 18
Woodbridge 17
Fremont 16
Zhengzhou 14
Ningbo 13
Hangzhou 12
Taizhou 12
Chengdu 11
Frankfurt am Main 11
Monmouth Junction 11
Xian 11
Castel Goffredo 10
Düsseldorf 10
Houston 10
Pune 10
Taiyuan 9
Kocaeli 8
Leipzig 8
Murcia 8
Haikou 7
Huizen 7
Lanzhou 7
Rockville 7
Shaoxing 7
Bangalore 6
Baotou 6
Borås 6
Chongqing 6
Dallas 6
London 6
Vienna 6
Amsterdam 5
Auburn Hills 5
Fuzhou 5
Ottawa 5
Rome 5
Treviso 5
Wenzhou 5
Dong Ket 4
Edinburgh 4
Langhirano 4
Magdeburg 4
Naples 4
Palermo 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
Totale 7.252
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Nome #
Pyroglutamic acid in cheese: presence, origin and correlation with the ripening time of Grana padano cheese. 102
Assessing Allergenicity of Different Tomato Ecotypes by Using Pooled Sera of Allergic Subjects:Identification of the Main Allergens 102
Alternate Isotope-Coded Derivatisation Assay: an isotope dilution method applied to the quantification of Zearalenone in maize fluor 102
A New Procedure for Indole Bromination and Oxidative Cleavage of Tryptophyl Peptide Bonds with t-Butyl Bromide-Dimethyl Sulphoxide 100
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 97
Simultaneous liquid chromatography-fluorescence analysis of type A and type B trichothecenes as fluorescent derivatives via reaction with coumarin-3-carbonyl chloride 92
In vitro digestion assay for determination of hidden fumonisins in maize 91
Enantioselective Fluorescence Sensing of Amino Acids by Modified Cyclodextrins: Role of the Cavity and Sensing Mechanism 91
D- Ammino Acidi come Indicatori Molecolari, di Tipicità nei Formaggi a Lunga Stagionatura 89
Nuove Risorse dalla Filiera Avicola 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 88
Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin 88
Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides, 88
Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers 85
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 84
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 84
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 83
Cheese Peptidomics: a Detailed Study on the Evolution of the Oligopeptide Fraction in Parmigiano-Reggiano Cheese from Curd to 24 Months of Aging 82
Chiral Aminoacid Containing Acyclic Ligands. I. Syntheses and Conformations 80
Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction 80
Evoluzione della frazione amminoacidica e peptidica del parmigiano-reggiano fino all'ottavo mese di stagionatura 79
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 79
Epimerization of Peptide Nucleic Acid Analogs During Solid-Phase Synthesis: Optimization of the Coupling Conditions for Increasing the Optical Purity 79
A Fluorescent Sensor for Organic Guests and Copper(II) Ion Based on Dansyldiethylentriamine-modified beta-cyclodextrin 79
A New Rp-Hplc Method For The Direct Determination Of Ochratoxin A In Wine 79
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 79
Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond 79
A Modified Cyclodextrin with a Fully Encapsulated Dansyl Group: Self-Inclusion in the Solid State and in Solution 78
D-Ammino Acidi: Markers Molecolari di Stagionatura e di Tipicità per il Parmigiano Reggiano e il Grana Padano. 76
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening 76
Enantiomeric separation of hydroxy acids and carboxylic acids by diamino-beta-cyclodextrins (AB, AC, AD) in capillary electrophoresis 76
Extraction, semi-quantification and fast on-line identification of oligopeptides in grana padano cheese by HPLC-MS 74
Chiral Discrimination of Amino Acids by Copper(II) Complexes of Ter- and Tetradentate Ligands in HPLC: still a ligand exchange mechanism? 74
Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese 74
Determinazione di aflatossine negli alimenti: nuovo metodo RP-HPLC con impiego di ciclodestrine in fase mobile 74
DNA Binding of a D-Lysine-Based Chiral PNA: Direction Control and Mismatch Recognition 73
ENANTIOSELECTIVE SENSING OF AMINO ACIDS BY COPPER(II) COMPLEXES OF PHENYLALANINE-BASED FLUORESCENT BETA-CYCLODEXTRINS 73
Role of Chirality and Optical Purity in Nucleic Acid Recognition by PNA and PNA analogs 72
Inosine, Ipoxanthine, Creatine and Histidine Dipeptides in “CULATELLO” Sausages 72
Molecular Markers of Yogurt Fermentation for Quality Control and Sensory Evaluation 72
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 72
Synthesis, Crystal Structure and Conformation of Cyclic Dipeptide cyclo(-L-Seryl-seryl) 72
TF2O/Amide adducts: Versatile reagents for the synthesis of imidates and amidines 72
A BIOSENSOR FOR FOOD QUALITY CONTROL 71
D-amino acids in food 71
Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects 71
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 71
Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization 71
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 70
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 70
Proteolytic peptides as molecular markers of species’ authenticity in cheeses 70
ESI-mass spectrometry analysis of unsubstituted and disubstituted beta-cyclodextrins: Fragmentation mode and identification of the AB, AC, AD regioisomers 69
A portable fluorometer for the rapid screening of M1 aflatoxin 69
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 69
Applications of liquid chromatography-mass spectrometry for food analysis 69
Synthesis and chiral recognition properties of L-Ala-Crown(3)-L-Ala capped beta-cyclodextrin 68
Biosynthesis of Neochinulin by Aspergillus Amstelodami from Cyclo-L-U-14C-Alanyl-L-5,7-3H2-triptophyl 68
A portable fluorometer for the rapid screening of M1 aflatoxin in milk 68
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening time of Grana Padano Cheese 67
Chiral Copper(II) Complexes for the Enantioselective Resolution of D,L-Dansyl-Amino Acids by HPLC 67
Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food 67
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 67
Dry Sausages Ripening: Influence of Thermohygrometric Conditions on Microbiological, Chemical and Physico-Chemical Characteristics 67
An innovative LC-MS approach applied to the determination of zearalenone in maize flou:r: Alternate Isotope-coded Derivatization Assay (AIDA) 66
Chiral Analysis as a Quality Control Tool in Food Chemistry: From GC and HPLC to Biosensors 66
Phomopsins: an overview of phytopathological and chemical aspects, toxicity, analysis and occurrence. 66
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 66
"Culatello": Tradition and Innovation. Evolution of some Physico-Chemical and Sensory Parameters as a Function of the Ripening Techniques 66
Copper(II) Complexes of N2-Alkyl(S)-Amino Acid Amides as Chiral Selectors for Dynamically Coated Chiral Stationary Phases in RP-HPLC. 66
Oligopeptides and free amino acids in Parma hams of known cathepsin B activity 66
Aromi chirali nel succo di arancia rossa sottoposto a trattamenti termici ad alta pressione 66
Tf2O/Amide Adducts: Versatile Reagents for the Synthesis of Imidates and Amidines. 65
A MODIFIED CYCLODEXTRIN WITH A FULLY ENCAPSULATED DANSYL GROUP: SELF-INCLUSION IN THE SOLID STATE AND IN SOLUTION 65
Chiral Diaminodiamide Copper(II) Complexes for the Enantioselective Recognition of Amino Acids: Synthesis of the Ligands and Formation Constants 65
A new validated HPLC-FLD method for detecting ochratoxin A in dry-cured meat and in blue cheese 65
A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity 65
t-Butyl Bromide-Dimethyl Sulphoxide Reactions. Pummerer-like Reaction with Carboxylic Acids and N-Protected Amino-acids 64
Chiral Amino Acid Containing Acyclic Ligands. II. Complexation of Alkaline Earth Cations 64
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate. 64
Parmigiano Reggiano: How Microorganisms and Ripening Build the Diversity that Makes it Unique 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 63
Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham 63
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 63
Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham 63
Bis(L-Phenylalaninamidato)copper(II): Crystal Structure and Enantioselectivity 63
pH Regulation of Calcium Recognition by an Amino Acid Containing Acyclic Ionophore 62
PROSPARE: An European Project for the Valorization of the Leftovers of the Poultry Industry 62
Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives 62
Reaction of Phenols with t-Butyl Bromide-Dimethyl Sulphoxide. Methylthiomethylation versus Bromination 61
Esterification of Aminoacids and Dipeptides under Mild Conditions. Part I: via Phase Transfer Catalysis 60
Chiral Recognition and Separation of Amino Acids by Means of a Copper(II) Complex of Histamine Monofunctionalized b-Cyclodextrin 60
Simultaneous detection of type A and type B trichothecenes in cereals by liquid chromatography-electrospray ionization mass spectrometry using NaCl as cationization agent 60
A LC/MS/MS method for the simultaneous quantification of free and masked fumonisins in maize and maize-based products 60
Histamine-modified cationic beta-cyclodextrins as chiral selectors for the enantiomeric separation of hydroxy acids and carboxylic acids by capillary electrophoresis 59
The Chemistry of Peptide Nucleic Acids 59
Strategies for the Solid Phase Synthesis of Chiral PNAs with a High Optical Purity 59
Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method 59
Two-dimensional high-performance liquid chromatographic system for the determination of enantiomeric excess in complex amino acid mixtures 59
The Structure of Five New Dehydropeptides Related to Neoechunulin Isolated from Aspergillus Amstelodami 59
Diaminomethane dihydrochloride, a novel reagent for the synthesis of primary amides of amino acids and peptides from active esters 59
Totale 7.233
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Categoria #
all - tutte 45.674
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 45.674
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.614 0 0 0 0 253 359 346 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
2024/20251.055 86 231 241 212 285 0 0 0 0 0 0 0
Totale 11.921