IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

FESSAS, DIMITRIOS
 Distribuzione geografica
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Continente #
EU - Europa 9.145
AS - Asia 9.012
NA - Nord America 8.918
SA - Sud America 826
AF - Africa 169
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 5
Totale 28.123
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Nazione #
US - Stati Uniti d'America 8.596
CN - Cina 2.735
GB - Regno Unito 2.613
SG - Singapore 2.573
IT - Italia 1.917
SE - Svezia 1.102
HK - Hong Kong 809
RU - Federazione Russa 775
DE - Germania 627
BD - Bangladesh 604
BR - Brasile 592
VN - Vietnam 507
IN - India 484
FR - Francia 425
TR - Turchia 338
NL - Olanda 289
KR - Corea 284
IE - Irlanda 265
UA - Ucraina 240
CA - Canada 197
FI - Finlandia 187
GR - Grecia 167
DK - Danimarca 149
ID - Indonesia 141
JP - Giappone 116
EU - Europa 98
CO - Colombia 78
PL - Polonia 73
MX - Messico 64
BE - Belgio 59
ES - Italia 53
AR - Argentina 52
PH - Filippine 48
IQ - Iraq 46
PK - Pakistan 44
AU - Australia 40
MY - Malesia 38
IR - Iran 31
ZA - Sudafrica 31
PT - Portogallo 28
UZ - Uzbekistan 28
AT - Austria 27
CI - Costa d'Avorio 27
CH - Svizzera 26
RO - Romania 25
EC - Ecuador 23
SA - Arabia Saudita 23
TH - Thailandia 23
PE - Perù 20
TW - Taiwan 20
CL - Cile 18
AE - Emirati Arabi Uniti 17
NP - Nepal 17
EG - Egitto 16
KE - Kenya 16
JM - Giamaica 15
MA - Marocco 15
VE - Venezuela 15
BG - Bulgaria 14
KZ - Kazakistan 12
TN - Tunisia 12
IL - Israele 11
JO - Giordania 11
LT - Lituania 11
RS - Serbia 11
UY - Uruguay 11
CZ - Repubblica Ceca 10
PS - Palestinian Territory 10
AL - Albania 8
ET - Etiopia 8
NG - Nigeria 8
PY - Paraguay 8
TT - Trinidad e Tobago 8
BO - Bolivia 7
CR - Costa Rica 7
DZ - Algeria 7
GH - Ghana 7
HR - Croazia 7
HU - Ungheria 7
LK - Sri Lanka 7
DO - Repubblica Dominicana 6
LU - Lussemburgo 6
NZ - Nuova Zelanda 6
SC - Seychelles 5
AZ - Azerbaigian 4
GA - Gabon 4
GE - Georgia 4
GT - Guatemala 4
NO - Norvegia 4
OM - Oman 4
SK - Slovacchia (Repubblica Slovacca) 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
BY - Bielorussia 3
HN - Honduras 3
IS - Islanda 3
KW - Kuwait 3
MD - Moldavia 3
PA - Panama 3
SY - Repubblica araba siriana 3
Totale 28.166
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Città #
Southend 2.293
Singapore 1.509
Ashburn 911
Hong Kong 740
Milan 710
San Jose 585
Chandler 513
Beijing 510
Dallas 442
Seattle 412
Council Bluffs 384
Santa Clara 380
Princeton 330
Wilmington 276
Los Angeles 272
Dublin 261
Ann Arbor 244
Fairfield 209
Hefei 204
Mountain View 182
Bengaluru 162
Lauterbourg 151
Nanjing 149
Boardman 146
Ho Chi Minh City 144
Redmond 143
Buffalo 140
Guangzhou 138
Moscow 137
Athens 132
Jacksonville 130
Woodbridge 129
New York 124
Houston 119
Hanoi 116
Des Moines 104
Serra 99
Andover 95
Dearborn 94
Hangzhou 87
Sakarya 84
Shanghai 82
Jinan 78
Somerville 78
Cambridge 72
Tokyo 71
Jakarta 69
Seoul 69
Rome 68
Cangzhou 67
Frankfurt am Main 67
Helsinki 63
Redwood City 63
The Dalles 61
Medford 59
Porto Alegre 59
Winnipeg 59
Bogotá 58
Tianjin 58
Columbus 49
Sunnyvale 49
São Paulo 49
Changsha 46
Shenyang 45
Nanchang 41
Brussels 38
Eitensheim 38
Warsaw 37
Istanbul 36
Naples 36
Berlin 33
Munich 32
Bühl 30
Hebei 30
Phoenix 30
Zhengzhou 30
Chicago 28
Fuzhou 28
Ningbo 28
Toronto 28
Atlanta 27
London 27
Abidjan 26
Da Nang 23
Rio de Janeiro 23
Shenzhen 23
Falls Church 22
Hamburg 22
Scottsdale 22
Dong Ket 21
Ischia 21
Nuremberg 21
Tashkent 21
Haikou 20
Haiphong 20
Lanzhou 20
Mumbai 20
Orem 20
Roxbury 20
San Diego 20
Totale 16.391
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Nome #
The role of water in dough formation and bread quality 745
Water activity in biological systems. A review 439
Thermogenic flux induced by lignoceric acid in peroxisomes isolated from HepG2 cells and from X- adrenoleukodystrophy and control fibroblasts 425
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 336
Alkalizing reactions streamline cellular metabolism in acidogenic microorganisms 313
Valorisation of citrus peel industrial wastes for facile extraction of extractives, pectin, and cellulose nanocrystals through ultrasonication: An in-depth investigation 280
Protein-protein interface-binding peptides inhibit the cancer therapy target human thymidylate synthase 275
Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment 255
Applications of new methods for investigation of cellulase activities 255
A phenomenological study on the combined effect of increasing concentrations of greenhouse gases on the global warming 255
The effect of moisture on cellulose nanocrystals intended as a high gas barrier coating on flexible packaging materials 254
Parboiling : a process that deeply changes the properties of rice Thermoanalytical Approach 251
pH-responsive chimeric liposomes : from nanotechnology to biological assessment 235
Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation 234
Calorimetry and thermal analysis in food science : an updated review 232
Water properties in food: classical and Knudsen thermogravimetry approach 231
Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables 230
Amino acid transport in thermophiles: Characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability 229
Alkalizing reactions streamline cellular metabolism in fermenting microorganisms 228
Interplay between starch and proteins in waxy wheat 227
Low phytic acid 1 mutation in maize modifies density, starch properties, cations, and fiber contents in the seed 226
Grapevine stilbenoids as natural food preservatives : calorimetric and spectroscopic insights into the interaction with model cell membranes 223
Hierarchy of interactions dictating the thermodynamics of real cell membranes: Following the insulin secretory granules paradigm up to fifteen-components vesicles 222
Low phytic acid 1 mutation in maize, not only a phosphorous issue 221
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility 221
Peptide-lipid membrane interaction: influence of free fatty acids-deriving alterations in host membrane’s thermodynamic stability 220
Polymorph transitions in Cocoa Butter : a quantitative DSC approach 216
Influence of Free Fatty Acids on Lipid Membrane-Nisin Interaction 208
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies 207
The structure of AgamOBP5 in complex with the natural insect repellents Carvacrol and Thymol: Crystallographic, fluorescence and thermodynamic binding studies 206
Thermal stability of the [Fe(SCys)4] site in Clostridium pasteurianum rubredoxin. Contributions of the local environment and Cys ligand protonation 203
Knudsen thermogravimetry approach to the thermodynamics of aqueous solutions 203
Dissecting the effects of free fatty acids on the thermodynamic stability of complex model membranes mimicking insulin secretory granules 199
Guidelines for buckwheat enriched bread : Thermal analysis approach 198
Synthesis and of natural and nature inspired phlorotannins as potential sustainable extraction antifungal agents 197
Thermal unfolding of monomeric and dimeric beta-lactoglobulins 197
Calorimetric and thermodynamic analysis of an enantioselective carboxylesterase from Bacillus coagulans : Insights for an industrial scale-up 196
Influence of composition and drying process on macromolecule properties in wholemeal semolina pasta 195
Functional characterization of food oxidases under conditions of limited oxygen availability 194
Doxorubicin release from liposomal locked-in dendrimer (LLD) drug carriers : a calorimetric approach 194
DSC on ovalbumin-hematite “tempera” paints: the role of water and pigment on protein stability 194
Nature-Inspired Biphenyls and Diphenyl Ethers: Design, Synthesis, and Biological Evaluation 191
Thermal stability of yeast D-amino acid oxidase: deconvoluting the contributions of the dimeric aggregation state 191
Water properties in wheat flour dough II : classical and knudsen thermogravimetry approach 191
Dissecting the structural determinants of the stability of cholesterol oxidase containing covalently bound flavin 190
Molecular adaptation strategies to high temperature : D-trehalose/D-maltose-binding protein from the hyperthermophilic archaeon Thermococcus litoralis as an example 189
Thermodynamic Approach to Osmo-dehydration 189
Molecular adaptation strategies to high temperature and thermal denaturation mechanism of the D-trehalose/D-maltose-binding protein from the hyperthermophilic archaeon Thermococcus litoralis. 188
Binding and stabilisation effects of glycodendritic compounds with peanut agglutinin 187
Isothermal calorimetry investigations of microbial growth in As contaminated media 186
Plant-derived stilbenoids as antimicrobial agents: interaction of resveratrol-derived monomers and dimers with model cell membranes 186
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization 184
Betalactoglobulin as a tool for dissecting the determinants of structural stabilization of proteins by polyols 184
Isolation of high levels of native gossylpol from cotton seeds and synthesis of new water-soluble supramolecular gossypol complexes having high interferon inducing activity 176
Wholemeal pasta: Impact of drying temperature on the molecular features of macro/micro components 174
Starch Gelatinization Kinetics in Bread Dough: DSC investigations on «simulated» baking processes 174
Microbes as biosensors to monitor drug release : a calorimetric approach 174
X-ray crystal structure and binding studies of the Odorant Binding Protein 5 from the malaria vector Anopheles gambiae 174
IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow 172
Calorimetric Investigation on the Influence of Free Fatty Acids on the Stability of Insulin Secretory Granule Model Membranes 171
Thermal analysis on parchments I : DSC and TGA combined approach for heat damage assessment 170
Calorimetric characterization of different yeast strains in doughs 170
Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase 170
The X-Ray Structure of Zebrafish (Danio rerio) Ileal Bile Acid-Binding Protein Reveals the Presence of Binding Sites on the Surface of the Protein Molecule 169
Thermal denaturation of Bovine Serum Albumin and its oligomers and derivatives. II: pH dependence 169
Thermodynamics of the interaction of cyclodextrins with aromatic and alpha, omega -amino acids in aqueous solutions. A calorimetric study at 25 °C. 168
Hierarchy of interactions dictating the thermodynamics of cell membrane lipid bilayers: a calorimetric route 165
Integrating thermochemical data into a multi-faceted approach to understanding interactions among components in food 164
Screening of maize germplasm for nutritional and technological parameters 163
Thermal analysis and Calorimetry : applications to cultural heritage and environment 162
Thermodynamics of the interaction of alpha-cyclodextrins with carboxylic acids in aqueous solutions. A calorimetric study at 25 °C. 161
Influence of carob flour ingredients on wheat-based systems 160
Equilibrium desorption isotherms of water, ethanol, ethyl acetate, and toluene on a sodium smectite clay 160
Microbial biosensors to monitor the encapsulation effectiveness of Doxorubicin in chimeric advanced Drug Delivery Nano Systems : A calorimetric approach 160
Xanthan and Glucomannan Mixtures : Synergistic Interactions and Gelation 159
ISOTHERMAL TITRATION CALORIMETRY: FROM BIOMOLECULES TO MICROORGANISMS 159
Stabilization of beta-lactoglobulin by polyols and sugars against temperature-induced denaturation involves diverse and specific structural regions of the protein 159
Chicken ileal bile acid binding protein: a promising target of investigation to understand binding cooperativity across the protein family 158
Preparation of wheat resistant starch : treatment of gels and DSC characterization 157
Water properties in food : classical and Knudsen thermogravimetry approach 157
The effect of pH on thermal stability of globular proteins : a critical insigh 157
Dissecting the determinants of "structure ability" in complex food systems 157
ISG-like membrane thermodynamics: a stepwise calorimetric investigation 157
Denaturation of Biological Macromolecules: New Programs for the Deconvolution of DSC Measurements 154
Evaluation of thermal stability of model protein-polymer conjugates 153
Relevance of the flavin binding to the stability and folding of cholesterol oxidase 152
Classical and Knudsen Thermogravimetry to check States and Displacements of Water in Food Systems 152
Interaction study between maltose-modified PPI dendrimers and lipidic model membranes 152
Thermodynamic stability of myoglobin-poly(ethylene glycol) bioconjugates : a calorimetric study 152
Use of Thermal Analysis to design and monitor cereal processing 151
Isolation, purification, and enzymatic activity of cellulase components of the fungus Aspergillus terreus 150
denaturation of ribonuclease T1. A DSC Study 150
Starch Retrogradation In Cooked Pasta And Rice 150
Thermal Analyses In Foods And Food Processes 149
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties 149
Thermodynamic stability of cowpea β-vignin: a calorimetric study to explore the impact of seed germination on protein native structure 148
A Single Amino Acid Mutation in Zebrafish (Danio rerio) Liver Bile Acid-binding Protein Can Change the Stoichiometry of Ligand Binding 148
THESEUS: a new software package for the handling and analysis of thermal denaturation data of biological macromolecules 147
Effect of osmoregulatory solytes on the thermal stability of calf thymus DNA 145
ISOLATION AND PURIFICATION OF LIGNOPEROXIDASE FROM THE MUSHROOM Pleurotus ostreatus 144
Totale 20.017
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Categoria #
all - tutte 77.399
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 77.399
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.042 121 61 60 194 130 184 177 186 155 242 120 412
2022/20232.150 329 192 204 226 231 437 42 122 163 43 112 49
2023/20241.428 87 137 70 76 258 174 72 76 40 87 154 197
2024/20254.289 166 353 118 374 408 162 116 521 234 451 329 1.057
2025/20269.814 739 647 1.168 810 792 627 1.045 477 1.169 762 890 688
2026/2027307 307 0 0 0 0 0 0 0 0 0 0 0
Totale 29.495