IRIS
COISSON, Jean Daniel
 Distribuzione geografica
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Continente #
EU - Europa 7.192
NA - Nord America 5.888
AS - Asia 1.086
Continente sconosciuto - Info sul continente non disponibili 35
SA - Sud America 23
OC - Oceania 6
AF - Africa 2
Totale 14.232
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Nazione #
US - Stati Uniti d'America 5.869
IE - Irlanda 2.090
DE - Germania 1.415
SE - Svezia 954
UA - Ucraina 903
FI - Finlandia 623
IT - Italia 611
CN - Cina 608
FR - Francia 401
HK - Hong Kong 285
IN - India 95
GB - Regno Unito 91
IR - Iran 46
EU - Europa 33
NL - Olanda 24
BE - Belgio 18
ES - Italia 18
CA - Canada 16
TR - Turchia 14
AR - Argentina 11
VN - Vietnam 11
IQ - Iraq 10
RU - Federazione Russa 9
BR - Brasile 8
GR - Grecia 8
PL - Polonia 6
HR - Croazia 5
NZ - Nuova Zelanda 4
AT - Austria 3
IL - Israele 3
KR - Corea 3
MX - Messico 3
PE - Perù 3
PT - Portogallo 3
RO - Romania 3
TH - Thailandia 3
AU - Australia 2
CZ - Repubblica Ceca 2
EG - Egitto 2
ID - Indonesia 2
MD - Moldavia 2
SA - Arabia Saudita 2
SG - Singapore 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
BG - Bulgaria 1
CH - Svizzera 1
CL - Cile 1
IS - Islanda 1
JP - Giappone 1
PH - Filippine 1
Totale 14.232
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Città #
Dublin 2.083
Jacksonville 1.735
Dearborn 888
Wilmington 561
Lawrence 304
Princeton 304
Chandler 301
Hong Kong 284
Beijing 275
Andover 230
San Mateo 229
Ann Arbor 171
Bremen 157
Ashburn 152
Düsseldorf 136
Piemonte 122
Hefei 60
Nanjing 53
Turin 53
Helsinki 52
Milan 40
Norwalk 40
Houston 38
Kunming 36
Novara 36
Bonn 30
Boardman 23
Zanjan 22
Monmouth Junction 19
Brussels 18
Nanchang 18
Guangzhou 17
Woodbridge 16
Torino 15
Berlin 14
Chongqing 13
Varallo 13
Jinan 12
Rome 12
Toronto 12
Seattle 11
Ardabil 10
Baghdad 10
Kocaeli 10
Cassano Magnago 9
Gunzenhausen 9
Leawood 9
Dallas 8
Dong Ket 8
Fairfield 8
Harbin 8
Philadelphia 8
San Diego 8
Trecate 8
Vercelli 8
Changsha 7
Fuzhou 7
Parma 7
Pisa 7
Buenos Aires 6
Hebei 6
Mülheim 6
New York 6
Paris 6
Shenyang 6
Xian 6
Duncan 5
Shaoxing 5
Vicenza 5
Wageningen 5
Wuhan 5
Zhengzhou 5
Augusta 4
Baotou 4
Barneveld 4
Bolzano 4
Chengdu 4
Comiso 4
Coreno Ausonio 4
Finale Ligure 4
Quzhou 4
Senago 4
Siena 4
Torrejón De Ardoz 4
Valdagno 4
Acqui Terme 3
Arcene 3
Bari 3
Cambridge 3
Christchurch 3
Ciudad Real 3
Codogno 3
Gongju 3
Henderson 3
Kish 3
Langfang 3
Lima 3
Madrid 3
Mcallen 3
Mumbai 3
Totale 8.923
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Nome #
Exploiting Data Mining for Authenticity Assessment and Protection of High-Quality Italian Wines from Piedmont 124
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 105
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 87
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 85
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 80
Le filiere produttive del formaggio Ossolano nelle aree di studio 77
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 77
Identification of hidden and traces ingredients in foods and dietetics: Polymerase Chain Reaction approach 76
Caratterizzazione molecolare di Triticum durum, Triticum aestivum e relativi prodotti derivati via PCR 76
Presenza di ammine biogene in formaggi erborinati 76
Attività antiossidante di clovamide in sistemi liposomiali 75
A real-time PCR method for the detection of pine nuts in food. 74
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 73
Growth of Lactobacillus plantarum p17630 on whey based media 71
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 70
Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv 70
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 70
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 69
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 69
High-methoxyl pectins (HMP) from Theobroma cacao hulls: extraction and clean-up optimization 68
Characterization of Italian rice varieties and their by-products 68
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 67
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 66
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 66
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 66
Spent grape pomace as a still potential by-product 65
Validazione di un metodo HPLC per la simultanea determinazione di metilxantine, acido clorogenico e di alcuni acidi idrossicinnamici ed idrossibenzoici negli alimenti 64
A method to check and discover adulteration of Nebbiolo-based monovarietal musts: detection of Barbera and Dolcetto cv via SSR analysis coupled with Lab-on-Chip microcapillary electrophoresis 64
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 64
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 64
Caratterizzazione di formaggi piemontesi a denominazione di origine protetta 63
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 63
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 62
Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via real-time PCR 62
Production of pectin-degrading enzymes by ericoid mycorrhizal fungi 61
Analisi RAPD-PCA applicata alla caratterizzazione dell’aglio di Voghiera (Allium sativum) 61
Analisi chemotipica e genotipica combinata per la rintracciabilità di diverse specie e cultivar di lupino: applicazione di reti neurali artificiali 61
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 61
In silico allergenicity prediction of several lipid transfer proteins 61
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 61
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 61
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 60
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 60
Analysis of DNA among traceability, authentication and food safety. The state of the art. 60
Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products 60
Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing 60
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 60
Polivalenza di componenti bioattivi fenolici degli alimenti 59
Aspetti chimico nutrizionali in Il formaggio ossolano, Supplementi al numero 31 59
PCA, reti neuronali e algoritmi genetici applicati alla caratterizzazione dei formaggi: il Nostrano Ossolano 59
Alkylresorcinols content in pearled wheat fractions 59
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 59
Alimenti e salute: le amine biogene 59
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 59
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 59
Roasting affects quality and safety of hazelnuts: acrylamide, HMF and Computer Vision Image Analysis for their monitoring 59
Valutazione SPME/GC-MS e 2D-GC del profilo aromatico volatile del Tartufo bianco d’Alba (Tuber magnatum Pico) conservato in atmosfera protettiva 58
Alkylresorcinols content in pearled wheat and barley fractions 58
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 58
Analisi preliminare del contenuto in amine biogene in alcuni campioni commerciali di un formaggio montano piemontese 57
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 57
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 57
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 57
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 57
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 57
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 56
Evoluzione delle ammine biogene nel Gorgonzola piccante 56
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 56
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 56
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 56
Improving the application of SSR polymorphism analysis coupled with Lab-on-a-chip capillary electrophoresis to assess food autheticity: Italian pigmented rice as case study. 56
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 55
Identificazione di glutine in alimenti e prodotti dietetici via PCR 55
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 54
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 54
Analisi della regione ribosomale via PCR-RFLP e analisi RAPD applicate alla tipizzazione varietale di Citrus sinensis in bevande e prodotti alimentari 54
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 54
Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA 54
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 54
Phenolic composition of Nebbiolo grapes: impact of solar radiation 54
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 54
Istaminolo: una nuova molecola bioattiva del vino? 53
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 53
HPLC method validation for the determination of fucoxanthin 53
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 53
Characterization of volatile fingerprinting and quality of muscat- and nebbiolo-based wines using Headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME/GCxGC/TOF-MS) 53
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 53
Development and Validation of a SYBR-Green I Real-Time PCR Protocol To Detect Hazelnut (Corylus avellana L.) in Foods through Calibration via Plasmid Reference Standard 53
Effetto dell’insilamento delle vinacce sulle caratteristiche organolettiche della grappa: analisi della frazione carbonilica 52
Analisi del DNA ribosomale via PCR applicata allo studio di matrici alimentari: vantaggi, limiti, ottimizzazione dei protocolli operativi 52
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 52
Chemical and genomic combined approach applied to the characterization and identification of Italian Allium sativum L 52
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 52
Extraction methods for biogenic amines in wine and beer 52
Quality and nutritional properties of hazelnut (Corylus avellana L.) oil and defatted flours 52
Vaginal adhesion of Lactobacillus plantarum P17630 after probiotic food supplement oral administration: a preliminary in vivo study 52
Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions 52
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 52
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 51
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 51
Totale 6.181
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Categoria #
all - tutte 66.420
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 66.420
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201925 0 0 0 0 0 0 0 0 0 0 10 15
2019/20203.540 34 34 343 9 620 555 713 206 390 252 378 6
2020/20211.913 308 4 301 14 253 18 314 4 304 55 315 23
2021/20222.044 22 64 320 273 72 13 242 51 133 89 280 485
2022/20234.009 460 164 194 67 298 315 63 213 2.042 40 89 64
2023/2024891 63 60 102 53 208 18 308 41 18 10 10 0
Totale 14.400