IRIS
TRANI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 4.255
AS - Asia 1.836
EU - Europa 1.710
SA - Sud America 425
AF - Africa 84
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 2
Totale 8.317
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Nazione #
US - Stati Uniti d'America 4.209
SG - Singapore 728
CN - Cina 539
IT - Italia 539
BR - Brasile 367
SE - Svezia 297
HK - Hong Kong 219
RU - Federazione Russa 215
DE - Germania 141
VN - Vietnam 132
UA - Ucraina 106
FR - Francia 100
FI - Finlandia 98
GB - Regno Unito 91
CI - Costa d'Avorio 49
IN - India 39
CA - Canada 29
TR - Turchia 27
PH - Filippine 24
ID - Indonesia 22
ES - Italia 19
AR - Argentina 18
BD - Bangladesh 18
BE - Belgio 18
CZ - Repubblica Ceca 18
ZA - Sudafrica 17
JP - Giappone 15
MX - Messico 14
NL - Olanda 14
IE - Irlanda 11
EC - Ecuador 10
PL - Polonia 10
IQ - Iraq 9
IR - Iran 9
LT - Lituania 8
PK - Pakistan 8
PE - Perù 7
CO - Colombia 6
KR - Corea 6
PY - Paraguay 6
AE - Emirati Arabi Uniti 5
RO - Romania 5
CH - Svizzera 4
CL - Cile 4
DZ - Algeria 4
KE - Kenya 4
TH - Thailandia 4
TN - Tunisia 4
TW - Taiwan 4
UZ - Uzbekistan 4
AL - Albania 3
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
KG - Kirghizistan 3
UY - Uruguay 3
VE - Venezuela 3
EU - Europa 2
GR - Grecia 2
IL - Israele 2
JO - Giordania 2
LB - Libano 2
MY - Malesia 2
NO - Norvegia 2
NP - Nepal 2
PF - Polinesia Francese 2
RS - Serbia 2
SA - Arabia Saudita 2
AM - Armenia 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BY - Bielorussia 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
GE - Georgia 1
GI - Gibilterra 1
GM - Gambi 1
JM - Giamaica 1
KZ - Kazakistan 1
MA - Marocco 1
ME - Montenegro 1
ML - Mali 1
MN - Mongolia 1
MU - Mauritius 1
SN - Senegal 1
SY - Repubblica araba siriana 1
Totale 8.317
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Città #
Ashburn 457
Fairfield 445
Singapore 403
Chandler 385
Woodbridge 364
Jacksonville 260
Houston 256
Nyköping 242
Hong Kong 217
Seattle 201
Beijing 192
Cambridge 162
Ann Arbor 160
Wilmington 144
Bari 125
Nanjing 85
Roxbury 78
Dallas 72
Lawrence 72
Los Angeles 64
Ho Chi Minh City 59
New York 50
Abidjan 49
Des Moines 49
Brooklyn 42
Boardman 41
Princeton 36
São Paulo 32
Munich 31
Inglewood 28
Helsinki 27
Rome 27
Hanoi 24
Hebei 24
Fragagnano 23
Nanchang 23
San Diego 22
Santa Clara 22
Naples 21
Council Bluffs 20
Dearborn 20
Brussels 18
Buffalo 17
Shenyang 16
Changsha 15
Jakarta 15
London 15
Stockholm 15
Chicago 14
Jiaxing 13
Rio de Janeiro 13
Tokyo 13
Johannesburg 12
Montreal 12
Moscow 12
Belo Horizonte 11
Dong Ket 11
Dublin 11
Milan 11
Olomouc 11
Wuhan 11
Boston 10
Falkenstein 10
Pune 10
Bacolod City 9
Manchester 9
San Jose 9
Warsaw 9
Atlanta 8
Guangzhou 8
Izmir 8
San Francisco 8
Taranto 8
The Dalles 8
Turku 8
Ankara 7
Columbus 7
Kunming 7
Phoenix 7
Poplar 7
Porto Alegre 7
Toronto 7
Brasília 6
Campinas 6
Frankfurt am Main 6
Jinan 6
Manaus 6
Ottawa 6
Shanghai 6
Tianjin 6
Washington 6
Zhengzhou 6
Bexley 5
Brno 5
Cebu City 5
Chennai 5
Denver 5
Indiana 5
Jinju 5
Lessolo 5
Totale 5.591
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 266
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 212
Volatiles and acceptability of liqueurs from kumquat and grapefruit 201
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 187
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 157
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 155
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 149
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 148
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 143
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 143
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 141
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 139
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 137
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 135
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 134
Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes 134
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 133
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 133
Characterization and genetic study of the ovine α S2 -casein (CSN1S2) Allele B 132
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 129
Biochemical patterns in ovine cheese: Influence of probiotic strains 129
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 129
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 128
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 123
Process/Product Control: Analysis of Cheese by Proteomics Techniques 120
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 120
AMINO ACIDS COMPOSITION AND THEIR CHANGES DURING LACTATION IN MARTINA FRANCA DONKEY MILK 119
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 119
Enzymes Applications for the Dairy Industry 119
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 119
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 118
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 118
In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm 117
Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain 116
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability 110
Application of Abscisic Acid (S-ABA) to 'Crimson Seedless' Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration 109
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 103
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 103
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 103
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 102
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 99
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 97
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 96
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 96
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 96
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 94
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 93
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 91
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 87
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 87
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 87
Membrane Technologies Applied to Cheese Milk 80
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 77
Preliminary results from clinical proteomic investigations of anaplasmosis in sheep 75
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 75
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 74
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 74
Wheat germ stabilization by sourdough fermentation 73
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries 70
EPIDERMAL GROWTH FACTOR (EGF) IN MARE AND ASS MILK: A PRELIMINARY INVESTIGATION 69
Tradizione e innovazione: orecchiette arricchite di estratti ultrasonici da scarti del carciofo 68
THE EVOLUTION OF CASEIN FRACTION IN FROZEN BUFFALO MILK 67
Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 66
Studio della proteolisi nella coppa piacentina 63
Relationships between milk quality and acidification in the production of table Mozzarella without starters 60
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat 58
Lactoprotein polymorphism in Italian cattle 55
Protein and peptides profiles in Buffalo meat 54
Composizione fenolica e volatile di oli extra vergini di oliva monovarietali delle cvs Coratina, Frantoio, Leccino e Peranzana del territorio Daunio 53
Evoluzione della frazione caseinica del latte bufalino congelato 52
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare 52
null 52
Tentativi Sperimentali Per Incrementare La Shelf-Life Di Prodotti Estrusi Per Prima Colazione 49
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 48
Primi risultati di uno studio elettroforetico per la caratterizzazione di cagliate di importazione 48
Primi risultati di proteomica clinica nell’anaplasmosi negli ovini 47
null 47
Phenols and antioxidant activity in vitro and in vino of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 46
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Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils 43
Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk 41
Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 23
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 13
Totale 8.524
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Categoria #
all - tutte 35.539
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 35.539
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021417 0 0 0 0 0 37 59 51 52 117 48 53
2021/2022678 46 96 16 32 37 45 32 31 29 56 100 158
2022/20231.096 131 139 74 93 130 146 18 139 177 8 32 9
2023/2024436 28 79 33 24 38 85 23 23 22 16 10 55
2024/20251.482 70 32 149 72 59 114 118 139 50 61 212 406
2025/20261.775 450 152 250 394 378 151 0 0 0 0 0 0
Totale 8.524