IRIS
TRANI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 4.869
EU - Europa 2.234
AS - Asia 2.195
SA - Sud America 516
Continente sconosciuto - Info sul continente non disponibili 209
AF - Africa 121
OC - Oceania 6
Totale 10.150
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Nazione #
US - Stati Uniti d'America 4.796
IT - Italia 917
SG - Singapore 808
CN - Cina 583
BR - Brasile 410
SE - Svezia 298
HK - Hong Kong 248
RU - Federazione Russa 220
FR - Francia 169
VN - Vietnam 157
DE - Germania 152
FI - Finlandia 116
GB - Regno Unito 108
UA - Ucraina 108
IN - India 75
CI - Costa d'Avorio 49
BD - Bangladesh 48
TR - Turchia 39
CA - Canada 36
AR - Argentina 32
PH - Filippine 32
ID - Indonesia 30
IQ - Iraq 27
ZA - Sudafrica 25
PK - Pakistan 23
ES - Italia 22
MX - Messico 21
CZ - Repubblica Ceca 20
JP - Giappone 20
BE - Belgio 19
NL - Olanda 19
EC - Ecuador 15
TW - Taiwan 15
VE - Venezuela 15
CO - Colombia 13
PL - Polonia 13
IE - Irlanda 12
SA - Arabia Saudita 10
TN - Tunisia 10
IR - Iran 9
LT - Lituania 9
PY - Paraguay 9
PE - Perù 8
DZ - Algeria 7
ET - Etiopia 7
TH - Thailandia 7
UZ - Uzbekistan 7
AE - Emirati Arabi Uniti 6
AL - Albania 6
CL - Cile 6
JM - Giamaica 6
KE - Kenya 6
KR - Corea 6
BO - Bolivia 5
CH - Svizzera 5
EG - Egitto 5
OM - Oman 5
RO - Romania 5
AU - Australia 4
AZ - Azerbaigian 4
IL - Israele 4
JO - Giordania 4
MY - Malesia 4
NP - Nepal 4
AT - Austria 3
CR - Costa Rica 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MA - Marocco 3
NI - Nicaragua 3
RS - Serbia 3
UY - Uruguay 3
AM - Armenia 2
BG - Bulgaria 2
EU - Europa 2
GR - Grecia 2
MN - Mongolia 2
MU - Mauritius 2
NO - Norvegia 2
PF - Polinesia Francese 2
SN - Senegal 2
BF - Burkina Faso 1
BH - Bahrain 1
BY - Bielorussia 1
CG - Congo 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GI - Gibilterra 1
GM - Gambi 1
GT - Guatemala 1
KH - Cambogia 1
KW - Kuwait 1
LK - Sri Lanka 1
LY - Libia 1
MD - Moldavia 1
ME - Montenegro 1
ML - Mali 1
PA - Panama 1
Totale 9.941
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Città #
Ashburn 517
Singapore 460
Fairfield 445
Chandler 385
Woodbridge 365
Jacksonville 260
Houston 256
San Jose 252
Hong Kong 246
Nyköping 242
Milan 210
Beijing 205
Seattle 202
Cambridge 163
Ann Arbor 160
Wilmington 144
Bari 125
Nanjing 85
Rome 82
Dallas 78
Roxbury 78
Lawrence 72
Los Angeles 71
Ho Chi Minh City 64
Lauterbourg 63
New York 60
Council Bluffs 50
Des Moines 50
Abidjan 49
Brooklyn 45
Helsinki 45
Boardman 41
Princeton 36
Santa Clara 35
São Paulo 35
Naples 33
Hanoi 31
Munich 31
Inglewood 28
Columbus 27
Hebei 24
Figino 23
Fragagnano 23
Nanchang 23
Buffalo 22
San Diego 22
Dearborn 20
Chicago 19
Rio de Janeiro 19
Brussels 18
London 18
Turin 17
Jakarta 16
Shenyang 16
Stockholm 16
Changsha 15
Johannesburg 15
Tokyo 15
Falkenstein 14
Atlanta 13
Jiaxing 13
Montreal 13
Dublin 12
Frankfurt am Main 12
Moscow 12
Wuhan 12
Belo Horizonte 11
Boston 11
Dong Ket 11
Olomouc 11
Baghdad 10
Lahore 10
Manchester 10
Orem 10
Pune 10
Bacolod City 9
Izmir 9
San Francisco 9
Warsaw 9
Brasília 8
Dhaka 8
Guangzhou 8
Taranto 8
The Dalles 8
Toronto 8
Turku 8
Addis Ababa 7
Ankara 7
Guayaquil 7
Kunming 7
Mexico City 7
Phoenix 7
Poplar 7
Porto Alegre 7
Shanghai 7
Washington 7
Campinas 6
Caracas 6
Chennai 6
Delhi 6
Totale 6.548
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 340
Volatiles and acceptability of liqueurs from kumquat and grapefruit 258
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 246
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 216
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 188
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 181
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 180
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 176
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 173
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 169
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 167
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 165
Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes 165
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 159
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 156
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 155
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 155
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 154
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 153
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 150
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 148
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 148
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 148
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 145
Characterization and genetic study of the ovine α S2 -casein (CSN1S2) Allele B 144
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 144
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 143
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 142
Process/Product Control: Analysis of Cheese by Proteomics Techniques 142
Biochemical patterns in ovine cheese: Influence of probiotic strains 141
In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm 141
Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain 140
Enzymes Applications for the Dairy Industry 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 140
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 139
AMINO ACIDS COMPOSITION AND THEIR CHANGES DURING LACTATION IN MARTINA FRANCA DONKEY MILK 135
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability 131
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 130
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 130
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 128
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 121
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 120
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 115
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 115
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 115
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 115
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 113
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 113
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 111
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 106
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 106
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 102
Membrane Technologies Applied to Cheese Milk 101
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 99
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 99
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 90
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 89
Relationships between milk quality and acidification in the production of table Mozzarella without starters 88
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 87
Preliminary results from clinical proteomic investigations of anaplasmosis in sheep 85
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries 84
EPIDERMAL GROWTH FACTOR (EGF) IN MARE AND ASS MILK: A PRELIMINARY INVESTIGATION 80
THE EVOLUTION OF CASEIN FRACTION IN FROZEN BUFFALO MILK 79
Wheat germ stabilization by sourdough fermentation 79
Tradizione e innovazione: orecchiette arricchite di estratti ultrasonici da scarti del carciofo 79
Studio della proteolisi nella coppa piacentina 78
Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 73
Lactoprotein polymorphism in Italian cattle 73
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat 72
Protein and peptides profiles in Buffalo meat 72
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare 68
Primi risultati di proteomica clinica nell’anaplasmosi negli ovini 66
Primi risultati di uno studio elettroforetico per la caratterizzazione di cagliate di importazione 62
Evoluzione della frazione caseinica del latte bufalino congelato 61
Composizione fenolica e volatile di oli extra vergini di oliva monovarietali delle cvs Coratina, Frantoio, Leccino e Peranzana del territorio Daunio 61
Tentativi Sperimentali Per Incrementare La Shelf-Life Di Prodotti Estrusi Per Prima Colazione 60
Phenols and antioxidant activity in vitro and in vino of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 55
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 54
Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk 53
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Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils 49
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Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 33
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 20
Totale 10.150
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Categoria #
all - tutte 40.179
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 40.179
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20263.305 450 152 250 394 378 165 299 98 352 287 115 365
2026/202796 96 0 0 0 0 0 0 0 0 0 0 0
Totale 10.150