IRIS
TRANI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 4.785
AS - Asia 2.179
EU - Europa 1.899
SA - Sud America 514
AF - Africa 120
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.505
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Nazione #
US - Stati Uniti d'America 4.714
SG - Singapore 807
IT - Italia 585
CN - Cina 578
BR - Brasile 408
SE - Svezia 298
HK - Hong Kong 247
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 42
TR - Turchia 37
CA - Canada 36
AR - Argentina 32
PH - Filippine 31
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 17
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
OM - Oman 5
RO - Romania 5
AU - Australia 4
AZ - Azerbaigian 4
EG - Egitto 4
IL - Israele 4
JO - Giordania 4
MY - Malesia 4
NP - Nepal 4
AT - Austria 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MA - Marocco 3
NI - Nicaragua 3
UY - Uruguay 3
AM - Armenia 2
BG - Bulgaria 2
CR - Costa Rica 2
EU - Europa 2
GR - Grecia 2
MN - Mongolia 2
MU - Mauritius 2
NO - Norvegia 2
PF - Polinesia Francese 2
RS - Serbia 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 9.504
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Città #
Ashburn 511
Singapore 459
Fairfield 445
Chandler 385
Woodbridge 364
Jacksonville 260
Houston 256
San Jose 249
Hong Kong 245
Nyköping 242
Beijing 203
Seattle 202
Cambridge 163
Ann Arbor 160
Wilmington 144
Bari 125
Nanjing 85
Roxbury 78
Dallas 77
Lawrence 72
Los Angeles 69
Ho Chi Minh City 64
Lauterbourg 63
New York 59
Council Bluffs 50
Abidjan 49
Des Moines 49
Brooklyn 45
Helsinki 45
Boardman 41
Princeton 36
São Paulo 35
Hanoi 31
Munich 31
Santa Clara 29
Inglewood 28
Rome 28
Naples 25
Hebei 24
Fragagnano 23
Nanchang 23
San Diego 22
Buffalo 20
Dearborn 20
Rio de Janeiro 19
Brussels 18
London 18
Chicago 17
Milan 17
Jakarta 16
Shenyang 16
Stockholm 16
Changsha 15
Johannesburg 15
Tokyo 15
Falkenstein 14
Jiaxing 13
Montreal 13
Atlanta 12
Dublin 12
Frankfurt am Main 12
Moscow 12
Wuhan 12
Belo Horizonte 11
Dong Ket 11
Olomouc 11
Baghdad 10
Boston 10
Lahore 10
Manchester 10
Orem 10
Pune 10
Bacolod City 9
San Francisco 9
Warsaw 9
Brasília 8
Dhaka 8
Guangzhou 8
Izmir 8
Taranto 8
The Dalles 8
Toronto 8
Turku 8
Addis Ababa 7
Ankara 7
Columbus 7
Guayaquil 7
Kunming 7
Mexico City 7
Phoenix 7
Poplar 7
Porto Alegre 7
Shanghai 7
Campinas 6
Caracas 6
Chennai 6
Delhi 6
Jinan 6
Manaus 6
Mumbai 6
Totale 6.212
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 309
Volatiles and acceptability of liqueurs from kumquat and grapefruit 253
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 245
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 209
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 178
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 178
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 174
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 166
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 165
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 164
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 160
Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes 157
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 156
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 150
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 149
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 149
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 145
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 145
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 144
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 143
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 143
Characterization and genetic study of the ovine α S2 -casein (CSN1S2) Allele B 142
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 142
Biochemical patterns in ovine cheese: Influence of probiotic strains 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 139
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 138
Enzymes Applications for the Dairy Industry 138
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 138
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 137
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 137
Process/Product Control: Analysis of Cheese by Proteomics Techniques 135
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 134
AMINO ACIDS COMPOSITION AND THEIR CHANGES DURING LACTATION IN MARTINA FRANCA DONKEY MILK 133
Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain 132
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 132
In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm 130
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 126
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability 126
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 122
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 121
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 120
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 115
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 114
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 110
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 109
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 109
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 108
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 107
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 106
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 104
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 101
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 98
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 98
Membrane Technologies Applied to Cheese Milk 96
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 87
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 86
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 84
Preliminary results from clinical proteomic investigations of anaplasmosis in sheep 83
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 81
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries 81
Relationships between milk quality and acidification in the production of table Mozzarella without starters 79
Wheat germ stabilization by sourdough fermentation 79
EPIDERMAL GROWTH FACTOR (EGF) IN MARE AND ASS MILK: A PRELIMINARY INVESTIGATION 79
Tradizione e innovazione: orecchiette arricchite di estratti ultrasonici da scarti del carciofo 78
THE EVOLUTION OF CASEIN FRACTION IN FROZEN BUFFALO MILK 77
Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 73
Studio della proteolisi nella coppa piacentina 71
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat 70
Lactoprotein polymorphism in Italian cattle 64
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare 64
Protein and peptides profiles in Buffalo meat 63
Composizione fenolica e volatile di oli extra vergini di oliva monovarietali delle cvs Coratina, Frantoio, Leccino e Peranzana del territorio Daunio 60
Evoluzione della frazione caseinica del latte bufalino congelato 59
Primi risultati di proteomica clinica nell’anaplasmosi negli ovini 59
Primi risultati di uno studio elettroforetico per la caratterizzazione di cagliate di importazione 56
Tentativi Sperimentali Per Incrementare La Shelf-Life Di Prodotti Estrusi Per Prima Colazione 56
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 53
Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk 52
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Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils 48
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Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 32
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 9.712
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Categoria #
all - tutte 38.781
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 38.781
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202153 0 0 0 0 0 0 0 0 0 0 0 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
2025/20262.963 450 152 250 394 378 165 299 98 352 287 115 23
Totale 9.712