IRIS
TRANI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.716
EU - Europa 2.316
AS - Asia 2.231
SA - Sud America 530
Continente sconosciuto - Info sul continente non disponibili 215
AF - Africa 121
OC - Oceania 7
Totale 11.136
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Nazione #
US - Stati Uniti d'America 5.553
IT - Italia 975
SG - Singapore 809
CN - Cina 587
BR - Brasile 419
SE - Svezia 298
HK - Hong Kong 251
RU - Federazione Russa 223
FR - Francia 172
VN - Vietnam 161
DE - Germania 155
GB - Regno Unito 118
FI - Finlandia 116
UA - Ucraina 109
IN - India 75
CA - Canada 67
BD - Bangladesh 58
CI - Costa d'Avorio 49
TR - Turchia 41
AR - Argentina 33
PH - Filippine 32
ID - Indonesia 31
IQ - Iraq 27
ZA - Sudafrica 25
PK - Pakistan 23
ES - Italia 22
MX - Messico 22
JP - Giappone 21
CZ - Repubblica Ceca 20
NL - Olanda 20
BE - Belgio 19
EC - Ecuador 17
VE - Venezuela 16
TW - Taiwan 15
PL - Polonia 14
CO - Colombia 13
IE - Irlanda 12
SA - Arabia Saudita 12
JM - Giamaica 11
GT - Guatemala 10
TN - Tunisia 10
TT - Trinidad e Tobago 10
CR - Costa Rica 9
IR - Iran 9
LT - Lituania 9
NI - Nicaragua 9
PY - Paraguay 9
IL - Israele 8
PE - Perù 8
SV - El Salvador 8
AE - Emirati Arabi Uniti 7
DZ - Algeria 7
ET - Etiopia 7
KR - Corea 7
TH - Thailandia 7
UZ - Uzbekistan 7
AL - Albania 6
CL - Cile 6
KE - Kenya 6
PR - Porto Rico 6
AU - Australia 5
BO - Bolivia 5
CH - Svizzera 5
CW - ???statistics.table.value.countryCode.CW??? 5
EG - Egitto 5
HN - Honduras 5
MY - Malesia 5
OM - Oman 5
RO - Romania 5
AT - Austria 4
AZ - Azerbaigian 4
JO - Giordania 4
NP - Nepal 4
UY - Uruguay 4
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MA - Marocco 3
RS - Serbia 3
AM - Armenia 2
BB - Barbados 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
BS - Bahamas 1
BY - Bielorussia 1
CG - Congo 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GE - Georgia 1
GI - Gibilterra 1
GM - Gambi 1
Totale 10.917
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Città #
Ashburn 706
Singapore 461
Fairfield 445
Chandler 385
Woodbridge 365
San Jose 338
Jacksonville 260
Houston 259
Hong Kong 249
Nyköping 242
Milan 217
Beijing 206
Seattle 203
Cambridge 163
Ann Arbor 160
Wilmington 145
Council Bluffs 140
Bari 126
Rome 90
Dallas 87
Nanjing 85
Los Angeles 83
Roxbury 78
Lawrence 72
New York 68
Ho Chi Minh City 66
Lauterbourg 63
Santa Clara 61
Des Moines 50
Abidjan 49
Brooklyn 49
Helsinki 45
Boardman 44
São Paulo 41
Naples 38
Princeton 36
Hanoi 31
Munich 31
Inglewood 28
Columbus 27
Buffalo 25
Chicago 24
Hebei 24
Figino 23
Fragagnano 23
Nanchang 23
San Diego 23
Dearborn 20
Atlanta 19
Rio de Janeiro 19
Turin 19
Brussels 18
London 18
Jakarta 16
San Francisco 16
Shenyang 16
Stockholm 16
Changsha 15
Johannesburg 15
Tokyo 15
Boston 14
Falkenstein 14
Montreal 14
North Bergen 14
Frankfurt am Main 13
Jiaxing 13
Dublin 12
Moscow 12
Wuhan 12
Belo Horizonte 11
Dong Ket 11
Olomouc 11
Toronto 11
Baghdad 10
Lahore 10
Manchester 10
Orem 10
Pune 10
Warsaw 10
Bacolod City 9
Brasília 9
Guatemala City 9
Izmir 9
Managua 9
Phoenix 9
Dhaka 8
Florence 8
Guangzhou 8
Kingston 8
San Salvador 8
Taranto 8
The Dalles 8
Turku 8
Washington 8
Addis Ababa 7
Ankara 7
Guayaquil 7
Kunming 7
Las Vegas 7
Mexico City 7
Totale 7.069
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 353
Volatiles and acceptability of liqueurs from kumquat and grapefruit 282
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 254
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 232
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 221
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 217
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 205
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 200
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 199
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 183
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 181
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 180
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 178
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 177
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 177
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 174
Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes 171
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 169
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 165
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 161
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 160
In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm 160
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 160
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 159
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 159
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 157
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 156
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 156
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 154
Process/Product Control: Analysis of Cheese by Proteomics Techniques 153
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 153
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 152
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 152
Characterization and genetic study of the ovine α S2 -casein (CSN1S2) Allele B 151
Enzymes Applications for the Dairy Industry 150
Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain 149
Biochemical patterns in ovine cheese: Influence of probiotic strains 145
AMINO ACIDS COMPOSITION AND THEIR CHANGES DURING LACTATION IN MARTINA FRANCA DONKEY MILK 142
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 142
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability 140
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 137
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 134
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 127
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 126
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 124
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 123
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 122
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 121
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 121
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 117
Membrane Technologies Applied to Cheese Milk 115
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 114
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 113
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 108
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 105
Tradizione e innovazione: orecchiette arricchite di estratti ultrasonici da scarti del carciofo 101
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 96
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 95
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 93
Relationships between milk quality and acidification in the production of table Mozzarella without starters 92
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries 92
Preliminary results from clinical proteomic investigations of anaplasmosis in sheep 91
THE EVOLUTION OF CASEIN FRACTION IN FROZEN BUFFALO MILK 88
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare 87
EPIDERMAL GROWTH FACTOR (EGF) IN MARE AND ASS MILK: A PRELIMINARY INVESTIGATION 86
Wheat germ stabilization by sourdough fermentation 85
Studio della proteolisi nella coppa piacentina 83
Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 80
Protein and peptides profiles in Buffalo meat 80
Lactoprotein polymorphism in Italian cattle 78
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat 75
Primi risultati di proteomica clinica nell’anaplasmosi negli ovini 71
Composizione fenolica e volatile di oli extra vergini di oliva monovarietali delle cvs Coratina, Frantoio, Leccino e Peranzana del territorio Daunio 70
Evoluzione della frazione caseinica del latte bufalino congelato 66
Primi risultati di uno studio elettroforetico per la caratterizzazione di cagliate di importazione 66
Tentativi Sperimentali Per Incrementare La Shelf-Life Di Prodotti Estrusi Per Prima Colazione 65
Phenols and antioxidant activity in vitro and in vino of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 63
Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk 60
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 58
Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils 58
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Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 45
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 26
Unravelling xylem sap chemical traits mediating spittlebug-olive interaction through a metabolomics approach 6
Totale 11.136
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Categoria #
all - tutte 43.333
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 43.333
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022488 0 0 0 0 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
2026/20271.082 100 191 329 447 15 0 0 0 0 0 0 0
Totale 11.136