IRIS
TRANI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 4.651
AS - Asia 2.157
EU - Europa 1.878
SA - Sud America 514
AF - Africa 119
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.327
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Nazione #
US - Stati Uniti d'America 4.587
SG - Singapore 800
CN - Cina 572
IT - Italia 565
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
UA - Ucraina 108
GB - Regno Unito 107
IN - India 75
CI - Costa d'Avorio 49
BD - Bangladesh 38
TR - Turchia 37
CA - Canada 34
AR - Argentina 32
PH - Filippine 31
ID - Indonesia 30
IQ - Iraq 27
ZA - Sudafrica 25
PK - Pakistan 23
ES - Italia 22
CZ - Repubblica Ceca 20
MX - Messico 20
BE - Belgio 19
JP - Giappone 19
NL - Olanda 17
EC - Ecuador 15
VE - Venezuela 15
CO - Colombia 13
PL - Polonia 13
IE - Irlanda 12
TW - Taiwan 11
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
KE - Kenya 6
KR - Corea 6
BO - Bolivia 5
CH - Svizzera 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
EG - Egitto 3
JM - Giamaica 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
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
CR - Costa Rica 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 9.326
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Città #
Ashburn 500
Singapore 456
Fairfield 445
Chandler 385
Woodbridge 364
Jacksonville 260
Houston 256
Hong Kong 245
Nyköping 242
Beijing 203
Seattle 201
San Jose 198
Cambridge 162
Ann Arbor 160
Wilmington 144
Bari 125
Nanjing 85
Roxbury 78
Dallas 75
Lawrence 72
Los Angeles 67
Ho Chi Minh City 64
Lauterbourg 63
New York 52
Council Bluffs 50
Abidjan 49
Des Moines 49
Helsinki 45
Brooklyn 42
Boardman 41
Princeton 36
São Paulo 35
Hanoi 31
Munich 31
Inglewood 28
Santa Clara 28
Rome 27
Naples 25
Hebei 24
Fragagnano 23
Nanchang 23
San Diego 22
Buffalo 20
Dearborn 20
Rio de Janeiro 19
Brussels 18
London 18
Chicago 16
Jakarta 16
Shenyang 16
Stockholm 16
Changsha 15
Johannesburg 15
Milan 15
Tokyo 15
Falkenstein 14
Jiaxing 13
Montreal 13
Atlanta 12
Dublin 12
Frankfurt am Main 12
Moscow 12
Belo Horizonte 11
Dong Ket 11
Olomouc 11
Wuhan 11
Baghdad 10
Boston 10
Lahore 10
Orem 10
Pune 10
Bacolod City 9
Manchester 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
Phoenix 7
Poplar 7
Porto Alegre 7
Shanghai 7
Campinas 6
Caracas 6
Chennai 6
Delhi 6
Jinan 6
Manaus 6
Mexico City 6
Mumbai 6
Totale 6.123
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 300
Volatiles and acceptability of liqueurs from kumquat and grapefruit 242
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 238
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 207
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 176
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 172
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 170
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 165
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 162
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 161
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 158
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 155
Effect of coffee silver skin and brewers’ spent grain in the control of root-knot nematodes 155
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 148
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 147
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 145
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 144
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 143
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 143
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 142
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 141
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 141
Biochemical patterns in ovine cheese: Influence of probiotic strains 140
Characterization and genetic study of the ovine α S2 -casein (CSN1S2) Allele B 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 137
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 136
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 135
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 134
Enzymes Applications for the Dairy Industry 134
AMINO ACIDS COMPOSITION AND THEIR CHANGES DURING LACTATION IN MARTINA FRANCA DONKEY MILK 133
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 133
Process/Product Control: Analysis of Cheese by Proteomics Techniques 132
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 132
Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain 130
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 130
In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm 126
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 125
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability 122
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 120
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 120
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 117
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 112
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 112
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 109
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 108
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 107
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 107
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 106
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 105
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 99
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 91
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 85
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 84
Preliminary results from clinical proteomic investigations of anaplasmosis in sheep 83
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 80
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 80
EPIDERMAL GROWTH FACTOR (EGF) IN MARE AND ASS MILK: A PRELIMINARY INVESTIGATION 79
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries 79
Relationships between milk quality and acidification in the production of table Mozzarella without starters 77
THE EVOLUTION OF CASEIN FRACTION IN FROZEN BUFFALO MILK 77
Wheat germ stabilization by sourdough fermentation 77
Tradizione e innovazione: orecchiette arricchite di estratti ultrasonici da scarti del carciofo 77
Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 71
Studio della proteolisi nella coppa piacentina 70
Determination of volatile organic compounds responsible for flavour in cooked river buffalo meat 67
Lactoprotein polymorphism in Italian cattle 62
Protein and peptides profiles in Buffalo meat 61
Composti volatili in latti pugliesi da allevamenti con diverso regime alimentare 60
Composizione fenolica e volatile di oli extra vergini di oliva monovarietali delle cvs Coratina, Frantoio, Leccino e Peranzana del territorio Daunio 59
Evoluzione della frazione caseinica del latte bufalino congelato 58
Primi risultati di proteomica clinica nell’anaplasmosi negli ovini 56
Tentativi Sperimentali Per Incrementare La Shelf-Life Di Prodotti Estrusi Per Prima Colazione 55
Primi risultati di uno studio elettroforetico per la caratterizzazione di cagliate di importazione 54
Phenols and antioxidant activity in vitro and in vino of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products 54
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 53
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Occurrence of beta-casein fragments in cold-stored and curdled river buffalo (Bubalus bubalis L.) milk 49
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Phenolic composition and antioxidant activity of Southern Italy monovarietal virgin olive oils 47
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Synecology of Lagoecia cuminoides L. in Italy and evaluation of functional compounds presence in its water or hydroalcoholic extracts 31
Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage 18
Totale 9.534
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Categoria #
all - tutte 37.326
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 37.326
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021218 0 0 0 0 0 0 0 0 0 117 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
2025/20262.785 450 152 250 394 378 165 299 98 352 247 0 0
Totale 9.534