IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 7.906
AS - Asia 3.128
EU - Europa 2.555
SA - Sud America 792
AF - Africa 74
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 14.462
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Nazione #
US - Stati Uniti d'America 7.826
SG - Singapore 1.448
CN - Cina 797
BR - Brasile 678
IT - Italia 578
HK - Hong Kong 475
SE - Svezia 429
UA - Ucraina 407
DE - Germania 289
RU - Federazione Russa 274
FI - Finlandia 235
VN - Vietnam 146
GB - Regno Unito 124
FR - Francia 72
IN - India 69
AR - Argentina 44
CA - Canada 38
IE - Irlanda 33
BD - Bangladesh 31
ZA - Sudafrica 24
BE - Belgio 23
IQ - Iraq 23
TR - Turchia 23
JP - Giappone 22
CZ - Repubblica Ceca 21
MX - Messico 20
ID - Indonesia 18
CO - Colombia 16
EC - Ecuador 16
PK - Pakistan 15
PL - Polonia 15
VE - Venezuela 13
ES - Italia 11
IR - Iran 11
SA - Arabia Saudita 10
CI - Costa d'Avorio 9
KE - Kenya 9
NL - Olanda 9
UZ - Uzbekistan 9
EG - Egitto 8
TN - Tunisia 8
MA - Marocco 7
PE - Perù 7
CL - Cile 6
PY - Paraguay 6
CH - Svizzera 5
HU - Ungheria 5
JM - Giamaica 5
JO - Giordania 5
PA - Panama 5
AT - Austria 4
EU - Europa 4
IL - Israele 4
MY - Malesia 4
NI - Nicaragua 4
UY - Uruguay 4
AZ - Azerbaigian 3
BG - Bulgaria 3
DZ - Algeria 3
GR - Grecia 3
LT - Lituania 3
AL - Albania 2
AO - Angola 2
AU - Australia 2
BB - Barbados 2
BW - Botswana 2
CR - Costa Rica 2
DK - Danimarca 2
GE - Georgia 2
GT - Guatemala 2
HR - Croazia 2
KZ - Kazakistan 2
OM - Oman 2
QA - Qatar 2
RS - Serbia 2
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BO - Bolivia 1
CW - ???statistics.table.value.countryCode.CW??? 1
EE - Estonia 1
GY - Guiana 1
HN - Honduras 1
KH - Cambogia 1
KR - Corea 1
NG - Nigeria 1
NP - Nepal 1
PH - Filippine 1
PT - Portogallo 1
RO - Romania 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TG - Togo 1
Totale 14.462
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Città #
Jacksonville 912
Fairfield 808
Chandler 786
Singapore 686
Ashburn 594
Woodbridge 556
Hong Kong 471
Houston 363
Nyköping 311
Seattle 297
Cambridge 291
Wilmington 275
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Beijing 153
Princeton 132
Des Moines 125
Boardman 108
New York 101
Dallas 99
Los Angeles 85
Inglewood 63
São Paulo 62
Ho Chi Minh City 55
Nanchang 50
Santa Clara 47
Shenyang 45
Hebei 44
Bari 41
San Diego 38
Jiaxing 36
Buffalo 32
Dublin 32
Rome 31
Brooklyn 30
Hanoi 29
Rio de Janeiro 27
Tianjin 27
Dearborn 26
Milan 25
Pune 25
London 22
Chicago 21
Brussels 20
Changsha 20
Belo Horizonte 19
Munich 19
Turku 18
Helsinki 17
Johannesburg 16
Shanghai 16
Washington 16
Frankfurt am Main 15
San Francisco 15
Tokyo 15
Brno 14
Guangzhou 14
Moscow 14
Florence 13
Norwalk 13
Toronto 13
Boston 12
Council Bluffs 12
Leawood 12
Paris 12
Warsaw 12
Brasília 11
Atlanta 10
Charlotte 10
Montreal 10
Naples 10
Phoenix 10
Zhengzhou 10
Abidjan 9
Corato 9
Denver 9
Indiana 9
Padua 9
Tashkent 9
Bandung 8
Campinas 8
Curitiba 8
Falls Church 8
Salvador 8
Turin 8
Ankara 7
Augusta 7
Baghdad 7
Bogotá 7
Bologna 7
Chennai 7
Haiphong 7
Kokuryōchō 7
Maringá 7
Mexico City 7
Nairobi 7
Perugia 7
Redwood City 7
Totale 9.442
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 185
Chemical and thermal evaluation of olive oil refining at different oxidative levels 154
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 145
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 141
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 140
Bouillon cubes: assessment of the state of degradation of the lipid fraction 135
Sviluppo di burger a base di legumi 131
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 127
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 124
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 121
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 119
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 119
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 115
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 114
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 113
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 113
Influence of processing and storage time on the lipidic fraction of taralli 112
Content of taurine in Apulian Cacioricotta goat’s cheese 112
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 111
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 109
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 107
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 107
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 107
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 106
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 105
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 104
"Effect of heat treatment on rennet clotting time of goat and cow milk" 104
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 103
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 102
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 101
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 101
(2012) Effect of salt reduction on volatile compounds of white bread 100
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 100
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 100
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 99
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 98
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 97
An effort to improve the organoleptic properties of a cheese from rustic goat milk 97
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 95
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 95
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 95
Effects of free fatty acids on the oxidative processes in purified olive oil 94
The oxidative state of olive oil used in bakery products with special reference to focaccia 93
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 93
Influence of the drying conditions on the volatile compounds of pasta 93
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 92
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 91
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 91
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 90
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 90
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 90
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 89
Influence of the different oils used in dough formulation on the lipid fraction of taralli 89
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 89
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 89
A study of oxidation and polymerization compounds during vegetable oil refining 89
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 88
Influence of the exposure to light on extra virgin olive oil quality during storage 88
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 88
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 88
“Autoxidation of packed roasted almonds as affected by two different packaging films” 87
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 87
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 86
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 86
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 86
Fate of oxidized triglycerides during refining of seed oils 86
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 86
“Focaccia Italian Flat Fatty Bread” 85
Examination of lipid fraction quality of margarine’ 85
"Non-Conventional Analytical indices to Evaluate the Quality of the Covering Oil during the Shelf-Life of Preserved Vegetables” PRIMO CONVEGNO NAZIONALE “SHELF-LIFE DEGLI ALIMENTI CONFEZIONATI” 84
A new analytical approach to the characterization of virgin olive oil quality 83
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 82
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 81
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 80
Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits 78
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 78
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 76
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 76
Measurement of degradation of the lipid fraction in margarines 76
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 76
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 74
La frazione lipidica di prodotti da forni privi di glutine 71
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 71
La degradazione della frazione lipidica di prodotti da forno non lievitati 69
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 69
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 69
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 69
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 68
“La qualità della frazione grassa di dadi per brodo e condimento” 68
Use of innovative analytical methodologies to better assess the quality of virgin olive oil 68
Il livello di ossidazione ed idrolisi della classe merceologica dell’olio di oliva. Confronto con i più diffusi oli di semi raffinati 68
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 68
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 68
Formulazioni alimentari innovative a base di legumi come fonte proteica sostenibile 68
Influence of cooking and of the type of topping on the oxidative state of an extra virgin olive oil used in Italian focaccia produced on industrial scale 67
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982). 67
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 66
Determination of oil colour during storage: a tool for a rapid quality assessment 66
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 66
Polyphenol extracts from olive leaves in vitro modulate the human immune response 66
Totale 9.387
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Categoria #
all - tutte 67.151
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 67.151
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021773 0 0 0 0 0 48 101 60 171 217 100 76
2021/20221.203 38 157 5 114 65 79 27 96 75 58 218 271
2022/20232.067 360 129 124 212 293 261 17 187 378 18 38 50
2023/2024759 68 146 44 33 62 170 37 53 19 23 31 73
2024/20252.490 77 53 285 78 61 191 73 212 119 147 370 824
2025/20262.486 763 191 281 590 557 104 0 0 0 0 0 0
Totale 14.555