IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 8.929
AS - Asia 3.720
EU - Europa 3.624
SA - Sud America 963
AF - Africa 133
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 17.376
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Nazione #
US - Stati Uniti d'America 8.816
SG - Singapore 1.648
IT - Italia 1.350
CN - Cina 873
BR - Brasile 747
HK - Hong Kong 497
SE - Svezia 429
UA - Ucraina 409
DE - Germania 305
RU - Federazione Russa 286
FI - Finlandia 275
FR - Francia 265
VN - Vietnam 180
GB - Regno Unito 135
IN - India 126
AR - Argentina 76
BD - Bangladesh 71
CA - Canada 51
IQ - Iraq 50
ZA - Sudafrica 44
TR - Turchia 43
CO - Colombia 38
PK - Pakistan 36
IE - Irlanda 35
ID - Indonesia 33
JP - Giappone 30
MX - Messico 29
EC - Ecuador 26
VE - Venezuela 26
BE - Belgio 23
CZ - Repubblica Ceca 21
SA - Arabia Saudita 21
PL - Polonia 19
UZ - Uzbekistan 17
ES - Italia 16
TN - Tunisia 16
CL - Cile 15
MA - Marocco 14
EG - Egitto 13
KE - Kenya 12
MY - Malesia 12
PH - Filippine 12
PY - Paraguay 12
CI - Costa d'Avorio 11
IR - Iran 11
NL - Olanda 11
JO - Giordania 8
PE - Perù 8
AZ - Azerbaigian 7
ET - Etiopia 7
HU - Ungheria 7
JM - Giamaica 7
UY - Uruguay 7
BO - Bolivia 6
DZ - Algeria 6
IL - Israele 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
KR - Corea 5
NI - Nicaragua 5
PA - Panama 5
AT - Austria 4
BG - Bulgaria 4
CR - Costa Rica 4
EU - Europa 4
KZ - Kazakistan 4
LT - Lituania 4
NP - Nepal 4
OM - Oman 4
AL - Albania 3
BB - Barbados 3
BH - Bahrain 3
GE - Georgia 3
GR - Grecia 3
HN - Honduras 3
AO - Angola 2
AU - Australia 2
BW - Botswana 2
CM - Camerun 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
GT - Guatemala 2
HR - Croazia 2
LB - Libano 2
QA - Qatar 2
RS - Serbia 2
SV - El Salvador 2
TH - Thailandia 2
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CW - ???statistics.table.value.countryCode.CW??? 1
EE - Estonia 1
GY - Guiana 1
KG - Kirghizistan 1
KH - Cambogia 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
MU - Mauritius 1
Totale 17.367
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Città #
Jacksonville 914
Singapore 844
Fairfield 808
Chandler 786
Ashburn 738
Woodbridge 556
San Jose 538
Hong Kong 492
Milan 456
Houston 367
Nyköping 311
Seattle 299
Cambridge 291
Wilmington 275
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Lauterbourg 177
Beijing 160
Rome 159
Princeton 132
Des Moines 127
New York 126
Boardman 108
Dallas 103
Los Angeles 95
São Paulo 67
Inglewood 63
Ho Chi Minh City 62
Helsinki 57
Santa Clara 57
Columbus 50
Nanchang 50
Shenyang 45
Hebei 44
Bari 42
San Diego 38
Hanoi 37
Jiaxing 36
Dublin 34
Brooklyn 33
Buffalo 33
Rio de Janeiro 30
Figino 29
Frankfurt am Main 27
Tianjin 27
Turin 27
Dearborn 26
Johannesburg 26
Pune 26
Chicago 24
London 23
Naples 23
Changsha 22
Tokyo 21
Baghdad 20
Belo Horizonte 20
Brussels 20
Florence 19
Munich 19
Bologna 18
Turku 18
San Francisco 16
Shanghai 16
Washington 16
Guangzhou 15
Montreal 15
Palermo 15
Tashkent 15
Toronto 15
Atlanta 14
Brno 14
Council Bluffs 14
Moscow 14
Paris 14
Warsaw 14
Brescia 13
Chennai 13
Norwalk 13
Orem 13
Ankara 12
Bogotá 12
Boston 12
Leawood 12
Medellín 12
Padua 12
Abidjan 11
Brasília 11
Charlotte 11
Denver 11
Lahore 11
Mexico City 11
Phoenix 11
Salvador 11
Curitiba 10
Dhaka 10
Nairobi 10
Zhengzhou 10
Bandung 9
Totale 11.413
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 201
Chemical and thermal evaluation of olive oil refining at different oxidative levels 171
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 166
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 160
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 159
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 158
Bouillon cubes: assessment of the state of degradation of the lipid fraction 157
Sviluppo di burger a base di legumi 155
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 145
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 144
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 142
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 132
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 130
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 129
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 128
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 128
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 127
An effort to improve the organoleptic properties of a cheese from rustic goat milk 127
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 127
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 127
Influence of processing and storage time on the lipidic fraction of taralli 125
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 125
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 125
Content of taurine in Apulian Cacioricotta goat’s cheese 124
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 124
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 124
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 124
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 123
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 122
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 121
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 118
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 118
(2012) Effect of salt reduction on volatile compounds of white bread 118
"Effect of heat treatment on rennet clotting time of goat and cow milk" 117
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 117
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 116
Fate of oxidized triglycerides during refining of seed oils 112
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 111
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 110
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 109
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 109
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 109
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 109
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 108
Effects of free fatty acids on the oxidative processes in purified olive oil 108
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 108
A study of oxidation and polymerization compounds during vegetable oil refining 107
Influence of the drying conditions on the volatile compounds of pasta 106
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 106
The oxidative state of olive oil used in bakery products with special reference to focaccia 105
Influence of the exposure to light on extra virgin olive oil quality during storage 104
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 104
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 103
“Autoxidation of packed roasted almonds as affected by two different packaging films” 103
A new analytical approach to the characterization of virgin olive oil quality 103
“Focaccia Italian Flat Fatty Bread” 103
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 103
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 102
Influence of the different oils used in dough formulation on the lipid fraction of taralli 102
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 102
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 102
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 102
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 101
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 101
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 101
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 101
"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” 99
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 99
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 99
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 97
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 95
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 95
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 94
Examination of lipid fraction quality of margarine’ 94
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 93
Measurement of degradation of the lipid fraction in margarines 91
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 90
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 89
La degradazione della frazione lipidica di prodotti da forno non lievitati 88
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 88
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 87
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 87
La frazione lipidica di prodotti da forni privi di glutine 86
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 85
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 85
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 84
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 84
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 84
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 83
Use of innovative analytical methodologies to better assess the quality of virgin olive oil 83
Formulazioni alimentari innovative a base di legumi come fonte proteica sostenibile 83
Innovazione tecnologica nell'impiantistica olearia: dai decanter tradizionali alle nuove linee per l'estrazione da paste snocciolate 82
Determination of oil colour during storage: a tool for a rapid quality assessment 82
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982). 82
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 82
Waste olive husk as raw material for fodder production. Experimental contribution 81
L’olio di copertura delle conserve vegetali. Nota I: Gli antipasti di verdure 81
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 81
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 81
Producing nutraceutical virgin olive oil with innovative processing technologies 80
Totale 10.982
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Categoria #
all - tutte 77.357
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 77.357
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.276 763 191 281 590 557 270 690 168 405 460 153 748
2026/2027124 124 0 0 0 0 0 0 0 0 0 0 0
Totale 17.469