GOMES, Tommaso Francesco
 Distribuzione geografica
Continente #
NA - Nord America 6.805
EU - Europa 1.947
AS - Asia 620
SA - Sud America 10
AF - Africa 5
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 1
Totale 9.392
Nazione #
US - Stati Uniti d'America 6.800
CN - Cina 559
IT - Italia 432
SE - Svezia 424
UA - Ucraina 393
DE - Germania 245
FI - Finlandia 211
GB - Regno Unito 89
FR - Francia 48
BE - Belgio 38
IE - Irlanda 35
IN - India 32
SG - Singapore 11
IR - Iran 9
CZ - Repubblica Ceca 8
BR - Brasile 6
ES - Italia 4
EU - Europa 4
RU - Federazione Russa 4
BG - Bulgaria 3
CA - Canada 3
CO - Colombia 3
EG - Egitto 3
IL - Israele 3
JP - Giappone 3
PL - Polonia 3
CH - Svizzera 2
HR - Croazia 2
PA - Panama 2
TR - Turchia 2
AR - Argentina 1
AT - Austria 1
AU - Australia 1
DK - Danimarca 1
DZ - Algeria 1
GR - Grecia 1
HK - Hong Kong 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
TN - Tunisia 1
Totale 9.392
Città #
Jacksonville 912
Fairfield 808
Chandler 786
Woodbridge 556
Ashburn 363
Houston 357
Nyköping 311
Seattle 296
Cambridge 291
Wilmington 274
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Princeton 132
Des Moines 124
Boardman 90
Beijing 89
New York 76
Inglewood 63
Nanchang 50
Hebei 44
Shenyang 44
Brussels 38
San Diego 36
Bari 35
Dublin 35
Jiaxing 33
Tianjin 27
Dearborn 26
Pune 25
Rome 23
Changsha 20
Brooklyn 14
London 14
Washington 14
Norwalk 13
Leawood 12
Milan 12
Helsinki 11
Paris 11
Corato 9
Indiana 9
Zhengzhou 9
Falls Church 8
Augusta 7
Brno 7
Naples 7
Redwood City 7
Auburn Hills 6
Molfetta 6
Palermo 6
San Mateo 6
Ardabil 5
Jinan 5
Napoli 5
Perugia 5
Tappahannock 5
Campobasso 4
Florence 4
Forlì 4
Kilburn 4
Trani 4
Viçosa 4
Altamura 3
Arlington 3
Chiswick 3
Cisternino 3
Genova 3
Giovinazzo 3
Hefei 3
Kunming 3
La Spezia 3
Los Angeles 3
Monmouth Junction 3
Málaga 3
New Delhi 3
Ningbo 3
Pontelandolfo 3
San Francisco 3
Taizhou 3
Tel Aviv 3
Tokyo 3
Turin 3
Vittoria 3
Yellow Springs 3
Aci Catena 2
Adelfia 2
Bella Vista 2
Bogotá 2
Bologna 2
Brescia 2
Cairo 2
Canegrate 2
Duncan 2
Foggia 2
Frankfurt am Main 2
Grosseto 2
Hounslow 2
Irving 2
Totale 7.165
Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 162
Chemical and thermal evaluation of olive oil refining at different oxidative levels 129
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 95
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 94
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 94
Bouillon cubes: assessment of the state of degradation of the lipid fraction 88
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 88
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 87
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 86
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 85
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 85
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 84
Content of taurine in Apulian Cacioricotta goat’s cheese 83
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 83
Influence of processing and storage time on the lipidic fraction of taralli 82
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 82
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 81
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 81
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 79
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 79
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 78
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 78
Sviluppo di burger a base di legumi 78
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 77
The oxidative state of olive oil used in bakery products with special reference to focaccia 77
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 77
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 76
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 76
Effects of free fatty acids on the oxidative processes in purified olive oil 75
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 75
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 75
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 75
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 75
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 75
Influence of the exposure to light on extra virgin olive oil quality during storage 74
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 74
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 72
"Effect of heat treatment on rennet clotting time of goat and cow milk" 70
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 70
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 70
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 70
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 70
Influence of the drying conditions on the volatile compounds of pasta 70
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 69
(2012) Effect of salt reduction on volatile compounds of white bread 69
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 69
Influence of the different oils used in dough formulation on the lipid fraction of taralli 68
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 67
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 67
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 66
Fate of oxidized triglycerides during refining of seed oils 66
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 66
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 64
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 63
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 63
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 60
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 60
“Autoxidation of packed roasted almonds as affected by two different packaging films” 59
Examination of lipid fraction quality of margarine’ 59
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 59
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 57
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 57
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 56
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 56
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 55
“Focaccia Italian Flat Fatty Bread” 54
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 53
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 52
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 52
“La qualità della frazione grassa di dadi per brodo e condimento” 51
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 50
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 50
Measurement of degradation of the lipid fraction in margarines 50
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 49
La frazione lipidica di prodotti da forni privi di glutine 49
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 49
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 49
A new analytical approach to the characterization of virgin olive oil quality 48
An effort to improve the organoleptic properties of a cheese from rustic goat milk 48
Studio sulla degradazione termo-ossidativa degli oli di sansa grezzi. Nota 1 46
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 45
Caratteri di qualita degli oli alimentari. I trigliceridi dimeri 45
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 44
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 44
La degradazione della frazione lipidica di prodotti da forno non lievitati 43
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 43
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 42
Trigliceridi dimeri in oli di "oliva vergine lampante" e loro significato 42
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 42
Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil’s quality 42
A study of oxidation and polymerization compounds during vegetable oil refining 42
I contenuti in oligopolimeri di trigliceridi e trigliceridi ossidati dell'olio di oliva. Possibilità di una migliore caratterizzazione delle diverse classi merceologiche 41
Caratteristiche analitiche di oli provenienti da diverse condizioni di frigo-conservazione delle olive 41
L’olio di copertura delle conserve vegetali. Nota I: Gli antipasti di verdure 41
Comparison between organic and conventional goat yoghurts marketed in Italy 41
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 41
Oligopolimeri in oli vegetali sottoposti a trattamenti termici 40
I prodotti dell'idrolisi enzimatica dei gliceridi nel formaggio Provolone." L'industria del latte 40
Evolution of the oxidation compounds in extra virgin olive oil during frying: influence of the cultivar and of the oil extraction process 40
Totale 6.545
Categoria #
all - tutte 36.006
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 36.006


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019670 0 0 0 0 0 0 0 0 4 121 274 271
2019/20202.338 517 171 56 173 242 115 256 153 287 84 241 43
2020/20211.423 181 89 147 38 195 48 101 60 171 217 100 76
2021/20221.203 38 157 5 114 65 79 27 96 75 58 218 271
2022/20232.087 360 129 124 212 293 261 18 189 388 19 39 55
2023/2024645 69 149 47 34 74 170 37 53 12 0 0 0
Totale 9.485