IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 10.748
AS - Asia 3.763
EU - Europa 3.710
SA - Sud America 1.010
AF - Africa 137
Continente sconosciuto - Info sul continente non disponibili 106
OC - Oceania 2
Totale 19.476
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Nazione #
US - Stati Uniti d'America 10.514
SG - Singapore 1.650
IT - Italia 1.401
CN - Cina 876
BR - Brasile 782
HK - Hong Kong 499
SE - Svezia 429
UA - Ucraina 410
DE - Germania 307
RU - Federazione Russa 303
FI - Finlandia 275
FR - Francia 267
VN - Vietnam 184
GB - Regno Unito 142
IN - India 126
CA - Canada 93
BD - Bangladesh 84
AR - Argentina 78
IQ - Iraq 50
TR - Turchia 45
ZA - Sudafrica 44
CO - Colombia 43
PK - Pakistan 36
ID - Indonesia 35
IE - Irlanda 35
MX - Messico 33
JP - Giappone 30
EC - Ecuador 29
VE - Venezuela 27
BE - Belgio 24
SA - Arabia Saudita 23
CZ - Repubblica Ceca 21
PL - Polonia 19
NI - Nicaragua 18
ES - Italia 17
UZ - Uzbekistan 17
CR - Costa Rica 16
HN - Honduras 16
MY - Malesia 16
TN - Tunisia 16
CL - Cile 15
MA - Marocco 14
EG - Egitto 13
IR - Iran 12
KE - Kenya 12
NL - Olanda 12
PH - Filippine 12
PY - Paraguay 12
CI - Costa d'Avorio 11
SV - El Salvador 11
JM - Giamaica 10
CW - ???statistics.table.value.countryCode.CW??? 9
IL - Israele 9
JO - Giordania 8
PE - Perù 8
UY - Uruguay 8
AZ - Azerbaigian 7
ET - Etiopia 7
GT - Guatemala 7
HU - Ungheria 7
KR - Corea 7
PR - Porto Rico 7
BO - Bolivia 6
DZ - Algeria 6
PA - Panama 6
TT - Trinidad e Tobago 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
HR - Croazia 5
KZ - Kazakistan 5
OM - Oman 5
AT - Austria 4
BG - Bulgaria 4
EU - Europa 4
GP - Guadalupe 4
LT - Lituania 4
NP - Nepal 4
SC - Seychelles 4
AL - Albania 3
BB - Barbados 3
BH - Bahrain 3
GE - Georgia 3
GR - Grecia 3
LB - Libano 3
AO - Angola 2
AU - Australia 2
BW - Botswana 2
CM - Camerun 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
QA - Qatar 2
RS - Serbia 2
TH - Thailandia 2
AG - Antigua e Barbuda 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BY - Bielorussia 1
EE - Estonia 1
GY - Guiana 1
Totale 19.368
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Città #
Ashburn 1.321
Jacksonville 914
Singapore 845
Fairfield 808
San Jose 796
Chandler 786
Woodbridge 556
Hong Kong 494
Milan 458
Houston 370
Nyköping 311
Seattle 299
Cambridge 291
Wilmington 276
Ann Arbor 263
Council Bluffs 237
Nanjing 209
Lawrence 200
Roxbury 198
Lauterbourg 177
Rome 163
Beijing 161
New York 149
Princeton 132
Des Moines 127
Dallas 118
Los Angeles 116
Boardman 108
São Paulo 96
Santa Clara 82
Ho Chi Minh City 63
Inglewood 63
Helsinki 57
Columbus 51
Nanchang 50
Bari 47
Shenyang 45
Hebei 44
Hanoi 38
San Diego 38
Brooklyn 36
Buffalo 36
Chicago 36
Jiaxing 36
Dublin 34
Rio de Janeiro 30
Turin 30
Figino 29
Frankfurt am Main 27
Tianjin 27
Dearborn 26
Johannesburg 26
Naples 26
Pune 26
London 25
Toronto 25
Changsha 22
San Francisco 22
Brussels 21
Tokyo 21
Baghdad 20
Belo Horizonte 20
Bologna 20
Florence 20
Montreal 20
Munich 19
Phoenix 19
Managua 18
Turku 18
Atlanta 17
Palermo 17
Shanghai 17
Washington 17
Brescia 16
Charlotte 16
Denver 16
Guangzhou 15
Tashkent 15
Bogotá 14
Brno 14
Moscow 14
Orem 14
Paris 14
Warsaw 14
Boston 13
Brasília 13
Chennai 13
Medellín 13
Norwalk 13
Ankara 12
Leawood 12
Padua 12
Abidjan 11
Dhaka 11
Lahore 11
Mexico City 11
Salvador 11
Curitiba 10
Nairobi 10
Quito 10
Totale 12.708
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Nome #
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 288
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 207
Chemical and thermal evaluation of olive oil refining at different oxidative levels 179
Sviluppo di burger a base di legumi 178
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 172
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 171
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 170
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 169
Bouillon cubes: assessment of the state of degradation of the lipid fraction 164
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 160
A new analytical approach to the characterization of virgin olive oil quality 158
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 158
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 153
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 151
(2012) Effect of salt reduction on volatile compounds of white bread 149
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 149
"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” 142
An effort to improve the organoleptic properties of a cheese from rustic goat milk 141
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 139
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 139
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 136
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 136
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 135
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 135
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 134
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 133
Influence of processing and storage time on the lipidic fraction of taralli 132
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 131
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 131
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 130
Content of taurine in Apulian Cacioricotta goat’s cheese 129
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 129
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 127
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 125
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 124
"Effect of heat treatment on rennet clotting time of goat and cow milk" 124
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 123
A study of oxidation and polymerization compounds during vegetable oil refining 123
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 122
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 121
Fate of oxidized triglycerides during refining of seed oils 118
Influence of the exposure to light on extra virgin olive oil quality during storage 117
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 116
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 115
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 115
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 115
Effects of free fatty acids on the oxidative processes in purified olive oil 113
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 113
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 113
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 113
“Autoxidation of packed roasted almonds as affected by two different packaging films” 112
The oxidative state of olive oil used in bakery products with special reference to focaccia 112
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 112
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 112
L’olio di copertura delle conserve vegetali. Nota I: Gli antipasti di verdure 111
Influence of the drying conditions on the volatile compounds of pasta 111
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 111
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 110
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 109
“Focaccia Italian Flat Fatty Bread” 109
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 109
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 109
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 108
Influence of the different oils used in dough formulation on the lipid fraction of taralli 108
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 108
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 108
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 108
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 108
Effects of monoacylglycerols on the oxidative stability of olive oil” J Sci Food Agric 107
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 107
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 105
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 104
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 104
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 104
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 102
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 100
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 100
Comparison between organic and conventional goat yoghurts marketed in Italy 99
L'olio di copertura delle conserve vegetali. Nota II: i funghetti 99
Oligopolymer and oxidized triglyceride contents in refined olive oils 98
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 98
Determinazione di oligopolimeri e prodotti di ossidazione in oli vegetali termo-ossidati 98
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 98
Il Grasso di tartaruga dei mari somali. 97
Examination of lipid fraction quality of margarine’ 97
Measurement of degradation of the lipid fraction in margarines 97
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 96
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 94
La frazione lipidica di prodotti da forni privi di glutine 94
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 94
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 93
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 93
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 93
La degradazione della frazione lipidica di prodotti da forno non lievitati 92
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 92
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 90
Waste olive husk as raw material for fodder production. Experimental contribution 90
Studio preliminare sull’attività pro-ossidante di trigliceridi ossidati negli oli alimentari 90
“La qualità della frazione grassa di dadi per brodo e condimento” 90
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 90
Totale 12.145
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Categoria #
all - tutte 83.921
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 83.921
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022889 0 0 0 0 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
2026/20272.131 129 413 658 921 10 0 0 0 0 0 0 0
Totale 19.476