IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 9.667
AS - Asia 3.752
EU - Europa 3.654
SA - Sud America 979
AF - Africa 133
Continente sconosciuto - Info sul continente non disponibili 98
OC - Oceania 2
Totale 18.285
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Nazione #
US - Stati Uniti d'America 9.534
SG - Singapore 1.650
IT - Italia 1.371
CN - Cina 876
BR - Brasile 753
HK - Hong Kong 498
SE - Svezia 429
UA - Ucraina 410
DE - Germania 307
RU - Federazione Russa 287
FI - Finlandia 275
FR - Francia 265
VN - Vietnam 184
GB - Regno Unito 136
IN - India 126
BD - Bangladesh 83
AR - Argentina 76
CA - Canada 58
IQ - Iraq 50
TR - Turchia 44
ZA - Sudafrica 44
CO - Colombia 43
PK - Pakistan 36
IE - Irlanda 35
ID - Indonesia 34
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
UZ - Uzbekistan 17
ES - Italia 16
MY - Malesia 16
TN - Tunisia 16
CL - Cile 15
MA - Marocco 14
EG - Egitto 13
KE - Kenya 12
PH - Filippine 12
PY - Paraguay 12
CI - Costa d'Avorio 11
IR - Iran 11
NL - Olanda 11
JM - Giamaica 8
JO - Giordania 8
PE - Perù 8
UY - Uruguay 8
AZ - Azerbaigian 7
CR - Costa Rica 7
ET - Etiopia 7
HU - Ungheria 7
BO - Bolivia 6
DZ - Algeria 6
IL - Israele 6
NI - Nicaragua 6
PA - Panama 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
HR - Croazia 5
KR - Corea 5
OM - Oman 5
AT - Austria 4
BG - Bulgaria 4
EU - Europa 4
KZ - Kazakistan 4
LT - Lituania 4
NP - Nepal 4
AL - Albania 3
BB - Barbados 3
BH - Bahrain 3
GE - Georgia 3
GR - Grecia 3
GT - Guatemala 3
HN - Honduras 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
SV - El Salvador 2
TH - Thailandia 2
AG - Antigua e Barbuda 1
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
Totale 18.181
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Città #
Jacksonville 914
Singapore 845
Fairfield 808
Chandler 786
Ashburn 744
San Jose 680
Woodbridge 556
Hong Kong 493
Milan 458
Houston 368
Nyköping 311
Seattle 299
Cambridge 291
Wilmington 276
Ann Arbor 263
Council Bluffs 236
Nanjing 209
Lawrence 200
Roxbury 198
Lauterbourg 177
Beijing 161
Rome 161
New York 135
Princeton 132
Des Moines 127
Dallas 118
Los Angeles 110
Boardman 108
Santa Clara 74
São Paulo 68
Ho Chi Minh City 63
Inglewood 63
Helsinki 57
Columbus 51
Nanchang 50
Shenyang 45
Hebei 44
Bari 43
Hanoi 38
San Diego 38
Jiaxing 36
Buffalo 35
Chicago 35
Brooklyn 34
Dublin 34
Rio de Janeiro 30
Figino 29
Turin 29
Frankfurt am Main 27
Tianjin 27
Dearborn 26
Johannesburg 26
Naples 26
Pune 26
London 23
Changsha 22
San Francisco 22
Brussels 21
Tokyo 21
Baghdad 20
Belo Horizonte 20
Florence 20
Bologna 19
Munich 19
Phoenix 18
Turku 18
Shanghai 17
Washington 17
Charlotte 16
Montreal 16
Toronto 16
Atlanta 15
Denver 15
Guangzhou 15
Palermo 15
Tashkent 15
Bogotá 14
Brescia 14
Brno 14
Moscow 14
Orem 14
Paris 14
Warsaw 14
Chennai 13
Medellín 13
Norwalk 13
Ankara 12
Boston 12
Brasília 12
Leawood 12
Padua 12
Abidjan 11
Lahore 11
Mexico City 11
Salvador 11
Curitiba 10
Dhaka 10
Nairobi 10
Quito 10
Zhengzhou 10
Totale 11.909
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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 276
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 205
Chemical and thermal evaluation of olive oil refining at different oxidative levels 174
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 168
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 165
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 163
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 162
Bouillon cubes: assessment of the state of degradation of the lipid fraction 161
Sviluppo di burger a base di legumi 157
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 149
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 146
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 145
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 135
An effort to improve the organoleptic properties of a cheese from rustic goat milk 132
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 132
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 132
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 132
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 131
Influence of processing and storage time on the lipidic fraction of taralli 130
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 130
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 130
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 129
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 128
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 128
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 127
Content of taurine in Apulian Cacioricotta goat’s cheese 126
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 126
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 126
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 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
(2012) Effect of salt reduction on volatile compounds of white bread 122
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 121
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 121
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 120
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 120
"Effect of heat treatment on rennet clotting time of goat and cow milk" 120
Fate of oxidized triglycerides during refining of seed oils 115
A study of oxidation and polymerization compounds during vegetable oil refining 115
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 113
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 113
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 112
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 112
Effects of free fatty acids on the oxidative processes in purified olive oil 110
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 110
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 110
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 110
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 109
A new analytical approach to the characterization of virgin olive oil quality 109
The oxidative state of olive oil used in bakery products with special reference to focaccia 109
“Autoxidation of packed roasted almonds as affected by two different packaging films” 108
Influence of the exposure to light on extra virgin olive oil quality during storage 108
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 107
Influence of the drying conditions on the volatile compounds of pasta 107
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 107
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 107
“Focaccia Italian Flat Fatty Bread” 106
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 106
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 105
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 105
Influence of the different oils used in dough formulation on the lipid fraction of taralli 105
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 105
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 105
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 104
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 104
"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” 103
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 103
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 103
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 102
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 102
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 100
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 97
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 96
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 95
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 95
Examination of lipid fraction quality of margarine’ 95
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 95
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 93
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 92
Measurement of degradation of the lipid fraction in margarines 92
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 91
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 90
La degradazione della frazione lipidica di prodotti da forno non lievitati 90
La frazione lipidica di prodotti da forni privi di glutine 90
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 90
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 89
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 88
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 88
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 87
Innovazione tecnologica nell'impiantistica olearia: dai decanter tradizionali alle nuove linee per l'estrazione da paste snocciolate 87
Formulazioni alimentari innovative a base di legumi come fonte proteica sostenibile 87
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 86
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 86
Comparison between organic and conventional goat yoghurts marketed in Italy 85
Determination of oil colour during storage: a tool for a rapid quality assessment 85
Use of innovative analytical methodologies to better assess the quality of virgin olive oil 85
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982). 85
Polyphenol extracts from olive leaves in vitro modulate the human immune response 85
Waste olive husk as raw material for fodder production. Experimental contribution 84
Estrazione dell'olio dalle olive con sistemi continui di centrifugazione delle paste. Risultati di ricerche triennali. 84
“La qualità della frazione grassa di dadi per brodo e condimento” 84
Totale 11.439
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Categoria #
all - tutte 80.096
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 80.096
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.008 0 0 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
2026/2027940 129 413 398 0 0 0 0 0 0 0 0 0
Totale 18.285