IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 7.001
EU - Europa 2.023
AS - Asia 990
SA - Sud America 11
AF - Africa 9
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 1
Totale 10.039
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Nazione #
US - Stati Uniti d'America 6.994
CN - Cina 635
IT - Italia 497
SE - Svezia 424
UA - Ucraina 394
SG - Singapore 294
DE - Germania 254
FI - Finlandia 216
GB - Regno Unito 86
FR - Francia 48
IN - India 32
IE - Irlanda 31
CZ - Repubblica Ceca 21
BE - Belgio 18
JP - Giappone 10
IR - Iran 9
BR - Brasile 6
CA - Canada 5
CH - Svizzera 5
HU - Ungheria 5
ES - Italia 4
EU - Europa 4
RU - Federazione Russa 4
BG - Bulgaria 3
CI - Costa d'Avorio 3
CO - Colombia 3
EG - Egitto 3
IL - Israele 3
PL - Polonia 3
TR - Turchia 3
AT - Austria 2
HK - Hong Kong 2
HR - Croazia 2
PA - Panama 2
VN - Vietnam 2
AR - Argentina 1
AU - Australia 1
DK - Danimarca 1
DZ - Algeria 1
EC - Ecuador 1
GR - Grecia 1
NG - Nigeria 1
NL - Olanda 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
TN - Tunisia 1
Totale 10.039
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Città #
Jacksonville 912
Fairfield 808
Chandler 786
Woodbridge 556
Ashburn 386
Houston 357
Nyköping 311
Seattle 296
Cambridge 291
Wilmington 274
Ann Arbor 263
Nanjing 209
Singapore 208
Lawrence 200
Roxbury 198
Princeton 132
Des Moines 124
Boardman 108
Beijing 90
New York 76
Inglewood 63
Nanchang 50
Hebei 44
Shenyang 44
Bari 41
Jiaxing 36
San Diego 36
Santa Clara 35
Dublin 31
Los Angeles 30
Rome 28
Tianjin 27
Dearborn 26
Pune 25
Changsha 20
Brussels 18
Helsinki 16
Milan 15
Brno 14
Brooklyn 14
Washington 14
London 13
Norwalk 13
Shanghai 13
Leawood 12
Guangzhou 11
Paris 11
Naples 10
Corato 9
Indiana 9
Zhengzhou 9
Falls Church 8
Augusta 7
Kokuryōchō 7
Redwood City 7
Auburn Hills 6
Forlì 6
Frankfurt am Main 6
Molfetta 6
Olomouc 6
Palermo 6
Parma 6
San Mateo 6
Turin 6
Ardabil 5
Budapest 5
Jinan 5
Napoli 5
Perugia 5
Tappahannock 5
Campobasso 4
Faella 4
Florence 4
Kilburn 4
Munich 4
San Francisco 4
Trani 4
Viçosa 4
Wuxi 4
Abidjan 3
Altamura 3
Arlington 3
Balerna 3
Cisternino 3
Dalian 3
Genova 3
Giovinazzo 3
Hangzhou 3
Hefei 3
Kunming 3
La Spezia 3
Monmouth Junction 3
Málaga 3
New Delhi 3
Ningbo 3
Pontelandolfo 3
Taizhou 3
Tel Aviv 3
Tokyo 3
Toronto 3
Totale 7.534
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 168
Chemical and thermal evaluation of olive oil refining at different oxidative levels 132
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 106
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 104
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 100
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 98
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 95
Bouillon cubes: assessment of the state of degradation of the lipid fraction 91
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 91
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 89
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 89
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 88
Influence of processing and storage time on the lipidic fraction of taralli 88
Content of taurine in Apulian Cacioricotta goat’s cheese 88
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 87
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 86
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 86
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 86
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 84
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 84
Sviluppo di burger a base di legumi 84
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 83
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 83
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 82
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 81
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 80
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 80
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 80
Effects of free fatty acids on the oxidative processes in purified olive oil 79
The oxidative state of olive oil used in bakery products with special reference to focaccia 79
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 79
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 78
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 78
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 78
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 77
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 76
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 76
(2012) Effect of salt reduction on volatile compounds of white bread 76
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 75
"Effect of heat treatment on rennet clotting time of goat and cow milk" 74
Influence of the exposure to light on extra virgin olive oil quality during storage 74
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 74
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 73
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 73
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 73
Influence of the drying conditions on the volatile compounds of pasta 73
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 73
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 71
Influence of the different oils used in dough formulation on the lipid fraction of taralli 71
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 71
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 69
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 68
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 67
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 67
Fate of oxidized triglycerides during refining of seed oils 67
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 65
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 64
Examination of lipid fraction quality of margarine’ 64
“Autoxidation of packed roasted almonds as affected by two different packaging films” 62
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 62
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 62
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 60
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 60
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 59
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 59
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 58
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 57
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 56
“Focaccia Italian Flat Fatty Bread” 55
“La qualità della frazione grassa di dadi per brodo e condimento” 54
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 54
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 53
A new analytical approach to the characterization of virgin olive oil quality 53
La frazione lipidica di prodotti da forni privi di glutine 52
An effort to improve the organoleptic properties of a cheese from rustic goat milk 52
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 52
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 52
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 52
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 51
Measurement of degradation of the lipid fraction in margarines 51
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 51
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 50
A study of oxidation and polymerization compounds during vegetable oil refining 50
Studio sulla degradazione termo-ossidativa degli oli di sansa grezzi. Nota 1 49
La degradazione della frazione lipidica di prodotti da forno non lievitati 49
“Effetti del condizionamento sulla shelf-life di semi oleosi. Studio sulla mandorla” 46
Caratteri di qualita degli oli alimentari. I trigliceridi dimeri 46
Determination of oil colour during storage: a tool for a rapid quality assessment 46
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 46
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 45
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 45
L’olio di copertura delle conserve vegetali. Nota I: Gli antipasti di verdure 45
Effects of monoacylglycerols on the oxidative stability of olive oil” J Sci Food Agric 45
Trigliceridi dimeri in oli di "oliva vergine lampante" e loro significato 45
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 45
I prodotti dell'idrolisi enzimatica dei gliceridi nel formaggio Provolone." L'industria del latte 44
I contenuti in oligopolimeri di trigliceridi e trigliceridi ossidati dell'olio di oliva. Possibilità di una migliore caratterizzazione delle diverse classi merceologiche 44
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 44
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 44
Oligopolimeri in oli vegetali sottoposti a trattamenti termici 43
Totale 6.923
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Categoria #
all - tutte 46.199
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 46.199
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.421 0 0 0 0 242 115 256 153 287 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
2022/20232.067 360 129 124 212 293 261 17 187 378 18 38 50
2023/2024759 68 146 44 33 62 170 37 53 19 23 31 73
2024/2025553 77 53 285 78 60 0 0 0 0 0 0 0
Totale 10.132