IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 8.622
AS - Asia 3.691
EU - Europa 2.874
SA - Sud America 958
AF - Africa 131
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 16.283
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Nazione #
US - Stati Uniti d'America 8.519
SG - Singapore 1.634
CN - Cina 868
BR - Brasile 745
IT - Italia 605
HK - Hong Kong 496
SE - Svezia 429
UA - Ucraina 409
DE - Germania 304
RU - Federazione Russa 286
FI - Finlandia 275
FR - Francia 264
VN - Vietnam 180
GB - Regno Unito 135
IN - India 126
AR - Argentina 75
BD - Bangladesh 66
IQ - Iraq 50
CA - Canada 44
TR - Turchia 43
ZA - Sudafrica 43
CO - Colombia 37
PK - Pakistan 36
IE - Irlanda 35
ID - Indonesia 33
JP - Giappone 28
MX - Messico 28
EC - Ecuador 26
VE - Venezuela 26
BE - Belgio 23
CZ - Repubblica Ceca 21
SA - Arabia Saudita 21
PL - Polonia 19
UZ - Uzbekistan 17
TN - Tunisia 16
CL - Cile 15
ES - Italia 15
EG - Egitto 13
MA - Marocco 13
KE - Kenya 12
PH - Filippine 12
PY - Paraguay 12
CI - Costa d'Avorio 11
IR - Iran 11
MY - Malesia 11
NL - Olanda 11
JO - Giordania 8
PE - Perù 8
AZ - Azerbaigian 7
ET - Etiopia 7
JM - Giamaica 7
BO - Bolivia 6
DZ - Algeria 6
HU - Ungheria 6
IL - Israele 6
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
NI - Nicaragua 5
PA - Panama 5
AT - Austria 4
BG - Bulgaria 4
CR - Costa Rica 4
EU - Europa 4
KR - Corea 4
KZ - Kazakistan 4
LT - Lituania 4
NP - Nepal 4
OM - Oman 4
AL - Albania 3
BH - Bahrain 3
GE - Georgia 3
GR - Grecia 3
AO - Angola 2
AU - Australia 2
BB - Barbados 2
BW - Botswana 2
CM - Camerun 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
GT - Guatemala 2
HN - Honduras 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 16.275
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Città #
Jacksonville 913
Singapore 838
Fairfield 808
Chandler 786
Ashburn 723
Woodbridge 556
Hong Kong 492
San Jose 458
Houston 365
Nyköping 311
Seattle 298
Cambridge 291
Wilmington 275
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Lauterbourg 177
Beijing 157
Princeton 132
Des Moines 127
New York 111
Boardman 108
Dallas 101
Los Angeles 91
São Paulo 67
Inglewood 63
Ho Chi Minh City 62
Helsinki 57
Santa Clara 53
Nanchang 50
Shenyang 45
Hebei 44
Bari 41
San Diego 38
Hanoi 37
Jiaxing 36
Dublin 34
Brooklyn 32
Buffalo 32
Rome 32
Rio de Janeiro 30
Milan 27
Tianjin 27
Dearborn 26
Frankfurt am Main 26
Johannesburg 26
Pune 26
Chicago 23
London 23
Changsha 21
Baghdad 20
Belo Horizonte 20
Brussels 20
Munich 19
Tokyo 19
Turku 18
San Francisco 16
Shanghai 16
Washington 16
Guangzhou 15
Tashkent 15
Toronto 15
Atlanta 14
Brno 14
Council Bluffs 14
Montreal 14
Moscow 14
Paris 14
Warsaw 14
Chennai 13
Florence 13
Norwalk 13
Orem 13
Ankara 12
Bogotá 12
Boston 12
Leawood 12
Medellín 12
Abidjan 11
Brasília 11
Charlotte 11
Lahore 11
Mexico City 11
Salvador 11
Curitiba 10
Denver 10
Dhaka 10
Nairobi 10
Naples 10
Phoenix 10
Zhengzhou 10
Bandung 9
Bologna 9
Campinas 9
Caracas 9
Corato 9
Haiphong 9
Indiana 9
Padua 9
Totale 10.593
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 193
Chemical and thermal evaluation of olive oil refining at different oxidative levels 166
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 159
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 155
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 152
Bouillon cubes: assessment of the state of degradation of the lipid fraction 152
Sviluppo di burger a base di legumi 148
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 142
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 141
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 136
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 134
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 129
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 125
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 123
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 123
Content of taurine in Apulian Cacioricotta goat’s cheese 122
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 122
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 121
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 121
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 121
Influence of processing and storage time on the lipidic fraction of taralli 119
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 119
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 118
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 116
An effort to improve the organoleptic properties of a cheese from rustic goat milk 116
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 116
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 114
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 114
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 113
"Effect of heat treatment on rennet clotting time of goat and cow milk" 112
(2012) Effect of salt reduction on volatile compounds of white bread 112
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 112
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 110
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 110
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 109
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 108
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 107
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 105
Fate of oxidized triglycerides during refining of seed oils 105
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 104
A study of oxidation and polymerization compounds during vegetable oil refining 104
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 103
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 102
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 102
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 102
Influence of the exposure to light on extra virgin olive oil quality during storage 101
Influence of the drying conditions on the volatile compounds of pasta 101
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 100
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 100
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 100
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 100
The oxidative state of olive oil used in bakery products with special reference to focaccia 99
Effects of free fatty acids on the oxidative processes in purified olive oil 98
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 98
Influence of the different oils used in dough formulation on the lipid fraction of taralli 97
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 97
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 97
"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” 96
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 96
“Focaccia Italian Flat Fatty Bread” 96
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 95
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 94
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 94
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 94
“Autoxidation of packed roasted almonds as affected by two different packaging films” 93
A new analytical approach to the characterization of virgin olive oil quality 93
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 93
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 93
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 92
Examination of lipid fraction quality of margarine’ 92
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 92
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 91
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 88
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 87
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 87
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 86
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 85
Measurement of degradation of the lipid fraction in margarines 85
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 83
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 83
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 82
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 81
La frazione lipidica di prodotti da forni privi di glutine 81
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 81
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 80
Use of innovative analytical methodologies to better assess the quality of virgin olive oil 80
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 79
La degradazione della frazione lipidica di prodotti da forno non lievitati 78
Il livello di ossidazione ed idrolisi della classe merceologica dell’olio di oliva. Confronto con i più diffusi oli di semi raffinati 78
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 77
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 77
“La qualità della frazione grassa di dadi per brodo e condimento” 77
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 77
Formulazioni alimentari innovative a base di legumi come fonte proteica sostenibile 77
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 76
Determination of oil colour during storage: a tool for a rapid quality assessment 76
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982). 75
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 75
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 74
Totale 10.420
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Categoria #
all - tutte 71.294
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 71.294
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021393 0 0 0 0 0 0 0 0 0 217 100 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
2024/20252.490 77 53 285 78 61 191 73 212 119 147 370 824
2025/20264.307 763 191 281 590 557 270 690 168 405 392 0 0
Totale 16.376