IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 8.826
AS - Asia 3.711
EU - Europa 2.883
SA - Sud America 959
AF - Africa 132
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 2
Totale 16.518
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Nazione #
US - Stati Uniti d'America 8.718
SG - Singapore 1.644
CN - Cina 873
BR - Brasile 745
IT - Italia 612
HK - Hong Kong 496
SE - Svezia 429
UA - Ucraina 409
DE - Germania 305
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 68
IQ - Iraq 50
CA - Canada 48
TR - Turchia 43
ZA - Sudafrica 43
CO - Colombia 37
PK - Pakistan 36
IE - Irlanda 35
ID - Indonesia 33
JP - Giappone 30
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
MA - Marocco 14
EG - Egitto 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
HU - Ungheria 7
JM - Giamaica 7
UY - Uruguay 7
BO - Bolivia 6
DZ - Algeria 6
IL - Israele 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
KR - Corea 5
NI - Nicaragua 5
PA - Panama 5
AT - Austria 4
BG - Bulgaria 4
CR - Costa Rica 4
EU - Europa 4
KZ - Kazakistan 4
LT - Lituania 4
NP - Nepal 4
OM - Oman 4
AL - Albania 3
BB - Barbados 3
BH - Bahrain 3
GE - Georgia 3
GR - Grecia 3
AO - Angola 2
AU - Australia 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 16.510
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Città #
Jacksonville 914
Singapore 843
Fairfield 808
Chandler 786
Ashburn 730
Woodbridge 556
San Jose 537
Hong Kong 492
Houston 365
Nyköping 311
Seattle 299
Cambridge 291
Wilmington 275
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Lauterbourg 177
Beijing 160
Princeton 132
Des Moines 127
New York 124
Boardman 108
Dallas 102
Los Angeles 94
São Paulo 67
Inglewood 63
Ho Chi Minh City 62
Helsinki 57
Santa Clara 55
Nanchang 50
Shenyang 45
Hebei 44
Bari 41
San Diego 38
Hanoi 37
Jiaxing 36
Dublin 34
Brooklyn 33
Buffalo 33
Rome 32
Rio de Janeiro 30
Frankfurt am Main 27
Milan 27
Tianjin 27
Dearborn 26
Johannesburg 26
Pune 26
Chicago 24
London 23
Changsha 22
Tokyo 21
Baghdad 20
Belo Horizonte 20
Brussels 20
Munich 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
Naples 12
Abidjan 11
Brasília 11
Charlotte 11
Lahore 11
Mexico City 11
Salvador 11
Curitiba 10
Denver 10
Dhaka 10
Nairobi 10
Phoenix 10
Zhengzhou 10
Bandung 9
Bologna 9
Campinas 9
Caracas 9
Corato 9
Haiphong 9
Indiana 9
Padua 9
Totale 10.717
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 195
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 161
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 158
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 156
Bouillon cubes: assessment of the state of degradation of the lipid fraction 152
Sviluppo di burger a base di legumi 149
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 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 142
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 138
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 137
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 130
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 126
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 126
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 125
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 124
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 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
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 121
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 121
Influence of processing and storage time on the lipidic fraction of taralli 120
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 119
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 117
An effort to improve the organoleptic properties of a cheese from rustic goat milk 117
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 117
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 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 116
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 115
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 115
"Effect of heat treatment on rennet clotting time of goat and cow milk" 114
(2012) Effect of salt reduction on volatile compounds of white bread 113
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
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 109
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 109
Caratterizzazione chimica e sensoriale di oli gourmet ottenuti impiegando due differenti tecniche di aromatizzazione 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. 106
A study of oxidation and polymerization compounds during vegetable oil refining 106
Fate of oxidized triglycerides during refining of seed oils 105
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 104
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 104
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 103
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 102
Influence of the exposure to light on extra virgin olive oil quality during storage 102
Effects of free fatty acids on the oxidative processes in purified olive oil 101
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 101
Influence of the drying conditions on the volatile compounds of pasta 101
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 101
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 101
The oxidative state of olive oil used in bakery products with special reference to focaccia 100
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 100
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 100
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 98
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds 98
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 98
"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” 97
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 97
Influence of the different oils used in dough formulation on the lipid fraction of taralli 97
“Focaccia Italian Flat Fatty Bread” 97
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 96
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 96
“Autoxidation of packed roasted almonds as affected by two different packaging films” 95
A new analytical approach to the characterization of virgin olive oil quality 95
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 94
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 94
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 94
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 93
Examination of lipid fraction quality of margarine’ 93
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 92
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 92
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 89
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
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 86
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 86
Measurement of degradation of the lipid fraction in margarines 85
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche 84
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 82
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 82
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 81
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 81
La frazione lipidica di prodotti da forni privi di glutine 81
Use of innovative analytical methodologies to better assess the quality of virgin olive oil 81
Formulazioni alimentari innovative a base di legumi come fonte proteica sostenibile 81
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 81
La degradazione della frazione lipidica di prodotti da forno non lievitati 80
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 79
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 78
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 78
“La qualità della frazione grassa di dadi per brodo e condimento” 78
Il livello di ossidazione ed idrolisi della classe merceologica dell’olio di oliva. Confronto con i più diffusi oli di semi raffinati 78
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 77
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982). 77
Determination of oil colour during storage: a tool for a rapid quality assessment 76
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 76
“Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting” J. Agric. Food Chem., 48, 4635-4640 (2000) 75
Totale 10.545
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Categoria #
all - tutte 74.371
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 74.371
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202176 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.542 763 191 281 590 557 270 690 168 405 460 153 14
Totale 16.611