IRIS
GOMES, Tommaso Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 6.833
EU - Europa 1.961
AS - Asia 674
SA - Sud America 10
AF - Africa 5
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 1
Totale 9.488
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Nazione #
US - Stati Uniti d'America 6.828
CN - Cina 598
IT - Italia 462
SE - Svezia 424
UA - Ucraina 394
DE - Germania 247
FI - Finlandia 211
GB - Regno Unito 83
FR - Francia 48
IN - India 32
IE - Irlanda 31
CZ - Repubblica Ceca 19
SG - Singapore 19
BE - Belgio 18
JP - Giappone 10
IR - Iran 9
BR - Brasile 6
ES - Italia 4
EU - Europa 4
RU - Federazione Russa 4
BG - Bulgaria 3
CA - Canada 3
CO - Colombia 3
EG - Egitto 3
IL - Israele 3
PL - Polonia 3
CH - Svizzera 2
HR - Croazia 2
PA - Panama 2
TR - Turchia 2
AR - Argentina 1
AT - Austria 1
AU - Australia 1
DK - Danimarca 1
DZ - Algeria 1
GR - Grecia 1
HK - Hong Kong 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
TN - Tunisia 1
Totale 9.488
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Città #
Jacksonville 912
Fairfield 808
Chandler 786
Woodbridge 556
Ashburn 374
Houston 357
Nyköping 311
Seattle 296
Cambridge 291
Wilmington 274
Ann Arbor 263
Nanjing 209
Lawrence 200
Roxbury 198
Princeton 132
Des Moines 124
Boardman 90
Beijing 89
New York 76
Inglewood 63
Nanchang 50
Hebei 44
Shenyang 44
San Diego 36
Bari 35
Jiaxing 35
Dublin 31
Rome 28
Tianjin 27
Dearborn 26
Pune 25
Changsha 20
Brussels 18
Los Angeles 16
Brooklyn 14
Milan 14
Washington 14
Norwalk 13
Brno 12
Leawood 12
London 12
Helsinki 11
Paris 11
Corato 9
Indiana 9
Naples 9
Shanghai 9
Zhengzhou 9
Falls Church 8
Augusta 7
Guangzhou 7
Kokuryōchō 7
Redwood City 7
Auburn Hills 6
Forlì 6
Molfetta 6
Olomouc 6
Palermo 6
San Mateo 6
Turin 6
Ardabil 5
Jinan 5
Napoli 5
Perugia 5
Tappahannock 5
Campobasso 4
Faella 4
Florence 4
Kilburn 4
Singapore 4
Trani 4
Viçosa 4
Altamura 3
Arlington 3
Cisternino 3
Genova 3
Giovinazzo 3
Hefei 3
Kunming 3
La Spezia 3
Monmouth Junction 3
Málaga 3
New Delhi 3
Ningbo 3
Pontelandolfo 3
San Francisco 3
Taizhou 3
Tel Aviv 3
Tokyo 3
Vittoria 3
Yellow Springs 3
Aci Catena 2
Adelfia 2
Bella Vista 2
Bogotá 2
Bologna 2
Brescia 2
Cairo 2
Canegrate 2
Chengdu 2
Totale 7.208
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Nome #
Oligopolimeri, trigliceridi ossidati e gliceridi parziali nella valutazione della qualità degli oli di oliva raffinati 164
Chemical and thermal evaluation of olive oil refining at different oxidative levels 129
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 99
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 95
POSSIBILITY OF IMPROVING THE QUALITY CHARACTERISTICS OF OLIVE-POMACE OIL AND ENHANCING ITS DIFFERENTIATION FROM REFINED OLIVE-POMACE OIL 94
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 94
Bouillon cubes: assessment of the state of degradation of the lipid fraction 88
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 88
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 87
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers 86
“Changes in fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating” 85
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 85
Content of taurine in Apulian Cacioricotta goat’s cheese 85
OLIGOPOLYMER, DIGLYCERIDE AND OXIDIZED TRIGLYCERIDE CONTENTS AS MEASURES OF OLIVE OIL QUALITY 84
Changes in the oxidative state of extravirgin olive oil used in baked Italian focaccia topped with different ingredients 84
Influence of processing and storage time on the lipidic fraction of taralli 83
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS 82
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 81
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 81
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 80
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 80
“Quality assessment of edible vegetable oils used as liquid medium in canned tuna” 79
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 79
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 78
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 78
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 78
Sviluppo di burger a base di legumi 78
The oxidative state of olive oil used in bakery products with special reference to focaccia 76
Effects of free fatty acids on the oxidative processes in purified olive oil 75
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 75
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 75
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 75
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil" 75
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes??? 74
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 74
Effect of the type of oil on the evolution of volatile compounds of taralli during storage 73
Influence of the exposure to light on extra virgin olive oil quality during storage 72
(2012) Effect of salt reduction on volatile compounds of white bread 72
Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives 71
Influenza di composti di ossidazione e polimerizzazione di trigliceridi sulla resistenza all’ossidazione di oli vegetali alimentari 70
Valutazione di oligopolimeri, trigliceridi ossidati e gliceridi parziali durante la raffinazione degli oli vegetali 70
"Effect of heat treatment on rennet clotting time of goat and cow milk" 70
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 70
Misura della degradazione ossidativa ed idrolitica di olio di oliva utilizzato come copertura in conserve alimentari 70
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 70
Influence of the drying conditions on the volatile compounds of pasta 70
Influence of the different oils used in dough formulation on the lipid fraction of taralli 68
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 68
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes 68
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils 66
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening 66
Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization 64
Fate of oxidized triglycerides during refining of seed oils 64
“Improving virgin olive oil quality by means of innovative extracting biotechnologies” 63
Le classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego nell'accertamento di qualità 63
Examination of lipid fraction quality of margarine’ 62
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 61
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 60
“Autoxidation of packed roasted almonds as affected by two different packaging films” 59
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 59
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage 57
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying 57
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 57
Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers 56
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 55
“Focaccia Italian Flat Fatty Bread” 54
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 53
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 53
“La qualità della frazione grassa di dadi per brodo e condimento” 52
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life 52
Triglyceride hydrolysis in table olives debittered with microbiological and chemical processes 51
Composti di ossidazione e polimerizzazione di trigliceridi durante la raffinazione di oli vegetali alimentari 50
Measurement of degradation of the lipid fraction in margarines 50
Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage 50
“Influence of olive crushing temperature on phenols in olive oils”. Eur Food Res Technol., 212, 156-159 (2001) 49
La frazione lipidica di prodotti da forni privi di glutine 49
Effect of different temperatures and storage atmospheres on Coratina olive oil quality 49
A new analytical approach to the characterization of virgin olive oil quality 48
Studio sulla degradazione termo-ossidativa degli oli di sansa grezzi. Nota 1 47
An effort to improve the organoleptic properties of a cheese from rustic goat milk 47
Tra packaging e antiossidanti: due approcci sinergici per incrementarela shelf-life di cereali per prima colazione 47
A study of oxidation and polymerization compounds during vegetable oil refining 46
Caratteri di qualita degli oli alimentari. I trigliceridi dimeri 45
Use of innovative analytical methodologies to better assess the quality of edible vegetable fats and oils 44
Chemical and textural characterization of low-sodium breads enriched in beta-glucans 44
Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile 43
L’olio di copertura delle conserve vegetali. Nota I: Gli antipasti di verdure 43
Non conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil 43
La degradazione della frazione lipidica di prodotti da forno non lievitati 42
Trigliceridi dimeri in oli di "oliva vergine lampante" e loro significato 42
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 42
Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil’s quality 42
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable 42
Oligopolimeri in oli vegetali sottoposti a trattamenti termici 41
I prodotti dell'idrolisi enzimatica dei gliceridi nel formaggio Provolone." L'industria del latte 41
I contenuti in oligopolimeri di trigliceridi e trigliceridi ossidati dell'olio di oliva. Possibilità di una migliore caratterizzazione delle diverse classi merceologiche 41
Caratteristiche analitiche di oli provenienti da diverse condizioni di frigo-conservazione delle olive 41
Comparison between organic and conventional goat yoghurts marketed in Italy 41
Polyphenol extracts from olive leaves in vitro modulate the human immune response 41
Totale 6.606
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Categoria #
all - tutte 40.209
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 40.209
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.338 517 171 56 173 242 115 256 153 287 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
2024/20252 2 0 0 0 0 0 0 0 0 0 0 0
Totale 9.581