IRIS
ROMANO, RAFFAELE
 Distribuzione geografica
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Continente #
EU - Europa 4.408
NA - Nord America 4.028
AS - Asia 1.940
AF - Africa 72
SA - Sud America 30
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 10.485
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Nazione #
US - Stati Uniti d'America 3.973
IT - Italia 3.309
SG - Singapore 743
VN - Vietnam 581
CN - Cina 446
UA - Ucraina 291
DE - Germania 184
FI - Finlandia 179
FR - Francia 90
IE - Irlanda 88
SE - Svezia 57
CI - Costa d'Avorio 53
CA - Canada 52
IN - India 51
GB - Regno Unito 46
NL - Olanda 45
HK - Hong Kong 37
TR - Turchia 32
PK - Pakistan 20
ES - Italia 18
CZ - Repubblica Ceca 15
AT - Austria 14
LT - Lituania 11
MA - Marocco 11
CH - Svizzera 10
PT - Portogallo 10
JP - Giappone 9
CL - Cile 8
RU - Federazione Russa 8
AR - Argentina 7
HU - Ungheria 7
RO - Romania 6
EC - Ecuador 5
PL - Polonia 5
BE - Belgio 4
BG - Bulgaria 4
CO - Colombia 4
EU - Europa 4
ID - Indonesia 4
AU - Australia 3
BR - Brasile 3
IR - Iran 3
KR - Corea 3
PE - Perù 3
PH - Filippine 3
EG - Egitto 2
IQ - Iraq 2
MX - Messico 2
MY - Malesia 2
NG - Nigeria 2
RS - Serbia 2
AE - Emirati Arabi Uniti 1
BB - Barbados 1
BY - Bielorussia 1
CV - Capo Verde 1
DZ - Algeria 1
GH - Ghana 1
GR - Grecia 1
KW - Kuwait 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
SD - Sudan 1
TW - Taiwan 1
Totale 10.485
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Città #
Napoli 1.185
Chandler 721
Singapore 590
Dong Ket 580
Naples 292
Millbury 266
Jacksonville 217
Princeton 196
Santa Clara 183
Ashburn 181
Nanjing 123
Boston 107
Wilmington 96
Des Moines 94
Beijing 78
Rome 68
San Giorgio a Cremano 63
Lawrence 49
Milan 47
Ottawa 41
Nanchang 40
Pune 40
Hong Kong 37
Menlo Park 37
Hebei 31
Amsterdam 30
Casoria 30
Formia 29
Jiaxing 29
Woodbridge 29
Ann Arbor 26
Lucca 26
Shenyang 26
Norwalk 24
Kronberg 23
Turin 23
Seattle 21
Dallas 20
Changsha 19
Tianjin 19
Houston 18
Portici 18
Bari 17
Boardman 17
Falls Church 15
Redwood City 15
Torino 15
Cirimido 14
Dublin 14
Frankfurt am Main 14
Washington 14
Afragola 13
Brno 13
Ercolano 13
Kunming 13
Pomigliano d'Arco 12
Sargodha 12
Somma Vesuviana 12
Torre Annunziata 12
Benevento 11
Boscoreale 11
Dearborn 11
Lappeenranta 11
Padova 11
Wuhan 11
Fairfield 10
Florence 10
Bologna 9
Cercola 9
Kenitra 9
Tauragė 9
Udine 9
Andria 8
Aversa 8
Hangzhou 8
Sorrento 8
Indiana 7
Messina 7
Redmond 7
Senigallia 7
Viterbo 7
Acerra 6
Avellino 6
Castel San Giorgio 6
Catania 6
Genoa 6
Leiria 6
Los Angeles 6
Modena 6
Palermo 6
Paris 6
Parma 6
Salerno 6
Sant'agata De' Goti 6
Sezze 6
Toronto 6
Trento 6
Valladolid 6
Faisalabad 5
Frignano 5
Totale 6.317
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Nome #
Composizione acidica del latte e della mozzarella di bufala campana di produzione biologica e convenzionale 137
Examination of the lemon peel maceration step in the preparation of lemon liquor 124
Impiego in agricoltura dei residui delle foglie di tabacco provenienti dalla lavorazione delle sigarette 118
Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID 109
La genuinità del grasso di latte di bufala: un'applicazione del Metodo Ufficiale UE (Precht) basato sulla determinazione gascromatografica dei trigliceridi 107
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 103
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 102
Non-destructive detection of flawed hazelnut kernels and lipid oxidation assessment using NIR spectroscopy 97
Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil 93
Caratterizzazione mediante GC/MS di oli essenziali per uso alimentare 89
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 87
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 85
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 78
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 77
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 77
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 73
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 69
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 69
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 68
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 68
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 67
La distribuzione quali-quantitativa della componente lipidica indotta dal processo di lavorazione della mozzarella di bufala campana. 66
Fatty acid composition of Mediterranean buffalo milk fat 65
Fruit position within the canopy affects kernel lipid composition of hazelnuts 65
Controllo della fase di macerazione delle bucce di limone nella preparazione del liquore di limoni 63
Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes' milk 63
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 63
Estrazione e caratterizzazione della componente lipidica libera non polare del cioccolato mediante un metodo rapido di analisi 62
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 62
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 62
Indicatori di trattamento termico nella frittura di patate surgelate 61
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 61
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 60
Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid (CLA) content of milk fat 60
Caratteristiche tecnologiche e chimico-fisiche della ‘nduja confezionata pastorizzata 60
Occurrence of Phthalate Esters in Coffee and Risk Assessment 59
Determinazione del carvacrolo mediante HRGC-MS/FID nell'orata (Sparus aurata) di acquacoltura 58
Performance of a protein extracted from potatoes for fining of white musts 58
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 57
Studio della composizione in CLA della mozzarella di bufala campana 57
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 57
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 57
Biopreservation of tomatoes using fermented media by lactic acid bacteria 57
Evaluation and improvement of transesterification methods of triglycerides 56
Analysis of Quality parameters in eggplant grown under saline water irrigation 56
Determinazione gascromatografica di ß-sitosterolo, stigmasterolo e trienantina quali traccianti per burri anidri. 56
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 55
Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct 55
Short-term effects of dietary bovine milk on fatty acid composition of human milk: a preliminary multi-analytical study 55
Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation 55
Sweet basil functional quality as shaped by genotype and macronutrient concentration reciprocal action 55
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty 55
Determination of sterols and their esters in fats by way of transesterification in different solvents 54
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 54
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 54
Chemical Eustress Elicits Tailored Responses and Enhances the Functional Quality of Novel Food Perilla frutescens 54
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 54
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 54
Ricerca del grano tenero in miscela con il duro negli sfarinati e nelle paste variamente essiccate 53
Determination of nicotine content in the soil mixed with tobacco powder as fertilizer 53
Indicatori di trattamento termico nella frittura intermittente di patate prefritte surgelate 53
Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy 53
Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion 52
Lipid hydrolysis and oxidation in river buffalo meat under refrigerated storage 51
Annual variation of Conjugated Linoleic Acid (CLA) concentration in buffalo cows� milk fat 51
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 51
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 51
Peas may be a candidate crop for integrating silvoarable systems and dairy buffalo farming in southern Italy 51
A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid 51
A new type of tomato puree with high content of bioactive compounds from 100% whole fruit 51
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 51
Influenza delle concimazioni fogliari sulla qualità delle nocciole (cv Mortarella) 50
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 50
Quality indices of cheese oxidation during storage 50
Caratteristiche tecnologiche e chimico-fisiche della ‘nduja confezionata pastorizzata 49
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 49
Analysis of quality parameters in eggplant grown under saline water irrigation 48
Correlazione tra le caratteristiche organolettiche e le risposte analitico-strumentali di liquori di limoni 48
Evoluzione della furosina nel trattamento termico del latte di bufala 48
Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use 48
Recupero di scarti del pomodoro mediante estrazione con CO2 liquida e supercritica per prodotti ad alto valore aggiunto 47
Abbattimento dell’acidità voltile dei vini mediante adsorbenti a base di zeoliti 47
Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage 47
Effetto della temperatura di conservazione sulla componente lipidica della mozzarella di bufala. 46
Influenza del pascolo sul profilo acidico del grasso del latte in alcune aziende bovine della Comunità Montana Alta Irpinia 46
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures 46
Caratterizzazione dei composti organici volatili in oli di frittura sottoposti a prolungato trattamento termico. 46
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity 46
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 46
Determinazione mediante HPLC di trienantina, ß-sitosterolo, stigmasterolo e capsaicina quali traccianti per burri anidri 45
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 45
Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains 45
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 44
L'azione dell'azoto durante il processo di estrazione dell'olio extravergine d'oliva 44
The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication 44
Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese 44
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 44
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment 44
Reducing phosphine after the smoking process using an oxidative treatment 43
Design and Development of a New Press for Grape Marc 43
Totale 6.066
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Categoria #
all - tutte 40.300
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 40.300
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020580 0 0 0 0 118 26 59 13 45 101 108 110
2020/20211.989 25 55 84 90 72 89 666 45 138 26 75 624
2021/20221.488 30 16 23 60 18 66 45 89 92 151 332 566
2022/20231.851 279 131 64 172 235 189 43 181 318 92 105 42
2023/20241.802 77 194 146 101 131 168 139 179 93 147 270 157
2024/20251.258 419 440 92 85 222 0 0 0 0 0 0 0
Totale 11.089