IRIS
ROMANO, RAFFAELE
 Distribuzione geografica
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Continente #
AS - Asia 8.430
EU - Europa 8.418
NA - Nord America 6.071
SA - Sud America 1.182
AF - Africa 227
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 6
Totale 24.347
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Nazione #
US - Stati Uniti d'America 5.830
SG - Singapore 4.441
IT - Italia 3.852
RU - Federazione Russa 2.712
CN - Cina 1.635
VN - Vietnam 1.025
BR - Brasile 929
HK - Hong Kong 739
DE - Germania 406
UA - Ucraina 320
FI - Finlandia 318
FR - Francia 156
CA - Canada 112
IN - India 106
AR - Argentina 103
GB - Regno Unito 103
IE - Irlanda 102
NL - Olanda 98
MX - Messico 78
SE - Svezia 77
KR - Corea 63
TR - Turchia 59
BD - Bangladesh 58
CI - Costa d'Avorio 57
ZA - Sudafrica 55
PK - Pakistan 49
ES - Italia 48
EC - Ecuador 46
IQ - Iraq 45
PL - Polonia 45
ID - Indonesia 43
AT - Austria 39
CO - Colombia 39
JP - Giappone 33
MA - Marocco 26
LT - Lituania 21
CZ - Repubblica Ceca 20
PE - Perù 18
PY - Paraguay 18
UZ - Uzbekistan 18
CL - Cile 17
EG - Egitto 16
PH - Filippine 16
CH - Svizzera 15
DZ - Algeria 15
PT - Portogallo 13
BE - Belgio 11
PA - Panama 10
RO - Romania 10
SA - Arabia Saudita 10
AU - Australia 8
BG - Bulgaria 8
IR - Iran 8
JO - Giordania 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
CR - Costa Rica 7
HU - Ungheria 7
KZ - Kazakistan 7
MY - Malesia 7
TH - Thailandia 7
AZ - Azerbaigian 6
BY - Bielorussia 6
IL - Israele 6
HN - Honduras 5
JM - Giamaica 5
KE - Kenya 5
VE - Venezuela 5
AL - Albania 4
DO - Repubblica Dominicana 4
EU - Europa 4
GA - Gabon 4
NP - Nepal 4
RS - Serbia 4
TW - Taiwan 4
BO - Bolivia 3
GR - Grecia 3
GT - Guatemala 3
MD - Moldavia 3
MG - Madagascar 3
MK - Macedonia 3
NG - Nigeria 3
NI - Nicaragua 3
OM - Oman 3
PR - Porto Rico 3
PS - Palestinian Territory 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
ZM - Zambia 3
BF - Burkina Faso 2
BH - Bahrain 2
BW - Botswana 2
CM - Camerun 2
CV - Capo Verde 2
EE - Estonia 2
GE - Georgia 2
GH - Ghana 2
GN - Guinea 2
Totale 24.289
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Città #
Singapore 1.968
Napoli 1.185
Hong Kong 736
Chandler 721
Moscow 666
Dong Ket 580
Beijing 459
Naples 439
Ashburn 390
Hefei 371
Santa Clara 336
Millbury 266
Jacksonville 217
Dallas 203
Princeton 196
Ho Chi Minh City 147
Los Angeles 138
Nanjing 125
Hanoi 121
Redondo Beach 121
Boston 115
Buffalo 106
Wilmington 98
Des Moines 94
Rome 93
San Jose 87
Munich 83
Milan 78
São Paulo 72
The Dalles 71
Helsinki 64
San Giorgio a Cremano 63
New York 58
Seoul 57
Frankfurt am Main 50
Lawrence 49
Amsterdam 44
Lappeenranta 44
Ottawa 44
Turku 44
Seattle 43
Pune 42
Falkenstein 41
Mexico City 40
Nanchang 40
Portici 39
Chicago 38
Menlo Park 37
Casoria 32
Nuremberg 32
Hebei 31
Warsaw 31
Afragola 30
Rio de Janeiro 30
Formia 29
Jiaxing 29
Lucca 29
Woodbridge 29
Shenyang 28
Turin 28
Dublin 27
Ann Arbor 26
Changsha 26
Montreal 25
Phoenix 25
Brooklyn 24
Houston 24
Norwalk 24
Orem 24
Tianjin 24
Bari 23
Brasília 23
Kronberg 23
Tokyo 23
Stockholm 22
Toronto 21
Belo Horizonte 20
Bologna 20
Haiphong 20
Johannesburg 19
Quito 19
Baghdad 18
Boardman 18
Curitiba 18
Denver 17
Tashkent 17
Ercolano 16
Washington 16
Falls Church 15
Redwood City 15
San Francisco 15
Torino 15
Chennai 14
Cirimido 14
Düsseldorf 14
Guayaquil 14
Lahore 14
Somma Vesuviana 14
Brno 13
Guangzhou 13
Totale 12.249
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Nome #
Examination of the lemon peel maceration step in the preparation of lemon liquor 250
Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID 180
Recupero di scarti del pomodoro mediante estrazione con CO2 liquida e supercritica per prodotti ad alto valore aggiunto 177
Composizione acidica del latte e della mozzarella di bufala campana di produzione biologica e convenzionale 169
Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil 164
Non-destructive detection of flawed hazelnut kernels and lipid oxidation assessment using NIR spectroscopy 155
Caratterizzazione mediante GC/MS di oli essenziali per uso alimentare 154
La genuinità del grasso di latte di bufala: un'applicazione del Metodo Ufficiale UE (Precht) basato sulla determinazione gascromatografica dei trigliceridi 152
Impiego in agricoltura dei residui delle foglie di tabacco provenienti dalla lavorazione delle sigarette 145
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 143
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 143
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 142
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 141
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 136
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 135
Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation 134
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 134
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 133
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 131
Occurrence of Phthalate Esters in Coffee and Risk Assessment 126
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 126
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 126
Sweet basil functional quality as shaped by genotype and macronutrient concentration reciprocal action 126
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 125
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 125
Performance of a protein extracted from potatoes for fining of white musts 123
Fruit position within the canopy affects kernel lipid composition of hazelnuts 123
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 123
Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes' milk 122
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 122
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 121
Evaluation and improvement of transesterification methods of triglycerides 120
Fatty acid composition of Mediterranean buffalo milk fat 120
Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion 120
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 118
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 118
Influenza delle concimazioni fogliari sulla qualità delle nocciole (cv Mortarella) 117
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 117
VALUTAZIONE DI COMPOSTI BIOATTIVI OTTENUTI DA SCARTI DI FINOCCHIO ATTRAVERSO L’OTTIMIZZAZIONE DELL’ESTRAZIONE ASSISTITA DA ULTRASUONI 116
Controllo della fase di macerazione delle bucce di limone nella preparazione del liquore di limoni 116
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 116
A new type of tomato puree with high content of bioactive compounds from 100% whole fruit 116
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 115
Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania 115
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 114
Influenza del pascolo sul profilo acidico del grasso del latte in alcune aziende bovine della Comunità Montana Alta Irpinia 113
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 113
La distribuzione quali-quantitativa della componente lipidica indotta dal processo di lavorazione della mozzarella di bufala campana. 112
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 112
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 112
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 111
Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion 111
Annual variation of Conjugated Linoleic Acid (CLA) concentration in buffalo cows� milk fat 111
A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid 111
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry 111
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 110
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures 110
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 109
Lipid hydrolysis and oxidation in river buffalo meat under refrigerated storage 109
Determination of sterols and their esters in fats by way of transesterification in different solvents 109
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 109
Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion 109
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 109
Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese 108
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 108
Lipids of Buffalo (Bubalus bubalis l) meat. 107
Determination of nicotine content in the soil mixed with tobacco powder as fertilizer 107
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 107
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity 107
Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid (CLA) content of milk fat 106
Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage 106
Quality indices of cheese oxidation during storage 106
Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil 105
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 105
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 105
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 104
Correlazione tra le caratteristiche organolettiche e le risposte analitico-strumentali di liquori di limoni 104
Effetto del processo di chiarificazione del mosto e del vino sulla componente aromatica dei vini bianchi” 104
Effetto del processo di chiarificazione del mosto e del vino sulla componente aromatica dei vini bianchi” 104
Determinazione gascromatografica di ß-sitosterolo, stigmasterolo e trienantina quali traccianti per burri anidri. 104
Foliar Nutrition Influences Yield, Nut Quality and Kernel Composition in Hazelnut cv Mortarella 103
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 103
Evoluzione della furosina nel trattamento termico del latte di bufala 103
Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production 103
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment 103
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 103
Green technologies for extracting plant waste functional ingredients and new food formulation: A review 102
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 102
Influence of αs1-casein genetic polymorphism on lipidic and aromatic fractions in Cilentana goat 101
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 101
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 101
Analysis of quality parameters in eggplant grown under saline water irrigation 100
Fluid–Structure Interaction Modeling Applied to Peristaltic Pump Flow Simulations 99
Short-term effects of dietary bovine milk on fatty acid composition of human milk: a preliminary multi-analytical study 99
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk 99
Reducing phosphine after the smoking process using an oxidative treatment 98
Design and Development of a New Press for Grape Marc 98
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 98
Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree 97
Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance 97
Totale 11.842
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Categoria #
all - tutte 76.583
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 76.583
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.574 0 0 0 0 0 0 666 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
2023/20241.792 77 194 146 101 131 168 138 177 90 144 270 156
2024/20257.052 417 440 92 85 236 396 788 464 591 667 2.186 690
2025/20268.137 1.299 1.170 1.520 1.153 2.471 384 140 0 0 0 0 0
Totale 25.010