IRIS
ROMANO, RAFFAELE
 Distribuzione geografica
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Continente #
AS - Asia 10.527
EU - Europa 9.162
NA - Nord America 8.697
SA - Sud America 1.262
AF - Africa 290
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 6
Totale 29.963
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Nazione #
US - Stati Uniti d'America 8.376
SG - Singapore 4.626
IT - Italia 4.095
RU - Federazione Russa 2.719
VN - Vietnam 2.094
CN - Cina 1.910
BR - Brasile 976
HK - Hong Kong 794
FR - Francia 536
DE - Germania 436
FI - Finlandia 324
UA - Ucraina 323
IN - India 168
CA - Canada 155
BD - Bangladesh 154
JP - Giappone 146
GB - Regno Unito 121
NL - Olanda 112
AR - Argentina 110
IE - Irlanda 106
MX - Messico 93
KR - Corea 90
IQ - Iraq 81
SE - Svezia 78
PH - Filippine 65
PK - Pakistan 64
TR - Turchia 64
ES - Italia 62
ZA - Sudafrica 60
ID - Indonesia 59
CI - Costa d'Avorio 58
EC - Ecuador 49
PL - Polonia 48
AT - Austria 40
CO - Colombia 40
TH - Thailandia 38
MA - Marocco 31
TW - Taiwan 29
EG - Egitto 25
UZ - Uzbekistan 24
DZ - Algeria 23
LT - Lituania 22
CL - Cile 20
CZ - Repubblica Ceca 20
PE - Perù 20
PY - Paraguay 20
TN - Tunisia 16
CH - Svizzera 15
SA - Arabia Saudita 15
VE - Venezuela 15
BE - Belgio 14
AU - Australia 13
PT - Portogallo 13
CR - Costa Rica 12
JO - Giordania 12
MY - Malesia 12
RO - Romania 12
JM - Giamaica 10
KE - Kenya 10
PA - Panama 10
BG - Bulgaria 9
KZ - Kazakistan 9
IR - Iran 8
NP - Nepal 8
OM - Oman 8
AE - Emirati Arabi Uniti 7
BO - Bolivia 7
HU - Ungheria 7
IL - Israele 7
NG - Nigeria 7
AL - Albania 6
AZ - Azerbaigian 6
BY - Bielorussia 6
DO - Repubblica Dominicana 6
CG - Congo 5
ET - Etiopia 5
GA - Gabon 5
HN - Honduras 5
NI - Nicaragua 5
RS - Serbia 5
SN - Senegal 5
TT - Trinidad e Tobago 5
EU - Europa 4
GR - Grecia 4
LB - Libano 4
PR - Porto Rico 4
PS - Palestinian Territory 4
SY - Repubblica araba siriana 4
ZM - Zambia 4
AD - Andorra 3
BH - Bahrain 3
GH - Ghana 3
GT - Guatemala 3
LC - Santa Lucia 3
LV - Lettonia 3
LY - Libia 3
MD - Moldavia 3
MG - Madagascar 3
MK - Macedonia 3
SK - Slovacchia (Repubblica Slovacca) 3
Totale 29.885
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Città #
Singapore 2.118
San Jose 1.277
Napoli 1.185
Hong Kong 767
Chandler 721
Moscow 666
Ashburn 598
Dong Ket 580
Naples 499
Beijing 493
Ho Chi Minh City 417
Council Bluffs 380
Hefei 372
Santa Clara 353
Hanoi 341
The Dalles 290
Millbury 266
Lauterbourg 260
Dallas 223
Jacksonville 220
Princeton 196
Los Angeles 164
Nanjing 127
Redondo Beach 121
Tokyo 117
Boston 115
Buffalo 114
Rome 109
New York 100
Wilmington 99
Des Moines 94
Milan 88
Munich 83
São Paulo 79
Haiphong 67
Helsinki 67
Frankfurt am Main 63
San Giorgio a Cremano 63
Seoul 59
Orem 56
Portici 52
Da Nang 51
Amsterdam 49
Lawrence 49
Chicago 46
Lappeenranta 46
Ottawa 46
Seattle 44
Turku 44
Mexico City 43
Pune 43
Falkenstein 41
Nanchang 40
Phoenix 38
Menlo Park 37
Nuremberg 37
Toronto 37
Baghdad 33
Montreal 33
Casoria 32
Turin 32
Warsaw 32
Afragola 31
Dublin 31
Hebei 31
Rio de Janeiro 31
Bologna 29
Brooklyn 29
Formia 29
Houston 29
Jiaxing 29
Lucca 29
San Francisco 29
Woodbridge 29
Shenyang 28
Ann Arbor 26
Bari 26
Changsha 26
Brasília 24
Norwalk 24
Tianjin 24
Belo Horizonte 23
Denver 23
Kronberg 23
Stockholm 23
Chennai 22
Hải Dương 22
Quito 22
Tashkent 22
Atlanta 21
Biên Hòa 21
Johannesburg 21
Salerno 20
Boardman 19
Nha Trang 19
Curitiba 18
Lahore 18
Palermo 18
Washington 18
Ercolano 16
Totale 15.835
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Nome #
Examination of the lemon peel maceration step in the preparation of lemon liquor 297
Recupero di scarti del pomodoro mediante estrazione con CO2 liquida e supercritica per prodotti ad alto valore aggiunto 226
Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID 206
Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil 187
Composizione acidica del latte e della mozzarella di bufala campana di produzione biologica e convenzionale 186
Non-destructive detection of flawed hazelnut kernels and lipid oxidation assessment using NIR spectroscopy 176
La genuinità del grasso di latte di bufala: un'applicazione del Metodo Ufficiale UE (Precht) basato sulla determinazione gascromatografica dei trigliceridi 172
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread 172
Caratterizzazione mediante GC/MS di oli essenziali per uso alimentare 171
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 171
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese 165
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 164
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 163
Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods 162
Impiego in agricoltura dei residui delle foglie di tabacco provenienti dalla lavorazione delle sigarette 159
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 157
Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation 157
Sweet basil functional quality as shaped by genotype and macronutrient concentration reciprocal action 156
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 154
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 153
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 153
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 152
VALUTAZIONE DI COMPOSTI BIOATTIVI OTTENUTI DA SCARTI DI FINOCCHIO ATTRAVERSO L’OTTIMIZZAZIONE DELL’ESTRAZIONE ASSISTITA DA ULTRASUONI 150
Occurrence of Phthalate Esters in Coffee and Risk Assessment 150
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 149
Influenza delle concimazioni fogliari sulla qualità delle nocciole (cv Mortarella) 148
Performance of a protein extracted from potatoes for fining of white musts 145
A new type of tomato puree with high content of bioactive compounds from 100% whole fruit 145
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 143
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 143
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 142
Lipids of Buffalo (Bubalus bubalis l) meat. 141
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 141
Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes' milk 140
Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania 139
Fruit position within the canopy affects kernel lipid composition of hazelnuts 138
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 138
Evaluation and improvement of transesterification methods of triglycerides 137
Influenza del pascolo sul profilo acidico del grasso del latte in alcune aziende bovine della Comunità Montana Alta Irpinia 137
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 137
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 137
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 136
Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion 136
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 136
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 136
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 136
Annual variation of Conjugated Linoleic Acid (CLA) concentration in buffalo cows� milk fat 135
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 135
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 134
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 134
Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion 133
Controllo della fase di macerazione delle bucce di limone nella preparazione del liquore di limoni 133
Quality indices of cheese oxidation during storage 133
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 133
Functional and technological use of lactobacilli as producers of butyric acid in fermented milk 133
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 133
Fatty acid composition of Mediterranean buffalo milk fat 132
Alimentazione degli animali, costi di produzione e qualità del latte e della mozzarella in un allevamento bufalino biologico e in uno convenzionale 132
Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion 132
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 130
Lipid hydrolysis and oxidation in river buffalo meat under refrigerated storage 130
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 130
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry 130
Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production 129
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity 128
Effetto del processo di chiarificazione del mosto e del vino sulla componente aromatica dei vini bianchi” 127
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures 127
A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid 127
Fluid–Structure Interaction Modeling Applied to Peristaltic Pump Flow Simulations 126
La distribuzione quali-quantitativa della componente lipidica indotta dal processo di lavorazione della mozzarella di bufala campana. 126
Il latte e la mozzarella di bufala. Studio sulla composizione e genuinità del grasso 126
Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid (CLA) content of milk fat 126
Evoluzione della furosina nel trattamento termico del latte di bufala 126
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk 125
Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil 124
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 124
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 124
A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life 123
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 123
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 123
Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance 123
Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage 123
Reducing the acrylamide concentration in homemade bread processed with L-asparaginase 122
Effetto della lunga macerazione nella preparazione del vino Aglianico di Taurasi 122
Kinetics of alteration of packed red meat hamburgers 121
Correlazione tra le caratteristiche organolettiche e le risposte analitico-strumentali di liquori di limoni 121
Determination of sterols and their esters in fats by way of transesterification in different solvents 121
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate 121
Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese 121
Green technologies for extracting plant waste functional ingredients and new food formulation: A review 120
Influence of αs1-casein genetic polymorphism on lipidic and aromatic fractions in Cilentana goat 120
Determinazione di ossidi di colesterolo in alici (Engraulis encrasicolus) trattate con una miscela commerciale di acido citrico, acido trisodico e perossido D'idrogeno 120
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 119
Determination of nicotine content in the soil mixed with tobacco powder as fertilizer 119
High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration 119
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 119
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 119
Acrylamide in Baby Foods: A Probabilistic Exposure Assessment 119
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 118
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 118
Totale 14.030
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Categoria #
all - tutte 89.231
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 89.231
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021624 0 0 0 0 0 0 0 0 0 0 0 624
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
2025/202613.763 1.299 1.170 1.520 1.153 2.471 384 1.458 992 1.570 1.122 507 117
Totale 30.636