IRIS
LUCIANO, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 4.556
EU - Europa 2.820
AS - Asia 2.302
AF - Africa 421
SA - Sud America 370
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 2
Totale 10.478
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Nazione #
US - Stati Uniti d'America 4.415
SG - Singapore 1.248
IT - Italia 1.051
RU - Federazione Russa 792
CN - Cina 596
BR - Brasile 322
IE - Irlanda 299
CI - Costa d'Avorio 168
UA - Ucraina 160
SN - Senegal 135
VN - Vietnam 132
FI - Finlandia 111
FR - Francia 107
CA - Canada 93
DE - Germania 70
GB - Regno Unito 65
KR - Corea 62
NG - Nigeria 55
IN - India 48
SE - Svezia 33
MX - Messico 32
HK - Hong Kong 28
JP - Giappone 28
ZA - Sudafrica 27
PL - Polonia 23
TR - Turchia 23
TH - Thailandia 21
ES - Italia 19
AR - Argentina 18
NL - Olanda 18
AT - Austria 16
BD - Bangladesh 13
ID - Indonesia 13
IR - Iran 12
CH - Svizzera 11
IQ - Iraq 11
HR - Croazia 9
PK - Pakistan 9
DZ - Algeria 8
UZ - Uzbekistan 8
EG - Egitto 7
GR - Grecia 7
JO - Giordania 7
AL - Albania 6
BJ - Benin 6
CO - Colombia 6
KE - Kenya 6
MA - Marocco 6
PY - Paraguay 6
EC - Ecuador 5
LB - Libano 5
NP - Nepal 5
SA - Arabia Saudita 5
VE - Venezuela 5
AZ - Azerbaigian 4
EU - Europa 4
LT - Lituania 4
MY - Malesia 4
PH - Filippine 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
CR - Costa Rica 3
OM - Oman 3
XK - ???statistics.table.value.countryCode.XK??? 3
AF - Afghanistan, Repubblica islamica di 2
BB - Barbados 2
BE - Belgio 2
BG - Bulgaria 2
CZ - Repubblica Ceca 2
DO - Repubblica Dominicana 2
GY - Guiana 2
HU - Ungheria 2
JM - Giamaica 2
KZ - Kazakistan 2
PA - Panama 2
PE - Perù 2
PT - Portogallo 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
AU - Australia 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 1
EE - Estonia 1
FJ - Figi 1
GA - Gabon 1
HN - Honduras 1
IL - Israele 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MT - Malta 1
PS - Palestinian Territory 1
QA - Qatar 1
RO - Romania 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
TN - Tunisia 1
Totale 10.477
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Città #
Singapore 850
Santa Clara 620
Dallas 556
Houston 549
Chandler 360
Moscow 355
San Jose 294
Dublin 290
Catania 247
Ashburn 212
Jacksonville 195
Abidjan 168
Civitanova Marche 155
Dakar 135
Boardman 131
Beijing 99
Hefei 94
Lauterbourg 80
Cambridge 77
Lawrence 77
Andover 73
Lappeenranta 68
Redmond 64
Chicago 61
Seoul 60
Council Bluffs 59
Palermo 57
Nanjing 56
Des Moines 50
Los Angeles 50
Toronto 50
Ho Chi Minh City 44
New York 43
São Paulo 40
Hanoi 35
Helsinki 35
Munich 35
Rome 35
The Dalles 34
Columbus 32
Quadri 31
Abuja 29
San Mateo 28
Tokyo 27
Hong Kong 23
Wilmington 23
Messina 22
Nanchang 22
Pozzo Di Gotto 22
Saint Petersburg 22
Buffalo 21
Milan 21
Montreal 21
Paternò 20
Lagos 19
Brooklyn 18
London 17
Naples 17
Seattle 17
Warsaw 17
Johannesburg 16
Shenyang 16
Orem 15
Boulder 14
Ottawa 14
San Giovanni La Punta 14
Chennai 13
Hebei 13
San Francisco 13
Atlanta 12
Tianjin 12
Denver 11
New Delhi 11
Stockholm 11
Changsha 10
Phoenix 10
Poplar 10
Rio de Janeiro 10
Amsterdam 9
Campinas 9
Jiaxing 9
Redwood City 9
Ankara 8
Jakarta 8
Milazzo 8
Ragusa 8
Valencia 8
Amman 7
Ban Chan 7
Bremen 7
Charlotte 7
Espoo 7
Mexico City 7
Misterbianco 7
Norwalk 7
Port Harcourt 7
Querétaro 7
Tehran 7
Zagreb 7
Boston 6
Totale 7.353
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Nome #
Sustainability of feeding plant by-products: A review of the implications for ruminant meat production 639
Dietary combination of linseed and hazelnut skin as a sustainable strategy to enrich lamb with health promoting fatty acids 189
Bioactive compounds from pomegranate by-products increase the in vitro ruminal accumulation of potentially health promoting fatty acids 187
Dietary Pomegranate Pulp: Effect on Ewe Milk Quality during Late Lactation 181
Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles 172
Antioxidant effects of ryegrass phenolics in lamb liver and plasma 169
Chestnut shells in the diet of lamb: Effects on growth performance, fatty acid metabolism, and meat quality 167
Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins 165
Carob pulp inclusion in lambs diet: effect on intake, performance, feeding behaviour and blood metabolites 164
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet 163
Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs 156
Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality 150
Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano 150
Cocoa by-product inclusion in dairy sheep diet: effect on sensory, volatile and antioxidant properties of cheese 147
Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat 146
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids 144
Diurnal variations of soluble carbohydrates WSC and nitrogen fractions in ryegrass fresh forage in Mediterranean environment 142
Dietary citrus pulp reduces lipid oxidation in lamb meat 142
Effect of feeding hazelnut skin on animal performance, milk quality, and rumen fatty acids in lactating ewes 141
Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins 140
Cheese quality from cows given a tannin extract in 2 different grazing seasons 140
Effect of dietary pomegranate by-product on lamb flavour 138
Alimentazione e qualità della carne ovina: effetti dell'uso di prodotti nturali mediterranei 138
A diet supplemented with hazelnut skin changes the microbial community composition and the biohydrogenation pattern of linoleic acid in the rumen of growing lambs 138
Meat quality from pigs fed tomato processing waste 136
Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates 135
Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage 134
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions 132
Dietary tannins improve lamb meat colour stability 128
Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork 127
Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa 124
Effect of different levels of organic zinc supplementation on pork quality 124
Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems 122
The volatile compounds in lamb fat are affected by the time of grazing 121
Canonical discriminant analysis of the fatty acid profile of muscle to authenticate beef from grass-fed and other beef production systems: Model development and validation 120
Temperate nuts by-products as animal feed: A review 113
Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara 112
Effect of grazing management on fat indoles concentration in lamb 111
The effects of barley replacement by dehydrated citrus pulp on feed intake, performance, feeding behaviour and serum metabolic indicators in lambs 110
Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp 110
Dietary pomegranate by-product improves oxidative stability of lamb meat 110
The restriction of grazing duration does not compromise lamb meat colour and oxidative stability 109
Effect of feeding pomegranate by-product on fatty acid composition of ruminal digesta, liver and muscle in lambs 108
The effects of dietary consumption of plants secondary compounds on small ruminants' products quality 107
Beef authentication using dietary markers: Chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods 104
Effect of dietary tannin supplementation on cow milk quality in two different grazing seasons 103
Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin and timothy 102
Effect of dietary hazelnut peels on the contents of fatty acids, cholesterol, tocopherols, and on the shelf-life of ripened ewe cheese 102
Feeding hazelnut skin to lambs delays lipid oxidation in meat 102
Volatiles in raw and cooked meat from lambs fed olive cake and linseed 101
Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study 101
Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami 100
The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat 97
Fatty acid metabolism in lambs fed citrus pulp 97
Fatty acid metabolism in lambs fed hazelnut skin as a partial replacer of maize 95
Lamb meat colour stability as affected by dietary tannins 94
Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb 94
Could we partially replace maize with nut skins for more sustainable sheep diets? In vitro ruminal fermentation and biohydrogenation 94
Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3 plants 93
Fatty acid profile in the ruminal fluid and in the m. longissimus dorsi of lambs fed herbage or concentrate with or without tannins 92
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty acid composition 92
Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep 91
Effects of supplementation with linseed and olive cake on fatty acid composition and lipid oxidation of lamb meat 90
Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese 90
Lipid and color stability of meat from lambs fed fresh herbage or concentrate 89
The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control 89
Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compounds profiles in Barbarine lambs 88
Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion 87
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets 86
Effetto dell'orario di pascolamento sulle performance produttive e sulla qualità della carne di agnello 86
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 85
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat 85
Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp 84
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat 83
The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination 82
Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability 82
Effects of two tannin extracts at different doses in interaction with a green or dry forage substrate on in vitro rumen fermentation and biohydrogenation 82
Ricotta cheese quality as affected by season 81
The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils 80
Inclusion of cocoa by-product in the diet of dairy sheep: Effect on the fatty acid profile of ruminal content and on the composition of milk and cheese 77
Stable isotope ratios of blood components and muscle to trace dietary changes in lambs 76
Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins 76
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs 75
Fatty acid metabolism in lambs supplemented with different condensed and hydrolysable tannin extracts 75
Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations 71
Fatty acid composition, shelf-life and eating quality of beef from steers fed corn or wheat dried distillers' grains with solubles in a concentrate supplement to grass silage 70
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition 66
Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge 66
Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb 65
The Influence of Crossbreeding on the Composition of Protein and Fat Fractions in Milk: A Comparison Between Purebred Polish Holstein Friesian and Polish Holstein Friesian × Swedish Red Cows 64
Pistachio skin as a novel feedstuff for lambs: effects on growth performance and meat quality 62
Diets supplemented with condensed and hydrolysable tannins affected rumen fatty acid profile and plasmalogen lipids, ammonia and methane production in an in vitro study 62
Feeding tannins to dairy cows in different seasons improves the oxidative status of blood plasma and the antioxidant capacity of cheese 61
Totale 10.770
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Categoria #
all - tutte 32.201
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 32.201
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021162 0 0 0 0 0 0 0 0 0 53 86 23
2021/2022662 57 101 45 8 79 31 91 30 50 19 26 125
2022/20231.200 78 55 34 111 111 193 19 284 237 19 29 30
2023/2024684 33 81 29 50 34 121 25 71 11 43 136 50
2024/20252.402 58 250 122 315 420 320 155 74 151 184 186 167
2025/20264.060 270 205 690 215 733 958 503 102 201 183 0 0
Totale 10.770