IRIS
LUCIANO, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 2.959
EU - Europa 1.648
AS - Asia 1.018
AF - Africa 266
SA - Sud America 189
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 1
Totale 6.087
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Nazione #
US - Stati Uniti d'America 2.890
IT - Italia 851
SG - Singapore 606
CN - Cina 306
IE - Irlanda 297
BR - Brasile 173
UA - Ucraina 152
SN - Senegal 134
CI - Costa d'Avorio 118
FI - Finlandia 99
RU - Federazione Russa 63
DE - Germania 61
CA - Canada 60
SE - Svezia 23
TH - Thailandia 20
FR - Francia 18
GB - Regno Unito 17
IN - India 16
AT - Austria 11
CH - Svizzera 10
IR - Iran 10
TR - Turchia 10
ES - Italia 9
HK - Hong Kong 8
VN - Vietnam 8
HR - Croazia 7
GR - Grecia 6
NG - Nigeria 6
LB - Libano 5
MX - Messico 5
PL - Polonia 5
EU - Europa 4
NL - Olanda 4
UZ - Uzbekistan 4
AR - Argentina 3
CO - Colombia 3
IQ - Iraq 3
JO - Giordania 3
PK - Pakistan 3
ZA - Sudafrica 3
AF - Afghanistan, Repubblica islamica di 2
AZ - Azerbaigian 2
BD - Bangladesh 2
BE - Belgio 2
CL - Cile 2
DZ - Algeria 2
EC - Ecuador 2
HU - Ungheria 2
JP - Giappone 2
PE - Perù 2
PH - Filippine 2
PY - Paraguay 2
SV - El Salvador 2
VE - Venezuela 2
XK - ???statistics.table.value.countryCode.XK??? 2
AL - Albania 1
AU - Australia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CR - Costa Rica 1
CZ - Repubblica Ceca 1
EE - Estonia 1
EG - Egitto 1
ID - Indonesia 1
KR - Corea 1
KZ - Kazakistan 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
MD - Moldavia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 6.087
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Città #
Santa Clara 598
Houston 542
Singapore 411
Chandler 360
Dublin 288
Catania 215
Jacksonville 195
Civitanova Marche 155
Dakar 134
Boardman 131
Abidjan 118
Cambridge 77
Lawrence 77
Andover 73
Ashburn 70
Redmond 64
Lappeenranta 58
Nanjing 56
Des Moines 50
Chicago 46
Toronto 45
Munich 35
Helsinki 33
Quadri 31
San Mateo 28
Rome 27
Wilmington 23
Nanchang 22
Pozzo Di Gotto 22
Saint Petersburg 22
Milan 19
Palermo 19
Council Bluffs 18
Shenyang 16
São Paulo 16
Beijing 15
Boulder 14
Messina 14
Ottawa 14
San Giovanni La Punta 14
Seattle 14
Hebei 13
Tianjin 12
Changsha 10
Jiaxing 9
Redwood City 9
Los Angeles 8
Moscow 8
Ragusa 8
Rio de Janeiro 8
Valencia 8
Ban Chan 7
Bremen 7
Espoo 7
Hong Kong 7
Misterbianco 7
New Delhi 7
Norwalk 7
Abuja 6
Dong Ket 6
Gravina di Catania 6
Jinan 6
Pavia 6
Rosolini 6
Taurianova 6
The Dalles 6
Belo Horizonte 5
Casalgrande 5
Florence 5
Fremont 5
Kunming 5
Leawood 5
Milazzo 5
Paternò 5
San Giovanni la Punta 5
Tehran 5
Washington 5
Zagreb 5
Ardabil 4
Augusta 4
Reggio Calabria 4
Salvador 4
Aci Sant'antonio 3
Amman 3
Barueri 3
Caltagirone 3
Catanzaro 3
Dearborn 3
Grammichele 3
Guangzhou 3
Istanbul 3
Joinville 3
Khon Kaen 3
Liberty Lake 3
London 3
Naples 3
Providence 3
San Gregorio di Catania 3
Savigliano 3
Taizhou 3
Totale 4.499
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Nome #
Sustainability of feeding plant by-products: A review of the implications for ruminant meat production 594
Dietary Pomegranate Pulp: Effect on Ewe Milk Quality during Late Lactation 111
Bioactive compounds from pomegranate by-products increase the in vitro ruminal accumulation of potentially health promoting fatty acids 108
Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins 106
Meat quality from pigs fed tomato processing waste 105
Antioxidant effects of ryegrass phenolics in lamb liver and plasma 96
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 94
Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles 90
Dietary combination of linseed and hazelnut skin as a sustainable strategy to enrich lamb with health promoting fatty acids 89
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet 89
The volatile compounds in lamb fat are affected by the time of grazing 89
Effect of feeding hazelnut skin on animal performance, milk quality, and rumen fatty acids in lactating ewes 88
Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality 86
Carob pulp inclusion in lambs diet: effect on intake, performance, feeding behaviour and blood metabolites 85
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions 85
Alimentazione e qualità della carne ovina: effetti dell'uso di prodotti nturali mediterranei 84
Changes in stable isotope ratios in PDO cheese related to the area of production and green forage availability. The case study of Pecorino Siciliano 84
The effects of barley replacement by dehydrated citrus pulp on feed intake, performance, feeding behaviour and serum metabolic indicators in lambs 82
Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs 82
The restriction of grazing duration does not compromise lamb meat colour and oxidative stability 80
Dietary citrus pulp reduces lipid oxidation in lamb meat 80
Diurnal variations of soluble carbohydrates WSC and nitrogen fractions in ryegrass fresh forage in Mediterranean environment 79
Concentrate supplementation with dried corn gluten feed improves the fatty acid profile of longissimus thoracis muscle from steers offered grass silage 79
Effect of feeding pomegranate by-product on fatty acid composition of ruminal digesta, liver and muscle in lambs 77
Cheese quality from cows given a tannin extract in 2 different grazing seasons 77
Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork 76
Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara 76
A diet supplemented with hazelnut skin changes the microbial community composition and the biohydrogenation pattern of linoleic acid in the rumen of growing lambs 75
Chestnut shells in the diet of lamb: Effects on growth performance, fatty acid metabolism, and meat quality 74
Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems 74
Effect of dietary magnolia bark extract supplementation in finishing pigs on the oxidative stability of meat 73
Effect of different levels of organic zinc supplementation on pork quality 73
Dietary tannins improve lamb meat colour stability 72
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 72
Volatiles in raw and cooked meat from lambs fed olive cake and linseed 71
Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins 71
The effects of dietary consumption of plants secondary compounds on small ruminants' products quality 71
Fatty acid profile in the ruminal fluid and in the m. longissimus dorsi of lambs fed herbage or concentrate with or without tannins 68
Fatty acid metabolism in lambs fed hazelnut skin as a partial replacer of maize 68
Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami 67
Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb 67
Variations in stable isotope ratios in lamb blood fractions following dietary changes: a preliminary study 66
The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat 65
Effect of dietary pomegranate by-product on lamb flavour 64
Lipid and color stability of meat from lambs fed fresh herbage or concentrate 64
Lamb meat colour stability as affected by dietary tannins 63
The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination 63
Effects of supplementation with linseed and olive cake on fatty acid composition and lipid oxidation of lamb meat 63
Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp 63
Fatty acid metabolism in lambs fed citrus pulp 63
Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C3 plants 62
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 62
Fatty acid composition of ruminal digesta and longissimus muscle from lambs fed silage mixtures including red clover, sainfoin and timothy 62
Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compounds profiles in Barbarine lambs 61
The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control 61
Effetto dell'orario di pascolamento sulle performance produttive e sulla qualità della carne di agnello 61
Influence of dietary inclusion of tannin extracts from mimosa, chestnut and tara on volatile compounds and flavour in lamb meat 60
Effect of dietary hazelnut peels on the contents of fatty acids, cholesterol, tocopherols, and on the shelf-life of ripened ewe cheese 60
The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils 59
Dietary pomegranate by-product improves oxidative stability of lamb meat 59
Effect of grazing management on fat indoles concentration in lamb 58
Performance and meat quality in pigs fed hydrolysable tannins from Tara spinosa 57
Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese 56
Effect of dietary tannin supplementation on cow milk quality in two different grazing seasons 55
The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty acid composition 54
Effects of two tannin extracts at different doses in interaction with a green or dry forage substrate on in vitro rumen fermentation and biohydrogenation 54
Cocoa by-product inclusion in dairy sheep diet: effect on sensory, volatile and antioxidant properties of cheese 53
Beef authentication using dietary markers: Chemometric selection and modelling of significant beef biomarkers using concatenated data from multiple analytical methods 52
Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp 52
Feeding hazelnut skin to lambs delays lipid oxidation in meat 52
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets 51
Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability 51
Stable isotope ratios of blood components and muscle to trace dietary changes in lambs 51
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat 51
Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep 50
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 50
Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins 47
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 46
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition 44
Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations 43
Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb 42
Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge 41
Fatty acid metabolism in lambs supplemented with different condensed and hydrolysable tannin extracts 39
Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs 38
Feeding tannins to dairy cows in different seasons improves the oxidative status of blood plasma and the antioxidant capacity of cheese 35
Temperate nuts by-products as animal feed: A review 33
Diets supplemented with condensed and hydrolysable tannins affected rumen fatty acid profile and plasmalogen lipids, ammonia and methane production in an in vitro study 30
Could we partially replace maize with nut skins for more sustainable sheep diets? In vitro ruminal fermentation and biohydrogenation 27
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 8
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids 6
Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion 3
Totale 6.377
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Categoria #
all - tutte 21.260
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 21.260
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202072 0 0 0 0 0 0 0 0 0 0 40 32
2020/2021519 18 21 55 10 91 38 76 7 41 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
2024/20252.069 58 250 122 315 420 320 155 74 151 184 20 0
Totale 6.377