IRIS
LICITRA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 5.305
EU - Europa 3.537
AS - Asia 1.338
AF - Africa 159
Continente sconosciuto - Info sul continente non disponibili 17
SA - Sud America 11
OC - Oceania 9
Totale 10.376
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Nazione #
US - Stati Uniti d'America 4.902
CN - Cina 1.195
IE - Irlanda 1.136
UA - Ucraina 1.091
IT - Italia 557
CA - Canada 400
RU - Federazione Russa 316
SN - Senegal 132
SE - Svezia 75
GB - Regno Unito 63
FR - Francia 56
IN - India 53
CH - Svizzera 44
DE - Germania 36
BE - Belgio 25
SG - Singapore 22
DK - Danimarca 17
EU - Europa 17
CI - Costa d'Avorio 16
LB - Libano 16
NL - Olanda 16
UZ - Uzbekistan 15
GR - Grecia 14
PL - Polonia 13
AT - Austria 12
RS - Serbia 12
BR - Brasile 9
FI - Finlandia 9
ME - Montenegro 9
BG - Bulgaria 8
IR - Iran 8
TR - Turchia 8
AU - Australia 7
CZ - Repubblica Ceca 7
PK - Pakistan 7
JP - Giappone 5
NG - Nigeria 5
RO - Romania 5
DZ - Algeria 4
HR - Croazia 3
LU - Lussemburgo 3
VN - Vietnam 3
EG - Egitto 2
ES - Italia 2
HK - Hong Kong 2
HU - Ungheria 2
LI - Liechtenstein 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
BO - Bolivia 1
BS - Bahamas 1
EE - Estonia 1
IL - Israele 1
KH - Cambogia 1
LT - Lituania 1
MX - Messico 1
MY - Malesia 1
PR - Porto Rico 1
TW - Taiwan 1
UY - Uruguay 1
Totale 10.376
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Città #
Dublin 1.129
Jacksonville 958
Chandler 936
Nanjing 366
Andover 323
Toronto 323
Lawrence 320
Cambridge 317
Ashburn 256
San Mateo 215
Wilmington 163
Boardman 160
Nanchang 143
Catania 137
Dakar 132
Shenyang 109
Hebei 108
Des Moines 98
Jiaxing 89
Saint Petersburg 87
Changsha 75
Ottawa 74
Tianjin 59
Ragusa 48
Pune 45
Beijing 40
Seattle 35
Norwalk 34
Moscow 31
Brussels 25
Jinan 24
Palermo 24
Quadri 24
Rome 24
Houston 21
Los Angeles 21
Washington 20
Zhengzhou 18
Salerno 17
Abidjan 16
Edinburgh 16
Milan 16
Messina 15
Ningbo 14
Liberty Lake 13
Belgrade 12
Den Haag 12
Hangzhou 12
Kunming 10
Ann Arbor 9
Augusta 9
Leawood 8
Redwood City 8
Toledo 8
Aarhus 7
Ardabil 7
Taizhou 7
Abyhoj 6
Islamabad 6
Soncino 6
Fairfield 5
Frankfurt Am Main 5
Guangzhou 5
Lappeenranta 5
Lausanne 5
Montes Claros 5
Napoli 5
New York 5
Pedara 5
Princeton 5
Stockholm 5
Tokyo 5
Abuja 4
Aci Sant'antonio 4
Dearborn 4
Fiumefreddo Di Sicilia 4
Fuzhou 4
Melbourne 4
Monmouth Junction 4
Troina 4
Zurich 4
Amsterdam 3
Boulder 3
Changchun 3
Dong Ket 3
Frankfurt am Main 3
Hanover 3
Helsinki 3
Kiev 3
Lanzhou 3
London 3
Ludwigshafen 3
Luxembourg 3
Mumbai 3
Paris 3
Pioltello 3
San Francisco 3
Singapore 3
Sofia 3
Soleto 3
Totale 7.398
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Nome #
La tina di legno costituisce un importante sistema naturale di inoculazione del latte,nell’ambito del processo di caseificazione del Piacentinu Ennese 87
A multilevel model with clustered management practices differentiating dairy herd environments in southeastern Sicily 81
Le essenze foraggere spontanee dei pascoli iblei 81
Predizione del contenuto di amido nelle feci bovine mediante spettroscopia NIRS 70
Sicurezza alimentare e tecnologia casearia tradizionale nei paesi in via di sviluppo: Wagashi il caso studio. 68
Schede descrittive delle essenze foraggere spontanee dei pascoli del ragusano 64
Manuale degli alimenti e dei foraggi in Sicilia 64
Effects on aroma profile of Piacentinu and Ricotta cheese using different tools materials during cheese-making 62
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 62
Putìe. I prodotti lattiero-caseari nei banconi espositivi dei punti vendita in Sicilia. Attualità e prospettive per i prodotti storici Siciliani. Dalle putìe alla GDO 59
Association of total mixed ration particle fractions retained on the Penn State Particle Separator with milk, fat, and protein yield lactation curves at the cow level 56
Confronto tra due sistemi di raffrescamento in una stalla per bovine da latte in clima mediterraneo 55
Contenuto di acido linoleico coniugato e di vitamina E nel latti di specie diverse prelevati nel periodo estivo in Sicilia 53
Quantitative analysis of cheese microstructure by scanning electron microscope images 53
Evaluation of bitterness in Ragusano cheese 51
Contenuto di acido linoleico coniugato e di vitamina nei latti di specie diverse prelevati nel periodo estivo in Sicilia. 51
A field study on Sicilian Dairy Farms: pasture and cattle breed effect on milk volatile odour active compounds. 51
Applicazione dell’algoritmo di condensazione per il miglioramento delle prestazione della calibrazione di formaggio Ragusano DOP 50
Automatic detection of microstructural features using a statistical Image Processing method 50
Agricultural food and traceability: Consumers traceability values and benefits leading potentially to a safe purchasing act 50
Effetto del trattamento termico sulle sostanze nutraceutiche del latte 49
Valutazione della capacità antiossidante totale in formaggi di origine ragusana 49
Aroma compounds of some Hyblean pasture species 49
Volatile profile differences between spontaneous and cultivated Hyblean pasture. 49
A field study on Sicilian Dairy Farms: pasture and cattle breed effect on milk volatiles composition detected by Smart Nose®. 49
An evaluation of the cost of feeding dairy cows in Ragusa, Italy 49
Screening di parametri di composizione chimica del formaggio Ragusano D.O.P. mediante Spettroscopia NIR. 49
Objective estimation of body condition score by modeling cow body shape from digital images 48
Curve di lattazione a livello aziendale: un indicatore dell’effetto delle pratiche manageriali sulla produzione e la qualità del latte 48
Composizione floristica e simulazione di pascolamento in diverse annate foraggere. I pascoli naturali 47
Influence of dehydration by sun or by oven on Trachanas quality 47
Natural Antioxidants in traditional Sicilian cheeses obtained from pasture-fed animals 47
Effects on the type and level of supplementation on grazing behaviour of lactating ewes in a mediterranean natural pasture 47
Gestione ed elaborazione dati per la valutazione del management aziendale di vacche da latte attraverso applicazione web 46
Preliminary Evaluation of the Influence of Pasture Feeding on Proteolysis of Ragusano Cheese 46
Proteolysis and microstructure of Piacentinu Ennese cheese made using different farm technologies 46
Prevalence of Mastitis Pathogens in Ragusa, Sicily from 2000 to 2006. 46
Caratterizzazione del formaggio Pecorino Siciliano attraverso l’area di produzione. 46
Geographic discrimination between Pecorino Siciliano cheeses by electronic nose and sensory analyses 45
Dal Benin un modello di sviluppo per il settore lattiero – caseario: Innovare nel rispetto della tradizione. 45
Il latte vero a Km0 di modicana. 45
Influence of season and pasture feeding on the content of CLA isomers in milk from three different farming systems in Sicily. 45
Influence of season and pasture feeding on Ragusano cheese sensory properties produced with different breeds in Sicily 45
Wooden vat to produce P.D.O. Ragusano cheese is a living system 45
Ragusano cheese: a work of art 44
Effect of TMR chemical composition on milk yield lactation curves using a random regression animal model. 44
Cheese & Fish rigorosamente da crudo a crudo 44
Qualitative analysis of Sicilian traditional cheeses microstructure by scanning electron microscope (SEM) 44
Selection of forage by dairy cattle on complex Sicilian pasture 43
Increasing pasture intakes enhances polyunsaturated fatty acids and lipophilic antioxidants in plasma and milk of dairy cows fed total mix ration 43
Influence of feeding strategy (pasture vs TMR) on proteolysis in Ragusano cheese during ripening 43
Segmentation of scanning electron microscopy images using incremental learning 43
Differences in volatiles, and chemical, microbialo and sensory characterization between artisanal of linear score and milk performance 43
Lipolysis and proteolysis in Ragusano cheese during salting at different temperatures 42
Wagashi, il formaggio nato per caso. 42
La biodiversità reale la capisci solo in Africa. 42
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese 42
STANDARDIZATION OF AN IN VITRO METHOD USING STREPTOMYCES GRISEUS ENZYME TO PREDICT RUMEN UNDEGRADED PROTEIN 42
Aroma development in relation to microbial growth in milk under Ragusano cheese-making conditions using different wooden vats (tina). 42
Studio di un indice di maturazione del Pecorino Siciliano D.O.P. mediante Spettroscopia NIR. 42
Lipidomica nel formaggio Ragusano. 42
Développement de la Filière Laitière et Fromagère en Algérie 42
Bagnatura diretta delle bovine, benefici su fisiologia e produzione. 42
Effect of Sicilian pasture feeding management on content of α-tocopherol and β-carotene in cow milk 42
Improvement of Dairy Farms Management of Appenino Campano Area Producing Milk: “Nobilat” 41
Antiossidanti naturali nei formaggi storici siciliani 41
World Wide Traditional Cheeses: Banned for Business 41
Evaluation of total mixed rations fractions retained on the Penn State Particle Separator as additional variables to influence milk production and composition. A meta-analysis. 41
Food safety and ancient cheesemaking technology in developing countries: the Wagashi case study. 41
Influence of native pasture feeding time on conjugated linoleic acid content in Ragusano cheese 41
Characterization of bacterial ecosystem in Pecorino Siciliano cheese produced in different areas of Sicily 41
Segmentation of Structural Features in Cheese Micrographs Using Pixel Statistics. 40
Influence of presalting and brine characteristics on sensory profiles of experimental Ragusano cheeses 40
Quantitative Analysis of Cheese Microstructure by Scanning Electron Microscope Images 40
Latte a Km0, legge a Km indietro. 40
THE EFFECT OF DAYS OPEN ON MILK PRODUCED PER DAY ACROSS SEQUENTIAL LACTATIONS 40
Determination of feed particle size reduction by chewing using an image analysis procedure. 40
Animal feed assessment quality by SMartNose® 40
Unique volatile compounds produced in inoculated milk from tina biofilms. 40
Tradition or technology? Consumer criteria for choosing cheese. Abstract. Poster 40
I fattori della biodiversità incidono realmente sulle preferenze dei consumatori? 40
Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron 40
Comparison of Different Cooling Systems in a Dairy House in Mediterranean Climate 40
Naturale è meglio. 39
CONSUMERS ABILITY TO DISCERN BETWEEN PREFERRED AND QUALITY PRODUCTS 39
Influence of the tina wooden vats biofilm composition on milk microbial growth under Ragusano cheese-making conditions. 39
Food safety in developing countries using no technology: the Wagashi study case 39
Proteolysis of Piacentinu Ennese cheese made with different farm technologies 39
Influence of season and pasture feeding on the content of α-tocopherol and β-carotene in milk from Holstein, Brown Swiss and Modicana cows in Sicily. 39
I Formaggi Storici Siciliani 39
“Aree Cru” classification by Volatile Compounds for Pecorino Siciliano Cheese. 39
Body Condition Assessment Using Digital Images 39
Polyphasic characterization of microbiota of “mastredda”, a traditional wooden tool used during the production of PDO provola dei nebrodi cheese 39
Chemometric analysis of Ragusano cheese flavor 38
Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese 38
Caratterizzazione del formaggio Pecorino Siciliano attraverso l’area di produzione 38
Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking 38
Antiossidanti naturali nei formaggi storici siciliani 38
Influence of salt uptake and aging temperature on chemical composition and on early gas defects in raw milk pasta filata Ragusano cheese 38
Method to measure feed particles by image analysis 38
Totale 4.621
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Categoria #
all - tutte 32.890
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 32.890
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201950 0 0 0 0 0 0 0 0 0 13 12 25
2019/20201.836 838 157 75 5 79 4 100 12 209 34 234 89
2020/20211.510 22 210 161 18 564 22 147 12 120 9 190 35
2021/20222.360 332 332 27 30 337 18 337 76 293 11 129 438
2022/20233.441 345 61 49 197 406 597 10 674 850 31 160 61
2023/2024865 103 134 64 95 63 152 13 192 11 38 0 0
Totale 10.761