LO FIEGO, Domenico Pietro
 Distribuzione geografica
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Continente #
NA - Nord America 15.932
EU - Europa 14.648
AS - Asia 9.272
SA - Sud America 1.341
AF - Africa 185
OC - Oceania 45
Continente sconosciuto - Info sul continente non disponibili 17
Totale 41.440
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Nazione #
US - Stati Uniti d'America 15.624
IT - Italia 6.291
GB - Regno Unito 4.117
SG - Singapore 2.912
CN - Cina 2.693
BR - Brasile 1.055
SE - Svezia 978
VN - Vietnam 920
HK - Hong Kong 910
DE - Germania 618
FR - Francia 499
TR - Turchia 459
UA - Ucraina 428
FI - Finlandia 375
KR - Corea 349
RU - Federazione Russa 340
BD - Bangladesh 265
IN - India 192
NL - Olanda 192
BG - Bulgaria 185
CA - Canada 163
ID - Indonesia 125
ES - Italia 106
MX - Messico 87
PL - Polonia 82
AR - Argentina 74
RO - Romania 66
IQ - Iraq 62
BE - Belgio 59
JP - Giappone 55
PK - Pakistan 54
EC - Ecuador 50
ZA - Sudafrica 50
AU - Australia 43
IE - Irlanda 40
PH - Filippine 40
CH - Svizzera 39
CO - Colombia 35
UY - Uruguay 33
UZ - Uzbekistan 32
AE - Emirati Arabi Uniti 27
CL - Cile 26
AT - Austria 25
PE - Perù 25
CZ - Repubblica Ceca 24
SA - Arabia Saudita 23
VE - Venezuela 23
TH - Thailandia 21
MA - Marocco 20
PT - Portogallo 20
LT - Lituania 19
DZ - Algeria 18
HR - Croazia 18
EG - Egitto 17
GR - Grecia 17
MY - Malesia 17
DK - Danimarca 15
IR - Iran 15
KE - Kenya 14
TN - Tunisia 14
CR - Costa Rica 13
HU - Ungheria 13
EU - Europa 12
PY - Paraguay 11
SK - Slovacchia (Repubblica Slovacca) 11
AL - Albania 10
AZ - Azerbaigian 10
IL - Israele 10
JM - Giamaica 10
JO - Giordania 10
KW - Kuwait 10
RS - Serbia 10
ET - Etiopia 9
NG - Nigeria 9
NO - Norvegia 9
OM - Oman 9
PA - Panama 9
SI - Slovenia 9
TW - Taiwan 9
BO - Bolivia 7
BY - Bielorussia 6
NP - Nepal 6
TT - Trinidad e Tobago 6
LV - Lettonia 5
SC - Seychelles 5
SM - San Marino 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BA - Bosnia-Erzegovina 4
CI - Costa d'Avorio 4
DO - Repubblica Dominicana 4
KZ - Kazakistan 4
LB - Libano 4
MD - Moldavia 4
SN - Senegal 4
BH - Bahrain 3
CG - Congo 3
GA - Gabon 3
HN - Honduras 3
KG - Kirghizistan 3
KH - Cambogia 3
Totale 41.378
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Città #
Southend 3.298
Santa Clara 1.666
Singapore 1.540
Ashburn 1.196
Hefei 1.106
Chandler 1.031
Fairfield 983
Jacksonville 920
Hong Kong 891
Woodbridge 650
Dearborn 530
San Jose 492
Houston 451
Council Bluffs 440
Wilmington 425
Nyköping 411
Ann Arbor 404
London 399
Beijing 397
Milan 390
Modena 341
Seattle 340
The Dalles 339
Cambridge 325
Seoul 318
Izmir 266
Ho Chi Minh City 265
Rome 265
Los Angeles 252
Dallas 248
Bologna 231
Hanoi 225
New York 222
Helsinki 211
Chicago 210
Princeton 179
Sofia 172
Fremont 164
Eugene 161
Des Moines 150
Lauterbourg 144
San Diego 120
Parma 115
Buffalo 109
Redwood City 103
Moscow 98
Naples 92
Shanghai 90
Jakarta 86
Padova 86
Orem 71
Turin 69
Salt Lake City 67
São Paulo 65
Verona 65
Florence 62
Bremen 56
Kent 56
Toronto 55
Da Nang 50
Reggio Emilia 50
Chennai 46
Columbus 46
Brussels 42
Perugia 42
Brescia 40
Haiphong 40
Tokyo 40
Brooklyn 39
Elk Grove Village 39
Munich 39
Warsaw 38
Istanbul 37
Nanjing 37
Phoenix 37
Frankfurt am Main 36
Norwalk 35
Boardman 34
Tampa 34
Amsterdam 33
Belo Horizonte 31
Falls Church 31
Dublin 29
Tashkent 29
Bari 27
Catania 27
Johannesburg 27
Mantova 27
Rio de Janeiro 27
Dong Ket 26
Denver 25
Falkenstein 25
Ottawa 25
Atlanta 24
Grafing 24
Miami 24
Mountain View 24
Mumbai 24
Cagliari 23
Guangzhou 23
Totale 25.469
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Nome #
Difetti di presentazione della coscia per prosciutto crudo:valutazione sensoriale sul prodotto stagionato 3.012
Caratteristiche delle carcasse e dei tagli di differenti tipologie di suino pesante attualmente presenti sul mercato 640
ESTIMATION OF REAL PER CAPITA CONSUMPTION OF MEAT IN ITALY 624
Preliminary investigation of the use of digital image analysis for raw ham evaluation 592
Indagine sul difetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma 553
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles 453
Applicazione della spettroscopia FT-NIR per la determinazione degli acidi grassi e del numero di iodio in campioni di grasso suino prelevati da diversi strati sottocutanei 420
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK 397
Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams 391
Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications 390
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 381
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality 374
Effects of dietary level of pantothenic acid and sex on carcass, meat quality traits and fatty acid composition of thigh subcutaneous adipose tissue in Italian heavy pigs. 370
Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. 366
Confirmed association between a single nucleotide polymorphism in the FTO gene and obesity-related traits in heavy pigs 362
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques 356
Quanta carne si mangia in Italia? Stima del consumo pro capite reale con il metodo innovativo della detrazione preventiva delle perdite 349
Pig meat-health: a possible binomial? 342
Aspetti tecnologici e microbiologici del salame di suino Mora Romagnola 342
Faba bean in dairy cow diet: Effect on milk production and quality 342
Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato 339
Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies 338
Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig 335
Effetti dello stress pre-macellazione sulla qualità della carne suina 332
Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits 332
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits 325
Effect of extruded linseed, vitamin E and polyphenols pig dietary supplementation on microbial growth of meat during refrigerated storage 324
Composizione acidica del grasso perirenale nel suino pesante 322
Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma 320
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach 320
Shelf life of pork from five different quality classes 319
EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI 318
Investigating the effects of diets enriched in PUFA and antioxidants on the gene expression networks and intramuscular fatty acid composition in porcine Longissimus thoracis et lumborum muscle 311
Effect of dietary polyunsaturated fatty acid and antioxidant supplementation on the transcriptional level of genes involved in lipid and energy metabolism in swine 309
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process 305
The relationship between carcass bruising in bulls and behaviour observed during pre-slaughter phases 303
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 303
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham 302
CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM 302
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 290
Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality 285
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig 277
Lipid composition of covering and intramuscular fat in pigs at different slaughter age 275
Development of a predictive equation of the subcutaneous fat thickness of pig thighs 271
Ultra fast analysis of subcutaneous pork fat 270
Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production 266
Effect of diets supplemented with linseed alone or combined with vitamin E and selenium or with plant extracts, on Longissimus thoracis transcriptome in growing-finishing Italian Large White pigs 265
Carcass fatness and lipid quality in the heavy pig 262
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs 261
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham 259
Caratteri di idoneità e tipicità percepita nel prosciutto crudo 259
Effect of a diet enriched in PUFA and polyphenols on the expression of genes involved in lipids metabolism in pigs 256
Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production 254
Polimorfismo genetico dei due enzimi eritrocitari PHI (Fosfoesoso Isomerasi) e PGD (Fosfogluconato Deidrogenasi) in alcune razze suine italiane 252
Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs 251
Effect of two sous-vide cooking methods on fatty acid composition and oxidative stability of longissimus thoracis muscle from pigs receiving a diet containing or not extruded linseed 245
Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors 243
Caratteristiche differenziali di carni bovine DFD e normali 242
The quality in Parma hams as related to halothane reactivity 236
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of Parma dry-cured ham 235
Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione 235
Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed 232
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementations 231
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage 229
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs. 229
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) 228
Consumo pro capite reale di carne suina 227
Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs 226
Pig meat and health: is it a possible binomial? 223
Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection 223
Influence of conjugated linoleic acid (CLA) on intramuscular fatty acid composition in rabbit 222
Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham 222
Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. 222
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality 221
Reproducibility evaluation of classification by expert assessors of raw ham red skin defect 220
Caratteristiche del grasso del guanciale nel suino pesante 218
Caratteristiche del tessuto adiposo nel suino pesante italiano 218
Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs 218
Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi 217
Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante 216
Caratteristiche dello strato esterno ed interno del lardo nel suino pesante 215
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype 213
Ricerca di marcatori in geni candidati per il miglioramento della produzione e della qualità della carne. 208
Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici 208
Caratteristiche delle carcasse e delle carni in suini di diverso tipo genetico 208
Influence of heavy pig genetic type on meat and prosciutto quality 206
Problematiche relative alla valutazione dei difetti del prosciutto DOP 202
Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population 199
Caratteristiche del tessuto adiposo nel prosciutto fresco e stagionato 197
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in Northern Italy 195
Metodi di classificazione delle carcasse suine in Italia 195
Possibilità di previsione della resa in tagli pregiati della carcassa di suino pesante lungo la catena di macellazione 195
Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile 193
Effetto dell’integrazione dietetica con acido pantotenico sulle caratteristiche della carcassa e della carne del suino pesante 191
Effetto del digiuno pre-macellazione sulle caratteristiche qualitative della carne di suini ibridi 190
Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs 188
Relazione tra il contenuto di carne magra della carcassa e le rese tecnologiche e commerciali del prosciutto di Parma 188
Composizione acidica del tessuto adiposo di copertura e dei lipidi intramuscolari di suini macellati a differenti età 186
Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs 186
Effetto del tempo di sosta pre-macellazione e del tempo di attesa pre-refrigerazione sul difetto di venatura del prosciutto di Parma 184
Totale 30.993
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Categoria #
all - tutte 131.924
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 131.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.286 160 420 295 348 127 171 170 234 311 227 446 377
2022/20233.633 299 307 253 323 448 587 135 381 458 73 217 152
2023/20242.306 128 166 105 220 407 223 175 295 121 102 106 258
2024/20257.809 354 177 142 494 1.304 1.168 630 515 848 277 881 1.019
2025/202611.029 882 684 1.085 1.143 1.473 840 1.212 509 1.145 815 760 481
2026/2027313 313 0 0 0 0 0 0 0 0 0 0 0
Totale 41.683