LO FIEGO, Domenico Pietro
 Distribuzione geografica
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Continente #
NA - Nord America 20.275
EU - Europa 14.959
AS - Asia 9.322
SA - Sud America 1.476
Continente sconosciuto - Info sul continente non disponibili 262
AF - Africa 191
OC - Oceania 45
Totale 46.530
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Nazione #
US - Stati Uniti d'America 19.796
IT - Italia 6.542
GB - Regno Unito 4.136
SG - Singapore 2.920
CN - Cina 2.699
BR - Brasile 1.176
SE - Svezia 979
VN - Vietnam 921
HK - Hong Kong 910
DE - Germania 621
FR - Francia 506
TR - Turchia 460
UA - Ucraina 429
FI - Finlandia 377
KR - Corea 349
RU - Federazione Russa 341
BD - Bangladesh 293
CA - Canada 268
NL - Olanda 194
IN - India 192
BG - Bulgaria 185
ID - Indonesia 125
ES - Italia 108
MX - Messico 90
PL - Polonia 89
AR - Argentina 76
RO - Romania 66
IQ - Iraq 62
BE - Belgio 60
JP - Giappone 55
PK - Pakistan 55
ZA - Sudafrica 52
EC - Ecuador 51
IE - Irlanda 45
AU - Australia 43
CO - Colombia 43
CH - Svizzera 40
PH - Filippine 40
UY - Uruguay 33
UZ - Uzbekistan 32
AE - Emirati Arabi Uniti 27
CL - Cile 27
CR - Costa Rica 27
PE - Perù 26
AT - Austria 25
CZ - Repubblica Ceca 24
SA - Arabia Saudita 24
VE - Venezuela 24
JM - Giamaica 21
LT - Lituania 21
TH - Thailandia 21
MA - Marocco 20
PT - Portogallo 20
GR - Grecia 19
DZ - Algeria 18
EG - Egitto 18
HR - Croazia 18
DK - Danimarca 17
MY - Malesia 17
IR - Iran 15
KE - Kenya 14
TN - Tunisia 14
TT - Trinidad e Tobago 14
HU - Ungheria 13
EU - Europa 12
IL - Israele 12
HN - Honduras 11
PY - Paraguay 11
SK - Slovacchia (Repubblica Slovacca) 11
AL - Albania 10
AZ - Azerbaigian 10
JO - Giordania 10
KW - Kuwait 10
NG - Nigeria 10
RS - Serbia 10
ET - Etiopia 9
NO - Norvegia 9
OM - Oman 9
PA - Panama 9
SI - Slovenia 9
TW - Taiwan 9
NI - Nicaragua 8
BO - Bolivia 7
NP - Nepal 7
SV - El Salvador 7
BY - Bielorussia 6
DO - Repubblica Dominicana 6
GT - Guatemala 6
SC - Seychelles 6
BA - Bosnia-Erzegovina 5
LB - Libano 5
LV - Lettonia 5
SM - San Marino 5
A2 - ???statistics.table.value.countryCode.A2??? 4
CI - Costa d'Avorio 4
KZ - Kazakistan 4
MD - Moldavia 4
PR - Porto Rico 4
SN - Senegal 4
BH - Bahrain 3
Totale 46.214
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Città #
Ashburn 3.698
Southend 3.298
Santa Clara 1.707
Singapore 1.545
Hefei 1.106
Chandler 1.031
Fairfield 984
Jacksonville 921
Hong Kong 891
San Jose 848
Council Bluffs 788
Woodbridge 650
Dearborn 530
Milan 474
Houston 455
Wilmington 431
Nyköping 411
Ann Arbor 404
London 401
Beijing 399
Seattle 345
The Dalles 342
Modena 341
Cambridge 326
Seoul 318
Los Angeles 288
Dallas 277
Rome 277
Ho Chi Minh City 266
Izmir 266
Bologna 252
New York 249
Chicago 239
Hanoi 225
Helsinki 211
Princeton 180
Sofia 172
São Paulo 171
Fremont 164
Eugene 161
Des Moines 151
Lauterbourg 145
Buffalo 130
San Diego 125
Parma 115
Toronto 113
Redwood City 103
Naples 99
Moscow 98
Shanghai 91
Jakarta 86
Padova 86
Orem 74
Turin 74
Salt Lake City 68
Columbus 67
Verona 66
Florence 65
Kent 57
Bremen 56
Phoenix 52
Da Nang 50
Reggio Emilia 50
Brooklyn 49
Chennai 46
Brussels 43
Perugia 43
Warsaw 41
Brescia 40
Elk Grove Village 40
Haiphong 40
Tokyo 40
Munich 39
Nanjing 39
Istanbul 37
Frankfurt am Main 36
Boardman 35
Norwalk 35
Tampa 35
Amsterdam 33
Atlanta 31
Bari 31
Belo Horizonte 31
Catania 31
Denver 31
Falls Church 31
Dublin 30
Miami 29
Tashkent 29
Johannesburg 27
Mantova 27
Rio de Janeiro 27
Dong Ket 26
Ottawa 26
San Francisco 26
Falkenstein 25
Palermo 25
Grafing 24
Mountain View 24
Mumbai 24
Totale 29.289
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Nome #
Difetti di presentazione della coscia per prosciutto crudo:valutazione sensoriale sul prodotto stagionato 3.077
Caratteristiche delle carcasse e dei tagli di differenti tipologie di suino pesante attualmente presenti sul mercato 690
ESTIMATION OF REAL PER CAPITA CONSUMPTION OF MEAT IN ITALY 634
Preliminary investigation of the use of digital image analysis for raw ham evaluation 599
Indagine sul difetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma 597
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles 468
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 440
Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. 418
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 416
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK 414
Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams 413
Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications 407
Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies 401
Aspetti tecnologici e microbiologici del salame di suino Mora Romagnola 394
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality 390
Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato 388
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. 383
Confirmed association between a single nucleotide polymorphism in the FTO gene and obesity-related traits in heavy pigs 374
Quanta carne si mangia in Italia? Stima del consumo pro capite reale con il metodo innovativo della detrazione preventiva delle perdite 372
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques 370
Effetti dello stress pre-macellazione sulla qualità della carne suina 366
Composizione acidica del grasso perirenale nel suino pesante 365
Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma 360
Faba bean in dairy cow diet: Effect on milk production and quality 357
Pig meat-health: a possible binomial? 355
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 350
Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production 348
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 346
Shelf life of pork from five different quality classes 343
EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI 343
Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits 341
Effect of extruded linseed, vitamin E and polyphenols pig dietary supplementation on microbial growth of meat during refrigerated storage 339
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach 338
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits 333
Effect of dietary polyunsaturated fatty acid and antioxidant supplementation on the transcriptional level of genes involved in lipid and energy metabolism in swine 330
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 330
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 322
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham 321
CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM 320
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process 316
The relationship between carcass bruising in bulls and behaviour observed during pre-slaughter phases 312
Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality 303
Caratteri di idoneità e tipicità percepita nel prosciutto crudo 300
Ultra fast analysis of subcutaneous pork fat 297
Effect of a diet enriched in PUFA and polyphenols on the expression of genes involved in lipids metabolism in pigs 295
Lipid composition of covering and intramuscular fat in pigs at different slaughter age 291
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig 287
Polimorfismo genetico dei due enzimi eritrocitari PHI (Fosfoesoso Isomerasi) e PGD (Fosfogluconato Deidrogenasi) in alcune razze suine italiane 287
Caratteristiche differenziali di carni bovine DFD e normali 285
Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production 282
Carcass fatness and lipid quality in the heavy pig 279
Development of a predictive equation of the subcutaneous fat thickness of pig thighs 278
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 277
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs 276
Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs 275
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham 271
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) 270
Caratteristiche dello strato esterno ed interno del lardo nel suino pesante 268
Caratteristiche del tessuto adiposo nel suino pesante italiano 268
Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors 267
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 264
Possibilità di previsione della resa in tagli pregiati della carcassa di suino pesante lungo la catena di macellazione 255
Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante 255
Caratteristiche del tessuto adiposo nel prosciutto fresco e stagionato 251
Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. 251
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs. 250
Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed 250
Caratteristiche delle carcasse e delle carni in suini di diverso tipo genetico 248
Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi 247
The quality in Parma hams as related to halothane reactivity 247
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of Parma dry-cured ham 246
Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs 245
Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione 245
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage 244
Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham 243
Metodi di classificazione delle carcasse suine in Italia 243
Caratteristiche del grasso del guanciale nel suino pesante 243
Consumo pro capite reale di carne suina 242
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementations 241
Ricerca di marcatori in geni candidati per il miglioramento della produzione e della qualità della carne. 239
Effetto dell’integrazione dietetica con acido pantotenico sulle caratteristiche della carcassa e della carne del suino pesante 238
Pig meat and health: is it a possible binomial? 238
Influence of heavy pig genetic type on meat and prosciutto quality 236
Previsione della resa in singoli tagli carnosi nella carcassa di suino pesante 235
Problematiche relative alla valutazione dei difetti del prosciutto DOP 234
Reproducibility evaluation of classification by expert assessors of raw ham red skin defect 233
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality 232
Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection 232
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 231
Ricerche sulle caratteristiche del tessuto adiposo di copertura nelle carcasse del suino pesante 228
Influence of conjugated linoleic acid (CLA) on intramuscular fatty acid composition in rabbit 226
Composizione acidica del tessuto adiposo di copertura e dei lipidi intramuscolari di suini macellati a differenti età 224
Relazione tra il contenuto di carne magra della carcassa e le rese tecnologiche e commerciali del prosciutto di Parma 223
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype 221
Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici 219
Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile 216
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in Northern Italy 215
Impiego di broda di carne nella produzione del suino pesante 213
Osservazioni sulle caratteristiche del grasso della pancetta nel suino pesante 213
Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population 213
Totale 33.605
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Categoria #
all - tutte 144.245
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 144.245
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.411 0 0 0 348 127 171 170 234 311 227 446 377
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
2026/20275.160 348 670 1.701 2.441 0 0 0 0 0 0 0 0
Totale 46.530