LO FIEGO, Domenico Pietro
 Distribuzione geografica
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Continente #
NA - Nord America 15.162
EU - Europa 14.419
AS - Asia 9.039
SA - Sud America 1.321
AF - Africa 184
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 17
Totale 40.186
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Nazione #
US - Stati Uniti d'America 14.896
IT - Italia 6.084
GB - Regno Unito 4.116
SG - Singapore 2.901
CN - Cina 2.674
BR - Brasile 1.042
SE - Svezia 978
VN - Vietnam 916
HK - Hong Kong 905
DE - Germania 617
FR - Francia 495
TR - Turchia 459
UA - Ucraina 427
FI - Finlandia 375
KR - Corea 349
RU - Federazione Russa 340
IN - India 192
NL - Olanda 187
BG - Bulgaria 185
CA - Canada 136
ID - Indonesia 124
ES - Italia 102
MX - Messico 84
PL - Polonia 82
BD - Bangladesh 74
AR - Argentina 72
RO - Romania 66
IQ - Iraq 62
BE - Belgio 56
JP - Giappone 55
PK - Pakistan 54
ZA - Sudafrica 50
EC - Ecuador 48
AU - Australia 42
IE - Irlanda 40
CH - Svizzera 39
PH - Filippine 39
CO - Colombia 34
UY - Uruguay 32
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 22
MA - Marocco 20
TH - Thailandia 20
LT - Lituania 19
DZ - Algeria 18
HR - Croazia 18
PT - Portogallo 18
EG - Egitto 17
GR - Grecia 17
MY - Malesia 17
DK - Danimarca 15
IR - Iran 15
KE - Kenya 14
TN - Tunisia 14
HU - Ungheria 13
EU - Europa 12
PY - Paraguay 11
SK - Slovacchia (Repubblica Slovacca) 11
AL - Albania 10
AZ - Azerbaigian 10
IL - Israele 10
JO - Giordania 10
KW - Kuwait 10
RS - Serbia 10
CR - Costa Rica 9
ET - Etiopia 9
NG - Nigeria 9
OM - Oman 9
PA - Panama 9
SI - Slovenia 9
TW - Taiwan 9
JM - Giamaica 8
NO - Norvegia 8
BO - Bolivia 7
BY - Bielorussia 6
NP - Nepal 6
LV - Lettonia 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
SC - Seychelles 4
SN - Senegal 4
BH - Bahrain 3
CG - Congo 3
GA - Gabon 3
KG - Kirghizistan 3
KH - Cambogia 3
LK - Sri Lanka 3
NI - Nicaragua 3
Totale 40.127
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Città #
Southend 3.298
Santa Clara 1.636
Singapore 1.536
Hefei 1.106
Ashburn 1.094
Chandler 1.031
Fairfield 983
Jacksonville 918
Hong Kong 886
Woodbridge 650
Dearborn 530
Houston 444
Wilmington 425
San Jose 421
Nyköping 411
Ann Arbor 404
London 398
Beijing 394
Milan 355
The Dalles 339
Seattle 337
Modena 336
Cambridge 325
Seoul 318
Council Bluffs 311
Izmir 266
Ho Chi Minh City 264
Rome 254
Los Angeles 238
Dallas 232
Bologna 229
Hanoi 224
Helsinki 211
Chicago 203
New York 182
Princeton 179
Sofia 172
Fremont 164
Eugene 160
Des Moines 150
Lauterbourg 144
San Diego 120
Parma 114
Redwood City 103
Moscow 98
Buffalo 94
Shanghai 89
Naples 87
Jakarta 86
Padova 86
Orem 71
Salt Lake City 66
São Paulo 65
Turin 65
Verona 61
Bremen 56
Florence 56
Kent 56
Toronto 51
Da Nang 50
Chennai 46
Reggio Emilia 46
Columbus 42
Perugia 42
Brussels 41
Brescia 40
Haiphong 40
Tokyo 40
Elk Grove Village 39
Munich 39
Warsaw 38
Istanbul 37
Nanjing 37
Frankfurt am Main 36
Norwalk 35
Brooklyn 34
Phoenix 34
Tampa 33
Amsterdam 32
Belo Horizonte 31
Falls Church 31
Dublin 29
Tashkent 29
Boardman 28
Johannesburg 27
Mantova 27
Rio de Janeiro 27
Bari 26
Dong Ket 26
Catania 25
Falkenstein 25
Grafing 24
Mountain View 24
Mumbai 24
Ottawa 24
Guangzhou 23
Manchester 22
Messina 22
Miami 22
Montevideo 22
Totale 24.901
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Nome #
Difetti di presentazione della coscia per prosciutto crudo:valutazione sensoriale sul prodotto stagionato 2.977
Caratteristiche delle carcasse e dei tagli di differenti tipologie di suino pesante attualmente presenti sul mercato 628
ESTIMATION OF REAL PER CAPITA CONSUMPTION OF MEAT IN ITALY 613
Preliminary investigation of the use of digital image analysis for raw ham evaluation 584
Indagine sul difetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma 536
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles 450
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 409
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK 381
Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications 380
Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams 370
Confirmed association between a single nucleotide polymorphism in the FTO gene and obesity-related traits in heavy pigs 361
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques 350
Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. 349
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. 342
Aspetti tecnologici e microbiologici del salame di suino Mora Romagnola 338
Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato 337
Pig meat-health: a possible binomial? 334
Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies 334
Effetti dello stress pre-macellazione sulla qualità della carne suina 331
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 331
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality 329
Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits 326
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 326
Quanta carne si mangia in Italia? Stima del consumo pro capite reale con il metodo innovativo della detrazione preventiva delle perdite 322
Faba bean in dairy cow diet: Effect on milk production and quality 319
Composizione acidica del grasso perirenale nel suino pesante 318
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits 315
Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma 314
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach 313
Shelf life of pork from five different quality classes 307
EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI 307
Effect of extruded linseed, vitamin E and polyphenols pig dietary supplementation on microbial growth of meat during refrigerated storage 303
Effect of dietary polyunsaturated fatty acid and antioxidant supplementation on the transcriptional level of genes involved in lipid and energy metabolism in swine 302
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 302
The relationship between carcass bruising in bulls and behaviour observed during pre-slaughter phases 300
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process 297
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham 296
CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM 290
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 290
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 283
Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality 279
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig 272
Ultra fast analysis of subcutaneous pork fat 268
Development of a predictive equation of the subcutaneous fat thickness of pig thighs 263
Carcass fatness and lipid quality in the heavy pig 260
Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production 260
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham 256
Caratteri di idoneità e tipicità percepita nel prosciutto crudo 254
Effect of a diet enriched in PUFA and polyphenols on the expression of genes involved in lipids metabolism in pigs 252
Polimorfismo genetico dei due enzimi eritrocitari PHI (Fosfoesoso Isomerasi) e PGD (Fosfogluconato Deidrogenasi) in alcune razze suine italiane 251
Lipid composition of covering and intramuscular fat in pigs at different slaughter age 246
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 243
Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors 241
Caratteristiche differenziali di carni bovine DFD e normali 237
Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs 235
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 234
Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production 233
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of Parma dry-cured ham 231
Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione 231
The quality in Parma hams as related to halothane reactivity 230
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) 226
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs 223
Consumo pro capite reale di carne suina 222
Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham 221
Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. 221
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage 220
Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed 219
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs. 218
Influence of conjugated linoleic acid (CLA) on intramuscular fatty acid composition in rabbit 217
Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs 217
Caratteristiche del grasso del guanciale nel suino pesante 217
Caratteristiche del tessuto adiposo nel suino pesante italiano 217
Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi 216
Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante 216
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementations 216
Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection 216
Caratteristiche dello strato esterno ed interno del lardo nel suino pesante 214
Reproducibility evaluation of classification by expert assessors of raw ham red skin defect 214
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality 213
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype 212
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 212
Pig meat and health: is it a possible binomial? 211
Caratteristiche delle carcasse e delle carni in suini di diverso tipo genetico 208
Ricerca di marcatori in geni candidati per il miglioramento della produzione e della qualità della carne. 207
Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici 204
Caratteristiche del tessuto adiposo nel prosciutto fresco e stagionato 196
Problematiche relative alla valutazione dei difetti del prosciutto DOP 195
Possibilità di previsione della resa in tagli pregiati della carcassa di suino pesante lungo la catena di macellazione 194
Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population 192
Effetto dell’integrazione dietetica con acido pantotenico sulle caratteristiche della carcassa e della carne del suino pesante 191
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in Northern Italy 190
Effetto del digiuno pre-macellazione sulle caratteristiche qualitative della carne di suini ibridi 189
Influence of heavy pig genetic type on meat and prosciutto quality 189
Metodi di classificazione delle carcasse suine in Italia 186
Relazione tra il contenuto di carne magra della carcassa e le rese tecnologiche e commerciali del prosciutto di Parma 185
Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile 184
Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs 184
Effetto del tempo di sosta pre-macellazione e del tempo di attesa pre-refrigerazione sul difetto di venatura del prosciutto di Parma 183
Composizione acidica del tessuto adiposo di copertura e dei lipidi intramuscolari di suini macellati a differenti età 182
Ricerche sulle caratteristiche del tessuto adiposo di copertura nelle carcasse del suino pesante 182
Totale 30.089
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Categoria #
all - tutte 123.382
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 123.382
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021533 0 0 0 0 0 0 0 0 0 0 290 243
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
2025/202610.088 882 684 1.085 1.143 1.473 840 1.212 509 1.145 815 300 0
Totale 40.429