IRIS
DELLA MALVA, ANTONELLA
 Distribuzione geografica
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Continente #
EU - Europa 1.343
NA - Nord America 1.166
AS - Asia 475
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
SA - Sud America 2
AF - Africa 1
Totale 2.992
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Nazione #
US - Stati Uniti d'America 1.152
IE - Irlanda 421
CN - Cina 355
UA - Ucraina 273
IT - Italia 240
SE - Svezia 144
AT - Austria 91
SG - Singapore 50
FR - Francia 44
FI - Finlandia 38
IN - India 32
TR - Turchia 28
GB - Regno Unito 23
DE - Germania 22
CA - Canada 12
CZ - Repubblica Ceca 12
BE - Belgio 10
NL - Olanda 8
PL - Polonia 5
RU - Federazione Russa 5
IR - Iran 4
AU - Australia 3
DK - Danimarca 3
BR - Brasile 2
ES - Italia 2
EU - Europa 2
ID - Indonesia 2
EG - Egitto 1
HR - Croazia 1
IL - Israele 1
JO - Giordania 1
MX - Messico 1
PK - Pakistan 1
PR - Porto Rico 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 2.992
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Città #
Dublin 415
Chandler 203
Jacksonville 188
Dearborn 140
Foggia 127
Nyköping 119
Nanjing 100
Vienna 91
Wilmington 63
New York 47
Princeton 44
Ann Arbor 42
Nanchang 41
Beijing 40
Singapore 33
Ashburn 28
San Mateo 28
Tianjin 19
Hebei 18
Pune 18
Shenyang 18
Woodbridge 17
Changsha 14
Brno 12
Kunming 12
Los Angeles 12
Woolwich 12
Helsinki 11
Shanghai 11
Zhengzhou 11
Brussels 10
Des Moines 10
Bari 9
Ottawa 9
Guangzhou 8
Hangzhou 6
Jinan 6
Lexington 6
Rome 6
Amsterdam 5
Boardman 5
Jiaxing 5
Lanzhou 5
Milan 4
Pagani 4
Redwood City 4
Torre Annunziata 4
Auburn Hills 3
Copenhagen 3
Hefei 3
Kraków 3
Leawood 3
Menlo Park 3
Munich 3
Orange 3
Seattle 3
Turin 3
Vittuone 3
Ankara 2
Berlin 2
Chengdu 2
Cisano Bergamasco 2
Haikou 2
Hanover 2
Konya 2
Latina 2
Lucera 2
Massafra 2
Ningbo 2
Somma Vesuviana 2
Toronto 2
Tower Hamlets 2
Allariz 1
Amman 1
Aprilia 1
Ardabil 1
Augusta 1
Bhubaneswar 1
Bitonto 1
Borås 1
Bratislava 1
Cambridge 1
Capurso 1
Catanzaro 1
Cedar Knolls 1
Centro 1
Changchun 1
Chongqing 1
Cisternino 1
Coamo 1
Dundee 1
Fort Collins 1
Fuzhou 1
Grottaglie 1
Grumo Appula 1
Haifa 1
Hilden 1
Jakarta 1
Jinhua 1
Lago 1
Totale 2.129
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Nome #
Identification of peptides in functional Scamorza ovine milk cheese 117
Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness 106
Tenderness development and proteomic changes in lamb meat: effect of quinoa and/or linseed supplementation 103
Quality of donkey bresaola. 101
Effect of diet supplementation on tenderness development and on proteomic changes in lamb meat. 98
Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds 96
Meat tenderness and proteolysis as affected by breed and ageing time. 90
Qualita’ della carne del suino nero dei monti dauni: confronto tra allevamento convenzionale e biologico 84
Physicochemical properties of functional Scamorza cheese from ovine milk 84
Effect of low voltage electrical stimulation on changes in proteome of bovine longissimus muscle during postmortem aging 82
MS-based characterization of meat proteins involved in the mechanisms of tenderness. 82
Effect of quinoa and/or linseed on immune response, productivity and quality of meat from merinos derived lambs 81
PRODUZIONE DI SALAMI DI PECORA A BASSO CONTENUTO DI GRASSO ANIMALE 80
La bresaola di asina: caratteristiche nutrizionali ed organolettiche 80
Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat 79
Correlazione tra età di macellazione, qualità nutrizionale ed organolettica in carne di agnelli di razza Altamurana. 78
Consumers’ expectations and acceptability for low saturated fat “salami”: healthiness or taste? 78
Enzymatic injection of papain for improving meat tenderness 78
effect of diet supplementation with quinoa seed and/or linseed on immune response productivity and meat quality in Merinos derived lambs 77
Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging 76
Nutritional properties of donkey meat products 76
Proteome analysis of the sarcoplasmic fraction of cattle longissimus dorsi muscle 74
Bioactive peptides in animal food products 74
Caratteristiche nutrizionali ed organolettiche della carne di vitelloni Podolici allevati in regime biologico 73
Influence of different casings on salami produced with meat from buffalo and podolian cattle 72
Leptin and carcass composition in beef cattle 69
Factors contributing to meat tenderness: interaction between myofibril structure and proteolytic changes in beef 67
Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle 67
Nutritional properties and consumer preference of donkey bresaola and salami: comparison with conventional products 64
Effect of different meat on italian “salami” quality 62
Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness 61
Mass spectrometry peptides identification in functional Pasta filata ovine cheese. 60
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and ageing time 58
Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles 57
Nutraceutical properties of meat from grazing Podolian young bulls 56
Methods for extraction of muscle proteins from meat and fish using denaturing and non-denat uring solutions 52
Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle 49
Proteolysis changes in Podolian beef during ageing time: a proteomic study. 43
Meat products as a source of dietary unsaturated fatty acids 42
How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat 37
First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach 31
Study of effects of Fipronil and Fipronil-sulfone on meat nutritional quality and validation of confirmatory GC-MS/MS method for their analysis 30
Cytokine Pattern of Peripheral Blood Mononuclear Cells Isolated from Children Affected by Generalized Epilepsy Treated with Different Protein Fractions of Meat Sources 27
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging 27
Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time 26
Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat 21
Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics 16
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms 13
In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products 9
In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color 7
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics 5
Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process 4
Proteomics as an emerging tool in equine meat research: an overview 3
Towards the discovery of goat meat quality biomarkers using label-free proteomics 3
First comparison of early post-mortem proteomes in two goat muscle types: M. Longissimus thoracis and M. semitendinosus 2
Role of Whole Linseed and Sunflower seeds on the Nutritional and Organoleptic Properties of Podolian x Limousine Meat 2
Totale 3.189
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Categoria #
all - tutte 16.078
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 16.078
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020405 0 0 0 9 69 77 97 18 59 11 57 8
2020/2021335 48 4 51 2 44 8 47 18 65 43 4 1
2021/2022225 32 4 2 3 19 2 3 25 32 27 8 68
2022/2023967 78 60 43 51 53 83 11 54 497 6 21 10
2023/2024237 19 9 8 24 31 90 5 4 0 10 0 37
2024/202587 52 8 26 1 0 0 0 0 0 0 0 0
Totale 3.189