IRIS
DELLA MALVA, ANTONELLA
 Distribuzione geografica
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Continente #
NA - Nord America 1.962
EU - Europa 1.844
AS - Asia 1.265
SA - Sud America 181
AF - Africa 18
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.279
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Nazione #
US - Stati Uniti d'America 1.925
CN - Cina 485
SG - Singapore 437
IE - Irlanda 423
IT - Italia 291
RU - Federazione Russa 286
UA - Ucraina 275
BR - Brasile 146
SE - Svezia 146
HK - Hong Kong 107
FR - Francia 104
AT - Austria 94
VN - Vietnam 83
DE - Germania 66
FI - Finlandia 57
IN - India 52
TR - Turchia 33
GB - Regno Unito 31
CA - Canada 22
BD - Bangladesh 16
NL - Olanda 16
CZ - Repubblica Ceca 15
AR - Argentina 13
PL - Polonia 13
BE - Belgio 12
ID - Indonesia 9
IQ - Iraq 9
MX - Messico 8
ZA - Sudafrica 7
PY - Paraguay 6
AU - Australia 5
IR - Iran 5
PK - Pakistan 5
SA - Arabia Saudita 5
UZ - Uzbekistan 5
EC - Ecuador 4
JO - Giordania 4
AL - Albania 3
CO - Colombia 3
DK - Danimarca 3
PE - Perù 3
AE - Emirati Arabi Uniti 2
BO - Bolivia 2
EG - Egitto 2
ES - Italia 2
EU - Europa 2
HN - Honduras 2
KE - Kenya 2
LT - Lituania 2
MA - Marocco 2
PR - Porto Rico 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
CL - Cile 1
CW - ???statistics.table.value.countryCode.CW??? 1
DZ - Algeria 1
HR - Croazia 1
IL - Israele 1
JM - Giamaica 1
JP - Giappone 1
KG - Kirghizistan 1
KR - Corea 1
KZ - Kazakistan 1
LV - Lettonia 1
NG - Nigeria 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
PT - Portogallo 1
RO - Romania 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
TV - Tuvalu 1
UY - Uruguay 1
Totale 5.279
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Città #
Dublin 417
San Jose 353
Chandler 203
Singapore 202
Jacksonville 188
Ashburn 144
Dearborn 140
Foggia 127
Beijing 123
Nyköping 119
Hong Kong 106
Nanjing 100
Vienna 92
Santa Clara 65
Wilmington 63
New York 57
Dallas 56
Lauterbourg 53
Princeton 44
Ann Arbor 42
Nanchang 41
Moscow 34
San Mateo 28
Ho Chi Minh City 25
Munich 24
Los Angeles 22
Helsinki 19
Tianjin 19
Hanoi 18
Hebei 18
Pune 18
Shenyang 18
The Dalles 17
Woodbridge 17
Council Bluffs 15
Changsha 14
Manfredonia 14
Brno 12
Brussels 12
Kunming 12
Ottawa 12
Shanghai 12
Woolwich 12
Zhengzhou 11
Bari 10
Des Moines 10
Falkenstein 10
Guangzhou 9
São Paulo 9
Turku 9
Amsterdam 8
Chennai 8
Warsaw 8
Chicago 7
Haiphong 7
Milan 7
Hangzhou 6
Jinan 6
Lexington 6
Nuremberg 6
Rome 6
Seattle 6
Boardman 5
Brooklyn 5
Jakarta 5
Jiaxing 5
Lanzhou 5
San Francisco 5
Tashkent 5
Turin 5
Amman 4
Asunción 4
Boston 4
Da Nang 4
Dhaka 4
Frankfurt am Main 4
Hefei 4
Pagani 4
Redwood City 4
Rio de Janeiro 4
Toronto 4
Torre Annunziata 4
Ankara 3
Auburn Hills 3
Biên Hòa 3
Campinas 3
Campobasso 3
Copenhagen 3
Curitiba 3
Erbil 3
Johannesburg 3
Kraków 3
Las Vegas 3
Leawood 3
Limburg an der Lahn 3
London 3
Menlo Park 3
Montreal 3
Mumbai 3
Naples 3
Totale 3.418
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Nome #
Identification of peptides in functional Scamorza ovine milk cheese 149
Proteolytic changes of myofibrillar proteins in Podolian meat during aging: focusing on tenderness 140
Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds 140
Consumers’ expectations and acceptability for low saturated fat “salami”: healthiness or taste? 140
Quality of donkey bresaola. 135
Tenderness development and proteomic changes in lamb meat: effect of quinoa and/or linseed supplementation 135
Effect of diet supplementation on tenderness development and on proteomic changes in lamb meat. 132
Meat tenderness and proteolysis as affected by breed and ageing time. 128
effect of diet supplementation with quinoa seed and/or linseed on immune response productivity and meat quality in Merinos derived lambs 128
Effect of low voltage electrical stimulation on changes in proteome of bovine longissimus muscle during postmortem aging 123
Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging 123
Bioactive peptides in animal food products 122
Enzymatic injection of papain for improving meat tenderness 122
Correlazione tra età di macellazione, qualità nutrizionale ed organolettica in carne di agnelli di razza Altamurana. 121
Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles 121
La bresaola di asina: caratteristiche nutrizionali ed organolettiche 120
Effect of quinoa and/or linseed on immune response, productivity and quality of meat from merinos derived lambs 120
Caratteristiche nutrizionali ed organolettiche della carne di vitelloni Podolici allevati in regime biologico 117
Physicochemical properties of functional Scamorza cheese from ovine milk 117
Effect of different meat on italian “salami” quality 112
PRODUZIONE DI SALAMI DI PECORA A BASSO CONTENUTO DI GRASSO ANIMALE 111
Nutritional properties of donkey meat products 111
Qualita’ della carne del suino nero dei monti dauni: confronto tra allevamento convenzionale e biologico 109
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and ageing time 106
Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat 106
MS-based characterization of meat proteins involved in the mechanisms of tenderness. 104
Influence of different casings on salami produced with meat from buffalo and podolian cattle 101
Proteome analysis of the sarcoplasmic fraction of cattle longissimus dorsi muscle 101
Factors contributing to meat tenderness: interaction between myofibril structure and proteolytic changes in beef 99
Effects of whole linseed supplementation and treatment duration on fatty acid profile and endogenous bioactive compounds of beef muscle 99
Leptin and carcass composition in beef cattle 94
Mass spectrometry peptides identification in functional Pasta filata ovine cheese. 89
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging 89
Methods for extraction of muscle proteins from meat and fish using denaturing and non-denat uring solutions 85
Cytokine Pattern of Peripheral Blood Mononuclear Cells Isolated from Children Affected by Generalized Epilepsy Treated with Different Protein Fractions of Meat Sources 84
Nutritional properties and consumer preference of donkey bresaola and salami: comparison with conventional products 84
Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness 84
Nutraceutical properties of meat from grazing Podolian young bulls 81
First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach 79
Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics 74
Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle 73
Proteolysis changes in Podolian beef during ageing time: a proteomic study. 72
How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat 70
Proteomics in bovine semitendinosus muscle to assess emerging strategies based on papain injection and ultrasounds on meat tenderization process 68
Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time 64
Effect of hazelnut skin by-product supplementation in lambs' diets: Implications on plasma and muscle proteomes and first insights on the underlying mechanisms 64
Meat products as a source of dietary unsaturated fatty acids 63
In-depth characterization of myofibrillar muscle proteome changes in lambs fed hazelnut skin by-products 62
Milk quality of Italian Mediterranean buffalo as affected by temperature-humidity index during late spring and summer 52
Study of effects of Fipronil and Fipronil-sulfone on meat nutritional quality and validation of confirmatory GC-MS/MS method for their analysis 52
Mussel Culture Farming Systems in the Northern Gargano Coast (Adriatic Sea): Changes in the Nutritional Profile of the Mytilus galloprovincialis 52
In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color 51
Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat 49
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomics 46
First comparison of early post-mortem proteomes in two goat muscle types: M. Longissimus thoracis and M. semitendinosus 44
Towards the discovery of goat meat quality biomarkers using label-free proteomics 43
Role of Whole Linseed and Sunflower seeds on the Nutritional and Organoleptic Properties of Podolian x Limousine Meat 42
Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics 42
Valorization of fish from the Adriatic Sea: nutritional properties and shelf life prolongation of Aphia minuta through essential oils 41
Role of hazelnut skin supplementation on plasma antioxidant status and cytokine profile in growing lambs 38
Proteomics as an emerging tool in equine meat research: an overview 23
Effect of the farming intensification on health-promoting compounds in the meat of the Mediterranean mussel Mytilus galloprovincialis 3
Preserving Biodiversity of Sheep and Goat Farming in the Apulia Region 3
The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderization 2
Totale 5.554
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Categoria #
all - tutte 29.166
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 29.166
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211 0 0 0 0 0 0 0 0 0 0 0 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
2024/2025924 52 8 26 18 48 155 109 58 219 34 101 96
2025/20261.528 96 147 154 190 104 66 333 173 101 90 38 36
Totale 5.554