LO FIEGO, Domenico Pietro
 Distribuzione geografica
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Continente #
NA - Nord America 16.585
EU - Europa 14.766
AS - Asia 9.304
SA - Sud America 1.356
Continente sconosciuto - Info sul continente non disponibili 260
AF - Africa 189
OC - Oceania 45
Totale 42.505
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Nazione #
US - Stati Uniti d'America 16.231
IT - Italia 6.394
GB - Regno Unito 4.119
SG - Singapore 2.916
CN - Cina 2.699
BR - Brasile 1.060
SE - Svezia 978
VN - Vietnam 921
HK - Hong Kong 910
DE - Germania 619
FR - Francia 501
TR - Turchia 460
UA - Ucraina 429
FI - Finlandia 377
KR - Corea 349
RU - Federazione Russa 340
BD - Bangladesh 283
NL - Olanda 194
IN - India 192
BG - Bulgaria 185
CA - Canada 182
ID - Indonesia 125
ES - Italia 106
MX - Messico 90
PL - Polonia 85
AR - Argentina 75
RO - Romania 66
IQ - Iraq 62
BE - Belgio 60
JP - Giappone 55
PK - Pakistan 54
EC - Ecuador 51
ZA - Sudafrica 51
AU - Australia 43
CO - Colombia 42
IE - Irlanda 40
PH - Filippine 40
CH - Svizzera 39
UY - Uruguay 33
UZ - Uzbekistan 32
AE - Emirati Arabi Uniti 27
CL - Cile 26
PE - Perù 26
AT - Austria 25
CZ - Repubblica Ceca 24
SA - Arabia Saudita 23
VE - Venezuela 23
TH - Thailandia 21
CR - Costa Rica 20
MA - Marocco 20
PT - Portogallo 20
LT - Lituania 19
DZ - Algeria 18
EG - Egitto 18
HR - Croazia 18
GR - Grecia 17
JM - Giamaica 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
ET - Etiopia 9
NG - Nigeria 9
NO - Norvegia 9
OM - Oman 9
PA - Panama 9
SI - Slovenia 9
TW - Taiwan 9
TT - Trinidad e Tobago 8
BO - Bolivia 7
HN - Honduras 7
NP - Nepal 7
BY - Bielorussia 6
DO - Repubblica Dominicana 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
SN - Senegal 4
BH - Bahrain 3
CG - Congo 3
GA - Gabon 3
KG - Kirghizistan 3
KH - Cambogia 3
Totale 42.197
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Città #
Southend 3.298
Santa Clara 1.684
Singapore 1.543
Ashburn 1.245
Hefei 1.106
Chandler 1.031
Fairfield 984
Jacksonville 920
Hong Kong 891
Woodbridge 650
Council Bluffs 639
San Jose 589
Dearborn 530
Houston 451
Milan 436
Wilmington 427
Nyköping 411
Ann Arbor 404
Beijing 399
London 399
Seattle 342
Modena 341
The Dalles 341
Cambridge 325
Seoul 318
Los Angeles 280
Rome 267
Ho Chi Minh City 266
Izmir 266
Dallas 260
Bologna 248
New York 230
Hanoi 225
Chicago 218
Helsinki 211
Princeton 180
Sofia 172
Fremont 164
Eugene 161
Des Moines 150
Lauterbourg 144
San Diego 121
Buffalo 115
Parma 115
Redwood City 103
Moscow 98
Naples 93
Shanghai 91
Jakarta 86
Padova 86
Orem 73
Turin 71
Salt Lake City 67
São Paulo 65
Verona 65
Columbus 63
Florence 62
Toronto 57
Bremen 56
Kent 56
Da Nang 50
Reggio Emilia 50
Chennai 46
Brussels 43
Brooklyn 42
Perugia 42
Phoenix 42
Warsaw 41
Brescia 40
Haiphong 40
Tokyo 40
Elk Grove Village 39
Munich 39
Nanjing 39
Istanbul 37
Frankfurt am Main 36
Boardman 35
Norwalk 35
Tampa 34
Amsterdam 33
Belo Horizonte 31
Falls Church 31
Bari 29
Dublin 29
Tashkent 29
Catania 28
Denver 27
Johannesburg 27
Mantova 27
Miami 27
Rio de Janeiro 27
Atlanta 26
Dong Ket 26
Falkenstein 25
Ottawa 25
Grafing 24
Mountain View 24
Mumbai 24
San Francisco 24
Cagliari 23
Totale 26.025
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Nome #
Difetti di presentazione della coscia per prosciutto crudo:valutazione sensoriale sul prodotto stagionato 3.036
Caratteristiche delle carcasse e dei tagli di differenti tipologie di suino pesante attualmente presenti sul mercato 649
ESTIMATION OF REAL PER CAPITA CONSUMPTION OF MEAT IN ITALY 627
Preliminary investigation of the use of digital image analysis for raw ham evaluation 594
Indagine sul difetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma 559
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles 457
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 427
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK 403
Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams 398
Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications 397
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 390
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality 378
Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. 375
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. 374
Confirmed association between a single nucleotide polymorphism in the FTO gene and obesity-related traits in heavy pigs 367
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques 362
Quanta carne si mangia in Italia? Stima del consumo pro capite reale con il metodo innovativo della detrazione preventiva delle perdite 357
Pig meat-health: a possible binomial? 349
Faba bean in dairy cow diet: Effect on milk production and quality 347
Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies 347
Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato 346
Aspetti tecnologici e microbiologici del salame di suino Mora Romagnola 346
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 340
Effetti dello stress pre-macellazione sulla qualità della carne suina 337
Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits 335
Composizione acidica del grasso perirenale nel suino pesante 330
Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma 329
Shelf life of pork from five different quality classes 328
Effect of extruded linseed, vitamin E and polyphenols pig dietary supplementation on microbial growth of meat during refrigerated storage 328
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach 327
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits 327
Effect of dietary polyunsaturated fatty acid and antioxidant supplementation on the transcriptional level of genes involved in lipid and energy metabolism in swine 324
EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI 324
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 319
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 310
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham 307
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process 307
The relationship between carcass bruising in bulls and behaviour observed during pre-slaughter phases 305
CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM 304
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 302
Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality 290
Lipid composition of covering and intramuscular fat in pigs at different slaughter age 286
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig 281
Development of a predictive equation of the subcutaneous fat thickness of pig thighs 274
Ultra fast analysis of subcutaneous pork fat 274
Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production 272
Caratteri di idoneità e tipicità percepita nel prosciutto crudo 268
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 268
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs 267
Carcass fatness and lipid quality in the heavy pig 266
Effect of a diet enriched in PUFA and polyphenols on the expression of genes involved in lipids metabolism in pigs 265
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham 263
Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production 260
Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs 257
Polimorfismo genetico dei due enzimi eritrocitari PHI (Fosfoesoso Isomerasi) e PGD (Fosfogluconato Deidrogenasi) in alcune razze suine italiane 256
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 249
Caratteristiche differenziali di carni bovine DFD e normali 248
Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors 245
Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed 241
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of Parma dry-cured ham 240
The quality in Parma hams as related to halothane reactivity 239
Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione 239
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) 236
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs. 235
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementations 235
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage 233
Consumo pro capite reale di carne suina 233
Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs 231
Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham 228
Pig meat and health: is it a possible binomial? 227
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality 226
Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. 226
Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection 225
Caratteristiche del grasso del guanciale nel suino pesante 224
Influence of conjugated linoleic acid (CLA) on intramuscular fatty acid composition in rabbit 223
Caratteristiche dello strato esterno ed interno del lardo nel suino pesante 223
Reproducibility evaluation of classification by expert assessors of raw ham red skin defect 223
Caratteristiche del tessuto adiposo nel suino pesante italiano 223
Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante 221
Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi 220
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 219
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype 215
Ricerca di marcatori in geni candidati per il miglioramento della produzione e della qualità della carne. 213
Caratteristiche delle carcasse e delle carni in suini di diverso tipo genetico 212
Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici 211
Influence of heavy pig genetic type on meat and prosciutto quality 210
Problematiche relative alla valutazione dei difetti del prosciutto DOP 205
Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population 203
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in Northern Italy 202
Possibilità di previsione della resa in tagli pregiati della carcassa di suino pesante lungo la catena di macellazione 202
Caratteristiche del tessuto adiposo nel prosciutto fresco e stagionato 200
Metodi di classificazione delle carcasse suine in Italia 198
Natural complementary feeds in gestating and lactating sows: effects on performance and metabolic profile 197
Effetto dell’integrazione dietetica con acido pantotenico sulle caratteristiche della carcassa e della carne del suino pesante 196
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 194
Effetto del digiuno pre-macellazione sulle caratteristiche qualitative della carne di suini ibridi 193
Composizione acidica del tessuto adiposo di copertura e dei lipidi intramuscolari di suini macellati a differenti età 192
Relazione tra il contenuto di carne magra della carcassa e le rese tecnologiche e commerciali del prosciutto di Parma 190
Influence of linseed and antioxidant-rich diets in pig nutrition on lipidoxidation during cooking and in vitro digestion of pork 190
Effetto del tempo di sosta pre-macellazione e del tempo di attesa pre-refrigerazione sul difetto di venatura del prosciutto di Parma 188
Totale 31.538
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Categoria #
all - tutte 135.486
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 135.486
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.706 0 0 295 348 127 171 170 234 311 227 446 377
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
2026/20271.135 348 670 117 0 0 0 0 0 0 0 0 0
Totale 42.505