IRIS
GIROLAMI, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 12.284
AS - Asia 4.486
EU - Europa 4.309
SA - Sud America 217
AF - Africa 46
Continente sconosciuto - Info sul continente non disponibili 20
OC - Oceania 15
Totale 21.377
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Nazione #
US - Stati Uniti d'America 11.873
CN - Cina 1.863
UA - Ucraina 1.151
SG - Singapore 1.028
VN - Vietnam 977
DE - Germania 768
IT - Italia 577
HK - Hong Kong 385
CA - Canada 384
RU - Federazione Russa 346
SE - Svezia 336
FR - Francia 327
GB - Regno Unito 324
FI - Finlandia 260
BR - Brasile 167
IE - Irlanda 77
IN - India 52
TR - Turchia 49
PL - Polonia 37
BE - Belgio 34
JP - Giappone 24
NL - Olanda 24
AR - Argentina 22
BD - Bangladesh 20
EU - Europa 20
MX - Messico 19
LT - Lituania 17
ZA - Sudafrica 15
ES - Italia 14
AU - Australia 13
AE - Emirati Arabi Uniti 9
SC - Seychelles 9
ID - Indonesia 8
IQ - Iraq 8
JO - Giordania 7
PK - Pakistan 7
KR - Corea 6
MA - Marocco 6
UZ - Uzbekistan 6
CO - Colombia 5
PH - Filippine 5
VE - Venezuela 5
BY - Bielorussia 4
CL - Cile 4
PE - Perù 4
SA - Arabia Saudita 4
AT - Austria 3
BB - Barbados 3
EC - Ecuador 3
IL - Israele 3
MY - Malesia 3
PY - Paraguay 3
TH - Thailandia 3
TN - Tunisia 3
AZ - Azerbaigian 2
CI - Costa d'Avorio 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
ET - Etiopia 2
JM - Giamaica 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
MN - Mongolia 2
NZ - Nuova Zelanda 2
QA - Qatar 2
RO - Romania 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
AO - Angola 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
DJ - Gibuti 1
DK - Danimarca 1
GD - Grenada 1
GE - Georgia 1
GT - Guatemala 1
HR - Croazia 1
HU - Ungheria 1
IR - Iran 1
LA - Repubblica Popolare Democratica del Laos 1
MG - Madagascar 1
ML - Mali 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PT - Portogallo 1
SR - Suriname 1
TT - Trinidad e Tobago 1
TW - Taiwan 1
Totale 21.377
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Città #
Woodbridge 1.160
Ashburn 1.028
Jacksonville 989
Ann Arbor 988
Chandler 804
Dong Ket 797
Fairfield 793
San Jose 724
Houston 723
Beijing 513
Nanjing 448
Hong Kong 381
Singapore 339
Wilmington 316
Toronto 303
Seattle 301
Boardman 284
Cambridge 260
The Dalles 259
Dallas 243
Nanchang 168
Princeton 165
Lauterbourg 146
Los Angeles 127
Kent 123
New York 114
Moscow 108
Ogden 98
Helsinki 91
Tianjin 81
Kunming 80
Dublin 76
Shenyang 74
Milan 65
Munich 56
Buffalo 55
Changsha 55
Santa Clara 50
Ho Chi Minh City 49
Hebei 47
Ottawa 47
Jiaxing 44
Hanoi 43
Orem 43
Hangzhou 40
London 37
Council Bluffs 36
Frankfurt am Main 35
Kocaeli 35
Brussels 32
San Diego 31
São Paulo 31
Verona 30
Brooklyn 29
Denver 26
Stockholm 26
Warsaw 26
Changchun 25
Chicago 25
Chennai 24
Bari 22
Atlanta 21
Tokyo 21
Lanzhou 19
Montreal 19
Poplar 19
Boston 18
Centro 18
Phoenix 18
Des Moines 17
Norwalk 17
Guangzhou 16
Naples 16
Taizhou 15
Zhengzhou 15
Jinan 13
San Francisco 13
Dearborn 11
Haikou 11
Johannesburg 11
Perugia 11
Rome 11
Shanghai 11
Venezia 11
Mexico City 10
Auburn Hills 9
Campobasso 9
Haiphong 9
Manchester 9
Sturno 9
Amsterdam 8
Ankara 8
Da Nang 7
Fuzhou 7
Paris 7
Pune 7
Rio de Janeiro 7
Amman 6
Bexley 6
Borås 6
Totale 14.644
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Nome #
Acceptability and intramuscular collagen properties of Podolian beef as affected by ageing 280
Sensory properties affecting acceptability of “Bresaola” from Podolian young bulls 272
Effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptability. 262
Behaviour and meat quality of Podolian young bulls 260
Computer vision system for image analysis of visible fat in dry sausages 243
Development and validation of a quantitative frame of reference for meat sensory evaluation 230
Qualitative assessment of dairy cattle welfare. 229
Sustainability and welfare of Podolian cattle 227
Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs 225
Tenderness, pH and acceptability of meat from Podolian and Limousine x Podolian young bulls 215
Alcune caratteristiche reologiche della carne di vitelloni di differenti genotipi. I. Femmine derivate 'Frisona italiana'. 214
Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times 213
Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. 212
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. 211
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage 210
Liking of traditional cheese and consumer willingness to pay 206
Behaviour and meat production of organically farmed unweaned lambs 206
Avoidance distance in sheep: Test-retest reliability and relationship with stockmen attitude 201
Animal related variables for on-farm assessment of beef cattle welfare 200
Consumer liking and willingness to pay high welfare animal based products 200
Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties 199
Effect of artificial rearing on lamb welfare and meat quality 199
Effect of forage to concentrate ratio on growth performance and on carcass and meat quality of Podolian young bulls. 198
Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat. 197
Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs 194
Shelf life of meat from podolian young bulls in relation to the aging method 194
Effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat quality 192
Measurement of meat color using computer vision system 191
Effect of grazing and homeopathy on milk production and immunity of Merino derived ewes. 188
Eating quality of beef from free-range and confined Podolian young bulls 187
Effect of information about animal welfare on consumer willingness to pay for yogurt 186
Organic farming: effects of forage to concentrate ratio and ageing time on meat quality of podolian young bulls. 185
Influence of storage conditions and age at slaughter on lipid oxidation and fatty acid profile of Apulian lamb. 182
Podolian beef production on pasture and in confinement 179
Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreeds 178
Fatty acid composition and cholesterol content of beef from Podolian and Limousine x Podolian cattle. 177
Allattamento artificiale: benessere degli agnelli e qualità della carne 176
Sensory evaluation of young goat meat 173
Organoleptic properties of meat from Altamurana and Trimeticcio lambs slaughtered at two different ages 171
Alterazioni endocrine e immunitarie indotte da glicocorticoidi esogeni in Cervus Elaphus 168
Artificial rearing and intramuscular fatty acid composition of unweaned lambs 167
Sensory properties and shelf life of Lucanian sausages 164
Effetto del periodo di frollatura e di congelamento sulla composizione in acidi grassi e sul grado di ossidazione lipidica della carne di bovino podolico. 163
Time budget, social and ingestive behaviours expressed by native beef cows in Mediterranean conditions 163
Effect of electrical stimulation and other genetic and environmental factors on colour of lamb meat 162
Evaluation of cattle feeding preferences using short-term trials. 162
Effect of rearing system and homeopathy on milk production of Merino derived ewes 159
Drivers of overall liking for organic and conventional rabbit 159
Caratteristiche fisiche e sensoriali della carne di Podolica. 158
pH and tenderness of meat from Podolian and Limousine x Podolian young bulls 156
Effect of information about organic production on beef acceptability 152
Valutazione sensoriale della carne bovina: selezione e addestramento del panel 152
Dietary supplementation of n–3 fatty acids and milk quality of Italian Holstein cows 151
Eating quality of seasoned ham in eight pig genetic types. 151
Shelf life of meat from Podolian young bulls in relation to the ageing method. 149
The relevance of natural behaviour for Podian cattle. 148
Assetto metabolico e immunitario di bovini Podolici allevati al pascolo 147
Genetyc type and ageing effects on textural and sensory properties of beef. 145
Housing system and meat quality in organic Podolian young bulls 145
Genetic type, sex, age at slaughter and feeding system effects on carcass and cut composition in lambs 144
Potenzialità produttive dell'agnello nelle aree protette della Basilicata 142
Activity budgets and forage selection of Podolian cattle, a semiwild bovine breed. ISRN Zoology, 2011, 1-8 (Article ID 972804, doi:10.5402/2011/972804). 142
Influenza della lunghezza del periodo di frollatura su alcune caratteristiche sensoriali della carne di vitelloni podolici. 142
Definizione delle caratteristiche qualitative della carne di “Agnello delle Dolomiti Lucane”. 140
Allevamento biologico e benessere degli agnelli lattanti. 138
Comportamento alimentare di vitelloni Podolici al pascolo 138
Shelf life and fatty acid profile of meat from Podolian cattle. 137
Allevamento biologico: qualità dei lipidi della carne in agnelli di razza Sarda. 137
Performance and meat quality of grazing Podolian young bulls: effects of different forage/concentrate supplementation 136
Colour evaluation of muscles in 10 bovine crossbreeds. 136
Beef carcass evaluation with 'Texturometer' regarding the meat aging period and breed. 136
Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami 136
Effetto delle proprietà sensoriali sull’accettabilità della bresaola di Podolica 135
Effect of rearing system and of dietary protein level on leptin, growth, and carcass composition in Podolian young bulls 132
Influenza dell'alimentazione su alcune caratteristiche quanti-qualitative della carne di struzzo 131
Information and acceptability of meat from Podolian young bulls 131
Allevamento biologico del vitello Podolico 131
Image analysis using computer vision system for meat colour evaluation 131
Introducing organic farming in Basilicata 130
Influenza delle informazioni relative al benessere animale e alle caratteristiche nutrizionali del prodotto sull'accettabilità della carne di bovino Podolico 127
Le aree protette e la razza Podolica: possibilità di sviluppo di una zootecnia sostenibile nel Mezzogiorno 126
Effect of rearing systems on growth performance and carcass composition of Podolian young bulls 125
Influence of the age at slaughter on carcass traits and fatty acid composition of Gentile di Puglia lambs. 125
Supplementation of n–3 fatty acids and immune competence of Italian Friesian cows 124
Studio delle relazioni uomo-animale nella specie caprina 124
Impiego di integratori a base di erbe officinali nella specie bufalina 124
Podolian cattle. The “nature” of the product 123
Comparison among Ile de France (IF9, Gentile di Puglia (GP) and IFxGP (F1,F2,F3) crossbreed lambs. IV. Performances at slaughter. 122
Impiego del favino nell’alimentazione dei vitelloni Podolici. 122
Qualitative characteristics of meat in water buffalo and bovine calves slaughtered at 28 weeks. 121
Composizione chimica di alcuni muscoli in vitelloni appartenenti a 4 tipi genetici. 121
Effetto dell’integrazione con acidi grassi w-3 sulle caratteristiche tecnologiche e sensoriali di lattte biologico fresco e trasformato 119
Behaviour expressed by native cows 119
Alcune caratteristiche qualitative della carne di vitelloni appartenenti a 10 tipi genetici. 118
Effect of confinement on welfare and milk quality of Sarda ewes 118
Confronto fra agnelli ILE DE FRANCE (IF), GENTILE DI PUGLIA (GP) e derivati dall'incrocio IF x GP (Fl e F2) mattati a 35 e 56 giorni di età. 1. Incremento ponderale e rilievi alla mattazione.giugno 117
Effetto della somministrazione di due differenti fonti proteiche sulle performance produttive e sul profilo metabolico di vitelloni Podolici allevati secondo il metodo biologico 117
Effetto del rapporto foraggio/concentrato su alcune caratteristiche qualitative della carne di vitelloni podolici. 117
Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus. 116
Caratteristiche qualitative della carne di agnelli di razza Gentile di Puglia nati da pecore sincronizzate. II. Composizione chimica centesimale. 112
Totale 16.445
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Categoria #
all - tutte 89.763
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 89.763
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.389 0 0 0 0 0 0 0 0 0 276 256 857
2021/20221.378 50 203 285 145 96 39 37 122 80 22 57 242
2022/20231.844 224 4 17 279 275 310 1 178 389 41 96 30
2023/2024828 76 33 105 24 74 113 30 37 211 8 10 107
2024/20252.019 36 33 369 82 138 93 306 210 253 32 261 206
2025/20264.321 309 204 130 721 637 543 924 156 334 363 0 0
Totale 22.026