IRIS
GIROLAMI, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 12.928
AS - Asia 4.517
EU - Europa 4.338
Continente sconosciuto - Info sul continente non disponibili 669
SA - Sud America 218
AF - Africa 48
OC - Oceania 15
Totale 22.733
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Nazione #
US - Stati Uniti d'America 12.503
CN - Cina 1.876
UA - Ucraina 1.151
SG - Singapore 1.039
VN - Vietnam 977
DE - Germania 768
IT - Italia 600
CA - Canada 390
HK - Hong Kong 387
RU - Federazione Russa 346
SE - Svezia 336
FR - Francia 328
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
BD - Bangladesh 25
NL - Olanda 25
JP - Giappone 24
AR - Argentina 22
EU - Europa 20
MX - Messico 20
LT - Lituania 17
ES - Italia 15
ZA - Sudafrica 15
AU - Australia 13
SC - Seychelles 11
AE - Emirati Arabi Uniti 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
JM - Giamaica 4
PE - Perù 4
PY - Paraguay 4
SA - Arabia Saudita 4
AT - Austria 3
BB - Barbados 3
EC - Ecuador 3
IL - Israele 3
MY - Malesia 3
RO - Romania 3
TH - Thailandia 3
TN - Tunisia 3
AZ - Azerbaigian 2
BG - Bulgaria 2
CI - Costa d'Avorio 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
ET - Etiopia 2
HU - Ungheria 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
MN - Mongolia 2
NZ - Nuova Zelanda 2
QA - Qatar 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
AG - Antigua e Barbuda 1
AO - Angola 1
AW - Aruba 1
BH - Bahrain 1
BO - Bolivia 1
BS - Bahamas 1
CR - Costa Rica 1
DJ - Gibuti 1
DK - Danimarca 1
GD - Grenada 1
GE - Georgia 1
GT - Guatemala 1
HR - Croazia 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
SV - El Salvador 1
TT - Trinidad e Tobago 1
TW - Taiwan 1
Totale 22.084
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Città #
Woodbridge 1.160
Ashburn 1.037
Jacksonville 990
Ann Arbor 988
San Jose 913
Chandler 804
Dong Ket 797
Fairfield 793
Houston 724
Beijing 517
Nanjing 448
Hong Kong 382
Singapore 340
Wilmington 319
Toronto 304
Seattle 302
Council Bluffs 285
Boardman 284
Cambridge 260
The Dalles 259
Dallas 253
Nanchang 168
Princeton 165
Lauterbourg 146
Los Angeles 131
New York 126
Kent 123
Moscow 108
Ogden 98
Helsinki 91
Tianjin 81
Kunming 80
Dublin 76
Shenyang 74
Milan 67
Santa Clara 58
Buffalo 57
Munich 56
Changsha 55
Ho Chi Minh City 49
Hebei 47
Ottawa 47
Jiaxing 44
Orem 44
Hanoi 43
Hangzhou 40
London 37
Frankfurt am Main 35
Kocaeli 35
Brussels 32
San Diego 32
Brooklyn 31
São Paulo 31
Verona 30
Chicago 27
Denver 27
Stockholm 26
Warsaw 26
Changchun 25
Chennai 24
Bari 22
Atlanta 21
Tokyo 21
Montreal 20
Phoenix 20
Boston 19
Lanzhou 19
Poplar 19
Centro 18
Norwalk 18
Des Moines 17
Guangzhou 16
Naples 16
Taizhou 15
Zhengzhou 15
Rome 14
Jinan 13
San Francisco 13
Dearborn 12
Perugia 12
Haikou 11
Johannesburg 11
Mexico City 11
Shanghai 11
Venezia 11
Auburn Hills 9
Campobasso 9
Haiphong 9
Manchester 9
Sturno 9
Amsterdam 8
Ankara 8
Charlotte 7
Da Nang 7
Fuzhou 7
Paris 7
Pune 7
Rio de Janeiro 7
Amman 6
Bexley 6
Totale 15.161
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Nome #
Acceptability and intramuscular collagen properties of Podolian beef as affected by ageing 285
Sensory properties affecting acceptability of “Bresaola” from Podolian young bulls 278
Effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptability. 269
Behaviour and meat quality of Podolian young bulls 264
Computer vision system for image analysis of visible fat in dry sausages 247
Development and validation of a quantitative frame of reference for meat sensory evaluation 241
Qualitative assessment of dairy cattle welfare. 232
Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs 231
Sustainability and welfare of Podolian cattle 228
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage 221
Alcune caratteristiche reologiche della carne di vitelloni di differenti genotipi. I. Femmine derivate 'Frisona italiana'. 219
Liking of traditional cheese and consumer willingness to pay 218
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. 216
Tenderness, pH and acceptability of meat from Podolian and Limousine x Podolian young bulls 216
Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. 216
Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times 215
Avoidance distance in sheep: Test-retest reliability and relationship with stockmen attitude 208
Behaviour and meat production of organically farmed unweaned lambs 208
Animal related variables for on-farm assessment of beef cattle welfare 205
Effect of age at slaughter on carcass traits, fatty acid composition and lipid oxidation of Apulian lambs 204
Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties 204
Consumer liking and willingness to pay high welfare animal based products 202
Effect of artificial rearing on lamb welfare and meat quality 200
Effect of forage to concentrate ratio on growth performance and on carcass and meat quality of Podolian young bulls. 200
Shelf life of meat from podolian young bulls in relation to the aging method 199
Eating quality of beef from free-range and confined 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. 198
Effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat quality 196
Measurement of meat color using computer vision system 195
Effect of information about animal welfare on consumer willingness to pay for yogurt 191
Effect of grazing and homeopathy on milk production and immunity of Merino derived ewes. 190
Organic farming: effects of forage to concentrate ratio and ageing time on meat quality of podolian young bulls. 190
Influence of storage conditions and age at slaughter on lipid oxidation and fatty acid profile of Apulian lamb. 188
Podolian beef production on pasture and in confinement 188
Chemical composition of pig meat from the genetic type 'Casertana' and its crossbreeds 183
Fatty acid composition and cholesterol content of beef from Podolian and Limousine x Podolian cattle. 181
Allattamento artificiale: benessere degli agnelli e qualità della carne 179
Sensory properties and shelf life of Lucanian sausages 177
Sensory evaluation of young goat meat 175
Alterazioni endocrine e immunitarie indotte da glicocorticoidi esogeni in Cervus Elaphus 173
Organoleptic properties of meat from Altamurana and Trimeticcio lambs slaughtered at two different ages 173
Time budget, social and ingestive behaviours expressed by native beef cows in Mediterranean conditions 171
Artificial rearing and intramuscular fatty acid composition of unweaned lambs 168
Effetto del periodo di frollatura e di congelamento sulla composizione in acidi grassi e sul grado di ossidazione lipidica della carne di bovino podolico. 167
Evaluation of cattle feeding preferences using short-term trials. 165
Effect of electrical stimulation and other genetic and environmental factors on colour of lamb meat 164
Drivers of overall liking for organic and conventional rabbit 164
Effect of rearing system and homeopathy on milk production of Merino derived ewes 161
Caratteristiche fisiche e sensoriali della carne di Podolica. 161
pH and tenderness of meat from Podolian and Limousine x Podolian young bulls 158
Eating quality of seasoned ham in eight pig genetic types. 156
Effect of information about organic production on beef acceptability 155
Valutazione sensoriale della carne bovina: selezione e addestramento del panel 155
The relevance of natural behaviour for Podian cattle. 155
Dietary supplementation of n–3 fatty acids and milk quality of Italian Holstein cows 154
Influenza della lunghezza del periodo di frollatura su alcune caratteristiche sensoriali della carne di vitelloni podolici. 154
Shelf life of meat from Podolian young bulls in relation to the ageing method. 153
Assetto metabolico e immunitario di bovini Podolici allevati al pascolo 153
Housing system and meat quality in organic Podolian young bulls 150
Genetic type, sex, age at slaughter and feeding system effects on carcass and cut composition in lambs 148
Genetyc type and ageing effects on textural and sensory properties of beef. 147
Allevamento biologico e benessere degli agnelli lattanti. 146
Potenzialità produttive dell'agnello nelle aree protette della Basilicata 144
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). 143
Beef carcass evaluation with 'Texturometer' regarding the meat aging period and breed. 141
Definizione delle caratteristiche qualitative della carne di “Agnello delle Dolomiti Lucane”. 141
Appearance, consumer liking and preferences of Lucanian ‘Soppressata’ salami 141
Comportamento alimentare di vitelloni Podolici al pascolo 140
Allevamento biologico: qualità dei lipidi della carne in agnelli di razza Sarda. 140
Performance and meat quality of grazing Podolian young bulls: effects of different forage/concentrate supplementation 139
Colour evaluation of muscles in 10 bovine crossbreeds. 139
Shelf life and fatty acid profile of meat from Podolian cattle. 139
Image analysis using computer vision system for meat colour evaluation 138
Effect of rearing system and of dietary protein level on leptin, growth, and carcass composition in Podolian young bulls 137
Effetto delle proprietà sensoriali sull’accettabilità della bresaola di Podolica 137
Allevamento biologico del vitello Podolico 137
Influenza dell'alimentazione su alcune caratteristiche quanti-qualitative della carne di struzzo 133
Information and acceptability of meat from Podolian young bulls 132
Introducing organic farming in Basilicata 132
Le aree protette e la razza Podolica: possibilità di sviluppo di una zootecnia sostenibile nel Mezzogiorno 132
Influenza delle informazioni relative al benessere animale e alle caratteristiche nutrizionali del prodotto sull'accettabilità della carne di bovino Podolico 130
Effect of rearing systems on growth performance and carcass composition of Podolian young bulls 129
Influence of the age at slaughter on carcass traits and fatty acid composition of Gentile di Puglia lambs. 129
Studio delle relazioni uomo-animale nella specie caprina 129
Podolian cattle. The “nature” of the product 129
Impiego di integratori a base di erbe officinali nella specie bufalina 128
Supplementation of n–3 fatty acids and immune competence of Italian Friesian cows 127
Qualitative characteristics of meat in water buffalo and bovine calves slaughtered at 28 weeks. 127
Behaviour expressed by native cows 127
Alcune caratteristiche qualitative della carne di vitelloni appartenenti a 10 tipi genetici. 125
Comparison among Ile de France (IF9, Gentile di Puglia (GP) and IFxGP (F1,F2,F3) crossbreed lambs. IV. Performances at slaughter. 125
Qualitative characteristics of meat in lambs born from ewes subjected to hormonal synchronization of oestrus. 124
Composizione chimica di alcuni muscoli in vitelloni appartenenti a 4 tipi genetici. 124
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 124
Effetto dell’integrazione con acidi grassi w-3 sulle caratteristiche tecnologiche e sensoriali di lattte biologico fresco e trasformato 123
Impiego del favino nell’alimentazione dei vitelloni Podolici. 123
Effect of confinement on welfare and milk quality of Sarda ewes 122
Effetto della somministrazione di due differenti fonti proteiche sulle performance produttive e sul profilo metabolico di vitelloni Podolici allevati secondo il metodo biologico 121
Effetto del rapporto foraggio/concentrato su alcune caratteristiche qualitative della carne di vitelloni podolici. 119
Effect of cooking oxidation and fatty acid profile in meat from Apulian Lambs. 115
Totale 16.891
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Categoria #
all - tutte 97.425
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 97.425
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.328 0 203 285 145 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
2025/20264.936 309 204 130 721 637 543 924 156 334 485 465 28
2026/202792 64 28 0 0 0 0 0 0 0 0 0 0
Totale 22.733