IRIS
BRAGHIERI, Ada
 Distribuzione geografica
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Continente #
NA - Nord America 13.459
EU - Europa 4.754
AS - Asia 3.375
OC - Oceania 26
SA - Sud America 22
Continente sconosciuto - Info sul continente non disponibili 21
AF - Africa 18
Totale 21.675
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Nazione #
US - Stati Uniti d'America 13.066
CN - Cina 1.772
UA - Ucraina 1.335
DE - Germania 1.276
VN - Vietnam 996
IT - Italia 667
CA - Canada 393
SE - Svezia 375
SG - Singapore 342
GB - Regno Unito 329
FI - Finlandia 282
FR - Francia 232
HK - Hong Kong 115
IE - Irlanda 86
RU - Federazione Russa 62
TR - Turchia 41
IN - India 31
AT - Austria 28
AU - Australia 23
NL - Olanda 22
BE - Belgio 21
EU - Europa 21
KR - Corea 10
SC - Seychelles 9
TH - Thailandia 8
AR - Argentina 7
ES - Italia 7
IR - Iran 7
ID - Indonesia 6
PH - Filippine 6
PK - Pakistan 6
PL - Polonia 6
RO - Romania 6
CZ - Repubblica Ceca 5
MY - Malesia 5
BY - Bielorussia 4
IL - Israele 4
SA - Arabia Saudita 4
BD - Bangladesh 3
BR - Brasile 3
CL - Cile 3
JP - Giappone 3
NZ - Nuova Zelanda 3
PE - Perù 3
VE - Venezuela 3
ZA - Sudafrica 3
AZ - Azerbaigian 2
CH - Svizzera 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
MN - Mongolia 2
PS - Palestinian Territory 2
PT - Portogallo 2
AM - Armenia 1
BG - Bulgaria 1
BJ - Benin 1
BO - Bolivia 1
CO - Colombia 1
CY - Cipro 1
DZ - Algeria 1
EC - Ecuador 1
EE - Estonia 1
EG - Egitto 1
HR - Croazia 1
HU - Ungheria 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
NG - Nigeria 1
QA - Qatar 1
SD - Sudan 1
SK - Slovacchia (Repubblica Slovacca) 1
SL - Sierra Leone 1
SY - Repubblica araba siriana 1
TW - Taiwan 1
Totale 21.675
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Città #
Woodbridge 1.689
Fairfield 1.396
Ann Arbor 1.363
Houston 1.205
Jacksonville 1.185
Dong Ket 993
Chandler 880
Ashburn 841
Seattle 557
Nanjing 522
Wilmington 514
Cambridge 457
Boardman 366
Beijing 360
Toronto 354
Singapore 250
Nanchang 211
Princeton 206
Ogden 137
Hong Kong 111
Helsinki 103
Shenyang 98
New York 96
Tianjin 93
Milan 88
Dublin 85
Kunming 84
Centro 69
Changsha 66
San Diego 59
Hebei 55
Jiaxing 47
Santa Clara 39
Munich 36
London 34
Changchun 33
Ottawa 32
Kocaeli 31
Rome 30
Hangzhou 29
San Francisco 29
Vienna 28
Verona 27
Potenza 25
Brussels 21
Norwalk 21
Jinan 20
Los Angeles 20
Lanzhou 19
Shanghai 18
Taizhou 18
Bari 17
Des Moines 17
Guangzhou 17
Haikou 17
Zhengzhou 17
Foggia 15
Auburn Hills 14
Pune 14
Ningbo 13
Kilburn 12
Venezia 12
Falls Church 11
Melbourne 11
Perugia 11
Dearborn 10
Fuzhou 10
Naples 10
Redwood City 9
Sturno 9
Hounslow 8
Amsterdam 7
Campobasso 7
Esslingen am Neckar 7
Canberra 6
Chiswick 6
Orange 6
Paris 6
Redmond 6
Saint Petersburg 6
San Severo 6
Sydney 6
Florence 5
Frankfurt am Main 5
Jinhua 5
Napoli 5
Nürnberg 5
Pignola 5
Acerra 4
Borås 4
Bournemouth 4
Buenos Aires 4
Chicago 4
Hanover 4
Indiana 4
Prescot 4
Reggio Calabria 4
Southwark 4
Tappahannock 4
Udine 4
Totale 15.451
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Nome #
Feeding, Nutrition and Sustainability in Dairy Enterprises: The Case of Mediterranean Buffaloes (Bubalus bubalis) 251
Environmental impacts of Italian beef production: A comparison between different systems 213
Behaviour and meat quality of Podolian young bulls 212
Effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptability. 210
Acceptability and intramuscular collagen properties of Podolian beef as affected by ageing 207
Effect of adjuncts on microbiological and chemical properties of Scamorza cheese 206
Sensory properties affecting acceptability of “Bresaola” from Podolian young bulls 197
Effect of grazing and dietary protein on eating quality of Podolian beef 195
Sustainability and welfare of Podolian cattle 193
Qualitative assessment of dairy cattle welfare. 187
Tenderness, pH and acceptability of meat from Podolian and Limousine x Podolian young bulls 184
The Hidden Costs of Livestock Environmental Sustainability: The Case of Podolian Cattle 184
A continuous recording approach to qualitative behaviour assessment in dairy buffaloes (Bubalus bubalis) 181
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 181
Fatty acid profile, cholesterol content and tenderness of ostrich meat as influenced by age at slaughter and muscle type. 179
Effect of forage to concentrate ratio on growth performance and on carcass and meat quality of Podolian young bulls. 176
Fatty acid profile, cholesterol content and tenderness of meat from Podolian young bulls. 176
Qualitative assessment of buffalo behaviour temporal fluctuations 176
Effect of information about organic production on beef liking and consumer willingness to pay 175
Consumer liking and willingness to pay high welfare animal based products 173
Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties 169
Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt 167
Behavior and milk production of buffalo cows as affected by housing system 166
Behaviour and meat production of organically farmed unweaned lambs 166
Composition and sensory profiling of probiotic Scamorza ewe milk cheese. 165
Influence of weaning age on productive performance of kids slaughtered at 107 days of age 164
Omega-3 supplementation, milk quality and cow immune-competence 164
Recent updates on the use of agro-food waste for biogas production 164
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 163
Liking of traditional cheese and consumer willingness to pay 163
Computer vision system for image analysis of visible fat in dry sausages 162
Effect of grazing and homeopathy on milk production and immunity of Merino derived ewes. 161
Exploring influences on food choice in a large population sample: The Italian Taste project 161
Development and validation of a quantitative frame of reference for meat sensory evaluation 160
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage 159
Positive perception of human stroking by lambs: Qualitative behaviour assessment confirms previous interpretation of quantitative data 159
Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times 159
Podolian beef production on pasture and in confinement 156
The behaviour and welfare of buffaloes (Bubalus bubalis) in modern dairy enterprises 156
DETERMINANTS OF CONSUMER CHOICE FOR MOZZARELLA CHEESE 156
Sensory properties, consumer liking and choice determinants of lucanian dry cured sausages 156
Environmental impact of dairy buffalo heifers kept on pasture or in confinement 155
Shelf life of meat from podolian young bulls in relation to the aging method 153
Monitoring the welfare of sheep in organic and conventional farms using an ANI 35 L derived method 152
Avoidance distance in sheep: Test-retest reliability and relationship with stockmen attitude 152
Effect of information about animal welfare on consumer willingness to pay for yogurt 152
Sensory properties of mozzarella cheese as affected by starter cultures and preservation liquid 151
Animal related variables for on-farm assessment of beef cattle welfare 150
Eating quality of beef from free-range and confined Podolian young bulls 150
Contrasting Attitudes towards Animal Welfare Issues within the Food Chain 149
Measurement of meat color using computer vision system 149
Dairy buffalo life cycle assessment as affected by heifer rearing system 148
Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese 147
Cheese liking and consumer willingness to pay as affected by information about organic production 144
Influence of storage conditions and age at slaughter on lipid oxidation and fatty acid profile of Apulian lamb. 143
Can we monitor adaptation of juvenile goats to a new social environment through continuous qualitative behaviour assessment? 143
Organoleptic properties of meat from Altamurana and Trimeticcio lambs slaughtered at two different ages 140
Organic farming: effects of forage to concentrate ratio and ageing time on meat quality of podolian young bulls. 139
Time budget, social and ingestive behaviours expressed by native beef cows in Mediterranean conditions 130
Animal - Environment Interaction: Buffalo Behavior and Welfare 130
Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt 128
pH and tenderness of meat from Podolian and Limousine x Podolian young bulls 127
Starter cultures and preservation liquids modulate consumer liking and shelf life of mozzarella cheese 127
Assessing temperament of Murgese foals 126
Applicazione di un metodo di valutazione del benessere a livello aziendale in bovini da carne allevati in modo estensivo. Taurus Speciale, 19, 93-101. 125
Efficiency to reach age of puberty and behaviour of buffalo heifers (Bubalus bubalis) kept on pasture or in confinement 125
Evaluation of cattle feeding preferences using short-term trials. 125
Effect of concentrate supplementation on CLA, omega-3 and trans fatty acids content in milk from grazing goats 124
Application of the Welfare Quality protocol to small-scale finishing pig farms. 123
Effetto dei grassi ruminoprotetti su alcuni parametri ematici di agnelli in fase di ingrasso 121
Effect of information about organic production on beef acceptability 118
Drivers of overall liking for organic and conventional rabbit 118
Nutraceutical Properties of Meat from Grazing Podolian Young Bulls 118
Effect of rearing system and homeopathy on milk production of Merino derived ewes 117
GENETIC EVALUATION OF BEHAVIOURAL AND MORPHOLOGICAL TRAITS IN MURGESE HORSE 117
Assessment of human-animal relationship in cattle kept on slatted floor 116
Valutazione del benessere del bovino da carne 115
Personality traits and gender influence liking and choice of food pungency 115
The qualitative assessment of responsiveness to environmental challenge in horses and ponies 115
Dietary supplementation of n–3 fatty acids and milk quality of Italian Holstein cows 113
Profilo sensoriale e dinamico della salsiccia lucana 111
Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample 111
Valutazione sensoriale della carne bovina: selezione e addestramento del panel 110
Shelf life of meat from Podolian young bulls in relation to the ageing method. 108
Artificial rearing and intramuscular fatty acid composition of unweaned lambs 108
Shelf life and fatty acid profile of meat from Podolian cattle. 107
Application of bio-based polymers for fresh meat packaging 107
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 107
Caratteristiche fisiche e sensoriali della carne di Podolica. 105
Antropizzazione, biodiversità e biosensori animali. 104
Textural and sensory properties of meat from podolian cattle 103
Effect of rearing system and of dietary protein level on leptin, growth, and carcass composition in Podolian young bulls 103
Effect of rearing systems on growth performance and carcass composition of Podolian young bulls 102
The relevance of natural behaviour for Podian cattle. 102
Definizione delle caratteristiche qualitative della carne di “Agnello delle Dolomiti Lucane”. 101
Relationship among diet botanical composition, milk fatty acids and herbage fatty acids content in grazing goats 100
Introducing organic farming in Basilicata 100
Composizione chimica ed acidica dei depositi adiposi di cinghiali castrati ed interi allevati in stretta cattività. 100
Diversity in animal welfare perception 100
Effetto delle proprietà sensoriali sull’accettabilità della bresaola di Podolica 99
Totale 14.530
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Categoria #
all - tutte 87.768
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 87.768
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.120 0 0 0 0 140 356 266 392 255 371 294 46
2020/20214.182 292 348 171 270 306 315 227 290 121 380 390 1.072
2021/20221.912 124 321 348 125 109 56 61 120 112 43 97 396
2022/20232.171 291 8 22 294 313 348 7 202 465 52 133 36
2023/20241.262 94 54 143 33 139 212 39 60 315 15 24 134
2024/2025789 90 44 512 113 30 0 0 0 0 0 0 0
Totale 22.444