LO FIEGO, Domenico Pietro
 Distribuzione geografica
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Continente #
NA - Nord America 13.670
EU - Europa 13.617
AS - Asia 7.053
SA - Sud America 1.100
AF - Africa 107
OC - Oceania 40
Continente sconosciuto - Info sul continente non disponibili 16
Totale 35.603
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Nazione #
US - Stati Uniti d'America 13.480
IT - Italia 5.791
GB - Regno Unito 4.078
CN - Cina 2.527
SG - Singapore 2.236
SE - Svezia 975
BR - Brasile 896
HK - Hong Kong 830
DE - Germania 567
TR - Turchia 440
UA - Ucraina 416
RU - Federazione Russa 336
FR - Francia 327
VN - Vietnam 313
KR - Corea 249
FI - Finlandia 245
BG - Bulgaria 181
NL - Olanda 160
ID - Indonesia 99
CA - Canada 97
IN - India 86
ES - Italia 83
PL - Polonia 69
RO - Romania 65
MX - Messico 62
BE - Belgio 55
AR - Argentina 51
JP - Giappone 43
AU - Australia 38
EC - Ecuador 38
IE - Irlanda 38
ZA - Sudafrica 38
CH - Svizzera 37
BD - Bangladesh 35
UY - Uruguay 29
PH - Filippine 24
UZ - Uzbekistan 24
CZ - Repubblica Ceca 23
IQ - Iraq 23
AT - Austria 22
CO - Colombia 22
PE - Perù 22
PK - Pakistan 19
LT - Lituania 18
GR - Grecia 15
IR - Iran 15
DK - Danimarca 14
AE - Emirati Arabi Uniti 13
CL - Cile 13
HR - Croazia 13
PT - Portogallo 13
EU - Europa 12
VE - Venezuela 12
HU - Ungheria 10
IL - Israele 10
MA - Marocco 10
SK - Slovacchia (Repubblica Slovacca) 10
NG - Nigeria 9
SA - Arabia Saudita 9
SI - Slovenia 9
TH - Thailandia 9
AL - Albania 8
EG - Egitto 8
PY - Paraguay 8
RS - Serbia 8
BO - Bolivia 7
MY - Malesia 7
NO - Norvegia 7
PA - Panama 7
TW - Taiwan 7
DZ - Algeria 6
CR - Costa Rica 5
SM - San Marino 5
TN - Tunisia 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BA - Bosnia-Erzegovina 4
DO - Repubblica Dominicana 4
JM - Giamaica 4
JO - Giordania 4
KE - Kenya 4
KW - Kuwait 4
LV - Lettonia 4
SC - Seychelles 4
CI - Costa d'Avorio 3
ET - Etiopia 3
KH - Cambogia 3
LK - Sri Lanka 3
MD - Moldavia 3
NP - Nepal 3
OM - Oman 3
SN - Senegal 3
TT - Trinidad e Tobago 3
BH - Bahrain 2
BW - Botswana 2
BY - Bielorussia 2
EE - Estonia 2
GA - Gabon 2
GE - Georgia 2
HN - Honduras 2
LB - Libano 2
Totale 35.570
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Città #
Southend 3.298
Santa Clara 1.594
Singapore 1.116
Hefei 1.105
Chandler 1.031
Fairfield 983
Jacksonville 917
Hong Kong 816
Ashburn 813
Woodbridge 650
Dearborn 530
Houston 440
Wilmington 424
Nyköping 411
Ann Arbor 404
London 394
Seattle 337
Beijing 334
Modena 330
Cambridge 325
Milan 298
Izmir 265
Rome 241
Dallas 225
Seoul 225
Los Angeles 218
Bologna 215
Council Bluffs 212
Princeton 179
Chicago 176
Sofia 171
Fremont 164
New York 163
Eugene 160
The Dalles 152
Des Moines 150
San Diego 120
Parma 114
Redwood City 103
Moscow 95
Buffalo 93
Helsinki 89
Ho Chi Minh City 88
Shanghai 88
Naples 87
Padova 86
Jakarta 83
Hanoi 72
Turin 60
Salt Lake City 59
Bremen 56
Kent 56
Florence 55
Verona 55
São Paulo 49
Columbus 42
Perugia 42
Reggio Emilia 42
Brussels 41
Munich 39
Brescia 38
Elk Grove Village 38
Toronto 36
Norwalk 35
Nanjing 34
Tokyo 32
Falls Church 31
Tampa 31
Belo Horizonte 30
Phoenix 29
Boardman 28
Brooklyn 28
Istanbul 28
Warsaw 28
Dublin 27
Mantova 27
Bari 26
Dong Ket 26
Grafing 24
Mountain View 24
Ottawa 24
Rio de Janeiro 24
Tashkent 23
Catania 22
Guangzhou 22
Messina 22
Kunming 21
Vigevano 21
Cagliari 20
Frankfurt am Main 20
Jinan 20
Johannesburg 20
Montevideo 20
Redondo Beach 20
Stockholm 20
Napoli 19
Ravenna 19
Udine 19
Collecchio 18
Lima 18
Totale 22.192
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Nome #
Difetti di presentazione della coscia per prosciutto crudo:valutazione sensoriale sul prodotto stagionato 2.854
ESTIMATION OF REAL PER CAPITA CONSUMPTION OF MEAT IN ITALY 581
Caratteristiche delle carcasse e dei tagli di differenti tipologie di suino pesante attualmente presenti sul mercato 565
Preliminary investigation of the use of digital image analysis for raw ham evaluation 548
Indagine sul difetto di venatura delle cosce di suino destinate alla produzione del prosciutto di Parma 512
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles 411
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 382
Confirmed association between a single nucleotide polymorphism in the FTO gene and obesity-related traits in heavy pigs 334
Iodine Value and Fatty Acids Determination on Pig Fat Samples by FT-NIR Spectroscopy: Benefits of Variable Selection in the Perspective of Industrial Applications 332
EFFECTS OF DIETARY LINSEED AND SYNTHETIC OR NATURAL ANTIOXIDANTS ON SHELF-LIFE OF PORK 331
Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams 329
Classification of pig fat samples from different subcutaneous layers by means of fast and non-destructive analytical techniques 314
Attitudine alla stagionatura della carne suina con potenziale glicolitico elevato 311
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 309
Pisello proteico nell'alimentazione di bovine di razza Reggiana: effetti sulla produzione e sulle caratteristiche del latte. 308
Pig meat-health: a possible binomial? 307
Aspetti tecnologici e microbiologici del salame di suino Mora Romagnola 306
Effetti dello stress pre-macellazione sulla qualità della carne suina 298
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits 297
Fatty acid composition of subcutaneous adipose tissue of raw and seasoned ham in three PDO dry-cured ham typologies 296
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. 293
Composizione acidica del grasso perirenale nel suino pesante 289
Effect of pantothenic acid level in the diet of the finishing heavy pig on carcass and meat quality traits 288
Quanta carne si mangia in Italia? Stima del consumo pro capite reale con il metodo innovativo della detrazione preventiva delle perdite 288
Faba beans (Vicia faba) in dairy cow diet: effect on milk production and quality 286
The relationship between carcass bruising in bulls and behaviour observed during pre-slaughter phases 284
Faba bean in dairy cow diet: Effect on milk production and quality 283
Caratterizzazione del difetto della “cotenna rossa”del prosciutto di Parma 279
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach 277
Effect of dietary polyunsaturated fatty acid and antioxidant supplementation on the transcriptional level of genes involved in lipid and energy metabolism in swine 276
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 275
Shelf life of pork from five different quality classes 274
Effect of extruded linseed, vitamin E and polyphenols pig dietary supplementation on microbial growth of meat during refrigerated storage 259
Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process 257
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham 256
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 256
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 250
Ultra fast analysis of subcutaneous pork fat 248
Effect of dietary pantothenic acid supplementation on meat and carcass traits in the heavy pig 247
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 246
EFFECT OF DIFFERENT ILLUMINATION SOURCES ON COLOUR AND OXIDATIVE STABILITY OF SEASONED COPPA DI PARMA PGI 246
Pea (Pisum sativum) in dairy cow diet: Effect on milk production and quality 245
Development of a predictive equation of the subcutaneous fat thickness of pig thighs 236
Polimorfismo genetico dei due enzimi eritrocitari PHI (Fosfoesoso Isomerasi) e PGD (Fosfogluconato Deidrogenasi) in alcune razze suine italiane 234
Carcass fatness and lipid quality in the heavy pig 232
CHARACTERISTICS OF LIPIDS FROM IMMUNOCASTRATED MEDIUM-HEAVY PIGS FED EITHER A RESTRICTED DIET OR AD LIBITUM 232
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham 225
Influence of genetic type on the characteristics of intramuscular fat of pig thighs destined for the PDO production 224
Effect of a diet enriched in PUFA and polyphenols on the expression of genes involved in lipids metabolism in pigs 221
Caratteri di idoneità e tipicità percepita nel prosciutto crudo 219
Lipid composition of covering and intramuscular fat in pigs at different slaughter age 219
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 216
Caratteristiche differenziali di carni bovine DFD e normali 208
Carcass and meat quality traits of pigs with different blood fractions of “Mora Romagnola” breed, reared outdoors 206
Effect of resting time of pigs and pre-chilling time of thighs on the veining defect of Parma dry-cured ham 203
Caratterizzazione morfologica di prosciutti freschi colpiti dal difetto di venatura in tre impianti di macellazione 201
The quality in Parma hams as related to halothane reactivity 200
Influence of genetic type on the characteristics of subcutaneous adipose tissue of pig thighs destined for the PDO production 200
Study of some factors affecting the incidence of veining defect in thighs destined to dry-cured process of Parma ham 199
Effect of dietary regimen and of feeding maltodextrins and dextrose on meat and fat quality of immunocastrated pigs 199
Influence of conjugated linoleic acid (CLA) on intramuscular fatty acid composition in rabbit 198
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage 195
Relazioni tra attitudine alla stagionatura del prosciutto di Parma e contenuto di carne magra della carcassa in suini ibridi 194
Caratteristiche del grasso del guanciale nel suino pesante 194
Caratteristiche del tessuto adiposo nel suino pesante italiano 194
The use of thermography on the slaughter-line for the assessment of pork and raw ham quality 192
Composizione del grasso intermuscolare nei tagli magri della carcassa di suino pesante 191
Consumo pro capite reale di carne suina 191
Caratteristiche dello strato esterno ed interno del lardo nel suino pesante 190
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 190
Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype 189
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs 188
Ricerca di marcatori in geni candidati per il miglioramento della produzione e della qualità della carne. 186
Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection 186
Functional analysis finds differences on the muscle transcriptome of pigs fed an n-3 PUFA-enriched diet with or without antioxidant supplementations 185
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 185
Effect of the slaughterhouse on behaviour, blood parameters, meat quality and raw ham defects in heavy pigs 183
Efetto del voltaggio di stordimento e della modalita’ di scottatura sull’incidenza del difetto della “cotenna rossa” nel prosciutto di Parma. 183
Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate) 182
Metodi di analisi per lo studio della frazione lipidica del latte, dei prodotti di origine animale e degli alimenti zootecnici 182
Caratteristiche delle carcasse e delle carni in suini di diverso tipo genetico 182
Effect of two sous-vide cooking methods on physicochemical characteristics of Longissimus thoracis muscle from pigs fed with or without extruded linseed 181
Reproducibility evaluation of classification by expert assessors of raw ham red skin defect 180
Effect of feeding maltodextrins and dextrose on rearing and slaughtering performance of immunocastrated male pigs. 179
Effetto del digiuno pre-macellazione sulle caratteristiche qualitative della carne di suini ibridi 178
Possibilità di previsione della resa in tagli pregiati della carcassa di suino pesante lungo la catena di macellazione 176
Problematiche relative alla valutazione dei difetti del prosciutto DOP 176
Metodi di classificazione delle carcasse suine in Italia 173
Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population 173
Relazione tra il contenuto di carne magra della carcassa e le rese tecnologiche e commerciali del prosciutto di Parma 172
Effect of journey time and environmental condition on bull behaviour and beef quality during road transport in Northern Italy 169
Caratteristiche del tessuto adiposo nel prosciutto fresco e stagionato 169
Effetto dell’integrazione dietetica con acido pantotenico sulle caratteristiche della carcassa e della carne del suino pesante 168
Ricerche sulle caratteristiche del tessuto adiposo di copertura nelle carcasse del suino pesante 167
Composizione acidica del tessuto adiposo di copertura e dei lipidi intramuscolari di suini macellati a differenti età 165
Effetto del tempo di sosta pre-macellazione e del tempo di attesa pre-refrigerazione sul difetto di venatura del prosciutto di Parma 165
Pig meat and health: is it a possible binomial? 163
Is the protein profile of pig Longissimus dorsi affected by gender and diet? 160
Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs 159
Influence of heavy pig genetic type on meat and prosciutto quality 158
Totale 26.892
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Categoria #
all - tutte 113.669
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 113.669
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.413 0 0 0 0 0 438 328 404 306 404 290 243
2021/20223.286 160 420 295 348 127 171 170 234 311 227 446 377
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
2025/20265.504 882 684 1.085 1.143 1.473 237 0 0 0 0 0 0
Totale 35.845