SIRTORI, FRANCESCO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.621
EU - Europa 6.537
AS - Asia 3.468
SA - Sud America 472
AF - Africa 135
OC - Oceania 69
Continente sconosciuto - Info sul continente non disponibili 3
Totale 17.305
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.523
PL - Polonia 2.739
RU - Federazione Russa 1.403
SG - Singapore 995
IT - Italia 750
CN - Cina 720
HK - Hong Kong 628
BR - Brasile 384
VN - Vietnam 381
IE - Irlanda 350
SE - Svezia 341
KR - Corea 281
DE - Germania 177
FR - Francia 144
GB - Regno Unito 125
FI - Finlandia 124
IN - India 103
UA - Ucraina 96
CH - Svizzera 74
AU - Australia 67
ID - Indonesia 65
CA - Canada 50
ES - Italia 48
TR - Turchia 48
JP - Giappone 45
JO - Giordania 42
BD - Bangladesh 29
BE - Belgio 29
NL - Olanda 29
IQ - Iraq 28
MX - Messico 25
AR - Argentina 24
ZA - Sudafrica 23
EC - Ecuador 21
PK - Pakistan 21
CI - Costa d'Avorio 19
HR - Croazia 19
PH - Filippine 17
ET - Etiopia 16
MA - Marocco 14
NG - Nigeria 14
CL - Cile 12
IL - Israele 12
GR - Grecia 11
NO - Norvegia 11
RO - Romania 11
PY - Paraguay 10
SI - Slovenia 8
AT - Austria 7
CZ - Repubblica Ceca 7
HU - Ungheria 7
KE - Kenya 7
MY - Malesia 7
TN - Tunisia 7
CO - Colombia 6
DK - Danimarca 6
PE - Perù 6
TH - Thailandia 6
VE - Venezuela 6
DZ - Algeria 5
SA - Arabia Saudita 5
UZ - Uzbekistan 5
BG - Bulgaria 4
BW - Botswana 4
GH - Ghana 4
HN - Honduras 4
IR - Iran 4
KZ - Kazakistan 4
NP - Nepal 4
PT - Portogallo 4
TT - Trinidad e Tobago 4
UG - Uganda 4
BH - Bahrain 3
BJ - Benin 3
EG - Egitto 3
JM - Giamaica 3
KG - Kirghizistan 3
LT - Lituania 3
OM - Oman 3
RS - Serbia 3
AE - Emirati Arabi Uniti 2
AO - Angola 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
EU - Europa 2
LB - Libano 2
NZ - Nuova Zelanda 2
RW - Ruanda 2
SC - Seychelles 2
SN - Senegal 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BB - Barbados 1
BO - Bolivia 1
BS - Bahamas 1
BY - Bielorussia 1
Totale 17.290
Salva come PNG Salva come JPEG
Città #
Warsaw 2.726
Santa Clara 2.051
Singapore 748
Ashburn 626
Hong Kong 535
Dublin 346
Fairfield 323
Chandler 322
San Jose 261
Seoul 254
Florence 187
Beijing 148
Woodbridge 147
Cambridge 143
Council Bluffs 132
Hefei 127
Houston 126
Jacksonville 126
Ann Arbor 119
Wilmington 119
Seattle 116
Ho Chi Minh City 104
Buffalo 103
Los Angeles 95
Princeton 95
Lauterbourg 89
Hanoi 80
The Dalles 78
Moscow 68
Boston 60
Mumbai 59
Lawrence 58
Dong Ket 57
Medford 55
Altamura 54
Jakarta 51
Bern 50
New York 50
Boardman 49
Melbourne 48
Helsinki 44
Munich 44
Tokyo 43
São Paulo 38
Milan 37
Shanghai 36
Dallas 33
Rome 33
San Diego 33
Kent 28
Clifton 24
Frankfurt am Main 24
Brussels 23
Izmir 21
Orem 20
Abidjan 19
Norwalk 19
Chennai 18
Toronto 18
Bologna 17
Turin 17
Córdoba 16
Guangzhou 16
Zagreb 16
Falls Church 15
Redondo Beach 15
Addis Ababa 14
Curitiba 14
London 14
Baghdad 13
Da Nang 13
Haiphong 13
Paris 13
Turku 13
Zurich 13
Phoenix 12
Stillwater 12
Livorno 11
Rio de Janeiro 11
Abuja 10
Chicago 10
Lubbock 10
Naples 10
Tianjin 10
Washington 10
West Jordan 10
Atlanta 9
Hillsboro 9
Stockholm 9
Sydney 9
Brasília 8
Brooklyn 8
Frankfurt Am Main 8
Guayaquil 8
Lappeenranta 8
Padova 8
Celaya 7
Champaign 7
Erbil 7
Minneapolis 7
Totale 12.000
Salva come PNG Salva come JPEG
Nome #
Characteristics of beef meat as influenced by diet based on hay or maize silage. 327
Effect of dietary protein level (as substitution of maize with soybean meal) on growth rate and feed efficiency of the Cinta Senese pig in the growing-fattening period 326
Cinta Senese protein requirements from 30 to 65 kg: effects of different dietary protein levels on slaughtering traits and protein deposition indexes 315
Comparison of total tract digestibility and nitrogen balance between Cinta Senese and Large White pigs fed on different levels of dietary crude protein 312
Consumo pro capite reale di carne suina 307
Effect of slaughter weight on meat quality in two pig genotypes 297
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham 291
Feeding behaviour of Cinta Senese and Large White x Cinta Senese pigs at pasture 285
FEEDING STRATEGIES FOR LOCAL BREEDS IN VIEW OF PRODUCT QUALITY 284
Wet aging effect on beef meat physical traits 280
PEDIGREE ANALYSIS OF CINTA SENESE AND MORA ROMAGNOLA BREEDS 279
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ 278
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics 278
Review: Precision Livestock Farming technologies in pasture-based livestock systems 274
Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. 273
Effect of genetic type on tissue composition and meat quality traits in Nero di Parma pig breed and its cross with Casertana 269
Quality of meat and meat products produced from southern European pig breeds 265
Carcass characteristics of Massese lamb in different rearing system 263
Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System 257
Pedigree analysis of Italian beef cattle breeds 256
Predictive ability of FT-NIRS of meat quality in pork seasoned products 256
Use of multivariate procedures for classification of Toscano dry-cured ham according to the volatile composition 248
Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage 238
Evolution of the volatile compounds along curing in Semimembranosus muscle of the Toscano ham 236
The fat tissue quality: comparison between Cinta Senese × Large White and Mora Romagnola × Large White pi gs 233
Effect of farming system on meat traits of native Massese suckling lamb 232
Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages 228
Protein requirements of Cinta Senese pigs from 30 to 60 kg: Preliminary results 224
Use of zeolite as zinc oxide replacement to control diarrhea in weaned pigs (from 8 to 20 kg): preliminary results on growth and microbiological profile of feces 221
Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of cinta senese frankfurter-type sausage 221
Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut 217
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product 207
Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs 202
Fatty acid profile of Massese lambs’ muscles in different rearing systems 200
Predictive ability of FT-NIRS in the assessment of chemical composition of pork seasoned products [Capacità predittiva della tecnologia FT-NIRs della composizione chimica di prodotti stagionati di suino] 198
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC-MS approach 191
Forage chain management in rearing system of Cinta Senese 187
Effects of THI changes on milk production and composition of three dairy cattle farms in Mugello from 2010 to 2018: a preliminary study 186
Effect of free-range grass grazing on two pigs’ genetic types 185
Cinta Senese and Large White x Cinta Senese raised on woodland pasture: in vita and slaughter performances 182
Effects of a Ceiling Fan Ventilation System and THI on Young Limousin Bulls’ Social Behaviour 180
Temperature-humidity index monitoring during two summer seasons in dairy cow sheds in Mugello (Tuscany) 176
Analisi di pedigree nelle razze bianche italiane da carne 176
Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs 171
Alternative packaging techniques for the valorization of Cinta Senese drycured ham 170
Characteristics of "Toscano" cured ham of Cinta Senese and Large White x Cinta Senese pigs 170
Nitrates replacement with natural antioxidant in Cinta Senese semi-ripened salami 166
Carcass and meat traits of Cinta Senese pigs fed diets with different levels of protein. 163
Comparison between Cinta Senese and Mora Romagnola pig crossed with Large White 162
Cardoon meal as alternative protein source to soybean meal for limousine bulls fattening period: Effects on growth performances and meat quality traits 154
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile 152
Feeding behaviour of cinta senese and large white x cinta senese pig at pasture 149
Effect of two rearing systems on quality of Cinta Senese sausages 149
Characterization of Massese lamb. Growing, carcass and sample join composition 149
Effects of salting time on seasoned meat in two pig genotypes 149
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds 148
Natural additives as substitutes of nitrate and nitrite in dry-cured pig products: preliminary results 145
Effect of replacing a soy diet with Vicia faba and Pisum sativum on performance, meat and fat traits of Cinta Senese pigs 145
Performance of Cinta Senese pigs and their crosses with Large White. 2 Physical, chemical and technological traits of Tuscan dry-cured ham. 142
Physical-chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors. 141
Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs 140
Influence of Wet Ageing on Beef Quality Traits 139
Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs 138
Characterization of “lardo” from Cinta Senese pigs: differences between seasoning techniques and starch sources. 137
The breeding of the main local pig breeds in mediterranean europe 136
Study of genes related to meat quality in Cinta Senese pig breed 135
Finishing Cinta Senese pigs at pasture: Fatty acids composition of cured lard 134
Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy 132
Meat quality of Suffolk and Bergamasca lamb slaughtered at 90 days of age. 131
In vita performance and slaughter characteristics of Suffolk and Bergamasca lambs at 90 days of age 131
Digestibility and nitrogen balance in Cinta Senese growing pigs fed different protein levels 125
Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs 124
The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut 122
Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality 119
Volatile compounds and sensorial traits of "Toscano" dry-cured ham 118
The link between breed, territory and product quality: the case of Cinta Senese. 117
Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results 112
The breeding of the main local pig breeds in Mediterranean Europe 110
Effect of use of bread in fattening of Cinta Senese pig. 110
Effects of protein restricted diet on in vivo performances and slaughtering traits of Cinta Senese pigs. 108
Effect of rearing system on meat quality and on fatty acid composition of subcutaneous fat in Cinta Senese pigs 103
Effect of genetic type on fatty acid composition and on sensorial traits of "toscano" dry cured ham. 103
Finishing Cinta Senese pigs at pasture: fatty acids composition of fresh and cured lard 100
Effect of pasture on chestnut wood on meat quality and fatty acid composition of fat in Cinta Senese pigs. 97
L’allevamento estensivo e la qualità dei prodotti: il caso della Cinta Senese 95
The link between breed, territory and product quality: the case of the Cinta Senese. 92
Sistema di allevamento e riproduzione. 91
Effect of sire breed in Cinta Senese crossbreed: chemical, physical and sensorial traits of fresh and seasoned loin 89
Fattening with chestnut in Cinta Senese pigs: effect on meat and fat characteristics. EAAP publication n. 129. New trends for innovation in the Mediterranean animal production. 88
Effect of fattening diets on the volatile flavour compound of the Cinta Senese salami and seasoned lard. 86
The evolution of volatile compounds in Toscano dry-cured ham 85
Suffolk e Bergamasca. Due razze per l'appennino. 85
Use of electronic nose to discriminate either the feeding background or preservation time off at from Iberian pig cured hams 83
Fattening with chestnut in Cinta Senese pigs: effect on meat and fat characteristics 83
Replacement of soybean with "vicia faba" and "pisum sativum" in the fattening of Cinta Senese pig 82
El cerdo Iberico y el Cinta Senese: dos niveles en la produccion extensiva. 79
Suini Cinta Senese e Large White x Cinta Senese allevati al pascolo in bosco: alcune caratteristiche qualitative del prosciutto 77
Effect of pasture on carcass composition in Cinta Senese pig 75
Effect of pasture on wood on aromatic profile of seasoned fat in Cinta Senese pig 72
Discrimination of autochthonous pig breeds from meat and fat samples by FT-NIR spectra 25
Totale 17.373
Salva come PNG Salva come JPEG
Categoria #
all - tutte 41.737
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 41.737
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021170 0 0 0 0 0 0 0 0 0 0 48 122
2021/2022626 29 71 29 19 20 21 21 45 21 35 126 189
2022/20231.497 137 214 66 112 95 299 192 61 166 25 43 87
2023/2024852 38 67 131 41 36 93 80 173 37 82 44 30
2024/20255.099 138 438 245 640 1.711 773 120 460 186 104 130 154
2025/20264.530 406 622 405 385 635 214 595 340 503 365 60 0
Totale 17.408