SIRTORI, FRANCESCO
 Distribuzione geografica
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Continente #
EU - Europa 7.093
NA - Nord America 6.790
AS - Asia 3.510
SA - Sud America 476
AF - Africa 135
OC - Oceania 69
Continente sconosciuto - Info sul continente non disponibili 3
Totale 18.076
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Nazione #
US - Stati Uniti d'America 6.686
PL - Polonia 2.739
RU - Federazione Russa 1.403
IT - Italia 1.301
SG - Singapore 1.002
CN - Cina 723
HK - Hong Kong 631
BR - Brasile 384
VN - Vietnam 381
IE - Irlanda 350
SE - Svezia 342
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
BD - Bangladesh 58
CA - Canada 55
ES - Italia 50
TR - Turchia 48
JP - Giappone 45
JO - Giordania 42
NL - Olanda 30
BE - Belgio 29
IQ - Iraq 28
AR - Argentina 25
MX - Messico 25
ZA - Sudafrica 23
EC - Ecuador 21
PK - Pakistan 21
CI - Costa d'Avorio 19
HR - Croazia 19
PH - Filippine 17
ET - Etiopia 16
CL - Cile 14
MA - Marocco 14
NG - Nigeria 14
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
PE - Perù 7
TN - Tunisia 7
CO - Colombia 6
DK - Danimarca 6
TH - Thailandia 6
VE - Venezuela 6
DZ - Algeria 5
PT - Portogallo 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
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 18.060
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Città #
Warsaw 2.726
Santa Clara 2.068
Singapore 752
Ashburn 669
Hong Kong 538
Dublin 346
Fairfield 323
Chandler 322
San Jose 264
Seoul 254
Florence 201
Milan 201
Beijing 149
Woodbridge 147
Cambridge 143
Council Bluffs 132
Hefei 127
Houston 127
Jacksonville 126
Ann Arbor 119
Wilmington 119
Seattle 117
Rome 110
Los Angeles 105
Buffalo 104
Ho Chi Minh City 104
Princeton 95
Lauterbourg 89
Hanoi 80
The Dalles 78
Moscow 68
Boston 60
Mumbai 59
Lawrence 58
Dong Ket 57
Medford 55
Altamura 54
Boardman 51
Jakarta 51
New York 51
Bern 50
Melbourne 48
Helsinki 44
Munich 44
Tokyo 43
Dallas 38
São Paulo 38
Shanghai 37
Bologna 35
San Diego 33
Naples 32
Kent 28
Turin 28
Clifton 24
Frankfurt am Main 24
Brussels 23
Izmir 21
Orem 20
Abidjan 19
Figino 19
Norwalk 19
Chennai 18
Toronto 18
Córdoba 16
Guangzhou 16
Palermo 16
Phoenix 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
Stillwater 12
Genoa 11
Livorno 11
Rio de Janeiro 11
Abuja 10
Atlanta 10
Brescia 10
Chicago 10
Hillsboro 10
Lubbock 10
Tianjin 10
Washington 10
West Jordan 10
Bari 9
Brooklyn 9
Catania 9
Lucca 9
Reggio Emilia 9
Stockholm 9
Sydney 9
Verona 9
Totale 12.439
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Nome #
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 344
Characteristics of beef meat as influenced by diet based on hay or maize silage. 335
Cinta Senese protein requirements from 30 to 65 kg: effects of different dietary protein levels on slaughtering traits and protein deposition indexes 323
Comparison of total tract digestibility and nitrogen balance between Cinta Senese and Large White pigs fed on different levels of dietary crude protein 320
Consumo pro capite reale di carne suina 316
Effect of slaughter weight on meat quality in two pig genotypes 302
FEEDING STRATEGIES FOR LOCAL BREEDS IN VIEW OF PRODUCT QUALITY 301
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham 300
Review: Precision Livestock Farming technologies in pasture-based livestock systems 298
Effect of genetic type on tissue composition and meat quality traits in Nero di Parma pig breed and its cross with Casertana 294
Feeding behaviour of Cinta Senese and Large White x Cinta Senese pigs at pasture 294
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics 293
Wet aging effect on beef meat physical traits 291
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ 285
PEDIGREE ANALYSIS OF CINTA SENESE AND MORA ROMAGNOLA BREEDS 282
Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. 279
Quality of meat and meat products produced from southern European pig breeds 276
Carcass characteristics of Massese lamb in different rearing system 273
Pedigree analysis of Italian beef cattle breeds 266
Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System 264
Predictive ability of FT-NIRS of meat quality in pork seasoned products 263
Use of multivariate procedures for classification of Toscano dry-cured ham according to the volatile composition 258
Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage 248
Effect of farming system on meat traits of native Massese suckling lamb 246
Evolution of the volatile compounds along curing in Semimembranosus muscle of the Toscano ham 242
The fat tissue quality: comparison between Cinta Senese × Large White and Mora Romagnola × Large White pi gs 240
Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages 238
Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of cinta senese frankfurter-type sausage 229
Protein requirements of Cinta Senese pigs from 30 to 60 kg: Preliminary results 228
Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut 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
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product 214
Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs 210
Fatty acid profile of Massese lambs’ muscles in different rearing systems 204
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] 203
Forage chain management in rearing system of Cinta Senese 201
Effects of THI changes on milk production and composition of three dairy cattle farms in Mugello from 2010 to 2018: a preliminary study 199
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC-MS approach 199
Effect of free-range grass grazing on two pigs’ genetic types 191
Cinta Senese and Large White x Cinta Senese raised on woodland pasture: in vita and slaughter performances 188
Effects of a Ceiling Fan Ventilation System and THI on Young Limousin Bulls’ Social Behaviour 184
Analisi di pedigree nelle razze bianche italiane da carne 183
Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs 179
Temperature-humidity index monitoring during two summer seasons in dairy cow sheds in Mugello (Tuscany) 178
Nitrates replacement with natural antioxidant in Cinta Senese semi-ripened salami 176
Alternative packaging techniques for the valorization of Cinta Senese drycured ham 172
Characteristics of "Toscano" cured ham of Cinta Senese and Large White x Cinta Senese pigs 171
Carcass and meat traits of Cinta Senese pigs fed diets with different levels of protein. 168
Comparison between Cinta Senese and Mora Romagnola pig crossed with Large White 167
Cardoon meal as alternative protein source to soybean meal for limousine bulls fattening period: Effects on growth performances and meat quality traits 161
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile 159
Characterization of Massese lamb. Growing, carcass and sample join composition 158
Feeding behaviour of cinta senese and large white x cinta senese pig at pasture 157
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds 155
Effect of two rearing systems on quality of Cinta Senese sausages 154
Natural additives as substitutes of nitrate and nitrite in dry-cured pig products: preliminary results 150
Effect of replacing a soy diet with Vicia faba and Pisum sativum on performance, meat and fat traits of Cinta Senese pigs 150
Effects of salting time on seasoned meat in two pig genotypes 149
Performance of Cinta Senese pigs and their crosses with Large White. 2 Physical, chemical and technological traits of Tuscan dry-cured ham. 147
Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs 147
Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs 145
The breeding of the main local pig breeds in mediterranean europe 144
Finishing Cinta Senese pigs at pasture: Fatty acids composition of cured lard 143
Characterization of “lardo” from Cinta Senese pigs: differences between seasoning techniques and starch sources. 143
Physical-chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors. 141
Influence of Wet Ageing on Beef Quality Traits 140
Study of genes related to meat quality in Cinta Senese pig breed 140
Meat quality of Suffolk and Bergamasca lamb slaughtered at 90 days of age. 136
In vita performance and slaughter characteristics of Suffolk and Bergamasca lambs at 90 days of age 136
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 136
Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs 134
Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy 132
Digestibility and nitrogen balance in Cinta Senese growing pigs fed different protein levels 130
Volatile compounds and sensorial traits of "Toscano" dry-cured ham 129
Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality 126
The link between breed, territory and product quality: the case of Cinta Senese. 123
The breeding of the main local pig breeds in Mediterranean Europe 120
Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results 117
Effect of use of bread in fattening of Cinta Senese pig. 113
Effects of protein restricted diet on in vivo performances and slaughtering traits of Cinta Senese pigs. 113
Effect of rearing system on meat quality and on fatty acid composition of subcutaneous fat in Cinta Senese pigs 111
Finishing Cinta Senese pigs at pasture: fatty acids composition of fresh and cured lard 106
Effect of genetic type on fatty acid composition and on sensorial traits of "toscano" dry cured ham. 103
Effect of pasture on chestnut wood on meat quality and fatty acid composition of fat in Cinta Senese pigs. 102
The link between breed, territory and product quality: the case of the Cinta Senese. 102
L’allevamento estensivo e la qualità dei prodotti: il caso della Cinta Senese 99
Suffolk e Bergamasca. Due razze per l'appennino. 99
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. 98
El cerdo Iberico y el Cinta Senese: dos niveles en la produccion extensiva. 97
Suini Cinta Senese e Large White x Cinta Senese allevati al pascolo in bosco: alcune caratteristiche qualitative del prosciutto 97
Sistema di allevamento e riproduzione. 96
Use of electronic nose to discriminate either the feeding background or preservation time off at from Iberian pig cured hams 94
Fattening with chestnut in Cinta Senese pigs: effect on meat and fat characteristics 89
Effect of sire breed in Cinta Senese crossbreed: chemical, physical and sensorial traits of fresh and seasoned loin 89
Effect of fattening diets on the volatile flavour compound of the Cinta Senese salami and seasoned lard. 87
Replacement of soybean with "vicia faba" and "pisum sativum" in the fattening of Cinta Senese pig 87
The evolution of volatile compounds in Toscano dry-cured ham 85
Effect of pasture on carcass composition in Cinta Senese pig 78
Effect of pasture on wood on aromatic profile of seasoned fat in Cinta Senese pig 77
Discrimination of autochthonous pig breeds from meat and fat samples by FT-NIR spectra 38
Totale 18.122
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Categoria #
all - tutte 44.035
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 44.035
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.299 406 622 405 385 635 214 595 340 503 365 172 657
2026/20272 2 0 0 0 0 0 0 0 0 0 0 0
Totale 18.179