SIRTORI, FRANCESCO
 Distribuzione geografica
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Continente #
EU - Europa 4.571
NA - Nord America 2.789
AS - Asia 509
AF - Africa 28
OC - Oceania 11
SA - Sud America 5
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.915
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Nazione #
US - Stati Uniti d'America 2.779
PL - Polonia 2.720
IT - Italia 534
IE - Irlanda 339
SE - Svezia 333
HK - Hong Kong 149
RU - Federazione Russa 146
CN - Cina 123
DE - Germania 86
UA - Ucraina 84
GB - Regno Unito 74
VN - Vietnam 69
CH - Svizzera 66
FI - Finlandia 62
SG - Singapore 52
JO - Giordania 37
TR - Turchia 33
FR - Francia 25
BE - Belgio 22
ES - Italia 19
KR - Corea 14
AU - Australia 10
ZA - Sudafrica 10
CA - Canada 9
HR - Croazia 9
NL - Olanda 9
IN - India 8
NO - Norvegia 8
PH - Filippine 8
RO - Romania 8
IL - Israele 7
GR - Grecia 6
BW - Botswana 4
PT - Portogallo 4
SI - Slovenia 4
AT - Austria 3
BG - Bulgaria 3
BR - Brasile 3
IR - Iran 3
JP - Giappone 3
RS - Serbia 3
UG - Uganda 3
DK - Danimarca 2
ET - Etiopia 2
EU - Europa 2
MA - Marocco 2
PE - Perù 2
RW - Ruanda 2
SC - Seychelles 2
TH - Thailandia 2
BD - Bangladesh 1
DM - Dominica 1
DZ - Algeria 1
LT - Lituania 1
LU - Lussemburgo 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
TZ - Tanzania 1
Totale 7.915
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Città #
Warsaw 2.718
Dublin 338
Fairfield 323
Chandler 322
Ashburn 205
Woodbridge 147
Cambridge 143
Florence 139
Jacksonville 126
Houston 123
Ann Arbor 119
Wilmington 119
Seattle 115
Princeton 95
Hong Kong 66
Buffalo 62
Beijing 60
Lawrence 58
Dong Ket 57
Medford 55
Boston 54
Altamura 53
Bern 50
Boardman 49
Singapore 38
San Diego 32
Moscow 26
New York 24
Shanghai 24
Milan 23
Izmir 20
Brussels 19
Norwalk 19
Falls Church 15
Kent 15
Rome 15
Los Angeles 12
Zurich 12
Bologna 10
Lubbock 10
West Jordan 10
Hillsboro 9
Phoenix 9
Frankfurt Am Main 8
Livorno 8
Stillwater 8
Washington 8
Zagreb 8
Champaign 7
London 7
Minneapolis 7
Auburn Hills 6
Córdoba 6
Guangzhou 6
Levanger 6
Padova 6
Redmond 6
Andover 5
Barcelona 5
Camden 5
Durban 5
Edmond 5
Menlo Park 5
Ravenna 5
Redwood City 5
Reggio Emilia 5
Tel Aviv 5
Toronto 5
Van 5
Campobasso 4
Davao City 4
Gaborone 4
Kassel 4
Lucca 4
Naples 4
Ottawa 4
Palermo 4
Sydney 4
Verona 4
Vicopisano 4
Albinea 3
Anguillara Sabazia 3
Brescia 3
Chennai 3
Clifton 3
Dallas 3
Kampala 3
Lana 3
Ljubljana 3
Loro Ciuffenna 3
Modesto 3
Naaldwijk 3
Nanjing 3
Perugia 3
Prato 3
San Mateo 3
San Pietro In Casale 3
Seongdong-gu 3
Sofia 3
Solihull 3
Totale 6.199
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Nome #
Characteristics of beef meat as influenced by diet based on hay or maize silage. 239
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 223
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham 208
Consumo pro capite reale di carne suina 204
Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. 202
Comparison of total tract digestibility and nitrogen balance between Cinta Senese and Large White pigs fed on different levels of dietary crude protein 200
Feeding behaviour of Cinta Senese and Large White x Cinta Senese pigs at pasture 198
Quality of meat and meat products produced from southern European pig breeds 191
Effect of slaughter weight on meat quality in two pig genotypes 190
Pedigree analysis of Italian beef cattle breeds 188
Predictive ability of FT-NIRS of meat quality in pork seasoned products 183
FEEDING STRATEGIES FOR LOCAL BREEDS IN VIEW OF PRODUCT QUALITY 179
PEDIGREE ANALYSIS OF CINTA SENESE AND MORA ROMAGNOLA BREEDS 174
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics 171
Wet aging effect on beef meat physical traits 169
The fat tissue quality: comparison between Cinta Senese × Large White and Mora Romagnola × Large White pi gs 167
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ 160
Use of multivariate procedures for classification of Toscano dry-cured ham according to the volatile composition 160
Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System 156
Protein requirements of Cinta Senese pigs from 30 to 60 kg: Preliminary results 137
Review: Precision Livestock Farming technologies in pasture-based livestock systems 128
Carcass characteristics of Massese lamb in different rearing system 126
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product 114
Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of cinta senese frankfurter-type sausage 113
Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages 112
Evolution of the volatile compounds along curing in Semimembranosus muscle of the Toscano ham 110
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC-MS approach 101
Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage 99
Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut 98
Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs 96
Nitrates replacement with natural antioxidant in Cinta Senese semi-ripened salami 88
Physical-chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors. 78
Performance of Cinta Senese pigs and their crosses with Large White. 2 Physical, chemical and technological traits of Tuscan dry-cured ham. 77
Effect of genetic type on tissue composition and meat quality traits in Nero di Parma pig breed and its cross with Casertana 76
Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs 76
Meat quality of Suffolk and Bergamasca lamb slaughtered at 90 days of age. 75
Effect of farming system on meat traits of native Massese suckling lamb 75
Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs 73
Cinta Senese protein requirements from 30 to 65 kg: effects of different dietary protein levels on slaughtering traits and protein deposition indexes 72
Effects of THI changes on milk production and composition of three dairy cattle farms in Mugello from 2010 to 2018: a preliminary study 72
In vita performance and slaughter characteristics of Suffolk and Bergamasca lambs at 90 days of age 70
Finishing Cinta Senese pigs at pasture: Fatty acids composition of cured lard 70
Effect of free-range grass grazing on two pigs’ genetic types 70
Forage chain management in rearing system of Cinta Senese 68
Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs 67
Feeding behaviour of cinta senese and large white x cinta senese pig at pasture 67
Analisi di pedigree nelle razze bianche italiane da carne 66
Cinta Senese and Large White x Cinta Senese raised on woodland pasture: in vita and slaughter performances 64
Effect of two rearing systems on quality of Cinta Senese sausages 63
Characterization of Massese lamb. Growing, carcass and sample join composition 63
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds 61
Effect of replacing a soy diet with Vicia faba and Pisum sativum on performance, meat and fat traits of Cinta Senese pigs 58
Carcass and meat traits of Cinta Senese pigs fed diets with different levels of protein. 57
The breeding of the main local pig breeds in mediterranean europe 57
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile 56
Characteristics of "Toscano" cured ham of Cinta Senese and Large White x Cinta Senese pigs 55
Characterization of “lardo” from Cinta Senese pigs: differences between seasoning techniques and starch sources. 54
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 53
Study of genes related to meat quality in Cinta Senese pig breed 51
Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results 49
Effect of genetic type on fatty acid composition and on sensorial traits of "toscano" dry cured ham. 49
Fatty acid profile of Massese lambs’ muscles in different rearing systems 47
The link between breed, territory and product quality: the case of Cinta Senese. 47
L’allevamento estensivo e la qualità dei prodotti: il caso della Cinta Senese 47
Effect of use of bread in fattening of Cinta Senese pig. 46
Effect of rearing system on meat quality and on fatty acid composition of subcutaneous fat in Cinta Senese pigs 45
Comparison between Cinta Senese and Mora Romagnola pig crossed with Large White 45
Effects of a Ceiling Fan Ventilation System and THI on Young Limousin Bulls’ Social Behaviour 45
Effects of salting time on seasoned meat in two pig genotypes 44
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 43
Cardoon meal as alternative protein source to soybean meal for limousine bulls fattening period: Effects on growth performances and meat quality traits 43
Effect of pasture on chestnut wood on meat quality and fatty acid composition of fat in Cinta Senese pigs. 40
Volatile compounds and sensorial traits of "Toscano" dry-cured ham 40
The link between breed, territory and product quality: the case of the Cinta Senese. 39
Finishing Cinta Senese pigs at pasture: fatty acids composition of fresh and cured lard 38
The breeding of the main local pig breeds in Mediterranean Europe 38
Sistema di allevamento e riproduzione. 35
Effects of protein restricted diet on in vivo performances and slaughtering traits of Cinta Senese pigs. 34
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. 32
Alternative packaging techniques for the valorization of Cinta Senese drycured ham 31
The evolution of volatile compounds in Toscano dry-cured ham 31
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] 30
Fattening with chestnut in Cinta Senese pigs: effect on meat and fat characteristics 30
Digestibility and nitrogen balance in Cinta Senese growing pigs fed different protein levels 30
Use of electronic nose to discriminate either the feeding background or preservation time off at from Iberian pig cured hams 28
Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs 28
Replacement of soybean with "vicia faba" and "pisum sativum" in the fattening of Cinta Senese pig 21
Natural additives as substitutes of nitrate and nitrite in dry-cured pig products: preliminary results 20
Influence of Wet Ageing on Beef Quality Traits 20
Suini Cinta Senese e Large White x Cinta Senese allevati al pascolo in bosco: alcune caratteristiche qualitative del prosciutto 20
Effect of sire breed in Cinta Senese crossbreed: chemical, physical and sensorial traits of fresh and seasoned loin 20
Temperature-humidity index monitoring during two summer seasons in dairy cow sheds in Mugello (Tuscany) 19
El cerdo Iberico y el Cinta Senese: dos niveles en la produccion extensiva. 19
Effect of fattening diets on the volatile flavour compound of the Cinta Senese salami and seasoned lard. 19
Suffolk e Bergamasca. Due razze per l'appennino. 18
Effect of pasture on wood on aromatic profile of seasoned fat in Cinta Senese pig 14
Effect of pasture on carcass composition in Cinta Senese pig 14
Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy 11
Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality 7
Totale 8.004
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Categoria #
all - tutte 21.336
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 21.336
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.405 0 183 57 117 161 148 116 177 130 113 176 27
2020/20211.414 97 144 56 153 75 178 93 108 118 222 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
2024/2025225 138 87 0 0 0 0 0 0 0 0 0 0
Totale 8.004