SIRTORI, FRANCESCO
 Distribuzione geografica
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Continente #
EU - Europa 5.602
NA - Nord America 5.089
AS - Asia 752
AF - Africa 57
OC - Oceania 16
SA - Sud America 13
Continente sconosciuto - Info sul continente non disponibili 2
Totale 11.531
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Nazione #
US - Stati Uniti d'America 5.072
PL - Polonia 2.721
RU - Federazione Russa 1.041
IT - Italia 578
IE - Irlanda 343
SE - Svezia 333
SG - Singapore 191
CN - Cina 157
HK - Hong Kong 156
DE - Germania 106
UA - Ucraina 90
FI - Finlandia 86
GB - Regno Unito 78
CH - Svizzera 71
VN - Vietnam 69
IN - India 60
JO - Giordania 37
TR - Turchia 36
ES - Italia 32
FR - Francia 27
BE - Belgio 25
CI - Costa d'Avorio 18
KR - Corea 16
AU - Australia 15
HR - Croazia 12
NL - Olanda 12
PH - Filippine 12
ZA - Sudafrica 12
CA - Canada 9
BR - Brasile 8
ET - Etiopia 8
GR - Grecia 8
NO - Norvegia 8
RO - Romania 8
IL - Israele 7
MX - Messico 7
AT - Austria 4
BW - Botswana 4
PT - Portogallo 4
SI - Slovenia 4
TH - Thailandia 4
BG - Bulgaria 3
IR - Iran 3
JP - Giappone 3
RS - Serbia 3
TN - Tunisia 3
UG - Uganda 3
CO - Colombia 2
DK - Danimarca 2
EU - Europa 2
MA - Marocco 2
PE - Perù 2
RW - Ruanda 2
SC - Seychelles 2
AR - Argentina 1
BD - Bangladesh 1
DM - Dominica 1
DZ - Algeria 1
EE - Estonia 1
LT - Lituania 1
LU - Lussemburgo 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
TZ - Tanzania 1
Totale 11.531
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Città #
Warsaw 2.718
Santa Clara 2.036
Dublin 342
Fairfield 323
Chandler 322
Ashburn 209
Singapore 161
Florence 148
Woodbridge 147
Cambridge 143
Jacksonville 126
Houston 123
Ann Arbor 119
Wilmington 119
Seattle 115
Princeton 95
Hong Kong 70
Buffalo 62
Beijing 61
Lawrence 58
Dong Ket 57
Medford 55
Boston 54
Altamura 53
Mumbai 52
Bern 50
Boardman 49
Moscow 43
San Diego 32
Milan 25
Shanghai 25
New York 24
Helsinki 23
Brussels 22
Izmir 20
Norwalk 19
Abidjan 18
Córdoba 15
Falls Church 15
Kent 15
Rome 15
Turin 15
Los Angeles 13
Zurich 13
Bologna 12
Livorno 11
Zagreb 11
Frankfurt am Main 10
Lubbock 10
West Jordan 10
Hillsboro 9
Phoenix 9
Frankfurt Am Main 8
Guangzhou 8
Padova 8
Stillwater 8
Washington 8
Celaya 7
Champaign 7
London 7
Minneapolis 7
Sydney 7
Addis Ababa 6
Auburn Hills 6
Levanger 6
Poltava 6
Redmond 6
Yubileyny 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
Bangkok 4
Campobasso 4
Davao City 4
Falkenstein 4
Gaborone 4
Kassel 4
Lappeenranta 4
Lucca 4
Munich 4
Nanjing 4
Naples 4
Ottawa 4
Palermo 4
St. Gallen 4
Verona 4
Vicopisano 4
Albinea 3
Amsterdam 3
Anguillara Sabazia 3
Boydton 3
Totale 8.548
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Nome #
Characteristics of beef meat as influenced by diet based on hay or maize silage. 280
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 260
Comparison of total tract digestibility and nitrogen balance between Cinta Senese and Large White pigs fed on different levels of dietary crude protein 245
Consumo pro capite reale di carne suina 245
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham 240
Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. 232
Feeding behaviour of Cinta Senese and Large White x Cinta Senese pigs at pasture 231
Effect of slaughter weight on meat quality in two pig genotypes 225
Quality of meat and meat products produced from southern European pig breeds 223
FEEDING STRATEGIES FOR LOCAL BREEDS IN VIEW OF PRODUCT QUALITY 221
Pedigree analysis of Italian beef cattle breeds 219
PEDIGREE ANALYSIS OF CINTA SENESE AND MORA ROMAGNOLA BREEDS 215
Predictive ability of FT-NIRS of meat quality in pork seasoned products 213
Wet aging effect on beef meat physical traits 209
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ 203
Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics 201
Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System 197
The fat tissue quality: comparison between Cinta Senese × Large White and Mora Romagnola × Large White pi gs 196
Use of multivariate procedures for classification of Toscano dry-cured ham according to the volatile composition 191
Protein requirements of Cinta Senese pigs from 30 to 60 kg: Preliminary results 171
Review: Precision Livestock Farming technologies in pasture-based livestock systems 169
Evolution of the volatile compounds along curing in Semimembranosus muscle of the Toscano ham 167
Carcass characteristics of Massese lamb in different rearing system 164
Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages 157
Effect of replacement of synthetic vs. Natural curing agents on quality characteristics of cinta senese frankfurter-type sausage 156
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product 152
Effect of sodium nitrite replacement with natural antioxidants on aromatic profile and consumer acceptance of Cinta Senese dry-fermented sausage 142
Effect of dietary protein level on carcass traits and meat properties of Cinta Senese pigs 140
Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut 135
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC-MS approach 131
Effect of genetic type on tissue composition and meat quality traits in Nero di Parma pig breed and its cross with Casertana 128
Effects of THI changes on milk production and composition of three dairy cattle farms in Mugello from 2010 to 2018: a preliminary study 127
Cinta Senese protein requirements from 30 to 65 kg: effects of different dietary protein levels on slaughtering traits and protein deposition indexes 118
Nitrates replacement with natural antioxidant in Cinta Senese semi-ripened salami 115
Effect of farming system on meat traits of native Massese suckling lamb 115
Effect of free-range grass grazing on two pigs’ genetic types 114
Effects of Different Protein Levels on the Nitrogen Balance, Performance and Slaughtering Traits of Cinta Senese Growing Pigs 114
Performance of Cinta Senese pigs and their crosses with Large White. 2 Physical, chemical and technological traits of Tuscan dry-cured ham. 110
Physical-chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors. 108
Feeding behaviour of cinta senese and large white x cinta senese pig at pasture 108
Cinta Senese and Large White x Cinta Senese raised on woodland pasture: in vita and slaughter performances 107
Meat quality of Suffolk and Bergamasca lamb slaughtered at 90 days of age. 106
Forage chain management in rearing system of Cinta Senese 106
Analisi di pedigree nelle razze bianche italiane da carne 105
Effect of two rearing systems on quality of Cinta Senese sausages 104
Fatty acid profile of Massese lambs’ muscles in different rearing systems 103
In vita performance and slaughter characteristics of Suffolk and Bergamasca lambs at 90 days of age 103
Effect of sire breed and rearing system on growth, carcass composition and meat traits of Cinta Senese crossbred pigs 102
Effect of replacing a soy diet with Vicia faba and Pisum sativum on performance, meat and fat traits of Cinta Senese pigs 99
Effects of a Ceiling Fan Ventilation System and THI on Young Limousin Bulls’ Social Behaviour 99
Finishing Cinta Senese pigs at pasture: Fatty acids composition of cured lard 98
Characterization of Massese lamb. Growing, carcass and sample join composition 98
Effect of pasture in oak and chestnut groves on chemical and sensorial traits of cured lard of Cinta Senese pigs 97
Characteristics of "Toscano" cured ham of Cinta Senese and Large White x Cinta Senese pigs 95
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 94
Carcass and meat traits of Cinta Senese pigs fed diets with different levels of protein. 94
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile 92
Study of genes related to meat quality in Cinta Senese pig breed 92
Characterization of “lardo” from Cinta Senese pigs: differences between seasoning techniques and starch sources. 92
Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds 92
The breeding of the main local pig breeds in mediterranean europe 90
Comparison between Cinta Senese and Mora Romagnola pig crossed with Large White 88
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 86
Effects of salting time on seasoned meat in two pig genotypes 85
Cardoon meal as alternative protein source to soybean meal for limousine bulls fattening period: Effects on growth performances and meat quality traits 85
The link between breed, territory and product quality: the case of Cinta Senese. 81
Effect of genetic type on fatty acid composition and on sensorial traits of "toscano" dry cured ham. 80
Effect of rearing system on meat quality and on fatty acid composition of subcutaneous fat in Cinta Senese pigs 78
Effect of seasoning time on volatile compounds of Toscano dry-cured ham: first results 76
L’allevamento estensivo e la qualità dei prodotti: il caso della Cinta Senese 75
Effect of use of bread in fattening of Cinta Senese pig. 74
Digestibility and nitrogen balance in Cinta Senese growing pigs fed different protein levels 73
The breeding of the main local pig breeds in Mediterranean Europe 72
Alternative packaging techniques for the valorization of Cinta Senese drycured ham 69
The link between breed, territory and product quality: the case of the Cinta Senese. 69
Volatile compounds and sensorial traits of "Toscano" dry-cured ham 69
Effect of pasture on chestnut wood on meat quality and fatty acid composition of fat in Cinta Senese pigs. 67
Finishing Cinta Senese pigs at pasture: fatty acids composition of fresh and cured lard 66
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] 66
Influence of Wet Ageing on Beef Quality Traits 65
Sistema di allevamento e riproduzione. 65
Effects of protein restricted diet on in vivo performances and slaughtering traits of Cinta Senese pigs. 65
Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs 65
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. 61
Temperature-humidity index monitoring during two summer seasons in dairy cow sheds in Mugello (Tuscany) 58
The evolution of volatile compounds in Toscano dry-cured ham 58
Effect of sire breed in Cinta Senese crossbreed: chemical, physical and sensorial traits of fresh and seasoned loin 58
Suffolk e Bergamasca. Due razze per l'appennino. 57
Natural additives as substitutes of nitrate and nitrite in dry-cured pig products: preliminary results 56
Fattening with chestnut in Cinta Senese pigs: effect on meat and fat characteristics 56
Use of electronic nose to discriminate either the feeding background or preservation time off at from Iberian pig cured hams 55
Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality 53
Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy 52
El cerdo Iberico y el Cinta Senese: dos niveles en la produccion extensiva. 49
Effect of fattening diets on the volatile flavour compound of the Cinta Senese salami and seasoned lard. 48
Replacement of soybean with "vicia faba" and "pisum sativum" in the fattening of Cinta Senese pig 48
Suini Cinta Senese e Large White x Cinta Senese allevati al pascolo in bosco: alcune caratteristiche qualitative del prosciutto 47
Effect of pasture on wood on aromatic profile of seasoned fat in Cinta Senese pig 45
Effect of pasture on carcass composition in Cinta Senese pig 45
Totale 11.620
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Categoria #
all - tutte 27.314
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 27.314
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020887 0 0 0 0 0 148 116 177 130 113 176 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
2024/20253.841 138 438 245 640 1.711 669 0 0 0 0 0 0
Totale 11.620