CIPOLAT-GOTET, CLAUDIO
 Distribuzione geografica
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Continente #
NA - Nord America 3.275
AS - Asia 374
EU - Europa 336
AF - Africa 6
SA - Sud America 5
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.999
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Nazione #
US - Stati Uniti d'America 3.272
SG - Singapore 177
CN - Cina 168
IT - Italia 141
FI - Finlandia 56
FR - Francia 30
DE - Germania 27
SE - Svezia 26
GB - Regno Unito 18
VN - Vietnam 17
IE - Irlanda 10
IN - India 6
NL - Olanda 6
NO - Norvegia 6
UA - Ucraina 5
AT - Austria 4
CA - Canada 3
AR - Argentina 2
AU - Australia 2
BR - Brasile 2
DZ - Algeria 2
ES - Italia 2
HR - Croazia 2
ID - Indonesia 2
MA - Marocco 2
NG - Nigeria 2
PL - Polonia 2
EU - Europa 1
JP - Giappone 1
KR - Corea 1
PE - Perù 1
RU - Federazione Russa 1
TR - Turchia 1
TW - Taiwan 1
Totale 3.999
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Città #
Fairfield 592
Houston 329
Woodbridge 308
Ann Arbor 267
Ashburn 248
Seattle 241
Cambridge 190
Wilmington 185
Chandler 154
Singapore 145
Boardman 81
Santa Clara 63
Medford 57
Princeton 57
San Diego 56
Padova 54
Des Moines 51
Helsinki 33
Nanjing 22
Beijing 20
Dong Ket 17
Roxbury 16
Milan 14
Jacksonville 13
Jinan 13
Guangzhou 12
Nanchang 12
Parma 12
Shenyang 12
New York 10
Dublin 8
Hebei 8
San Donà Di Piave 8
Cagliari 6
London 6
Palermo 6
Borås 5
Changsha 5
As 4
Esslingen am Neckar 4
Mohali 4
Phoenix 4
Turin 4
Vienna 4
Villafranca Di Verona 4
Detroit 3
Haikou 3
Jiaxing 3
Munich 3
Ningbo 3
Taizhou 3
Acton 2
Agadir 2
Bouïra 2
Calgary 2
Cremona 2
Curitiba 2
Florence 2
Fredrikstad 2
Hefei 2
Indiana 2
Kharkiv 2
Lancaster 2
Lutzingen 2
Mountain View 2
Rockville 2
Rome 2
Salerno 2
Santa Fe 2
Tianjin 2
Warsaw 2
Zagreb 2
Zhengzhou 2
Amsterdam 1
Bolzano 1
Camponogara 1
Caserta 1
Chicago 1
Chiswick 1
Chorrillos 1
Fiume Veneto 1
Fuzhou 1
Garching 1
Genazzano 1
Granze 1
Hangzhou 1
Islington 1
Ivry-sur-Seine 1
Jakarta 1
Katsina 1
Kilburn 1
Kuningan 1
Kunming 1
Lappeenranta 1
León 1
Ludwigshafen am Rhein 1
Melbourne 1
Miami 1
Middletown 1
Monmouth Junction 1
Totale 3.453
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Nome #
Use of Fourier transform infrared (FTIR) spectroscopy to predict VFA and ammonia from In vitro rumen fermentation 164
Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition 137
Garlic (Allium sativum L.) fed to dairy cows does not modify the cheese-making properties of milk but affects the color, texture, and flavor of ripened cheese 135
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions 120
The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery 117
Short communication: Variations in major mineral contents of Mediterranean buffalo milk and application of Fourier-transform infrared spectroscopy for their prediction 113
The influence of dietary nitrogen reduction and conjugated linoleic acid supply to dairy cows on fatty acids in milk and their transfer to ripened cheese 104
Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows 96
Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process 94
Short communication: Factors affecting coagulation properties of Mediterranean buffalo milk 87
Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano 87
Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle 85
Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows 85
The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss 85
Accuracy and biases in predicting the chemical and physical traits of many types of cheeses using different visible and near-infrared spectroscopic techniques and spectrum intervals 83
Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 82
Proton transfer reaction time-of-flight mass spectrometry: A high-throughput and innovative method to study the influence of dairy system and cow characteristics on the volatile compound fingerprint of cheeses 80
Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments 78
Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk 75
Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures 73
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds 72
Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis 71
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats 71
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 70
Genome-wide association study for cheese yield and curd nutrient recovery in dairy cows 70
Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk 69
Associations between single nucleotide polymorphisms in multiple candidate genes on milk yield, composition, coagulation properties and individual cheese yield in Brown Swiss cows 68
Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep 68
Breed of cow and herd productivity affect milk nutrient recovery in curd, and cheese yield, efficiency and daily production 65
Comparison between genetic parameters of cheese yield and nutrient recovery or whey loss traits measured from individual model cheese-making methods or predicted from unprocessed bovine milk samples using Fourier-transform infrared spectroscopy 64
Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes 64
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 63
Genetic and phenotypic variability of milk coagulation properties, cheese yield, nutrients recoveries and cheese sensory properties assessed on individual milk of Brown Swiss cows 63
Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform infrared spectroscopy and Bayesian models 62
Environmental, morphological, and productive characterization of Sardinian goats and use of latent explanatory factors for population analysis 62
From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows 62
Phenotypic factors affecting cheese yield and whey losses from individual cows 60
Variations in milk protein fractions affect the efficiency of the cheese-making process 59
Phenotypic factors affecting coagulation properties of milk from Sarda ewes 58
Coagulation properties and composition of milk of crossbred cows compared with Holstein cows 57
Short communication: Dietary protein restriction and conjugated linoleic acid supplementation in dairy cows affect milk composition, the cheese-making process, and cheese quality 57
Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making 56
Methods for the assessment of milk coagulation properties: a genetic analysis 53
Effects of Crossbreeding of Holsteins Cows with Montbéliarde and Swedish Red in First and Second Generation on Cheese Yield Traits 51
Garlic as supplement for lactating cows: consequences on milk and cheese products 50
Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making 50
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits 50
Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep 49
Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk 49
Direct and indirect predictions of enteric methane daily production, yield, and intensity per unit of milk and cheese, from fatty acids and milk Fourier-transform infrared spectra 44
Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains 37
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 37
Genetic parameters of different ftir-enabled phenotyping tools derived from milk fatty acid profile for reducing enteric methane emissions in dairy cattle 37
Effect of breed and dairy system on milk composition and udder health traits in multi-breed dairy herds 34
PTR-ToF-MS to study the effect of dairy system and cow traits on the volatile fingerprint of cheeses 31
Role of milk protein fractions on coagulation, curd firming and syneresis 28
Genome-Wide Associations for Coagulation Traits, Individual Cheese Yield and Curd Nutrient Recoveries in Bovine Milk 27
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses 13
Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples 12
The use of milk Fourier-Transform Infrared spectra for predicting cheese-making traits in Grana Padano PDO 9
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk 8
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses 7
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows 6
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains 3
Totale 4.076
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Categoria #
all - tutte 16.837
article - articoli 14.964
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 31.801
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020588 0 0 0 0 0 50 103 128 136 97 34 40
2020/2021624 17 56 32 16 16 25 54 76 77 134 84 37
2021/2022747 20 133 90 55 42 32 40 84 30 17 61 143
2022/2023422 107 2 1 43 80 56 4 37 58 4 26 4
2023/2024267 11 44 27 22 14 13 24 21 13 6 30 42
2024/2025422 11 123 38 57 183 10 0 0 0 0 0 0
Totale 4.076