CIPOLAT-GOTET, CLAUDIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.721
AS - Asia 3.265
EU - Europa 1.343
SA - Sud America 570
AF - Africa 498
Continente sconosciuto - Info sul continente non disponibili 104
OC - Oceania 54
Totale 11.555
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Nazione #
US - Stati Uniti d'America 5.433
SG - Singapore 1.118
CN - Cina 562
IT - Italia 359
VN - Vietnam 358
BR - Brasile 336
HK - Hong Kong 298
BD - Bangladesh 209
FR - Francia 112
DE - Germania 101
IN - India 92
PL - Polonia 92
FI - Finlandia 80
IQ - Iraq 74
CA - Canada 61
GB - Regno Unito 54
RU - Federazione Russa 53
NL - Olanda 49
SE - Svezia 48
AR - Argentina 47
JP - Giappone 41
CO - Colombia 40
PK - Pakistan 38
EC - Ecuador 36
TR - Turchia 35
ID - Indonesia 29
ES - Italia 28
IE - Irlanda 26
MX - Messico 25
ZA - Sudafrica 25
JO - Giordania 24
CL - Cile 23
PH - Filippine 23
UA - Ucraina 23
MY - Malesia 22
KR - Corea 21
SA - Arabia Saudita 21
AT - Austria 20
LY - Libia 20
ET - Etiopia 19
DZ - Algeria 18
EG - Egitto 18
IR - Iran 18
VE - Venezuela 18
NP - Nepal 17
PE - Perù 17
TN - Tunisia 17
UY - Uruguay 17
JM - Giamaica 16
LU - Lussemburgo 16
MA - Marocco 16
PT - Portogallo 16
TH - Thailandia 16
AO - Angola 15
AZ - Azerbaigian 15
BA - Bosnia-Erzegovina 15
BF - Burkina Faso 15
BO - Bolivia 15
BW - Botswana 15
BY - Bielorussia 15
CR - Costa Rica 15
HN - Honduras 15
HR - Croazia 15
ML - Mali 15
NO - Norvegia 15
UZ - Uzbekistan 15
CZ - Repubblica Ceca 14
GT - Guatemala 14
MN - Mongolia 14
MW - Malawi 14
NZ - Nuova Zelanda 14
PR - Porto Rico 14
AE - Emirati Arabi Uniti 13
AL - Albania 13
AU - Australia 13
GE - Georgia 13
KE - Kenya 13
KZ - Kazakistan 13
LB - Libano 13
LV - Lettonia 13
MK - Macedonia 13
SN - Senegal 13
TT - Trinidad e Tobago 13
TW - Taiwan 13
YE - Yemen 13
CD - Congo 12
DJ - Gibuti 12
MG - Madagascar 12
NE - Niger 12
PS - Palestinian Territory 12
PY - Paraguay 12
RW - Ruanda 12
XK - ???statistics.table.value.countryCode.XK??? 12
BE - Belgio 11
BG - Bulgaria 11
BZ - Belize 11
CH - Svizzera 11
CM - Camerun 11
CY - Cipro 11
DO - Repubblica Dominicana 11
Totale 10.916
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Città #
Ashburn 724
Singapore 721
Fairfield 594
San Jose 433
Houston 334
Woodbridge 309
Hong Kong 277
Ann Arbor 267
Seattle 245
Cambridge 190
Wilmington 189
Chandler 155
Beijing 121
Council Bluffs 120
Ho Chi Minh City 113
Santa Clara 89
Hanoi 85
Boardman 81
Bytom 70
Los Angeles 70
New York 63
Lauterbourg 61
Medford 58
San Diego 58
Princeton 57
Des Moines 54
Padova 54
Helsinki 44
Milan 44
Munich 33
Baghdad 30
Buffalo 30
São Paulo 30
Chicago 28
Tokyo 27
Guangzhou 26
Rome 25
Dallas 24
Nanjing 23
Toronto 22
Amman 20
Dublin 18
London 18
Parma 18
Atlanta 17
Dong Ket 17
Montevideo 16
Orem 16
Roxbury 16
Montreal 15
Palermo 15
Vienna 15
Warsaw 15
Brooklyn 14
Da Nang 14
Haiphong 14
Jacksonville 14
Jinan 14
Quito 14
Ulan Bator 14
Addis Ababa 13
Baku 13
Dakar 13
Lahore 13
Nanchang 13
Tashkent 13
Bamako 12
Bogotá 12
Guatemala City 12
Kigali 12
Luanda 12
Ouagadougou 12
Phoenix 12
San Francisco 12
Santiago 12
Shenyang 12
Tianjin 12
Antananarivo 11
Denver 11
Djibouti 11
Dushanbe 11
Istanbul 11
Kuala Lumpur 11
Libreville 11
Lima 11
Memphis 11
Minsk 11
Nouakchott 11
Riga 11
San José 11
Shanghai 11
Turin 11
Vientiane 11
Cairo 10
Dhaka 10
Dili 10
Gaborone 10
Johannesburg 10
Panama City 10
Phnom Penh 10
Totale 6.748
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Nome #
Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples 436
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 313
Use of Fourier transform infrared (FTIR) spectroscopy to predict VFA and ammonia from In vitro rumen fermentation 293
Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains 260
Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition 259
Short communication: Variations in major mineral contents of Mediterranean buffalo milk and application of Fourier-transform infrared spectroscopy for their prediction 251
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions 247
The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery 245
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds 242
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 230
Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle 227
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats 225
Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis 221
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 220
Phenotypic factors affecting coagulation properties of milk from Sarda ewes 212
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 205
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 204
Breed of cow and herd productivity affect milk nutrient recovery in curd, and cheese yield, efficiency and daily production 199
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 197
Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows 196
Genetic and phenotypic variability of milk coagulation properties, cheese yield, nutrients recoveries and cheese sensory properties assessed on individual milk of Brown Swiss cows 193
Garlic as supplement for lactating cows: consequences on milk and cheese products 192
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 191
Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process 189
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 180
Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform infrared spectroscopy and Bayesian models 179
Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep 176
Short communication: Factors affecting coagulation properties of Mediterranean buffalo milk 175
Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes 175
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 174
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 173
Short communication: Dietary protein restriction and conjugated linoleic acid supplementation in dairy cows affect milk composition, the cheese-making process, and cheese quality 173
Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk 170
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits 169
Variations in milk protein fractions affect the efficiency of the cheese-making process 166
Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk 165
Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments 164
Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk 163
Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 161
From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows 158
Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep 157
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows 156
Genetic parameters of different ftir-enabled phenotyping tools derived from milk fatty acid profile for reducing enteric methane emissions in dairy cattle 154
Coagulation properties and composition of milk of crossbred cows compared with Holstein cows 152
Associations between single nucleotide polymorphisms in multiple candidate genes on milk yield, composition, coagulation properties and individual cheese yield in Brown Swiss cows 151
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 151
Environmental, morphological, and productive characterization of Sardinian goats and use of latent explanatory factors for population analysis 147
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 146
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses 145
Genome-wide association study for cheese yield and curd nutrient recovery in dairy cows 145
Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains 145
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses 141
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 138
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 138
Role of milk protein fractions on coagulation, curd firming and syneresis 133
Effects of Crossbreeding of Holsteins Cows with Montbéliarde and Swedish Red in First and Second Generation on Cheese Yield Traits 131
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk 128
PTR-ToF-MS to study the effect of dairy system and cow traits on the volatile fingerprint of cheeses 127
Genome-Wide Associations for Coagulation Traits, Individual Cheese Yield and Curd Nutrient Recoveries in Bovine Milk 122
Methods for the assessment of milk coagulation properties: a genetic analysis 117
Phenotypic factors affecting cheese yield and whey losses from individual cows 112
Effect of breed and dairy system on milk composition and udder health traits in multi-breed dairy herds 106
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 96
Inbreeding depression affecting stayability in Italian Holstein cows 38
Comparing reverse phase high-performance liquid chromatography and enzyme-linked immunosorbent assay techniques for the quantification of κ-casein B in bovine milk 11
Totale 11.555
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Categoria #
all - tutte 32.885
article - articoli 28.888
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 61.773
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022727 0 133 90 55 42 32 40 84 30 17 61 143
2022/2023422 107 2 1 43 80 56 4 37 58 4 26 4
2023/2024265 11 44 27 22 14 13 23 21 13 6 30 41
2024/20251.334 11 120 37 56 181 12 46 107 104 69 253 338
2025/20265.851 182 478 717 859 551 223 616 587 666 377 274 321
2026/2027718 581 137 0 0 0 0 0 0 0 0 0 0
Totale 11.555