CIPOLAT-GOTET, CLAUDIO
 Distribuzione geografica
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Continente #
NA - Nord America 3.044
EU - Europa 285
AS - Asia 167
SA - Sud America 5
AF - Africa 4
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.508
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Nazione #
US - Stati Uniti d'America 3.041
CN - Cina 139
IT - Italia 126
FI - Finlandia 52
SE - Svezia 25
DE - Germania 24
GB - Regno Unito 18
VN - Vietnam 17
IE - Irlanda 10
FR - Francia 6
IN - India 6
NO - Norvegia 6
UA - Ucraina 5
AT - Austria 4
CA - Canada 3
NL - Olanda 3
AR - Argentina 2
AU - Australia 2
BR - Brasile 2
DZ - Algeria 2
ES - Italia 2
HR - Croazia 2
NG - Nigeria 2
PL - Polonia 2
EU - Europa 1
ID - Indonesia 1
JP - Giappone 1
KR - Corea 1
PE - Perù 1
TR - Turchia 1
TW - Taiwan 1
Totale 3.508
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Città #
Fairfield 592
Houston 329
Woodbridge 308
Ann Arbor 267
Ashburn 245
Seattle 241
Cambridge 190
Wilmington 185
Chandler 154
Medford 57
Princeton 57
San Diego 56
Padova 53
Des Moines 51
Helsinki 29
Nanjing 22
Beijing 19
Boardman 17
Dong Ket 17
Roxbury 16
Jacksonville 13
Jinan 13
Guangzhou 12
Milan 12
Nanchang 12
Parma 12
Shenyang 12
New York 10
Dublin 8
Hebei 8
San Donà Di Piave 8
Cagliari 6
London 6
Borås 5
Changsha 5
As 4
Esslingen am Neckar 4
Mohali 4
Palermo 4
Phoenix 4
Vienna 4
Villafranca Di Verona 4
Detroit 3
Haikou 3
Jiaxing 3
Ningbo 3
Taizhou 3
Acton 2
Bouïra 2
Calgary 2
Curitiba 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
Bolzano 1
Camponogara 1
Caserta 1
Chiswick 1
Chorrillos 1
Fiume Veneto 1
Fuzhou 1
Garching 1
Genazzano 1
Granze 1
Hangzhou 1
Islington 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
Naples 1
Norwalk 1
Ogden 1
Pune 1
Reggio Calabria 1
San Jose 1
San Mateo 1
Sanayi 1
Saronno 1
Shanghai 1
Spinea 1
Totale 3.162
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Nome #
Use of Fourier transform infrared (FTIR) spectroscopy to predict VFA and ammonia from In vitro rumen fermentation 156
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 126
Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition 124
Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions 110
The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery 109
Short communication: Variations in major mineral contents of Mediterranean buffalo milk and application of Fourier-transform infrared spectroscopy for their prediction 108
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 96
Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process 91
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 90
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 81
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 81
Short communication: Factors affecting coagulation properties of Mediterranean buffalo milk 79
Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows 79
Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 78
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 77
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 74
Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments 74
Inferring individual cow effects, dairy system effects and feeding effects on latent variables underlying milk protein composition and cheese-making traits in dairy cattle 73
Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk 67
Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process 64
Technical note: Improving modeling of coagulation, curd firming, and syneresis of sheep milk 63
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 63
Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep 62
Genome-wide association study for cheese yield and curd nutrient recovery in dairy cows 59
Cheese yield, cheesemaking efficiency, and daily production of 6 breeds of goats 59
Modeling of coagulation, curd firming, and syneresis of goat milk from 6 breeds 58
Breed of cow and herd productivity affect milk nutrient recovery in curd, and cheese yield, efficiency and daily production 58
Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis 57
Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes 57
Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses 56
Environmental, morphological, and productive characterization of Sardinian goats and use of latent explanatory factors for population analysis 56
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 56
Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform infrared spectroscopy and Bayesian models 55
Phenotypic factors affecting coagulation properties of milk from Sarda ewes 55
From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows 54
Variations in milk protein fractions affect the efficiency of the cheese-making process 53
Phenotypic factors affecting cheese yield and whey losses from individual cows 52
Associations between single nucleotide polymorphisms in multiple candidate genes on milk yield, composition, coagulation properties and individual cheese yield in Brown Swiss cows 51
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 51
Short communication: Dietary protein restriction and conjugated linoleic acid supplementation in dairy cows affect milk composition, the cheese-making process, and cheese quality 50
Genetic and phenotypic variability of milk coagulation properties, cheese yield, nutrients recoveries and cheese sensory properties assessed on individual milk of Brown Swiss cows 50
Methods for the assessment of milk coagulation properties: a genetic analysis 46
Coagulation properties and composition of milk of crossbred cows compared with Holstein cows 46
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits 46
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 44
Phenotypic and genetic relationships between indicators of the mammary gland health status and milk composition, coagulation, and curd firming in dairy sheep 44
Modeling weight loss of cheese during ripening and the influence of dairy system, parity, stage of lactation, and composition of processed milk 44
Garlic as supplement for lactating cows: consequences on milk and cheese products 42
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 40
Effects of Crossbreeding of Holsteins Cows with Montbéliarde and Swedish Red in First and Second Generation on Cheese Yield Traits 38
Genetic parameters of different ftir-enabled phenotyping tools derived from milk fatty acid profile for reducing enteric methane emissions in dairy cattle 31
The effect of animal functional traits on volatile organic compound profile of model cheeses obtained from milk of individual cows 29
PTR-ToF-MS to study the effect of dairy system and cow traits on the volatile fingerprint of cheeses 24
Characterization of detailed fatty acid profile of 18 categories of cheeses from mountains and plains 22
Genome-Wide Associations for Coagulation Traits, Individual Cheese Yield and Curd Nutrient Recoveries in Bovine Milk 20
Effect of breed and dairy system on milk composition and udder health traits in multi-breed dairy herds 20
Role of milk protein fractions on coagulation, curd firming and syneresis 20
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses 7
Prediction of fresh and ripened cheese yield using detailed milk composition and udder health indicators from individual Brown Swiss cows 3
Cheese yield and nutrients recovery in the curd predicted by Fourier-transform spectra from individual sheep milk samples 2
The mineral profile affects the coagulation pattern and cheese-making efficiency of bovine milk 2
The use of milk Fourier-Transform Infrared spectra for predicting cheese-making traits in Grana Padano PDO 1
Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses 1
Totale 3.584
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Categoria #
all - tutte 13.671
article - articoli 12.310
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 25.981
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019194 0 0 0 0 0 0 0 0 0 0 109 85
2019/2020869 80 19 8 99 75 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
2023/2024197 11 44 27 22 14 13 24 21 13 6 2 0
Totale 3.584