CRIS Current Research Information System

CAVANI, CLAUDIO
 Distribuzione geografica
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Continente #
EU - Europa 6.958
NA - Nord America 6.293
AS - Asia 4.467
SA - Sud America 433
AF - Africa 328
OC - Oceania 22
Totale 18.501
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Nazione #
US - Stati Uniti d'America 6.209
GB - Regno Unito 2.848
SG - Singapore 1.517
CN - Cina 1.331
IT - Italia 1.200
DE - Germania 683
VN - Vietnam 520
SE - Svezia 467
UA - Ucraina 392
RU - Federazione Russa 299
IN - India 292
BR - Brasile 291
HK - Hong Kong 280
FR - Francia 239
IE - Irlanda 225
NL - Olanda 141
ZA - Sudafrica 122
EE - Estonia 106
TG - Togo 103
JP - Giappone 87
KR - Corea 79
PH - Filippine 78
TR - Turchia 68
AR - Argentina 57
ID - Indonesia 52
CH - Svizzera 49
ES - Italia 47
MX - Messico 47
BE - Belgio 45
FI - Finlandia 42
SC - Seychelles 33
CI - Costa d'Avorio 31
PK - Pakistan 26
CA - Canada 24
CZ - Repubblica Ceca 23
HR - Croazia 23
GR - Grecia 22
CO - Colombia 20
EC - Ecuador 20
BD - Bangladesh 18
AU - Australia 16
PL - Polonia 16
TW - Taiwan 16
BG - Bulgaria 15
JO - Giordania 15
IQ - Iraq 14
IR - Iran 14
MY - Malesia 14
NG - Nigeria 14
TH - Thailandia 14
PY - Paraguay 13
RO - Romania 13
AT - Austria 12
PE - Perù 12
CL - Cile 10
RS - Serbia 10
LT - Lituania 9
IL - Israele 8
HU - Ungheria 6
MD - Moldavia 6
NZ - Nuova Zelanda 6
VE - Venezuela 6
DK - Danimarca 5
EG - Egitto 5
KH - Cambogia 5
MA - Marocco 5
LB - Libano 4
NI - Nicaragua 4
UZ - Uzbekistan 4
HN - Honduras 3
MK - Macedonia 3
NO - Norvegia 3
PS - Palestinian Territory 3
SI - Slovenia 3
TN - Tunisia 3
CM - Camerun 2
DO - Repubblica Dominicana 2
GE - Georgia 2
JM - Giamaica 2
KE - Kenya 2
KZ - Kazakistan 2
PT - Portogallo 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
AL - Albania 1
AZ - Azerbaigian 1
BF - Burkina Faso 1
BO - Bolivia 1
BW - Botswana 1
DZ - Algeria 1
FK - Isole Falkland (Malvinas) 1
GH - Ghana 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
SN - Senegal 1
SV - El Salvador 1
TT - Trinidad e Tobago 1
TZ - Tanzania 1
ZM - Zambia 1
Totale 18.500
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Città #
Southend 2.659
Singapore 993
Ashburn 598
Fairfield 503
Chandler 474
Santa Clara 474
Houston 293
Princeton 287
Wilmington 287
Hong Kong 276
Jacksonville 276
Woodbridge 274
Ann Arbor 264
Seattle 222
Bologna 207
Dublin 187
Cambridge 169
Boardman 168
Dong Ket 168
Beijing 164
Hefei 159
Padova 137
Westminster 129
Nanjing 127
Menlo Park 118
Lomé 103
Berlin 90
Tokyo 84
Ho Chi Minh City 83
Los Angeles 75
Medford 75
Milan 73
Turin 73
Buffalo 65
Hanoi 65
Jinan 64
Shenyang 64
Saint Petersburg 63
Mülheim 59
New York 58
Dallas 47
Seoul 46
Nanchang 44
Bern 41
Cesena 39
Changsha 39
Hebei 39
Bremen 38
Brussels 34
Frankfurt am Main 33
Helsinki 33
Redwood City 32
San Diego 32
Tianjin 32
Jiaxing 30
Redondo Beach 30
Abidjan 28
Mahé 27
Chicago 26
Phoenix 26
Rome 25
Jakarta 24
Taiyuan 24
Zhengzhou 24
Ordu 23
Pune 23
São Paulo 23
Dearborn 22
Hangzhou 22
Verona 22
Council Bluffs 20
Ningbo 20
Olalla 20
Shanghai 20
Guangzhou 19
Norwalk 19
Taizhou 19
Des Moines 18
Redmond 17
Bengaluru 16
Lanzhou 16
Amman 15
Falkenstein 15
Florence 15
London 15
Yubileyny 15
Sofia 14
Gualeguaychú 13
Auburn 12
Da Nang 12
Haikou 12
Johannesburg 12
Lahore 12
Fuzhou 11
Haiphong 11
Kunming 11
Amsterdam 10
Bühl 10
Chiclayo 10
Gallo 10
Totale 12.074
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Nome #
Technical note: estimation of real rabbit meat consumption in Italy 496
Effects of dietary inclusion of dehydrated lucerne and whole linseed on rabbit meat quality 478
Rabbit meat processing: historical perspective to future directions 477
Post mortem acidification pattern in chicken breast and leg muscles 328
Variabilità del colore delle carni avicole e riflessi sulla qualità dei prodotti 294
Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers 226
Effect of spaghetti-meat abnormality on quality and histological traits of broiler breast fillets 223
Detection of differentially expressed genes in broiler pectoralis major muscle affected by White Striping - Wooden Breast myopathies 204
Effect of free range production system on safety and microbiological parameters of poultry carcasses 204
Effect of white striping on chemical composition and nutritional value of chicken breast meat 202
Chicken breast meat marinated with increasing levels of sodium bicarbonate 202
Effect of nutritional status of rabbit kits on their productive performance, carcass and meat quality traits 198
Relationships between raw broiler breast meat colour and Low-Resolution NMR relaxation properties 192
Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality 192
Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham 192
Meat quality in fast-growing broiler chickens 190
Color variation and characterization of broiler breast meat during processing in Italy 188
Effect of ante mortem journey and lairage at abattoir on rabbit meat quality 184
Alimenti di origine animale. Carne. 182
Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness 182
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 181
Quality characterization of eggs from Romagnola hens, an Italian local breed 181
Advances in research on poultry and rabbit meat quality 179
Characteristics of pale and dark broiler breast meat 178
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 170
Effects of transport and lairage on mortality, live weight loss and carcass quality in broiler chickens. 168
Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens 166
The occurrence of Deep Pectoral Myopathy in roaster chickens 165
Effect of white striping on turkey breast meat quality 165
Development of rabbit meat products fortified with n-3 polyunsaturated fatty acids 164
Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach 164
The use of marination to improve poultry meat quality 163
Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat 160
The European perspective on pale, soft, exudative conditions in poultry 159
The use of sodium bicarbonate for marination of broiler breast meat 158
A comparison of water distribution and protein oxidation between poultry and rabbit meat 158
A critical appraisal of rabbit preslaughter conditions in a commercial production chain 157
Pre-slaughter handling and slaughtering factors influencing poultry product quality 156
Effect of free range production system on chicken carcass and meat quality traits 156
Relationship between pectoralis major muscle histology and quality traits of chicken meat 156
Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat 155
Nitrogen and phosphorus exctretion on commercial rabbit farms: calculations based on the input-output balance 153
Nuevas tendencias en el procesado de la carne de conejo 152
The influence of linseed on rabbit meat quality 150
Reference convolution of low resolution FIDs in the presence of poor magnetic field homogeneity 148
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 148
The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color 148
Qualità della carne di coniglio 144
Muscle growth and poultry meat quality issues 143
Preslaughter mortality in broiler chickens, turkeys, and spent hens under commercial slaughtering 142
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 141
The occurrence of deep pectoral myopathy in roaster chickens 139
Preslaughter factors affecting mortality, liveweight loss, and carcass quality in broiler chickens 138
Influenza del tempo di sezionamento post mortem sulle perdite per cottura e sulla tenerezza delle carni di coniglio 138
Functional ingredients for poultry meat products 137
Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy 137
Emerging muscle abnormalities in broilers: impact on quality traits of raw meat for further processing 137
Effect of energy restriction in interaction with genotype on the performance of growing rabbits I: Productive traits 136
Effect of energy restriction in interaction with genotype on the performance of growing rabbits: II. Carcass traits and meat quality 136
Effect of marination on broiler breast meat quality traits 135
Consumo e caratterizzazione qualitative delle carni cunicole 135
Atti delle Giornate di Coniglicoltura ASIC 2011 133
Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens 133
Influence of preslaughter fasting on live weight loss, carcass yield and meat quality in rabbits 132
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage 132
The influence of dietary lipid source on quality characteristics of raw and processed chicken meat 130
Quantity and functionality of protein fractions in chicken breast fillets affected by white striping 129
Changes in protein fractions of chicken breast meat affected by white striping 128
Trends in rabbit meat processing 128
Carni e uova di qualità per un consumo consapevole 128
Consumo pro capite reale di carni avicunicole 128
Preslaughter risk factors associated with mortality and bruising in rabbits 128
Nitrogen and phosphorus excretion in rabbits: a calculation basis for commercial farms 127
Evolution of proteolytic indicators during storage of broiler wooden breast meat 126
Welfare aspects in rabbit rearing and transport 125
Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride 125
Reference convolution of low-resolution FIDs in the presence of poor magnetic field homogeneity 125
Developing rabbit meat products fortified with n-3 PUFA 123
The effect of phosphate and bicarbonate on NMR relaxation properties in marinated poultry meat 123
Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast 122
Carne, Latte, uova 120
The use of sodium bicarbonate in poultry meat marination 120
Effect of feeding during long transport on welfare of pullets 119
Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat 119
Rabbit meat processing and traceability 118
Effects of Freezing on Water Diffusion Properties in Poultry Meat: a µDTI Preliminary Study 117
Gas stunning and quality characteristics of turkey breast meat 116
Enteric bacteria enumeration in free range chickens 116
Quality characteristics of ground poultry meat obtained using advanced trimming and mincing technology 115
The SIQUALTECA project: poultry meat quality during further processing 115
Meat quality in fast-growing chicken broilers 115
Consequences of selection for higher growth rate on nutritional quality of chicken breast meat 112
The effect of white striping on the chemical composition of chicken breast meat 112
Effect of nutritional status of kits on carcass traits and meat quality (preliminary results) 111
Technological characteristics of turkey breast rolls produced with fresh or thawed meat and different formulations 111
Effect of feeding during long transport on body condition and physiological status of pullets 111
Quality of ground pork meat obtained using mechanical desinewing 110
Effects of the rearing systems on the oxidative stability of chicken meat 109
Benessere del coniglio e riflessi sulla qualità delle produzioni 109
An integrated sensory and instrumental approach to authenticate a typical Italian salami from Mora Romagnola pig breed 108
Totale 16.038
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Categoria #
all - tutte 47.266
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 47.266
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.630 0 0 0 0 0 195 51 227 362 192 156 447
2021/20222.239 199 115 191 315 218 131 43 137 73 70 375 372
2022/20232.461 285 359 136 327 125 176 72 128 353 84 228 188
2023/2024868 43 125 62 89 57 142 74 73 39 52 57 55
2024/20252.855 112 486 222 173 744 149 164 114 46 140 83 422
2025/20262.900 413 472 592 427 815 181 0 0 0 0 0 0
Totale 18.857