Antonio Di Francia - Concepedia

Author

Antonio Di Francia

University of Naples Federico II ORCID

Also Known As

A. Di Francia, Antonio Di Francia, Francia, Antonio Di, V. Proto

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

University of Naples Federico II University of Basilicata Federico II University Hospital Stellenbosch University Istituto Zooprofilattico Sperimentale del Mezzogiorno

About

Antonio Di Francia is an author at University of Naples Federico II specializing in nutrition, agricultural economics, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	7	7	235
2	Engineering	4	4	133
3	Medicine	4	4	119
4	Health Sciences	3	3	83
5	Management	1	1	28

Antonio Di Francia

Publications

Citations

H-Index

Page 1

	Year	Citations
Enhancement of fruit byproducts through bioconversion by <i>Hermetia illucens</i> (Diptera: Stratiomyidae) Carmen Scieuzo, Antonio Franco, Rosanna Salvia, Insect Science BiologyBiomanufacturingFruit ByproductsEngineeringBiorational Pesticide	2022	79
High Fiber Cakes from Mediterranean Multipurpose Oilseeds as Protein Sources for Ruminants Francesco Serrapica, Felicia Masucci, E. Raffrenato, Animals NutritionCncps PartitioningBiochemistryAnimal NutritionFood Analysis	2019	77
Behavior and milk production of buffalo cows as affected by housing system Giuseppe De Rosa, F. Grasso, Ada Braghieri, Journal of Dairy Science	2009	57
Fatty acid composition of Mediterranean buffalo milk fat M Varricchio, Antonio Di Francia, Felicia Masucci, Italian Journal of Animal Science Fatty Acid CompositionNutritionFatty AcidsAnimal NutritionAnimal Science	2007	56
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system Giulia Esposito, Felicia Masucci, Fabio Napolitano, Journal of Dairy Science	2014	55
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese Pınar Uzun, Felicia Masucci, Francesco Serrapica, Journal of Dairy Science	2018	50
Effects of Aspergillus oryzae extract and a Saccharomyces cerevisiae fermentation product on intake, body weight gain and digestibility in buffalo calves Antonio Di Francia, Felicia Masucci, Giuseppe De Rosa, Animal Feed Science and Technology Animal PhysiologyNutritionAnimal NutritionAnimal SciencePhysiology	2007	45
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding Marina Giello, Antonietta La Storia, Felicia Masucci, Food Microbiology Microbial ContaminationFood SpoilageTraditional CaciocavalloBacterial CommunitiesMicrobial Ecology	2016	44
Performance and immune response of buffalo calves supplemented with probiotic Felicia Masucci, Giuseppe De Rosa, F. Grasso, Livestock Science Animal PhysiologyNutritionAllergyAnimal NutritionAnimal Science	2010	40
Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese Francesco Serrapica, Felicia Masucci, Antonio Di Francia, Foods	2020	39

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