Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

MOSCHETTI, Giancarlo
 Distribuzione geografica
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Continente #
NA - Nord America 14.381
EU - Europa 10.976
AS - Asia 2.560
AF - Africa 127
SA - Sud America 112
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 13
Totale 28.193
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Nazione #
US - Stati Uniti d'America 14.327
IT - Italia 7.120
CN - Cina 1.429
UA - Ucraina 795
FI - Finlandia 772
SG - Singapore 765
DE - Germania 424
IE - Irlanda 356
GB - Regno Unito 326
FR - Francia 259
SE - Svezia 245
RU - Federazione Russa 151
CI - Costa d'Avorio 83
RO - Romania 83
TR - Turchia 74
KR - Corea 64
BE - Belgio 62
BR - Brasile 62
NL - Olanda 62
ES - Italia 52
CH - Svizzera 43
GR - Grecia 43
IN - India 39
CA - Canada 36
PL - Polonia 26
RS - Serbia 25
PT - Portogallo 24
CZ - Repubblica Ceca 23
PH - Filippine 23
ID - Indonesia 22
AT - Austria 17
IR - Iran 16
TW - Taiwan 16
DZ - Algeria 15
EC - Ecuador 15
HU - Ungheria 15
JP - Giappone 15
PK - Pakistan 15
AU - Australia 14
EU - Europa 13
HK - Hong Kong 12
LT - Lituania 12
TH - Thailandia 12
VN - Vietnam 12
CL - Cile 11
MX - Messico 11
MY - Malesia 11
ET - Etiopia 10
NZ - Nuova Zelanda 10
CO - Colombia 9
HR - Croazia 9
AR - Argentina 8
DK - Danimarca 7
IL - Israele 7
LB - Libano 7
UZ - Uzbekistan 6
AL - Albania 5
PE - Perù 5
BG - Bulgaria 4
GH - Ghana 4
IQ - Iraq 4
NG - Nigeria 4
NO - Norvegia 4
PR - Porto Rico 4
BA - Bosnia-Erzegovina 3
BJ - Benin 3
EG - Egitto 3
SI - Slovenia 3
AD - Andorra 2
BD - Bangladesh 2
BH - Bahrain 2
JO - Giordania 2
MD - Moldavia 2
UY - Uruguay 2
YE - Yemen 2
AE - Emirati Arabi Uniti 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
HN - Honduras 1
KE - Kenya 1
KZ - Kazakistan 1
MA - Marocco 1
MG - Madagascar 1
PA - Panama 1
SK - Slovacchia (Repubblica Slovacca) 1
ZA - Sudafrica 1
ZM - Zambia 1
Totale 28.193
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Città #
Fairfield 2.174
Ashburn 1.236
Woodbridge 1.140
Chandler 1.105
Houston 949
Wilmington 907
Seattle 816
Cambridge 688
Ann Arbor 672
Palermo 650
Singapore 604
Jacksonville 421
Milan 360
Medford 350
Dublin 346
Rome 304
Nanjing 245
Des Moines 244
Princeton 217
Altamura 163
Dearborn 160
New York 148
San Diego 146
Santa Clara 142
Jinan 128
Lawrence 120
Boardman 118
Beijing 116
Turin 116
Shenyang 115
Tulsa 111
Naples 97
Catania 86
Florence 85
Abidjan 83
Changsha 81
Hebei 81
Nanchang 79
Zhengzhou 75
Verona 74
Bologna 62
Bari 60
Ludwigshafen am Rhein 59
Brussels 54
Padova 54
Hangzhou 51
London 51
Tianjin 51
Falls Church 50
Ningbo 44
Piscataway 44
Napoli 43
Phoenix 43
Redwood City 43
Dallas 42
Guangzhou 42
Jiaxing 39
Venice 38
Saint Petersburg 35
Taizhou 31
Perugia 30
Cagliari 29
Genoa 29
Haikou 29
Redmond 29
Modena 28
Ravenna 27
Columbus 26
Seongnam 26
Kilburn 25
San Paolo di Civitate 25
Brescia 24
Los Angeles 23
Ottawa 23
Parma 23
Pescara 22
Lanzhou 21
Messina 21
Siena 21
Bremen 20
Trieste 20
Fuzhou 19
Orange 18
Salerno 18
Torino 18
Ancona 16
Auburn Hills 16
Prato 16
Castelbuono 15
Lappeenranta 15
Norwalk 15
Taiyuan 15
Vicenza 15
Athens 14
Indiana 14
Paris 14
Shanghai 14
Taranto 14
Trento 14
Washington 14
Totale 17.503
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 1.826
Elementi di Microbiologia del suolo 1.058
Il vino e la fermentazione alcolica 849
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 350
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 323
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 290
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 248
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 233
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 228
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. 225
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 204
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil 193
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. 193
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 193
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 192
Characterization of kefir-like beverages produced from vegetable juices 191
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 188
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 188
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 187
Effetto antimicrobico della componente volatile dell’olio essenziale di mandarino. 186
Le associazioni tra microrganismi 182
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 182
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 181
An innovative method to produce green table olives based on "pied de cuve" technology 181
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 180
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 180
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 179
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 179
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 176
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 176
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 173
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 172
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 171
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 167
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 167
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 167
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” 166
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 166
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 165
CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI” 164
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 164
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. 161
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily 161
Cultivable microorganisms associated with honeys of different geographical and botanical origin 160
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 160
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 160
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 159
Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies. 158
Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia 158
Microorganisms of food ice cubes and their transfer to drinks 158
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions 158
Fennel waste-based films suitable for protecting cultivations 157
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 157
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens 156
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 154
Dissemination of wine-related yeasts by migratory birds. 153
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 153
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 152
Diversity and technological potential of lactic acid bacteria of wheat flours 150
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 150
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 148
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 148
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 148
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 146
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. 146
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 145
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa 145
Antilisterial effect of citrus essential oils and their performance inedible film formulations 145
"In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi 144
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 144
Non starter lactic acid bacteria used to improve cheese quality and provide health benefits 144
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 143
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 143
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 143
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. 141
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 141
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 140
Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches 140
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 140
Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses 138
Animal rennets as sources of dairy lactic acid bacteria 138
Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from three Citrus limon L. Burm. cultivars 137
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 136
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy 136
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 132
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 132
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica 132
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 130
Microbiological characteristics of compost produced from dairy and wine by-products 130
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 127
Response of Soil Microbial Communities to Iron-Porphyrin Catalytic Amendments. 126
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 126
A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. 125
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 123
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 122
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 122
Use of nodulation pattern, stress tolerance, nodC gene amplification, RAPD-PCR and RFLP-16S rDNA analysis to discriminate genotypes of Rhizobium leguminosarum biovar viciae 121
Response to salinity stress of Rhizobium leguminosarum bv. viciae strains in the presence of different legume host plants 120
Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L. Burm. spp. essential oils 117
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 117
Totale 19.579
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Categoria #
all - tutte 93.128
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 93.128
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.421 0 0 0 0 730 789 574 435 570 364 751 208
2020/20213.589 212 289 231 363 366 104 333 250 320 352 426 343
2021/20223.469 309 601 132 191 162 156 280 179 354 328 241 536
2022/20234.065 351 589 117 370 404 597 326 338 465 125 242 141
2023/20243.950 189 352 338 337 323 496 495 353 159 239 285 384
2024/20252.393 295 609 765 552 172 0 0 0 0 0 0 0
Totale 29.360