Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

MOSCHETTI, Giancarlo
 Distribuzione geografica
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Continente #
NA - Nord America 20.278
EU - Europa 18.029
AS - Asia 9.076
SA - Sud America 1.591
AF - Africa 352
OC - Oceania 40
Continente sconosciuto - Info sul continente non disponibili 21
Totale 49.387
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Nazione #
US - Stati Uniti d'America 19.952
IT - Italia 9.137
SG - Singapore 3.229
CN - Cina 2.520
RU - Federazione Russa 2.478
BR - Brasile 1.226
FR - Francia 1.060
FI - Finlandia 947
HK - Hong Kong 849
UA - Ucraina 831
VN - Vietnam 788
DE - Germania 787
PL - Polonia 598
GB - Regno Unito 497
IE - Irlanda 384
NL - Olanda 312
JP - Giappone 297
SE - Svezia 270
KR - Corea 195
IN - India 181
CA - Canada 165
BD - Bangladesh 162
TR - Turchia 159
AR - Argentina 122
ES - Italia 121
MX - Messico 103
RO - Romania 90
IQ - Iraq 89
CI - Costa d'Avorio 87
ID - Indonesia 78
BE - Belgio 70
CH - Svizzera 69
ZA - Sudafrica 65
PH - Filippine 64
AT - Austria 61
PK - Pakistan 55
EC - Ecuador 51
MY - Malesia 51
UZ - Uzbekistan 48
GR - Grecia 46
PT - Portogallo 46
VE - Venezuela 45
DZ - Algeria 44
MA - Marocco 43
CL - Cile 39
CO - Colombia 38
AE - Emirati Arabi Uniti 35
RS - Serbia 35
CZ - Repubblica Ceca 33
DK - Danimarca 31
AU - Australia 28
SA - Arabia Saudita 28
JO - Giordania 26
PY - Paraguay 26
LT - Lituania 25
IR - Iran 24
IL - Israele 22
TH - Thailandia 22
TW - Taiwan 21
AZ - Azerbaigian 20
HU - Ungheria 20
AL - Albania 18
KE - Kenya 18
PE - Perù 18
TN - Tunisia 18
UY - Uruguay 18
ET - Etiopia 16
NP - Nepal 16
NG - Nigeria 15
BG - Bulgaria 14
EG - Egitto 14
EU - Europa 13
LB - Libano 12
NZ - Nuova Zelanda 11
PA - Panama 11
BH - Bahrain 10
HR - Croazia 10
KZ - Kazakistan 10
TT - Trinidad e Tobago 9
MM - Myanmar 8
PR - Porto Rico 8
SN - Senegal 8
CR - Costa Rica 7
HN - Honduras 7
PS - Palestinian Territory 7
XK - ???statistics.table.value.countryCode.XK??? 7
BA - Bosnia-Erzegovina 6
BO - Bolivia 6
BY - Bielorussia 6
DO - Repubblica Dominicana 6
KG - Kirghizistan 6
MN - Mongolia 6
NO - Norvegia 6
OM - Oman 6
SI - Slovenia 6
AM - Armenia 5
CY - Cipro 4
GH - Ghana 4
LK - Sri Lanka 4
MD - Moldavia 4
Totale 49.323
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Città #
Ashburn 2.343
Fairfield 2.174
Singapore 2.131
Woodbridge 1.141
San Jose 1.106
Chandler 1.105
Houston 974
Wilmington 910
Seattle 826
Palermo 812
Hong Kong 811
Cambridge 688
Ann Arbor 672
Milan 528
Zgierz 514
Rome 464
Jacksonville 423
Moscow 415
Council Bluffs 408
Beijing 383
Dublin 371
Medford 352
Dallas 316
Los Angeles 307
New York 300
Ho Chi Minh City 276
Santa Clara 272
Tokyo 272
Des Moines 252
Nanjing 248
Lauterbourg 222
Princeton 217
Hanoi 199
The Dalles 187
Naples 172
Altamura 165
Frankfurt am Main 165
Dearborn 160
Miami 156
Turin 149
San Diego 148
Buffalo 143
Helsinki 140
Jinan 135
Boardman 130
Chicago 125
Florence 120
Lawrence 120
Shenyang 118
São Paulo 115
Tulsa 111
Hefei 107
Bologna 97
Catania 97
Changsha 88
Verona 88
Abidjan 87
Hebei 81
Nanchang 81
London 80
Phoenix 80
Zhengzhou 79
Bari 78
Orem 72
Tianjin 62
Ludwigshafen am Rhein 59
Brussels 58
Hangzhou 57
Padova 57
Venice 56
Salt Lake City 54
Cagliari 52
Columbus 52
Montreal 52
Falls Church 50
Guangzhou 50
Amsterdam 47
Atlanta 46
Piscataway 46
Denver 45
Warsaw 45
Brooklyn 44
Ningbo 44
Nuremberg 44
Modena 43
Napoli 43
Paris 43
Redwood City 43
Johannesburg 41
Rio de Janeiro 41
Jiaxing 39
Lappeenranta 39
Chennai 38
Tashkent 38
Brescia 37
Da Nang 36
Saint Petersburg 35
Genoa 34
Taizhou 34
Haiphong 33
Totale 27.743
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.690
Elementi di Microbiologia del suolo 1.497
Il vino e la fermentazione alcolica 1.056
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 599
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” 503
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 469
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 460
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. 390
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 385
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 376
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil 347
An innovative method to produce green table olives based on "pied de cuve" technology 319
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 315
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 311
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 304
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 304
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 295
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 295
Effetto antimicrobico della componente volatile dell’olio essenziale di mandarino. 292
Le associazioni tra microrganismi 290
Microorganisms of food ice cubes and their transfer to drinks 289
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 283
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 279
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 273
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 271
Characterization of kefir-like beverages produced from vegetable juices 270
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 268
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 261
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 260
CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI” 256
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 255
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 254
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 253
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 251
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens 250
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 249
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 247
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 246
Antilisterial effect of citrus essential oils and their performance inedible film formulations 246
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 244
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 243
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 242
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 239
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 239
A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. 237
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 233
Cultivable microorganisms associated with honeys of different geographical and botanical origin 232
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 232
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 232
Diversity and technological potential of lactic acid bacteria of wheat flours 231
"In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi 230
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. 228
Animal rennets as sources of dairy lactic acid bacteria 228
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 226
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 226
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 225
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 225
Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood 224
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 223
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making 222
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 222
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions 219
Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia 218
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 217
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 216
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. 215
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 214
Heterotrophic microorganisms in deteriorated medieval wall paintings in southern Italian churches 214
Fennel waste-based films suitable for protecting cultivations 213
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. 212
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 212
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 212
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily 211
Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from three Citrus limon L. Burm. cultivars 210
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 210
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 208
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 208
Microbiological characteristics of compost produced from dairy and wine by-products 208
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 207
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 205
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 205
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area 204
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 204
Non starter lactic acid bacteria used to improve cheese quality and provide health benefits 204
Dissemination of wine-related yeasts by migratory birds. 200
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 200
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 200
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa 199
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 198
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 198
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 195
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 195
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 193
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 192
Seasonal variations of antimicrobial activity and chemical composition of Citrus limon L. Burm. spp. essential oils 191
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. 189
Response of Soil Microbial Communities to Iron-Porphyrin Catalytic Amendments. 188
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 188
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica 187
Contaminanti chimici e microbiologici nel tonno 184
Totale 29.484
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Categoria #
all - tutte 146.562
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 146.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021769 0 0 0 0 0 0 0 0 0 0 426 343
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
2024/20256.945 295 609 765 552 317 248 478 477 472 694 755 1.283
2025/202616.781 1.032 648 1.019 1.662 1.808 2.357 2.404 1.842 1.361 1.956 692 0
Totale 50.693