Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

SETTANNI, Luca
 Distribuzione geografica
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Continente #
NA - Nord America 25.716
EU - Europa 20.257
AS - Asia 12.541
SA - Sud America 2.380
AF - Africa 560
OC - Oceania 56
Continente sconosciuto - Info sul continente non disponibili 25
Totale 61.535
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Nazione #
US - Stati Uniti d'America 25.218
IT - Italia 9.192
SG - Singapore 4.591
RU - Federazione Russa 3.622
CN - Cina 3.263
BR - Brasile 1.813
VN - Vietnam 1.172
HK - Hong Kong 1.106
FR - Francia 1.083
FI - Finlandia 1.082
DE - Germania 1.004
PL - Polonia 860
UA - Ucraina 758
GB - Regno Unito 617
IE - Irlanda 437
NL - Olanda 341
JP - Giappone 336
SE - Svezia 336
BD - Bangladesh 299
IN - India 276
KR - Corea 261
TR - Turchia 247
CA - Canada 244
AR - Argentina 198
MX - Messico 170
ES - Italia 141
IQ - Iraq 127
CI - Costa d'Avorio 124
AT - Austria 112
RO - Romania 112
ZA - Sudafrica 106
ID - Indonesia 99
BE - Belgio 96
PH - Filippine 93
PK - Pakistan 85
MY - Malesia 80
EC - Ecuador 77
UZ - Uzbekistan 69
CL - Cile 66
VE - Venezuela 65
MA - Marocco 63
CH - Svizzera 59
DZ - Algeria 58
IR - Iran 57
PT - Portogallo 53
CO - Colombia 51
GR - Grecia 47
DK - Danimarca 45
AE - Emirati Arabi Uniti 42
AU - Australia 41
NG - Nigeria 40
PE - Perù 40
EG - Egitto 39
NP - Nepal 38
SA - Arabia Saudita 38
RS - Serbia 34
CZ - Repubblica Ceca 33
IL - Israele 31
LT - Lituania 31
PY - Paraguay 30
JO - Giordania 29
KE - Kenya 26
TW - Taiwan 26
BG - Bulgaria 25
UY - Uruguay 25
AZ - Azerbaigian 24
TH - Thailandia 24
TN - Tunisia 24
ET - Etiopia 22
HR - Croazia 22
AL - Albania 20
HU - Ungheria 18
EU - Europa 15
PA - Panama 15
CR - Costa Rica 14
KZ - Kazakistan 14
NZ - Nuova Zelanda 14
JM - Giamaica 13
LB - Libano 13
MT - Malta 12
OM - Oman 12
BO - Bolivia 11
NO - Norvegia 11
SN - Senegal 11
LK - Sri Lanka 10
BA - Bosnia-Erzegovina 9
MM - Myanmar 9
SI - Slovenia 9
TT - Trinidad e Tobago 9
EE - Estonia 8
HN - Honduras 8
KG - Kirghizistan 8
MD - Moldavia 8
BH - Bahrain 7
GH - Ghana 7
KH - Cambogia 7
PS - Palestinian Territory 7
SY - Repubblica araba siriana 7
XK - ???statistics.table.value.countryCode.XK??? 7
GE - Georgia 6
Totale 61.414
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Città #
Ashburn 3.160
Singapore 3.104
Fairfield 2.741
San Jose 1.540
Palermo 1.497
Woodbridge 1.371
Chandler 1.342
Houston 1.253
Wilmington 1.159
Hong Kong 1.053
Seattle 1.053
Cambridge 873
Zgierz 741
Ann Arbor 708
Moscow 654
Council Bluffs 551
Beijing 543
Milan 521
Dallas 453
New York 439
Medford 425
Los Angeles 420
Dublin 416
Ho Chi Minh City 413
Jacksonville 383
Rome 377
Lauterbourg 325
Santa Clara 311
Des Moines 298
Tokyo 297
Hanoi 291
Princeton 264
Nanjing 260
Altamura 231
The Dalles 220
San Diego 198
Helsinki 195
Dearborn 188
Buffalo 183
Hefei 182
Lawrence 175
Frankfurt am Main 163
Miami 162
Chicago 161
São Paulo 161
Boardman 145
Jinan 135
Shenyang 131
Naples 128
Catania 126
Abidjan 124
Tulsa 122
Turin 121
London 117
Orem 113
Phoenix 105
Bologna 102
Hebei 93
Amsterdam 91
Changsha 86
Nanchang 83
Bari 79
Ludwigshafen am Rhein 78
Florence 77
Nuremberg 77
Zhengzhou 77
Piscataway 76
Columbus 74
Lappeenranta 74
Verona 74
Brussels 73
Guangzhou 69
Hangzhou 68
Montreal 68
Tianjin 68
Warsaw 68
Salt Lake City 63
Rio de Janeiro 60
Cagliari 59
Johannesburg 57
Tashkent 56
Da Nang 55
Brooklyn 54
Vienna 54
Chennai 53
Paris 53
Haiphong 52
Denver 51
Jiaxing 49
Ningbo 49
Ottawa 49
Venice 49
Atlanta 47
Brescia 47
Falls Church 47
San Paolo di Civitate 46
Berlin 45
Carini 44
Napoli 44
Saint Petersburg 44
Totale 35.604
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.690
Attrezzi di legno per produzioni casearie tipiche siciliane 585
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” 503
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
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 354
Gli impasti acidi impiegati nelle produzioni dei pani tipici siciliani 349
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
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 302
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain 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
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
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 263
Biological activities of the extracts from macroalgae Carpodesmia crinita, Carpodesmia brachycarpa, Asparagopsis taxiformis 263
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
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt 259
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
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems 256
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 254
Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study 253
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 253
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet 252
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 251
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
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 245
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 244
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 243
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
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 239
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
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production 231
UTILIZZO DEL LATTODINAMOGRAFO PER LA VALUTAZIONE DELL’ATTIVITA’ COAGULANTE DI CAGLI IN PASTA ARTIGIANALI. 230
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
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese 225
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 225
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
Artemisia arborescens essential oil composition, enantiomeric distribution and antimicrobial activity from different wild populations from the Mediterranean Area 220
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 219
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
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
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. 212
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 212
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
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia di lavorazione 211
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
Design and implementation of a smart system to control aromatic herb dehydration process 210
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 208
Lactococcal 949 group phages recognize a carbohydrate receptor on the host cell surface 208
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 208
Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 207
FISH WASTE, NOT A PROBLEM BUT A POSSIBLE SOLUTION: CHITOSAN EXTRACTS AND NEW PACKAGING POSSIBILITIES. 206
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 205
Bacterial communities in sediment of a Mediterranean marine protected area 205
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
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 201
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
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 196
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 indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 194
Totale 27.746
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Categoria #
all - tutte 199.736
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 199.736
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021846 0 0 0 0 0 0 0 0 0 0 466 380
2021/20224.057 354 697 142 175 182 192 372 226 411 409 278 619
2022/20234.963 408 795 150 465 490 741 393 367 550 143 299 162
2023/20244.624 256 424 408 463 426 600 560 341 106 217 306 517
2024/20258.783 420 679 974 679 353 330 672 534 594 839 1.055 1.654
2025/202623.841 1.540 948 1.523 2.241 2.612 3.230 3.532 2.695 2.047 2.295 1.178 0
Totale 63.733