Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

SETTANNI, Luca
 Distribuzione geografica
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Continente #
NA - Nord America 27.363
EU - Europa 20.764
AS - Asia 13.089
SA - Sud America 2.425
AF - Africa 566
OC - Oceania 57
Continente sconosciuto - Info sul continente non disponibili 25
Totale 64.289
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Nazione #
US - Stati Uniti d'America 26.719
IT - Italia 9.641
SG - Singapore 4.605
RU - Federazione Russa 3.623
CN - Cina 3.284
BR - Brasile 1.829
VN - Vietnam 1.177
HK - Hong Kong 1.110
FR - Francia 1.089
FI - Finlandia 1.082
DE - Germania 1.012
PL - Polonia 865
UA - Ucraina 760
BD - Bangladesh 754
GB - Regno Unito 618
IE - Irlanda 442
NL - Olanda 348
JP - Giappone 342
SE - Svezia 336
CA - Canada 324
KR - Corea 279
IN - India 278
TR - Turchia 251
AR - Argentina 205
MX - Messico 174
ES - Italia 146
IQ - Iraq 127
CI - Costa d'Avorio 126
RO - Romania 117
AT - Austria 113
ZA - Sudafrica 106
ID - Indonesia 101
BE - Belgio 96
PH - Filippine 94
PK - Pakistan 85
MY - Malesia 84
EC - Ecuador 78
UZ - Uzbekistan 69
CL - Cile 68
VE - Venezuela 66
MA - Marocco 63
CH - Svizzera 62
CO - Colombia 61
DZ - Algeria 58
IR - Iran 57
GR - Grecia 54
PT - Portogallo 53
PE - Perù 48
DK - Danimarca 45
SA - Arabia Saudita 45
AE - Emirati Arabi Uniti 42
AU - Australia 42
EG - Egitto 41
NG - Nigeria 40
NP - Nepal 39
JM - Giamaica 35
CZ - Repubblica Ceca 34
RS - Serbia 34
IL - Israele 32
LT - Lituania 31
PY - Paraguay 30
JO - Giordania 29
KE - Kenya 26
TH - Thailandia 26
TW - Taiwan 26
BG - Bulgaria 25
UY - Uruguay 25
AZ - Azerbaigian 24
TN - Tunisia 24
CR - Costa Rica 23
ET - Etiopia 22
HR - Croazia 22
AL - Albania 21
HU - Ungheria 18
HN - Honduras 16
EU - Europa 15
KZ - Kazakistan 15
PA - Panama 15
NZ - Nuova Zelanda 14
LB - Libano 13
MT - Malta 12
OM - Oman 12
BO - Bolivia 11
NI - Nicaragua 11
NO - Norvegia 11
SN - Senegal 11
LK - Sri Lanka 10
TT - Trinidad e Tobago 10
BA - Bosnia-Erzegovina 9
MM - Myanmar 9
SI - Slovenia 9
EE - Estonia 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
Totale 64.149
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Città #
Ashburn 3.318
Singapore 3.114
Fairfield 2.742
San Jose 1.924
Palermo 1.540
Woodbridge 1.372
Chandler 1.342
Houston 1.260
Wilmington 1.159
Seattle 1.064
Hong Kong 1.057
Cambridge 874
Zgierz 741
Ann Arbor 708
Moscow 655
Council Bluffs 574
Milan 557
Beijing 547
Los Angeles 490
Dallas 480
New York 478
Medford 426
Rome 420
Dublin 418
Ho Chi Minh City 418
Jacksonville 384
Santa Clara 368
Lauterbourg 325
Tokyo 302
Des Moines 299
Hanoi 291
Princeton 264
Nanjing 260
Boardman 233
Altamura 231
The Dalles 221
Buffalo 217
San Diego 205
Helsinki 195
Dearborn 188
Hefei 182
Lawrence 176
Chicago 173
Miami 172
Frankfurt am Main 164
São Paulo 161
Turin 140
Naples 138
Catania 136
Jinan 135
Shenyang 131
Abidjan 126
Orem 122
Tulsa 122
London 118
Phoenix 115
Bologna 113
Hebei 93
Amsterdam 91
Changsha 89
Bari 86
Florence 84
Nanchang 83
Columbus 79
Ludwigshafen am Rhein 78
Nuremberg 77
Piscataway 77
Verona 77
Zhengzhou 77
Lappeenranta 74
Brussels 73
Montreal 72
Warsaw 71
Guangzhou 69
Hangzhou 68
Tianjin 68
Brooklyn 65
Salt Lake City 65
Cagliari 64
Toronto 64
Atlanta 63
Rio de Janeiro 60
Denver 57
Johannesburg 57
Tashkent 56
Da Nang 55
Paris 54
Vienna 54
Chennai 53
Venice 53
Haiphong 52
Ottawa 51
Brescia 49
Jiaxing 49
Ningbo 49
Falls Church 47
Messina 46
San Paolo di Civitate 46
Berlin 45
Istanbul 45
Totale 36.870
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.746
Attrezzi di legno per produzioni casearie tipiche siciliane 600
Investigation of a tunnel pasteurizer for “Nocellara del Belice” table olives processed according to the “Castelvetrano method” 505
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 465
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. 400
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 390
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 380
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 366
Gli impasti acidi impiegati nelle produzioni dei pani tipici siciliani 356
Chemical Composition and Antibacterial Potential of Artemisia arborescens L. Essential Oil 352
An innovative method to produce green table olives based on "pied de cuve" technology 324
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 322
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 318
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 315
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 309
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 309
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 300
Microorganisms of food ice cubes and their transfer to drinks 298
Effetto antimicrobico della componente volatile dell’olio essenziale di mandarino. 297
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain 297
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 292
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 288
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 285
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 277
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 276
Characterization of kefir-like beverages produced from vegetable juices 275
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 273
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt 273
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 270
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 269
CARATTERIZZAZIONE DEL PROFILO AROMATICO E PROVE PRELIMINARI DI INIBIZIONE MICROBICA PER L’OLIO ESSENZIALE ESTRATTO DALLE BUCCE DI CITRUS RETICULATA cv. “TARDIVO DI CIACULLI” 267
Biological activities of the extracts from macroalgae Carpodesmia crinita, Carpodesmia brachycarpa, Asparagopsis taxiformis 266
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 264
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems 262
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 262
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 261
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet 257
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 256
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 255
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 254
Predictive shelf life model based on RF technology for improving the management of food supply chain: A case study 254
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 253
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 251
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 250
Antilisterial effect of citrus essential oils and their performance inedible film formulations 250
UTILIZZO DEL LATTODINAMOGRAFO PER LA VALUTAZIONE DELL’ATTIVITA’ COAGULANTE DI CAGLI IN PASTA ARTIGIANALI. 248
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 248
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 247
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 244
Cultivable microorganisms associated with honeys of different geographical and botanical origin 242
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 240
Diversity and technological potential of lactic acid bacteria of wheat flours 239
Inhibition of foodborne pathogen bacteria by essential oils extracted from citrus fruits cultivated in Sicily 238
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 237
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 236
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production 234
Artemisia arborescens essential oil composition, enantiomeric distribution and antimicrobial activity from different wild populations from the Mediterranean Area 233
Animal rennets as sources of dairy lactic acid bacteria 232
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 232
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 230
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 230
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 230
Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese 229
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making 229
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 226
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 226
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 225
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 224
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions 224
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. 223
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 222
Rapid differentiation and in situ detection of 16 sourdough Lactobacillus species by multiplex PCR 222
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 220
Temperatura e modalità di conferimento del latte al caseificio: effetti sulla tecnologia di lavorazione 219
Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia 219
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. 217
Lactococcal 949 group phages recognize a carbohydrate receptor on the host cell surface 215
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 215
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. 214
Seasonal variations of antimicrobial activity and chemical composition of essential oils extracted from three Citrus limon L. Burm. cultivars 214
Bacterial communities in sediment of a Mediterranean marine protected area 214
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 214
Design and implementation of a smart system to control aromatic herb dehydration process 213
FISH WASTE, NOT A PROBLEM BUT A POSSIBLE SOLUTION: CHITOSAN EXTRACTS AND NEW PACKAGING POSSIBILITIES. 213
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 212
Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits 210
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 210
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 209
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 209
Dissemination of wine-related yeasts by migratory birds. 207
Characterisation of the microflora contaminating the wooden vats used for traditional sicilian cheese production 207
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 206
Non starter lactic acid bacteria used to improve cheese quality and provide health benefits 206
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 206
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 203
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 201
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 201
The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa 201
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 201
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 200
Totale 28.455
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Categoria #
all - tutte 209.634
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 209.634
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202625.827 1.540 948 1.523 2.241 2.612 3.230 3.532 2.695 2.047 2.295 1.527 1.637
2026/2027817 817 0 0 0 0 0 0 0 0 0 0 0
Totale 66.536