Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

ALFONZO, Antonio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.095
EU - Europa 7.234
AS - Asia 5.050
SA - Sud America 969
AF - Africa 153
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 8
Totale 22.523
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.880
IT - Italia 2.734
SG - Singapore 1.835
RU - Federazione Russa 1.592
CN - Cina 1.369
BR - Brasile 739
FR - Francia 499
VN - Vietnam 468
HK - Hong Kong 457
FI - Finlandia 453
DE - Germania 368
PL - Polonia 323
UA - Ucraina 266
GB - Regno Unito 261
IE - Irlanda 166
BD - Bangladesh 161
JP - Giappone 158
CA - Canada 108
IN - India 104
SE - Svezia 103
KR - Corea 92
NL - Olanda 92
AR - Argentina 87
TR - Turchia 85
MX - Messico 72
ES - Italia 65
IQ - Iraq 46
RO - Romania 40
BE - Belgio 38
AT - Austria 37
ID - Indonesia 36
ZA - Sudafrica 36
CH - Svizzera 35
CI - Costa d'Avorio 32
EC - Ecuador 30
UZ - Uzbekistan 27
PK - Pakistan 25
RS - Serbia 24
GR - Grecia 23
LT - Lituania 23
CO - Colombia 21
IR - Iran 21
MA - Marocco 21
PE - Perù 21
PT - Portogallo 21
VE - Venezuela 21
HU - Ungheria 19
AE - Emirati Arabi Uniti 18
CL - Cile 18
MY - Malesia 17
PH - Filippine 15
SA - Arabia Saudita 15
DZ - Algeria 12
JO - Giordania 12
PY - Paraguay 12
TW - Taiwan 12
UY - Uruguay 12
AU - Australia 11
CZ - Repubblica Ceca 11
IL - Israele 11
KE - Kenya 11
AZ - Azerbaigian 10
BG - Bulgaria 10
EG - Egitto 10
NP - Nepal 9
TH - Thailandia 9
NG - Nigeria 8
DO - Repubblica Dominicana 7
KZ - Kazakistan 7
TN - Tunisia 7
AL - Albania 6
BO - Bolivia 6
ET - Etiopia 6
LB - Libano 6
OM - Oman 6
PA - Panama 6
DK - Danimarca 5
PR - Porto Rico 5
AM - Armenia 4
CR - Costa Rica 4
HR - Croazia 4
BH - Bahrain 3
BY - Bielorussia 3
EE - Estonia 3
EU - Europa 3
JM - Giamaica 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
PS - Palestinian Territory 3
SI - Slovenia 3
SN - Senegal 3
TT - Trinidad e Tobago 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BA - Bosnia-Erzegovina 2
BW - Botswana 2
CY - Cipro 2
HN - Honduras 2
KG - Kirghizistan 2
SR - Suriname 2
SY - Repubblica araba siriana 2
Totale 22.505
Salva come PNG Salva come JPEG
Città #
Ashburn 1.303
Singapore 1.175
Fairfield 746
San Jose 621
Palermo 521
Chandler 518
Hong Kong 436
Woodbridge 400
Wilmington 366
Houston 358
Seattle 312
Zgierz 279
Moscow 259
Ann Arbor 245
Cambridge 238
Beijing 219
Council Bluffs 196
New York 175
Ho Chi Minh City 171
Los Angeles 165
Dublin 162
Dallas 161
Tokyo 144
Medford 141
The Dalles 137
Jacksonville 135
Santa Clara 129
Milan 124
Lauterbourg 122
Hanoi 113
Nanjing 111
Helsinki 91
Princeton 91
Boardman 88
Hefei 88
Frankfurt am Main 81
Buffalo 78
Rome 78
São Paulo 75
Dearborn 74
Des Moines 74
Altamura 61
Jinan 60
Orem 53
Phoenix 47
Montreal 46
Lawrence 44
San Diego 42
Changsha 41
London 41
Lappeenranta 39
Tulsa 39
Ludwigshafen am Rhein 37
Shenyang 35
Catania 34
Warsaw 33
Abidjan 32
Denver 32
Piscataway 32
Chicago 31
Falls Church 31
Turin 31
Amsterdam 30
Nanchang 30
Chennai 29
Bologna 28
Brussels 28
Columbus 28
Da Nang 28
Florence 28
Nuremberg 28
Hebei 27
Venice 26
Brooklyn 25
Naples 25
Zhengzhou 25
Atlanta 24
Hangzhou 24
Ningbo 24
Johannesburg 22
Tianjin 22
Dijon 21
Paris 21
Rio de Janeiro 21
Tashkent 21
Turku 21
Guangzhou 20
Jiaxing 19
Munich 19
Padova 19
Reims 19
Verona 19
Lanzhou 18
Belo Horizonte 17
Istanbul 17
Mexico City 17
Shanghai 17
Zurich 17
Buenos Aires 16
Dhaka 16
Totale 12.697
Salva come PNG Salva come JPEG
Nome #
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 606
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. 395
An innovative method to produce green table olives based on "pied de cuve" technology 320
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 306
Specie di Trichoderma associate alla "muffa verde" di Pleurotus ostreatus. 299
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 296
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 284
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 280
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 273
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
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 261
Valorization of indigenous dairy cattle breed through salami production 260
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
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens 250
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 248
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 242
Identification of Acremonium isolates from grapevines and evaluation of their antagonism towards Plasmopara viticola 239
A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. 238
Cultivable microorganisms associated with honeys of different geographical and botanical origin 237
"In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi 232
Diversity and technological potential of lactic acid bacteria of wheat flours 232
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 227
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 225
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 225
Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood 224
Il Mal dell'esca della vite in Sicilia 223
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 222
Pathogenicity and possible biological control of fungi associated to Botryosphaeria dieback of grapevine in Western Sicily 219
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 217
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. 215
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale 212
Microbiological characteristics of compost produced from dairy and wine by-products 208
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 206
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 200
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 198
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 184
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 184
The migratory birds: novel ecological niche of fungal diversity? 180
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 179
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 178
"In vitro" antagonism of a grapevine endophytic Bacillus subtilis strain towards "esca" fungi. 173
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat 172
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 170
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 164
Sull'antagonismo in vivo e in vitro di Acremonium byssoides, endofita in Vitis vinifera, nei confronti di Plasmopara viticola 163
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 163
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale. 162
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 162
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 162
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 162
"In vitro" antagonism towards Plasmopara viticola from an endophyte Acremonium sp. in grapevine 158
Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport 158
Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions 157
Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens 157
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 157
Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products 157
Interactions between Bacillus amyloliquefaciens AG1 and Aspergillus spp. contaminating food and feedstuffs 157
Antagonistic activity of Bacillus subtilis strain AG1 against fungal microorganisms associated with Vitis vinifera. 154
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 154
Evoluzione di Acremonium sp., endofita in tessuti fogliari di Vitis vinifera, durante la patogenesi di Plasmopara viticola 153
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 152
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage 151
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 150
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES 150
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 150
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 149
Aspergillia and Penicillia on grapes in some Sicilian vineyards 149
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 149
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety 149
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 146
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 145
Non-conventional yeasts (Starmerella lactis-condensi and Candida oleophila) and Lactic Acid Bacteria (Lactiplantibacillus plantarum and Oenococcus oeni) in sequentially inoculated fermentations: a strategy to improve aroma of Catarratto wine 144
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 144
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine 144
First report of Neofusiccoccum vitifusiforme and presence of other Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevine in Sicily (Italy) 143
Studio delle popolazioni di aspergilli e penicilli in uve della sicilia occidentale 142
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils 141
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 141
Interaction between Acremonium byssoides and Plasmopara viticola in Vitis vinifera. 141
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties 140
Utilizzo della tecnica F.I.S.H. (Fluorescence In Situ Hybridization) per la localizzazione di batteri endogeni nel lievito Issatchenkia Terricola 140
Microbial innovation in table olive fermentation: a decade of research on Lactiplantibacillus pentosus OM13 139
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 137
Epidemiological study of Lasiodiplodia theobromae in a sicilian vineyard. 137
Grapevine decline in Italy caused by Lasiodiplodia theobromae 136
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse 134
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” 133
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese 131
A novel microbiological approach to impact the aromatic composition of sour loquat beer 130
First observations on the interaction between Lasiodiplodia Theobromae and Epicoccum purpurascens, both endophytes in grapevine buds 130
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 129
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 128
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation 128
DISTRIBUTION OF BOTRYOSPHAERIACEAE SPECIES ASSOCIATED WITH GRAPEVINE DECLINE IN WESTERN SICILY. 127
Indagine sulla dinamica di presenza in campo delle popolazioni di aspergilli e penicilli in vigneti della Sicilia occidentale 126
Plasmopara viticola: three decades of observation in Sicily 126
Preliminary studies on "esca" disease in Sicilian vineyards 126
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive 126
Totale 18.962
Salva come PNG Salva come JPEG
Categoria #
all - tutte 72.292
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 72.292
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021123 0 0 0 0 0 0 0 0 0 0 0 123
2021/20221.383 118 208 58 75 52 71 97 112 170 152 69 201
2022/20231.649 162 261 53 172 159 245 110 123 207 29 96 32
2023/20241.502 80 140 106 170 139 225 222 102 21 57 77 163
2024/20253.170 79 221 286 268 125 102 245 202 279 374 441 548
2025/20269.993 661 314 591 1.150 1.058 1.371 1.333 1.161 800 857 509 188
Totale 23.333