Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

ALFONZO, Antonio
 Distribuzione geografica
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Continente #
NA - Nord America 5.682
EU - Europa 3.486
AS - Asia 1.263
SA - Sud America 82
AF - Africa 44
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.572
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Nazione #
US - Stati Uniti d'America 5.656
IT - Italia 1.944
CN - Cina 672
SG - Singapore 433
FI - Finlandia 331
UA - Ucraina 247
DE - Germania 179
IE - Irlanda 154
GB - Regno Unito 141
FR - Francia 112
SE - Svezia 90
RU - Federazione Russa 49
BR - Brasile 43
RO - Romania 34
TR - Turchia 33
CI - Costa d'Avorio 32
BE - Belgio 31
KR - Corea 28
CH - Svizzera 26
NL - Olanda 24
GR - Grecia 19
RS - Serbia 19
IN - India 17
ES - Italia 15
MX - Messico 13
PE - Perù 13
HU - Ungheria 12
IR - Iran 12
LT - Lituania 12
AT - Austria 11
HK - Hong Kong 10
PT - Portogallo 10
CL - Cile 9
JP - Giappone 9
PK - Pakistan 9
TW - Taiwan 9
ID - Indonesia 8
AU - Australia 7
CO - Colombia 7
PL - Polonia 7
CA - Canada 6
CZ - Repubblica Ceca 6
AR - Argentina 5
DZ - Algeria 4
HR - Croazia 4
TH - Thailandia 4
BG - Bulgaria 3
CR - Costa Rica 3
DK - Danimarca 3
EC - Ecuador 3
EG - Egitto 3
ET - Etiopia 3
EU - Europa 3
LB - Libano 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
UZ - Uzbekistan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
EE - Estonia 2
IL - Israele 2
IQ - Iraq 2
PH - Filippine 2
UY - Uruguay 2
BD - Bangladesh 1
BH - Bahrain 1
CY - Cipro 1
DO - Repubblica Dominicana 1
KZ - Kazakistan 1
MY - Malesia 1
NG - Nigeria 1
SI - Slovenia 1
ZA - Sudafrica 1
Totale 10.572
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Città #
Fairfield 746
Ashburn 589
Chandler 518
Woodbridge 400
Palermo 376
Wilmington 364
Singapore 361
Houston 345
Seattle 307
Ann Arbor 245
Cambridge 238
Dublin 151
Medford 139
Jacksonville 133
Nanjing 109
Princeton 91
New York 77
Dearborn 74
Des Moines 71
Santa Clara 68
Milan 63
Altamura 61
Jinan 59
Beijing 53
Rome 46
Lawrence 44
San Diego 41
Boardman 40
Tulsa 39
Ludwigshafen am Rhein 37
Changsha 35
Shenyang 35
Catania 33
Abidjan 32
Falls Church 31
Nanchang 30
Piscataway 30
Hebei 27
London 25
Ningbo 24
Zhengzhou 23
Brussels 22
Bologna 21
Phoenix 21
Turin 21
Hangzhou 19
Jiaxing 19
Reims 19
Helsinki 18
Venice 18
Lanzhou 17
Florence 16
Guangzhou 16
San Paolo di Civitate 16
Tianjin 16
Verona 16
Columbus 15
Haikou 15
Padova 15
Redwood City 15
Lappeenranta 13
Bremen 12
Naples 12
Taizhou 12
Beograd 11
Carini 11
Taiyuan 11
Zurich 11
Dallas 10
Fuzhou 10
Misilmeri 10
Orange 10
Seongnam 10
Bolzano 9
Cusco 9
Kilburn 9
Prato 9
Ravenna 9
Sciara 9
Shanghai 9
Athens 8
Belgrade 8
Castelbuono 8
Los Angeles 8
Redmond 8
Saint Petersburg 8
Salemi 8
Bari 7
Rovato 7
Vicenza 7
Bagheria 6
Bordeaux 6
Caxias Do Sul 6
Hefei 6
Kunming 6
Modena 6
Napoli 6
Norwalk 6
Parma 6
Partinico 6
Totale 6.888
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Nome #
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 359
Specie di Trichoderma associate alla "muffa verde" di Pleurotus ostreatus. 241
Attività antifungina e composizione chimica di oli essenziali estratti da agrumi coltivati in Sicilia. 231
Valorization of indigenous dairy cattle breed through salami production 216
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 204
Identification of Acremonium isolates from grapevines and evaluation of their antagonism towards Plasmopara viticola 201
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 193
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 189
An innovative method to produce green table olives based on "pied de cuve" technology 186
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 183
Il Mal dell'esca della vite in Sicilia 182
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 181
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 181
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 180
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 179
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 174
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 166
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
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens 157
Diversity and technological potential of lactic acid bacteria of wheat flours 154
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 151
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 151
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 148
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 146
"In vitro" antagonism of a grapevine endophytic bacillus subtilis strain towards "esca" fungi 145
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 144
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization. 143
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 143
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 132
Microbiological characteristics of compost produced from dairy and wine by-products 130
A simple and rapid DNA extraction method from leaves of grapevine suitable for polymerase chain reaction analysis. 126
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 122
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 120
Effect of Vibration on the Quality of Strawberry Fruits Caused by Simulated Transport 114
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 113
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 112
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 112
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 110
Antagonism of the endophytic Bacillus subtilis strain AG1 to fungal pathogens that cause tracheomycotic deterioration of wine wood 109
Pathogenicity and possible biological control of fungi associated to Botryosphaeria dieback of grapevine in Western Sicily 109
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 107
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 104
Interactions between Bacillus amyloliquefaciens AG1 and Aspergillus spp. contaminating food and feedstuffs 104
Sull'antagonismo in vivo e in vitro di Acremonium byssoides, endofita in Vitis vinifera, nei confronti di Plasmopara viticola 103
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 99
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 99
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale 97
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 93
The migratory birds: novel ecological niche of fungal diversity? 90
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 88
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 84
First report of Neofusiccoccum vitifusiforme and presence of other Botryosphaeriaceae species associated with Botryosphaeria dieback of grapevine in Sicily (Italy) 83
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 83
Interaction between Acremonium byssoides and Plasmopara viticola in Vitis vinifera. 82
Utilizzo della tecnica F.I.S.H. (Fluorescence In Situ Hybridization) per la localizzazione di batteri endogeni nel lievito Issatchenkia Terricola 82
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 81
Plasmopara viticola: three decades of observation in Sicily 80
Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily 80
"In vitro" antagonism of a grapevine endophytic Bacillus subtilis strain towards "esca" fungi. 79
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine 78
First observations on the interaction between Lasiodiplodia Theobromae and Epicoccum purpurascens, both endophytes in grapevine buds 76
Evoluzione di Acremonium sp., endofita in tessuti fogliari di Vitis vinifera, durante la patogenesi di Plasmopara viticola 75
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 75
Epidemiological study of Lasiodiplodia theobromae in a sicilian vineyard. 74
Preliminary studies on "esca" disease in Sicilian vineyards 74
Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens 74
Grapevine decline in Italy caused by Lasiodiplodia theobromae 74
Ulteriori osservazione sull'interazione tra Acremonium sp., Vitis vinifera e Plasmopara viticola 73
Indagine sulla dinamica di presenza in campo delle popolazioni di aspergilli e penicilli in vigneti della Sicilia occidentale 72
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety 72
Indagine sulla dinamica di presenza delle popolazioni di aspergilli e penicilli in vigneti della Sicilia occidentale 71
Studio delle popolazioni di aspergilli e penicilli in uve della sicilia occidentale 71
Alterazioni del legno della vite: prime osservazioni in areali della Sicilia occidentale. 70
Sull'antagonismo in vivo ed in vitro di Acremonium byssoides, endofita in Vitis vinifera, nei confronti di Plasmopara viticola 70
Detection of Bacterial Endophytes in Vitis vinifera L. and Antibiotic Activity against Grapevine Fungal Pathogens 69
Study of the variability of an endophytic Acremonium population in symptomless grapevines. 68
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 67
Antagonistic activity of Bacillus subtilis strain AG1 against fungal microorganisms associated with Vitis vinifera. 66
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 65
"In vitro" antagonism towards Plasmopara viticola from an endophyte Acremonium sp. in grapevine 64
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 62
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 61
Preliminary studies on "esca" disease in Sicilian vineyards. 61
Breve nota: funghi associati a marciumi anomali in acini d'uva. 61
Studio delle popolazioni di aspergilli e penicilli in uve della Sicilia occidentale 60
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening 60
Specie di Trichoderma associate alla produzione di Pleurotus ostreatus 58
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat 56
Aspergillia and Penicillia on grapes in some Sicilian vineyards 54
On Acremonium sp., endophytic in grape leaves and antagonistic to the downy mildew agent Plasmopara viticola: chimical structure and activity of acremonines A and B 52
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 50
DISTRIBUTION OF BOTRYOSPHAERIACEAE SPECIES ASSOCIATED WITH GRAPEVINE DECLINE IN WESTERN SICILY. 50
Cellulolytic bacteria joined with deproteinized whey decrease carbon to nitrogen ratio and improve stability of compost from wine production chain by-products 45
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils 41
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese 41
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 40
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains 39
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 36
Recycling wastes from Rubus idaeus by-products: sourdough bread production as a new end-use of exhausted seeds still containing active compounds 34
Totale 10.834
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Categoria #
all - tutte 42.196
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 42.196
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.301 0 0 0 0 0 265 201 144 195 138 296 62
2020/20211.179 67 76 74 88 110 57 104 87 123 100 170 123
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
2024/20251.069 79 221 286 268 125 90 0 0 0 0 0 0
Totale 11.239