Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

TODARO, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 8.289
EU - Europa 7.000
AS - Asia 4.214
SA - Sud America 765
AF - Africa 187
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 9
Totale 20.474
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Nazione #
US - Stati Uniti d'America 8.124
IT - Italia 3.552
SG - Singapore 1.555
RU - Federazione Russa 999
CN - Cina 885
BR - Brasile 592
HK - Hong Kong 463
DE - Germania 390
VN - Vietnam 388
FI - Finlandia 315
FR - Francia 273
PL - Polonia 272
IE - Irlanda 255
UA - Ucraina 242
GB - Regno Unito 237
JP - Giappone 237
TR - Turchia 111
KR - Corea 108
SE - Svezia 94
RO - Romania 79
NL - Olanda 77
IN - India 72
BD - Bangladesh 71
CI - Costa d'Avorio 71
CA - Canada 70
ES - Italia 57
AR - Argentina 54
MX - Messico 50
IQ - Iraq 36
ID - Indonesia 34
PH - Filippine 34
PK - Pakistan 31
EC - Ecuador 30
TH - Thailandia 27
BE - Belgio 26
VE - Venezuela 24
GR - Grecia 22
MA - Marocco 22
ZA - Sudafrica 20
UZ - Uzbekistan 19
CH - Svizzera 18
MY - Malesia 18
PE - Perù 18
SA - Arabia Saudita 18
EG - Egitto 17
CO - Colombia 16
KE - Kenya 16
NP - Nepal 15
CL - Cile 14
IR - Iran 14
AT - Austria 13
JO - Giordania 11
CZ - Repubblica Ceca 10
PT - Portogallo 10
PY - Paraguay 10
AL - Albania 9
DZ - Algeria 9
TN - Tunisia 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
HR - Croazia 7
LB - Libano 7
AU - Australia 6
BG - Bulgaria 6
CR - Costa Rica 6
EU - Europa 6
JM - Giamaica 6
NI - Nicaragua 6
TW - Taiwan 6
BH - Bahrain 5
DK - Danimarca 5
HU - Ungheria 5
KZ - Kazakistan 5
NG - Nigeria 5
NO - Norvegia 5
SN - Senegal 5
HN - Honduras 4
IL - Israele 4
LT - Lituania 4
RS - Serbia 4
SI - Slovenia 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
AM - Armenia 3
AO - Angola 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
GE - Georgia 3
GT - Guatemala 3
NZ - Nuova Zelanda 3
PA - Panama 3
PR - Porto Rico 3
TT - Trinidad e Tobago 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
GA - Gabon 2
KG - Kirghizistan 2
LU - Lussemburgo 2
ML - Mali 2
Totale 20.442
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Città #
Ashburn 1.101
Singapore 1.089
Fairfield 716
Chandler 584
San Jose 474
Hong Kong 448
Palermo 380
Wilmington 376
Woodbridge 341
Des Moines 281
Seattle 268
Houston 265
Cambridge 253
Dublin 250
Zgierz 245
Tokyo 224
Ann Arbor 203
Santa Clara 192
Medford 190
Frankfurt am Main 186
Moscow 179
Jacksonville 165
Catania 161
Rome 157
Ho Chi Minh City 147
Milan 137
Beijing 127
Lauterbourg 115
Princeton 115
Dallas 99
Boardman 96
Nanjing 95
Council Bluffs 94
Hanoi 86
Los Angeles 83
Naples 80
New York 76
Altamura 75
Abidjan 71
Lawrence 58
São Paulo 51
Helsinki 49
San Diego 48
Shenyang 48
Dearborn 47
Tulsa 40
Nanchang 38
Messina 37
Hebei 33
Changsha 31
Chicago 30
Orem 30
London 29
Bari 28
Buffalo 28
Jinan 25
Verona 25
Redwood City 24
The Dalles 24
Napoli 23
Bologna 22
Brussels 22
Belo Horizonte 21
Ankara 20
Hefei 20
Jiaxing 20
Amsterdam 19
Auburn Hills 19
Florence 19
Izmir 19
Piscataway 19
Reggio Calabria 19
Columbus 17
Haiphong 17
Tianjin 17
Catanduva 16
Istanbul 16
Ludwigshafen am Rhein 16
Padova 16
Rio de Janeiro 16
Turin 16
Bremen 15
Guangzhou 15
Montreal 15
Bend 14
Boston 14
City of London 14
Falkenstein 14
Mascalucia 14
Nairobi 14
Pescara 14
Redmond 14
Shanghai 14
Warsaw 14
Zhengzhou 14
Baghdad 13
Cardiff 13
Da Nang 13
Salerno 13
Brasília 12
Totale 11.619
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Nome #
Tecnologie Alimentari: Operazioni Unitarie - Esercizi 1.702
Tecnologie alimentari: problemi svolti di operazioni unitarie 687
TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1 417
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract 304
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 299
Changes in ascorbic acid content in fresh cut sicilian yellow-flesh peaches 261
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 255
Dry cherry tomato: innovation from studies on isotherms 246
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread 230
Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry 223
Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.) 219
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests 218
Cherry Tomato Drying: Sun Versus Convective Oven 216
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged. 208
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 206
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 201
Characterization and development of different methods to extend shelf life of fresh cut fruit. Case study: novel controlled release system by layer-by-layer assembly 201
MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES. 196
PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM. 196
PROFILO ANTOCIANICO E ATTIVITÀ ANTIOSSIDANTE DEL SUCCO DI DIVERSE ACCESSIONI DI MELOGRANO 191
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices 190
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage 189
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate. 189
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 189
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 188
New development opportunities for the craft brewing segment: the case study of a micro-malthouse 188
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat 185
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 181
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 180
Methods used to evaluate the peroxyl (ROO.) radical scavenging capacities of four common antioxidants 179
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese 178
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability 177
INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES 176
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations 176
Anticancer effect of citrus limonoids: review of the available evidence. 175
A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN. 174
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) 173
Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia. 171
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 169
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES 169
EFFECTS OF THERMAL TREATMENTS ON PECTINESTERASE ACTIVITY DETERMINED IN BLOOD ORANGES JUICES. 168
Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor 163
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 158
Physiological and Molecular Analysis of the Maturation Process in Fruits of Clementine Mandarin and One of Its Late-Ripening Mutants. 156
Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts. 156
Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process 156
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. 155
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat 154
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 154
POLYPHENOL OXIDASE ACTIVITY FROM THREE SICILIAN ARTICHOKE (CYNARA CARDUNCULUS L. VAR. SCOLYMUS L. (FIORI)) CULTIVARS: STUDIES AND TECHNOLOGICAL APPLICATION ON MINIMALLY PROCESSED PRODUCTION. 153
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 153
Recovery of anthocyanins from eggplant peel. 152
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 152
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 152
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 152
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability 151
Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview 150
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 150
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage 150
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 148
Use of microbial enzyme on brewing 146
Effetti dell’essiccamento sull’attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino(Effects of drying process on polyphenol oxidase activity and antioxidant pattern changes of Sicilian cherry tomato) 143
INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT. 141
NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS 141
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED 141
Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily 140
Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange. 140
Anticancer properties of the New Carrots from Ispica. 140
INCREMENTO DELLA SELETTIVITÀ NELLA SEPARAZIONE DI ANTOCIANINE DA PROANTOCIANIDINE MEDIANTE RESINE. 138
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread 137
PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI 136
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream 136
RUOLO DI Β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI. 135
RISCHI E VIRTU’ DEL CONSUMO DI PESCE CRUDO 135
Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte 135
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS 134
A novel microbiological approach to impact the aromatic composition of sour loquat beer 132
A selective extraction of anthocyanins from eggplant peel. 131
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector 130
SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE. 129
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 128
OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI. 128
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY 127
Changes in anthocyanin content and antioxidant activity during ripening of different citrus genotypes. 126
Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters. 125
Changes in nonvolatile flavours of blood and common orange fruits during cold storage. 125
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products 125
Ruolo della β-glucosidasi isolata da attività enzimatiche collaterali sul rilascio di trans-resveratrolo nei vini (ROLE OF B-GLUCOSIDASE ISOLATED FROM COLLATERAL ENZYMATIC ACTIVITIES IN RELEASING TRANS-RESVERATROL IN WINES) 124
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening. 124
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 123
La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate 123
Isolation of anthocyanins from vegetable wastes. 122
OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE. 120
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS 119
Production of a α-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry 119
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour 118
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY-TO-EAT PRICKLY PEAR FRUITS. 118
Phenolic composition and antioxidant activity in freshly squeezed blood and blond orange juices [citrus sinensis (l.) Osbeck]. 117
Influence of "single-origin" coffees on sensory characteristics of Espresso. 117
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 117
Totale 18.540
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Categoria #
all - tutte 67.702
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 67.702
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.523 48 250 55 74 95 52 134 74 210 150 92 289
2022/20232.341 252 288 53 211 263 339 286 186 236 39 105 83
2023/20241.238 80 139 89 134 116 184 116 90 46 54 44 146
2024/20252.425 94 178 240 257 125 80 191 196 139 238 246 441
2025/20266.983 335 178 310 447 663 871 1.015 718 696 1.324 212 214
2026/2027185 185 0 0 0 0 0 0 0 0 0 0 0
Totale 21.094