Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

TODARO, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 6.086
EU - Europa 4.775
AS - Asia 1.303
SA - Sud America 329
AF - Africa 107
Continente sconosciuto - Info sul continente non disponibili 9
OC - Oceania 7
Totale 12.616
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Nazione #
US - Stati Uniti d'America 6.035
IT - Italia 3.127
SG - Singapore 521
CN - Cina 459
FI - Finlandia 284
BR - Brasile 278
IE - Irlanda 240
UA - Ucraina 236
DE - Germania 189
GB - Regno Unito 160
FR - Francia 104
SE - Svezia 84
RO - Romania 77
TR - Turchia 77
CI - Costa d'Avorio 70
RU - Federazione Russa 60
NL - Olanda 48
ES - Italia 32
IN - India 27
BE - Belgio 24
KR - Corea 23
MX - Messico 23
PH - Filippine 23
CA - Canada 20
ID - Indonesia 19
PK - Pakistan 19
GR - Grecia 18
CH - Svizzera 17
JP - Giappone 14
IQ - Iraq 13
HK - Hong Kong 12
EG - Egitto 11
IR - Iran 11
UZ - Uzbekistan 11
AT - Austria 10
EC - Ecuador 10
MY - Malesia 10
PE - Perù 10
PL - Polonia 10
CZ - Repubblica Ceca 9
AR - Argentina 8
MA - Marocco 8
SA - Arabia Saudita 8
VN - Vietnam 8
CO - Colombia 7
EU - Europa 6
LB - Libano 6
PT - Portogallo 6
TH - Thailandia 6
VE - Venezuela 6
AU - Australia 5
BG - Bulgaria 5
CL - Cile 5
DK - Danimarca 5
HR - Croazia 5
NO - Norvegia 5
NP - Nepal 5
TN - Tunisia 5
TW - Taiwan 5
AL - Albania 4
BD - Bangladesh 4
HU - Ungheria 4
AZ - Azerbaigian 3
KZ - Kazakistan 3
LT - Lituania 3
NG - Nigeria 3
ZA - Sudafrica 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BA - Bosnia-Erzegovina 2
CR - Costa Rica 2
DZ - Algeria 2
GE - Georgia 2
GT - Guatemala 2
IL - Israele 2
JO - Giordania 2
KE - Kenya 2
NZ - Nuova Zelanda 2
PY - Paraguay 2
RS - Serbia 2
SI - Slovenia 2
AE - Emirati Arabi Uniti 1
AO - Angola 1
BH - Bahrain 1
BO - Bolivia 1
BY - Bielorussia 1
CY - Cipro 1
GA - Gabon 1
GL - Groenlandia 1
GY - Guiana 1
JM - Giamaica 1
KG - Kirghizistan 1
KH - Cambogia 1
LK - Sri Lanka 1
LV - Lettonia 1
ML - Mali 1
MT - Malta 1
NI - Nicaragua 1
OM - Oman 1
QA - Qatar 1
SV - El Salvador 1
Totale 12.612
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Città #
Fairfield 716
Ashburn 606
Chandler 584
Wilmington 375
Palermo 342
Singapore 341
Woodbridge 340
Des Moines 270
Seattle 264
Houston 256
Cambridge 253
Dublin 235
Ann Arbor 203
Medford 190
Jacksonville 163
Catania 146
Rome 119
Princeton 115
Milan 103
Nanjing 95
Altamura 75
Boardman 74
Abidjan 70
Santa Clara 65
Lawrence 58
Naples 56
Beijing 53
Dearborn 47
San Diego 47
Shenyang 45
Tulsa 39
Nanchang 38
Hebei 33
New York 30
Changsha 29
Helsinki 25
Verona 25
Redwood City 24
Bari 23
Jinan 23
Napoli 23
Brussels 22
Messina 22
São Paulo 21
Jiaxing 20
London 20
Auburn Hills 19
Florence 18
Izmir 17
Piscataway 17
Reggio Calabria 17
Catanduva 16
Los Angeles 16
Ludwigshafen am Rhein 16
Padova 16
Bologna 15
Council Bluffs 15
Belo Horizonte 14
Bremen 14
Columbus 14
Dallas 14
Istanbul 14
Turin 14
Redmond 13
Como 12
Falkenstein 12
Tianjin 12
Bergamo 11
Falls Church 11
Ningbo 11
Orange 11
Pisa 11
Salerno 11
The Dalles 11
Zhengzhou 11
Chicago 10
Guangzhou 10
Perugia 10
San Paolo di Civitate 10
Bacolod City 9
Foggia 9
Hong Kong 9
Jakarta 9
Acireale 8
Ancona 8
Cesena 8
Ottawa 8
Pezzaze 8
Rio de Janeiro 8
Trieste 8
Cairo 7
Hangzhou 7
Kuala Lumpur 7
Lappeenranta 7
Mascalucia 7
Massa 7
Monreale 7
Moscow 7
Nicolosi 7
Norwalk 7
Totale 7.328
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Nome #
Tecnologie Alimentari: Operazioni Unitarie - Esercizi 1.495
Tecnologie alimentari: problemi svolti di operazioni unitarie 520
TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1 330
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 261
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract 206
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 172
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread 169
Dry cherry tomato: innovation from studies on isotherms 161
Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.) 160
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests 160
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices 155
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage 154
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 154
PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM. 153
Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry 150
PROFILO ANTOCIANICO E ATTIVITÀ ANTIOSSIDANTE DEL SUCCO DI DIVERSE ACCESSIONI DI MELOGRANO 146
MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES. 144
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 144
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged. 140
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 138
INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES 137
Methods used to evaluate the peroxyl (ROO.) radical scavenging capacities of four common antioxidants 134
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations 133
New development opportunities for the craft brewing segment: the case study of a micro-malthouse 128
Changes in ascorbic acid content in fresh cut sicilian yellow-flesh peaches. 125
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) 123
EFFECTS OF THERMAL TREATMENTS ON PECTINESTERASE ACTIVITY DETERMINED IN BLOOD ORANGES JUICES. 120
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese 120
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability 119
Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor 118
Recovery of anthocyanins from eggplant peel. 116
Cherry Tomato Drying: Sun Versus Convective Oven 114
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 114
POLYPHENOL OXIDASE ACTIVITY FROM THREE SICILIAN ARTICHOKE (CYNARA CARDUNCULUS L. VAR. SCOLYMUS L. (FIORI)) CULTIVARS: STUDIES AND TECHNOLOGICAL APPLICATION ON MINIMALLY PROCESSED PRODUCTION. 113
Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process 112
Physiological and Molecular Analysis of the Maturation Process in Fruits of Clementine Mandarin and One of Its Late-Ripening Mutants. 111
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 111
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 108
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 107
A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN. 106
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate. 105
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 102
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 101
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 101
Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview 100
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 100
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat 99
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products 99
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. 98
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) 97
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED 96
NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS 95
Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia. 94
Use of microbial enzyme on brewing 93
RISCHI E VIRTU’ DEL CONSUMO DI PESCE CRUDO 91
Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte 91
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES 91
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 89
SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE. 88
INCREMENTO DELLA SELETTIVITÀ NELLA SEPARAZIONE DI ANTOCIANINE DA PROANTOCIANIDINE MEDIANTE RESINE. 87
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage 87
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 84
Anticancer effect of citrus limonoids: review of the available evidence. 83
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY-TO-EAT PRICKLY PEAR FRUITS. 80
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 78
PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI. 76
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) 76
Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts. 76
INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT. 75
New application of agro-industrial waste to prevent melanosis of Mediterranean pink shrimp. 75
RUOLO DI Β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI. 74
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream 74
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 73
Isolation of anthocyanins from vegetable wastes. 72
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 72
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread 70
OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE. 69
OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI. 69
Effect of drying condition on Leonforte peaches 69
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector 69
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS 68
Anticancer properties of the New Carrots from Ispica. 67
La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate 67
Influence of "single-origin" coffees on sensory characteristics of Espresso. 66
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY. 65
Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters. 65
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat 65
A selective extraction of anthocyanins from eggplant peel. 64
OXIDASES ACTIVITIES AND ANTIOXIDANT CAPACITY OF MINIMALLY PROCESSED BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) CULTIVATED UNDER DIFFERENT SALINITY CONDITIONS. 64
Changes in nonvolatile flavours of blood and common orange fruits during cold storage. 64
Phenolic composition and antioxidant activity in freshly squeezed blood and blond orange juices [citrus sinensis (l.) Osbeck]. 63
Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange. 63
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening. 62
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS 61
Freshness Indexes of Anchovies and Sardines of Mediterranean Sea 61
Ruolo delle tecnologie alimentari nell’espressione del Terroir 61
DETERMINATION OF POLYPHENOL OXIDASE AND STUDIES ON BROWNING INACTIVATION IN THREE ARTICHOKE CULTIVARS. 60
Production of a α-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry 60
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE 59
EVOLUZIONE DELLA COMPONENTE FENOLICA E DELL'ATTIVITA ANTIOSSIDANTE NEI SUCCHI DI DIVERSI GENOTIPI DI ARANCIO DURANTE LA MATURAZIONE. 57
Totale 12.161
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Categoria #
all - tutte 47.463
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 47.463
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020381 0 0 0 0 0 0 0 0 0 172 132 77
2020/20211.669 67 147 169 178 101 104 118 120 196 146 142 181
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
2024/20251.730 94 178 240 257 125 80 191 196 139 230 0 0
Totale 13.231