Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

TODARO, Aldo
 Distribuzione geografica
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Continente #
NA - Nord America 7.930
EU - Europa 6.806
AS - Asia 4.162
SA - Sud America 755
AF - Africa 185
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 9
Totale 19.857
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Nazione #
US - Stati Uniti d'America 7.800
IT - Italia 3.407
SG - Singapore 1.544
RU - Federazione Russa 993
CN - Cina 879
BR - Brasile 583
HK - Hong Kong 459
VN - Vietnam 386
DE - Germania 385
FI - Finlandia 313
PL - Polonia 268
FR - Francia 264
IE - Irlanda 255
UA - Ucraina 239
JP - Giappone 235
GB - Regno Unito 231
TR - Turchia 111
KR - Corea 107
SE - Svezia 94
RO - Romania 77
NL - Olanda 73
IN - India 72
CI - Costa d'Avorio 70
AR - Argentina 54
ES - Italia 53
BD - Bangladesh 49
MX - Messico 49
CA - Canada 48
IQ - Iraq 36
PH - Filippine 34
ID - Indonesia 33
PK - Pakistan 31
EC - Ecuador 30
TH - Thailandia 26
BE - Belgio 24
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
KE - Kenya 16
CO - Colombia 15
CL - Cile 14
NP - Nepal 14
AT - Austria 13
IR - Iran 13
JO - Giordania 11
CZ - Repubblica Ceca 10
PT - Portogallo 10
PY - Paraguay 10
DZ - Algeria 9
AE - Emirati Arabi Uniti 8
AZ - Azerbaigian 8
TN - Tunisia 8
AL - Albania 7
HR - Croazia 7
LB - Libano 7
AU - Australia 6
BG - Bulgaria 6
CR - Costa Rica 6
EU - Europa 6
TW - Taiwan 6
BH - Bahrain 5
DK - Danimarca 5
HU - Ungheria 5
JM - Giamaica 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
NI - Nicaragua 3
NZ - Nuova Zelanda 3
PA - Panama 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
MT - Malta 2
OM - Oman 2
Totale 19.831
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Città #
Singapore 1.083
Ashburn 1.066
Fairfield 716
Chandler 582
Hong Kong 444
San Jose 399
Palermo 377
Wilmington 374
Woodbridge 341
Des Moines 280
Seattle 267
Houston 263
Cambridge 253
Dublin 250
Zgierz 243
Tokyo 222
Ann Arbor 202
Medford 188
Frankfurt am Main 184
Santa Clara 184
Moscow 179
Jacksonville 160
Catania 156
Rome 148
Ho Chi Minh City 147
Milan 131
Beijing 126
Lauterbourg 114
Princeton 114
Council Bluffs 94
Nanjing 94
Dallas 93
Hanoi 84
Los Angeles 77
Altamura 75
Boardman 74
Naples 74
Abidjan 70
New York 69
Lawrence 58
São Paulo 51
Helsinki 49
San Diego 48
Shenyang 48
Dearborn 44
Tulsa 40
Nanchang 38
Messina 37
Hebei 32
Changsha 31
Orem 30
Chicago 29
Bari 28
London 28
Buffalo 26
Jinan 25
Verona 25
Redwood City 24
The Dalles 24
Napoli 23
Bologna 22
Brussels 22
Ankara 20
Belo Horizonte 20
Hefei 20
Jiaxing 20
Auburn Hills 19
Florence 19
Izmir 19
Piscataway 19
Amsterdam 18
Columbus 17
Haiphong 17
Reggio Calabria 17
Tianjin 17
Catanduva 16
Istanbul 16
Ludwigshafen am Rhein 16
Padova 16
Rio de Janeiro 16
Turin 15
Bend 14
Bremen 14
City of London 14
Falkenstein 14
Guangzhou 14
Mascalucia 14
Nairobi 14
Pescara 14
Shanghai 14
Zhengzhou 14
Baghdad 13
Cardiff 13
Da Nang 13
Redmond 13
Warsaw 13
Brasília 12
Como 12
Hangzhou 12
Perugia 12
Totale 11.369
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Nome #
Tecnologie Alimentari: Operazioni Unitarie - Esercizi 1.683
Tecnologie alimentari: problemi svolti di operazioni unitarie 683
TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1 408
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract 301
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 296
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 251
Dry cherry tomato: innovation from studies on isotherms 238
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread 227
Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.) 217
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests 217
Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry 217
Cherry Tomato Drying: Sun Versus Convective Oven 212
Changes in ascorbic acid content in fresh cut sicilian yellow-flesh peaches 210
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged. 207
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 201
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 198
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 196
MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES. 195
PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM. 195
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage 188
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices 186
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 186
New development opportunities for the craft brewing segment: the case study of a micro-malthouse 184
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 184
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat 180
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 179
Methods used to evaluate the peroxyl (ROO.) radical scavenging capacities of four common antioxidants 178
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 178
INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES 176
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate. 175
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations 175
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese 173
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability 173
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) 172
A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN. 171
Anticancer effect of citrus limonoids: review of the available evidence. 171
Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia. 168
EFFECTS OF THERMAL TREATMENTS ON PECTINESTERASE ACTIVITY DETERMINED IN BLOOD ORANGES JUICES. 167
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 166
Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor 161
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES 158
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 156
Physiological and Molecular Analysis of the Maturation Process in Fruits of Clementine Mandarin and One of Its Late-Ripening Mutants. 155
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. 154
Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process 154
POLYPHENOL OXIDASE ACTIVITY FROM THREE SICILIAN ARTICHOKE (CYNARA CARDUNCULUS L. VAR. SCOLYMUS L. (FIORI)) CULTIVARS: STUDIES AND TECHNOLOGICAL APPLICATION ON MINIMALLY PROCESSED PRODUCTION. 152
Recovery of anthocyanins from eggplant peel. 152
Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts. 151
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 150
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 149
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 148
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 148
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 148
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability 147
Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview 147
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 147
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 146
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage 146
Use of microbial enzyme on brewing 143
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat 143
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) 142
INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT. 139
Anticancer properties of the New Carrots from Ispica. 139
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED 139
INCREMENTO DELLA SELETTIVITÀ NELLA SEPARAZIONE DI ANTOCIANINE DA PROANTOCIANIDINE MEDIANTE RESINE. 138
Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange. 137
NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS 136
Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily 135
PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI 135
Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte 134
RUOLO DI Β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI. 133
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream 133
RISCHI E VIRTU’ DEL CONSUMO DI PESCE CRUDO 131
A selective extraction of anthocyanins from eggplant peel. 130
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread 130
A novel microbiological approach to impact the aromatic composition of sour loquat beer 129
SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE. 129
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector 129
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS 128
OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI. 127
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY 126
Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters. 125
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products 125
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening. 123
Changes in nonvolatile flavours of blood and common orange fruits during cold storage. 123
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 122
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) 122
Isolation of anthocyanins from vegetable wastes. 121
Changes in anthocyanin content and antioxidant activity during ripening of different citrus genotypes. 119
OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE. 119
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS 118
Production of a α-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry 118
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour 116
Influence of "single-origin" coffees on sensory characteristics of Espresso. 116
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY-TO-EAT PRICKLY PEAR FRUITS. 116
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 115
La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate 115
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 115
Phenolic composition and antioxidant activity in freshly squeezed blood and blond orange juices [citrus sinensis (l.) Osbeck]. 114
DETERMINATION OF POLYPHENOL OXIDASE AND STUDIES ON BROWNING INACTIVATION IN THREE ARTICHOKE CULTIVARS. 112
Totale 18.090
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Categoria #
all - tutte 64.994
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 64.994
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021321 0 0 0 0 0 0 0 0 0 0 141 180
2021/20221.476 48 247 55 73 94 48 134 66 209 148 73 281
2022/20232.322 251 285 53 209 262 338 285 185 236 39 104 75
2023/20241.226 77 139 89 134 115 183 115 88 46 54 44 142
2024/20252.414 93 177 239 257 125 80 191 193 139 237 244 439
2025/20266.700 334 178 309 446 661 867 1.010 715 690 1.314 176 0
Totale 20.476