Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

TODARO, Aldo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.042
EU - Europa 7.145
AS - Asia 4.311
SA - Sud America 834
Continente sconosciuto - Info sul continente non disponibili 631
AF - Africa 190
OC - Oceania 9
Totale 23.162
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.806
IT - Italia 3.627
SG - Singapore 1.559
RU - Federazione Russa 1.000
CN - Cina 892
BR - Brasile 615
HK - Hong Kong 465
VN - Vietnam 400
DE - Germania 394
FI - Finlandia 315
FR - Francia 277
GB - Regno Unito 274
PL - Polonia 274
IE - Irlanda 256
UA - Ucraina 242
JP - Giappone 241
TR - Turchia 117
KR - Corea 108
CA - Canada 102
SE - Svezia 96
BD - Bangladesh 92
NL - Olanda 82
IN - India 79
RO - Romania 79
CI - Costa d'Avorio 72
ES - Italia 62
AR - Argentina 59
MX - Messico 58
EC - Ecuador 48
ID - Indonesia 42
PH - Filippine 38
IQ - Iraq 36
CO - Colombia 32
PK - Pakistan 32
TH - Thailandia 28
VE - Venezuela 28
BE - Belgio 26
MY - Malesia 23
GR - Grecia 22
MA - Marocco 22
SA - Arabia Saudita 21
ZA - Sudafrica 21
CH - Svizzera 20
PE - Perù 19
UZ - Uzbekistan 19
EG - Egitto 17
KE - Kenya 16
NP - Nepal 16
CL - Cile 14
IR - Iran 14
AT - Austria 13
JM - Giamaica 12
CR - Costa Rica 11
JO - Giordania 11
PT - Portogallo 11
CZ - Repubblica Ceca 10
PY - Paraguay 10
TN - Tunisia 10
TW - Taiwan 10
AE - Emirati Arabi Uniti 9
AL - Albania 9
DZ - Algeria 9
HN - Honduras 9
LB - Libano 9
AZ - Azerbaigian 8
NI - Nicaragua 8
HR - Croazia 7
AU - Australia 6
BG - Bulgaria 6
BH - Bahrain 6
EU - Europa 6
PA - Panama 6
DK - Danimarca 5
HU - Ungheria 5
KZ - Kazakistan 5
NG - Nigeria 5
NO - Norvegia 5
RS - Serbia 5
SN - Senegal 5
AM - Armenia 4
DO - Repubblica Dominicana 4
EE - Estonia 4
GT - Guatemala 4
IL - Israele 4
LT - Lituania 4
PR - Porto Rico 4
SI - Slovenia 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AO - Angola 3
BA - Bosnia-Erzegovina 3
BO - Bolivia 3
ET - Etiopia 3
GE - Georgia 3
NZ - Nuova Zelanda 3
OM - Oman 3
A2 - ???statistics.table.value.countryCode.A2??? 2
BY - Bielorussia 2
Totale 22.501
Salva come PNG Salva come JPEG
Città #
Ashburn 1.303
Singapore 1.091
Fairfield 716
San Jose 709
Chandler 584
Hong Kong 450
Palermo 384
Wilmington 377
Woodbridge 344
Des Moines 281
Houston 272
Seattle 270
Cambridge 253
Dublin 251
Zgierz 245
Tokyo 226
Santa Clara 205
Ann Arbor 204
Council Bluffs 193
Medford 190
Frankfurt am Main 189
Moscow 179
Jacksonville 167
Catania 166
Rome 164
Ho Chi Minh City 153
Milan 143
Beijing 132
Dallas 126
Lauterbourg 115
Princeton 115
Los Angeles 104
Boardman 96
New York 96
Nanjing 95
Hanoi 88
Naples 81
Altamura 75
Abidjan 72
Lawrence 58
São Paulo 51
San Diego 50
Helsinki 49
Shenyang 48
Dearborn 47
Tulsa 40
Chicago 39
Nanchang 38
Messina 37
Hebei 33
Orem 32
Bari 31
Buffalo 31
Changsha 31
London 30
Jinan 25
Verona 25
Redwood City 24
The Dalles 24
Brooklyn 23
Napoli 23
Amsterdam 22
Bologna 22
Brussels 22
Ankara 21
Belo Horizonte 21
San Francisco 21
Atlanta 20
Florence 20
Hefei 20
Jiaxing 20
Phoenix 20
Quito 20
Auburn Hills 19
Izmir 19
Piscataway 19
Reggio Calabria 19
Toronto 19
Turin 19
Boston 18
Haiphong 18
Istanbul 18
Montreal 18
Philadelphia 18
Brasília 17
Columbus 17
Denver 17
Rio de Janeiro 17
Tianjin 17
Catanduva 16
Ludwigshafen am Rhein 16
Padova 16
Pescara 16
Warsaw 16
Bremen 15
City of London 15
Guangzhou 15
Bend 14
Detroit 14
Falkenstein 14
Totale 12.398
Salva come PNG Salva come JPEG
Nome #
Tecnologie Alimentari: Operazioni Unitarie - Esercizi 1.728
Tecnologie alimentari: problemi svolti di operazioni unitarie 702
TECNOLOGIE ALIMENTARI: OPERAZIONI UNITARIE. vol. 1 458
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 384
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread 337
Production of Functional Crackers Enriched with Olive (Olea europaea L.) Leaf Extract 319
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 305
Changes in ascorbic acid content in fresh cut sicilian yellow-flesh peaches 296
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 265
Dry cherry tomato: innovation from studies on isotherms 264
Microbreweries, brewpubs and beerfirms in the Sicilian craft beer industry 241
Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread 240
Study and Characterization of Polyphenol Oxidase from Eggplant (Solanum melongena L.) 228
Cherry Tomato Drying: Sun Versus Convective Oven 228
Biochemical alterations and quality of ready to eat Opuntia ficus indica L. Miller differently packaged. 226
Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests 226
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 215
The effectiveness of Opuntia ficus-indica mucilage edible coating on postharvest maintenance of ‘Dottato’ fig (Ficus carica L.) fruit 215
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 211
Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability 210
MYROSINASE ACTIVITY AND QUALITY PARAMETERS ON FRESH-CUT CHINESE CABBAGE STORED AT TWO DIFFERENT TEMPERATURES. 210
New development opportunities for the craft brewing segment: the case study of a micro-malthouse 209
PRELIMINARY CHARACTERIZATION OF WILD LACTIC ACID BACTERIA AND THEIR ABILITIES TO PRODUCE FLAVOUR COMPOUNDS IN RIPENED MODEL CHEESE SYSTEM. 206
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 205
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices 204
Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate. 204
PROFILO ANTOCIANICO E ATTIVITÀ ANTIOSSIDANTE DEL SUCCO DI DIVERSE ACCESSIONI DI MELOGRANO 201
Tillage and crop sequence effects on productivity and technological and nutritional quality of durum wheat 198
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut slices during storage 196
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 192
Methods used to evaluate the peroxyl (ROO.) radical scavenging capacities of four common antioxidants 190
Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese 190
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 190
A METHOD FOR ANTHOCYANIN EXTRACTION FROM FRESH GRAPE SKIN. 189
Anticancer effect of citrus limonoids: review of the available evidence. 188
INCREASE OF TRANS-RESVERATROL IN TYPICAL SICILIAN WINE USING B-GLUCOSIDASE FROM VARIOUS SOURCES 187
Caratterizzazione di tipi locali di Solanum melongena L. diffusi in Sicilia. 184
Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability 183
SALINITY EFFECTS ON ENZYMATIC BROWNING AND ANTIOXIDANT CAPACITY OF FRESH-CUT BABY ROMAINE LETTUCE (Lactuca sativa L. CV. DUENDE) 182
Changes in ascorbic acid content in fresh cut Sicilian yellow-flesh peaches during post harvest and in fresh cuts. 182
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations 181
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 180
EFFECTS OF THERMAL TREATMENTS ON PECTINESTERASE ACTIVITY DETERMINED IN BLOOD ORANGES JUICES. 178
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 178
ANTHOCYANIN PROFILE AND ANTIOXIDANT ACTIVITY OF FRESHLY SQUEEZED POMEGRANATE (PUNICA GRANATUM L.) JUICES OF SICILIAN AND SPANISH PROVENANCES 178
Production and characterization of glicosidases from Aspergillus terreus using "pastazzo" as inductor 175
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 173
Natural Indigo from Isatis tinctoria L. for the Reassessment of Sicilian Crops - A Minireview 170
Physiological and Molecular Analysis of the Maturation Process in Fruits of Clementine Mandarin and One of Its Late-Ripening Mutants. 168
Change in Taste-altering Non-volatile Components of Blood and Common Orange Fruit during Cold Storage 168
Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system. 167
Recovery of anthocyanins from eggplant peel. 167
Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat 166
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 166
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 164
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 164
SUN-DRYING AND DRYER: COMPARISON OF PRODUCT QUALITY 162
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 162
Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process 162
POLYPHENOL OXIDASE ACTIVITY FROM THREE SICILIAN ARTICHOKE (CYNARA CARDUNCULUS L. VAR. SCOLYMUS L. (FIORI)) CULTIVARS: STUDIES AND TECHNOLOGICAL APPLICATION ON MINIMALLY PROCESSED PRODUCTION. 161
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 158
Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives 158
Anticancer properties of the New Carrots from Ispica. 157
INHIBITION OF POLYPHENOL OXIDASE FROM EGGPLANT. 156
NATURAL INDICO FROM ISATIS TINCTORIA L. FOR THE VALORISATION OF SICILIAN CROPS 156
Use of microbial enzyme on brewing 156
DEGRADATIVE ENZYMATIC ACTIVITIES IN FRESH-CUT BLOOD ORANGE SLICES DURING CHILLED STORED 154
Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily 153
Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream 153
Characterization of pectinmethylesterase, β-galactosidase and ascorbate oxidase from Sicilian blood orange. 151
Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters. 151
RISCHI E VIRTU’ DEL CONSUMO DI PESCE CRUDO 151
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening. 149
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) 149
PRODUZIONE DI GELATINA DA SUCCO DI MELOGRANO OTTENUTO CON TECNICHE NON CONVENZIONALI 147
Effect of Drying Condition on the Quality of Dry Late Peaches of Leonforte 147
INCREMENTO DELLA SELETTIVITÀ NELLA SEPARAZIONE DI ANTOCIANINE DA PROANTOCIANIDINE MEDIANTE RESINE. 146
SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE. 145
A selective extraction of anthocyanins from eggplant peel. 145
VARIATION IN MEAT QUALITY CHARACTERISTICS BETWEEN LANDRACE AND SICILIAN PIGS 142
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) 140
RUOLO DI Β-GLUCOSIDASI ISOLATA D’ATTIVITÀ ENZIMATICHE COLLATERALI SUL RILASCIO DI TRANS-RESVERATROLO NEI VINI. 140
Production of a α-L-Rhamnosidase from Aspergillus Terreus Using Citrus Solid Waste as Inducer for Application in Juice Industry 138
The Impact of COVID-19 in the Italian Wine and Olive Oil Sector 138
A novel microbiological approach to impact the aromatic composition of sour loquat beer 137
Changes in anthocyanin content and antioxidant activity during ripening of different citrus genotypes. 137
OTTIMIZZAZIONE DEL PROCESSO PRODUTTIVO DEI CAVOLI CINESI DI IV GAMMA: ASPETTI QUALITATIVI ED ENZIMATICI. 137
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 136
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 136
Changes in nonvolatile flavours of blood and common orange fruits during cold storage. 135
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products 135
Isolation of anthocyanins from vegetable wastes. 134
La trasformazione degli agrumi del Giardino della Kolimbetra in marmellate 134
New application of agro-industrial waste to prevent melanosis of Mediterranean pink shrimp. 134
OPTIMIZATION OF CITRUS PROCESS IN BLOOD ORANGE JUICE. 132
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY-TO-EAT PRICKLY PEAR FRUITS. 131
THE MARKET FOR ALTERNATIVE SPECIES OF SHRIMP (PARAPENEUS LONGIROSTRIS) MINIMALLY PROCESSED TO INCREAS THE SHELF LIFE 129
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 128
STRATEGIES FOR THE EXTENSION OF THE SHELF LIFE OF READY TO EAT PRICKLY PEAR FRUITS 128
DETERMINATION OF POLYPHENOL OXIDASE AND STUDIES ON BROWNING INACTIVATION IN THREE ARTICHOKE CULTIVARS. 127
Totale 20.288
Salva come PNG Salva come JPEG
Categoria #
all - tutte 72.242
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 72.242
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.225 0 0 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
2026/20272.253 476 672 1.105 0 0 0 0 0 0 0 0 0
Totale 23.162