GAGLIO, Raimondo
 Distribuzione geografica
Continente #
EU - Europa 11331
NA - Nord America 6079
AS - Asia 1629
AF - Africa 394
SA - Sud America 200
OC - Oceania 70
Continente sconosciuto - Info sul continente non disponibili 24
Totale 19727
Nazione #
IT - Italia 8642
US - Stati Uniti d'America 5892
DE - Germania 684
FR - Francia 555
CN - Cina 467
GB - Regno Unito 259
CZ - Repubblica Ceca 158
RU - Federazione Russa 155
ID - Indonesia 151
IN - India 140
UA - Ucraina 135
CA - Canada 130
TR - Turchia 101
IR - Iran 95
NG - Nigeria 88
PH - Filippine 82
ES - Italia 81
PK - Pakistan 79
TH - Thailandia 78
TW - Taiwan 78
KR - Corea 76
NL - Olanda 74
ZA - Sudafrica 72
PL - Polonia 69
DZ - Algeria 63
BR - Brasile 60
RO - Romania 60
JP - Giappone 56
IE - Irlanda 53
CH - Svizzera 47
AU - Australia 46
MX - Messico 44
GR - Grecia 43
EG - Egitto 42
PE - Perù 42
MY - Malesia 41
VN - Vietnam 40
CL - Cile 37
BE - Belgio 35
ET - Etiopia 33
PT - Portogallo 33
SE - Svezia 31
RS - Serbia 26
DK - Danimarca 25
AR - Argentina 23
NZ - Nuova Zelanda 23
BA - Bosnia-Erzegovina 22
CD - Congo 21
EU - Europa 21
AT - Austria 20
LT - Lituania 20
HK - Hong Kong 19
SK - Slovacchia (Repubblica Slovacca) 18
MA - Marocco 16
BG - Bulgaria 14
SA - Arabia Saudita 14
SG - Singapore 14
CO - Colombia 13
IQ - Iraq 13
TN - Tunisia 13
FI - Finlandia 12
GE - Georgia 10
HU - Ungheria 10
NO - Norvegia 10
SI - Slovenia 10
SY - Repubblica araba siriana 10
UY - Uruguay 10
BD - Bangladesh 8
EC - Ecuador 8
CY - Cipro 7
KE - Kenya 7
LB - Libano 7
CI - Costa d'Avorio 6
HR - Croazia 6
IL - Israele 6
JO - Giordania 6
MW - Malawi 6
ZW - Zimbabwe 6
AL - Albania 5
AZ - Azerbaigian 5
LV - Lettonia 5
RE - Reunion 5
RW - Ruanda 5
BO - Bolivia 4
HN - Honduras 4
MT - Malta 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AE - Emirati Arabi Uniti 3
KZ - Kazakistan 3
OM - Oman 3
SV - El Salvador 3
AF - Afghanistan, Repubblica islamica di 2
CR - Costa Rica 2
KH - Cambogia 2
LK - Sri Lanka 2
LY - Libia 2
MD - Moldavia 2
ME - Montenegro 2
MK - Macedonia 2
NP - Nepal 2
Totale 19697
Città #
Fairfield 981
Palermo 693
Houston 562
Woodbridge 486
Seattle 393
Ashburn 376
Cambridge 327
Santa Cruz 315
Buffalo 308
Wilmington 307
Rome 282
Ann Arbor 236
Milan 208
Catania 116
Beijing 104
Napoli 95
Wuhan 84
Munich 83
Mountain View 71
Taipei 68
Padova 67
San Diego 66
Bologna 65
Dallas 64
University Park 64
Messina 63
Bari 58
Parma 56
Torino 51
Nürnberg 48
Las Vegas 47
Florence 45
Ottawa 39
Cagliari 38
Shanghai 38
Bengaluru 37
Muizenberg 37
Verona 37
Naples 35
Chicago 34
Menlo Park 34
Phoenix 34
Giardinello 33
Hangzhou 29
Lima 27
Toronto 26
Brescia 25
Clearwater 25
Duncan 25
Latina 25
Salerno 24
Modena 23
Nanjing 23
Norwalk 23
Paris 23
Seoul 23
Bolzano 22
Riva 22
Foggia 21
Goma 21
Jakarta 21
Redmond 21
Hanoi 20
Pisa 19
Roseto Degli Abruzzi 19
Sarajevo 19
Trento 19
Como 18
Dearborn 18
Reggio Calabria 18
Sassari 18
Vicenza 18
Centro 17
Jinan 17
Los Angeles 17
Marsala 17
Pavia 17
San Francisco 17
Scranton 17
Southend 17
Ankara 16
Bergamo 16
Genova 16
Melegnano 16
Milpitas 16
Mumbai 16
Santiago 16
Torre Del Greco 16
Bangkok 15
Gardone Riviera 15
Guangzhou 15
Saint Petersburg 15
Shenyang 15
Udine 15
Civitavecchia 14
Leawood 14
Madrid 14
Molise 14
New York 14
Perugia 14
Totale 8258
Nome #
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma, file e3ad891b-f106-da0e-e053-3705fe0a2b96 5315
Il vino e la fermentazione alcolica, file e3ad891d-2077-da0e-e053-3705fe0a2b96 1693
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese., file e3ad8916-a06d-da0e-e053-3705fe0a2b96 794
Diversity and technological potential of lactic acid bacteria of wheat flours, file e3ad8916-969f-da0e-e053-3705fe0a2b96 715
L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato, file e3ad891f-6d18-da0e-e053-3705fe0a2b96 485
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems, file e3ad891b-db40-da0e-e053-3705fe0a2b96 446
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains, file e3ad8918-54d0-da0e-e053-3705fe0a2b96 386
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks, file e3ad891b-8e8d-da0e-e053-3705fe0a2b96 366
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.), file e3ad891e-e1a8-da0e-e053-3705fe0a2b96 361
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation, file e3ad8918-4eac-da0e-e053-3705fe0a2b96 341
Processi tradizionali e polifenoli naturali per formaggi innovativi e nutraceutici, file e3ad891e-91eb-da0e-e053-3705fe0a2b96 341
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils, file e3ad891b-8e90-da0e-e053-3705fe0a2b96 340
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses, file e3ad8919-a077-da0e-e053-3705fe0a2b96 322
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking, file e3ad8919-832b-da0e-e053-3705fe0a2b96 306
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks, file e3ad891b-b4fc-da0e-e053-3705fe0a2b96 304
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms, file e3ad8919-5dbc-da0e-e053-3705fe0a2b96 301
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792), file e3ad891a-b036-da0e-e053-3705fe0a2b96 296
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines, file e3ad891a-a8fe-da0e-e053-3705fe0a2b96 270
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production, file e3ad891c-130b-da0e-e053-3705fe0a2b96 254
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese., file e3ad8916-b13d-da0e-e053-3705fe0a2b96 249
Microbial strategies to improve the final quality of traditional Sicilian cheeses, file e3ad8917-1e2d-da0e-e053-3705fe0a2b96 246
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process, file e3ad891a-299e-da0e-e053-3705fe0a2b96 239
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity, file e3ad891b-dee5-da0e-e053-3705fe0a2b96 235
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes, file e3ad891c-aa10-da0e-e053-3705fe0a2b96 218
Valorization of indigenous dairy cattle breed through salami production, file e3ad8919-f1e4-da0e-e053-3705fe0a2b96 212
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet, file e3ad8920-5a15-da0e-e053-3705fe0a2b96 210
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani, file e3ad8919-7775-da0e-e053-3705fe0a2b96 209
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening, file e3ad8916-d27c-da0e-e053-3705fe0a2b96 207
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses, file e3ad8918-4dbf-da0e-e053-3705fe0a2b96 207
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine, file e3ad8919-832d-da0e-e053-3705fe0a2b96 207
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations, file e3ad891e-ec27-da0e-e053-3705fe0a2b96 201
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives, file e3ad891a-28b4-da0e-e053-3705fe0a2b96 188
Microbiological profile and bioactive properties of insect powders used in food and feed formulations, file e3ad8920-9283-da0e-e053-3705fe0a2b96 188
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi”, file e3ad891f-6288-da0e-e053-3705fe0a2b96 183
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese, file e3ad8916-adac-da0e-e053-3705fe0a2b96 180
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production, file e3ad8919-a075-da0e-e053-3705fe0a2b96 179
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina, file e3ad891e-80fc-da0e-e053-3705fe0a2b96 166
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making, file e3ad8919-b459-da0e-e053-3705fe0a2b96 159
Design and implementation of a smart system to control aromatic herb dehydration process, file e3ad8922-84de-da0e-e053-3705fe0a2b96 157
Improvement of raw milk cheese hygiene through the selection of starter and non-starter lactic acid bacteria: The successful case of pdo pecorino siciliano cheese, file e3ad8927-0bb7-da0e-e053-3705fe0a2b96 149
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità, file e3ad891e-31e3-da0e-e053-3705fe0a2b96 143
Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia, file e3ad891b-df8c-da0e-e053-3705fe0a2b96 109
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation, file e3ad8923-63f9-da0e-e053-3705fe0a2b96 109
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy, file e3ad8920-1e9f-da0e-e053-3705fe0a2b96 107
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses, file e3ad891b-711f-da0e-e053-3705fe0a2b96 106
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities, file e3ad8920-a584-da0e-e053-3705fe0a2b96 103
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy, file e3ad891f-32bc-da0e-e053-3705fe0a2b96 101
Survey of antibiotic resistance of Pseudomonas isolated from fresh cut red chicory (Cichorium intybus L., Asteraceae), file e3ad891e-6d34-da0e-e053-3705fe0a2b96 99
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese, file e3ad8922-5279-da0e-e053-3705fe0a2b96 93
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits, file e3ad8922-d8ea-da0e-e053-3705fe0a2b96 88
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums, file e3ad891e-ec23-da0e-e053-3705fe0a2b96 87
Microorganisms of food ice cubes and their transfer to drinks, file e3ad891b-e87a-da0e-e053-3705fe0a2b96 79
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition, file e3ad8926-c9e3-da0e-e053-3705fe0a2b96 78
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads, file e3ad8922-7aa7-da0e-e053-3705fe0a2b96 77
In vitro antifungal activity of biopolymeric foam activated with carvacrol, file e3ad8923-19a9-da0e-e053-3705fe0a2b96 77
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making, file e3ad891c-4771-da0e-e053-3705fe0a2b96 75
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics, file e3ad8920-ee52-da0e-e053-3705fe0a2b96 62
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening, file e3ad8927-bc93-da0e-e053-3705fe0a2b96 62
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani, file e3ad891e-3385-da0e-e053-3705fe0a2b96 59
The migratory birds: novel ecological niche of fungal diversity?, file e3ad8919-7773-da0e-e053-3705fe0a2b96 51
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum, file e3ad8917-e650-da0e-e053-3705fe0a2b96 46
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation, file e3ad8926-aa8e-da0e-e053-3705fe0a2b96 46
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level, file e3ad8926-d10c-da0e-e053-3705fe0a2b96 45
Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage, file e3ad8927-bb28-da0e-e053-3705fe0a2b96 45
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica, file e3ad8920-63c3-da0e-e053-3705fe0a2b96 39
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese, file e3ad8926-ce1f-da0e-e053-3705fe0a2b96 39
Effect of Opuntia ficus-indica Mucilage Edible Coating in Combination with Ascorbic Acid, on Strawberry Fruit Quality during Cold Storage, file e3ad8927-300b-da0e-e053-3705fe0a2b96 35
Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits, file e3ad8927-3bc8-da0e-e053-3705fe0a2b96 31
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese, file e3ad8927-ea7b-da0e-e053-3705fe0a2b96 31
Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily, file e3ad891c-9331-da0e-e053-3705fe0a2b96 29
Application of hydrogen peroxide to improve the microbiological stability of food ice produced in industrial facilities, file e3ad8927-9972-da0e-e053-3705fe0a2b96 28
Effect of the wooden vats on traditional cheese characteristics, file e3ad891b-995b-da0e-e053-3705fe0a2b96 25
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese, file e3ad891b-a7f2-da0e-e053-3705fe0a2b96 25
Microbial diversity of traditional Sicilian cheeses, file e3ad891b-8ae7-da0e-e053-3705fe0a2b96 22
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE, file e3ad8916-ff91-da0e-e053-3705fe0a2b96 18
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE, file e3ad8920-8daf-da0e-e053-3705fe0a2b96 15
PRELIMINARY DATA ON HYDROLYTIC ACTIVITY OF LACTIC ACID BACTERIA ON ß-LACTOGLOBULIN IN MILK, file e3ad8917-e176-da0e-e053-3705fe0a2b96 13
Fresh-Cut Mangoes: How to Increase Shelf Life by Using Neem Oil Edible Coating, file e3ad8928-84b1-da0e-e053-3705fe0a2b96 13
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks, file e3ad8925-d534-da0e-e053-3705fe0a2b96 11
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain, file e3ad8920-582e-da0e-e053-3705fe0a2b96 10
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health, file e3ad8927-d7d6-da0e-e053-3705fe0a2b96 10
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale., file e3ad8927-ea61-da0e-e053-3705fe0a2b96 10
Effects of combinational use of controlled atmosphere, cold storage and edible coating applications on shelf life and quality attributes of fresh-cut persimmon fruit, file 88a7098c-3575-4fc6-9dc1-95a88a801a1a 9
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese, file e3ad8917-e050-da0e-e053-3705fe0a2b96 9
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses, file e3ad8927-fe09-da0e-e053-3705fe0a2b96 9
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt, file e3ad8920-034b-da0e-e053-3705fe0a2b96 8
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions, file e3ad8920-ad84-da0e-e053-3705fe0a2b96 8
Evaluation of curd cooking on microbiological characteristics of “Grana” type pressed cheeses processed from raw ewes’ milk, file e3ad891e-6ef8-da0e-e053-3705fe0a2b96 7
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder, file e3ad8920-3054-da0e-e053-3705fe0a2b96 7
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads, file e3ad891f-2c20-da0e-e053-3705fe0a2b96 6
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder, file e3ad891f-ffdf-da0e-e053-3705fe0a2b96 6
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy)., file e3ad8920-a4b5-da0e-e053-3705fe0a2b96 6
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer, file e3ad8927-afe0-da0e-e053-3705fe0a2b96 6
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese, file e3ad8928-93ea-da0e-e053-3705fe0a2b96 6
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy, file e3ad8920-5783-da0e-e053-3705fe0a2b96 5
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy, file e3ad8920-5785-da0e-e053-3705fe0a2b96 5
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica, file e3ad8920-63c4-da0e-e053-3705fe0a2b96 5
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese, file e3ad8921-84ad-da0e-e053-3705fe0a2b96 5
Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production, file e3ad8922-11ea-da0e-e053-3705fe0a2b96 5
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder, file 7415cdd8-6aab-4199-b0d2-4fb0bb567c47 4
Totale 20292
Categoria #
all - tutte 23086
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 23086


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/20181321 0000 094 152156 267225210217
2018/20192932 169152221223 310196 203178 264332349335
2019/20204583 265223319660 460361 271348 433309516418
2020/20215019 269239306455 607417 429485 509482521300
2021/20224248 299237299467 410218 346304 380343620325
2022/20231606 185219492419 2910 00 0000
Totale 20440