Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

GAGLIO, Raimondo
 Distribuzione geografica
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Continente #
EU - Europa 14.988
NA - Nord America 13.328
AS - Asia 7.639
SA - Sud America 1.635
AF - Africa 298
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 18
Totale 37.934
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Nazione #
US - Stati Uniti d'America 13.000
IT - Italia 8.394
SG - Singapore 2.843
RU - Federazione Russa 2.410
CN - Cina 1.840
BR - Brasile 1.229
VN - Vietnam 742
FR - Francia 729
HK - Hong Kong 677
DE - Germania 570
PL - Polonia 525
NL - Olanda 453
FI - Finlandia 346
GB - Regno Unito 342
BD - Bangladesh 275
IE - Irlanda 219
SE - Svezia 219
JP - Giappone 189
CA - Canada 171
IN - India 165
TR - Turchia 161
AR - Argentina 131
UA - Ucraina 118
ES - Italia 116
KR - Corea 97
MX - Messico 93
IQ - Iraq 83
AT - Austria 82
CH - Svizzera 71
RO - Romania 66
PH - Filippine 65
BE - Belgio 62
ID - Indonesia 62
PK - Pakistan 62
ZA - Sudafrica 62
CL - Cile 60
EC - Ecuador 56
MY - Malesia 50
UZ - Uzbekistan 46
CO - Colombia 43
DK - Danimarca 42
IR - Iran 42
VE - Venezuela 42
MA - Marocco 38
DZ - Algeria 33
EG - Egitto 28
PT - Portogallo 28
LT - Lituania 27
PE - Perù 26
RS - Serbia 26
SA - Arabia Saudita 26
CI - Costa d'Avorio 25
CZ - Repubblica Ceca 25
GR - Grecia 24
AE - Emirati Arabi Uniti 23
NG - Nigeria 23
TN - Tunisia 23
NP - Nepal 22
TH - Thailandia 21
AU - Australia 20
JO - Giordania 20
PY - Paraguay 20
BG - Bulgaria 19
TW - Taiwan 19
AL - Albania 18
IL - Israele 18
AZ - Azerbaigian 15
ET - Etiopia 15
KE - Kenya 14
UY - Uruguay 14
KZ - Kazakistan 13
HU - Ungheria 12
LB - Libano 11
BO - Bolivia 10
CR - Costa Rica 10
XK - ???statistics.table.value.countryCode.XK??? 10
DO - Repubblica Dominicana 9
PA - Panama 9
HR - Croazia 8
JM - Giamaica 8
LK - Sri Lanka 7
NZ - Nuova Zelanda 7
BA - Bosnia-Erzegovina 6
EU - Europa 6
HN - Honduras 6
OM - Oman 6
SY - Repubblica araba siriana 6
GH - Ghana 5
KG - Kirghizistan 5
KH - Cambogia 5
SN - Senegal 5
AO - Angola 4
CU - Cuba 4
EE - Estonia 4
GW - Guinea-Bissau 4
LV - Lettonia 4
NO - Norvegia 4
PR - Porto Rico 4
PS - Palestinian Territory 4
SI - Slovenia 4
Totale 37.860
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Città #
Singapore 1.949
Ashburn 1.832
Palermo 1.237
Fairfield 1.212
San Jose 928
Chandler 804
Hong Kong 635
Woodbridge 552
Milan 544
Houston 494
Wilmington 475
Seattle 459
Rome 449
Zgierz 439
Moscow 432
Council Bluffs 405
Cambridge 392
Beijing 342
Ann Arbor 317
Dallas 305
New York 300
Ho Chi Minh City 267
Los Angeles 258
Medford 203
Dublin 198
Lauterbourg 196
The Dalles 187
Hanoi 186
Tokyo 171
Santa Clara 159
Hefei 157
Naples 149
Helsinki 134
Catania 133
Turin 131
Buffalo 130
Des Moines 129
Princeton 122
Boardman 112
Altamura 111
São Paulo 110
Nanjing 98
Florence 96
Bologna 94
San Diego 91
Lawrence 85
London 81
Orem 76
Amsterdam 72
Bari 72
Frankfurt am Main 72
Ludwigshafen am Rhein 69
Piscataway 69
Chicago 63
Phoenix 61
Nuremberg 60
Cagliari 58
Jinan 54
Dearborn 53
Warsaw 52
Brussels 51
Lappeenranta 51
Carini 47
Montreal 47
Verona 47
Desnes 44
Brescia 42
Guangzhou 42
Columbus 41
Padova 41
Genoa 40
Johannesburg 40
Perugia 40
Rio de Janeiro 40
Tashkent 40
Vienna 40
Chennai 38
Shenyang 37
Berlin 36
Venice 36
Brooklyn 35
Messina 35
Denver 34
Pescara 34
Hebei 33
Ottawa 33
Atlanta 32
Toronto 32
Bremen 31
Zhengzhou 31
Changsha 29
Modena 29
Nanchang 29
Tianjin 29
Ragusa 28
Santiago 28
Brasília 27
Da Nang 27
Haiphong 27
Paris 27
Totale 20.571
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.711
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata 1.279
Il vino e la fermentazione alcolica 1.064
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 610
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 354
Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia 310
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 304
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 304
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango 294
Microorganisms of food ice cubes and their transfer to drinks 290
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 263
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 261
Valorization of indigenous dairy cattle breed through salami production 260
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt 259
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 255
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 254
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 254
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet 252
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 249
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 248
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 247
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 245
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 244
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 242
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 235
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 233
Diversity and technological potential of lactic acid bacteria of wheat flours 232
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production 231
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia 227
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 226
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making 225
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 225
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 222
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 219
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. 214
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 212
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 212
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 211
Design and implementation of a smart system to control aromatic herb dehydration process 211
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani 211
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 208
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 206
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 206
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 200
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 200
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 200
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 197
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses 195
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 194
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making 194
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese 194
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils 191
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy). 191
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 190
Microbial diversity of traditional Sicilian cheeses 188
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 188
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica 187
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep cheese 186
Factors affecting food security in raw-milk pasta-filata cheese manufacture 184
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 184
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 184
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 182
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 182
The migratory birds: novel ecological niche of fungal diversity? 180
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 180
Valorizzazione dei sottoprodotti di Avocado (Persea Americana Mill. cv. Hass): attività antiossidante e caratterizzazione chimica mediante spettrometria di massa 179
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 179
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 179
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 178
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 178
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics 177
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera 176
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits 176
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 176
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 175
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento 173
In vitro antifungal activity of biopolymeric foam activated with carvacrol 171
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract 169
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation 169
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 168
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder 167
Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system 166
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” 165
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 164
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 163
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 162
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 162
Microbial dynamics in durum wheat kernels during aging 162
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 162
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy 161
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 157
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 157
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols 157
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese 154
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 154
Effect of the wooden vats on traditional cheese characteristics 153
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level 153
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 152
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese 152
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage 151
Totale 25.187
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Categoria #
all - tutte 122.367
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 122.367
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021184 0 0 0 0 0 0 0 0 0 0 0 184
2021/20222.236 261 268 86 108 97 108 234 123 219 240 189 303
2022/20232.888 207 433 99 293 260 415 168 265 325 105 187 131
2023/20244.099 188 327 324 412 393 445 517 352 145 263 288 445
2024/20257.500 355 554 774 673 651 620 564 416 466 664 801 962
2025/202616.235 1.097 684 1.132 1.516 1.734 2.181 2.347 1.737 1.328 1.236 990 253
Totale 39.517