Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

GAGLIO, Raimondo
 Distribuzione geografica
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Continente #
NA - Nord America 7.584
EU - Europa 5.315
AS - Asia 821
SA - Sud America 67
AF - Africa 59
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 8
Totale 13.874
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Nazione #
US - Stati Uniti d'America 7.539
IT - Italia 3.786
CN - Cina 534
DE - Germania 279
SE - Svezia 193
IE - Irlanda 172
FI - Finlandia 159
GB - Regno Unito 156
FR - Francia 111
UA - Ucraina 83
TR - Turchia 81
RU - Federazione Russa 67
BE - Belgio 51
RO - Romania 46
CH - Svizzera 36
ES - Italia 34
CA - Canada 33
BR - Brasile 32
IN - India 27
HK - Hong Kong 21
PK - Pakistan 20
PH - Filippine 19
KR - Corea 18
AT - Austria 16
RS - Serbia 16
NL - Olanda 15
PL - Polonia 15
AU - Australia 14
GR - Grecia 13
NG - Nigeria 13
DK - Danimarca 12
JP - Giappone 12
VN - Vietnam 12
EG - Egitto 11
ET - Etiopia 10
IR - Iran 10
LT - Lituania 10
TH - Thailandia 10
TW - Taiwan 10
CO - Colombia 9
CZ - Repubblica Ceca 9
EC - Ecuador 9
ID - Indonesia 8
SG - Singapore 8
AR - Argentina 7
CL - Cile 7
HU - Ungheria 7
BD - Bangladesh 6
DZ - Algeria 6
EU - Europa 6
MX - Messico 6
NZ - Nuova Zelanda 6
BG - Bulgaria 5
GH - Ghana 5
IQ - Iraq 5
CU - Cuba 4
MY - Malesia 4
UZ - Uzbekistan 4
EE - Estonia 3
HR - Croazia 3
KE - Kenya 3
LB - Libano 3
NO - Norvegia 3
PT - Portogallo 3
SI - Slovenia 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AD - Andorra 2
BA - Bosnia-Erzegovina 2
CI - Costa d'Avorio 2
IL - Israele 2
MA - Marocco 2
MT - Malta 2
NP - Nepal 2
RE - Reunion 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
AE - Emirati Arabi Uniti 1
CR - Costa Rica 1
CY - Cipro 1
HN - Honduras 1
MD - Moldavia 1
MG - Madagascar 1
MK - Macedonia 1
MN - Mongolia 1
PE - Perù 1
SK - Slovacchia (Repubblica Slovacca) 1
ZA - Sudafrica 1
Totale 13.874
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Città #
Fairfield 1.212
Chandler 803
Ashburn 764
Palermo 763
Woodbridge 550
Houston 475
Wilmington 473
Seattle 440
Cambridge 390
Ann Arbor 317
Medford 202
New York 165
Milan 162
Dublin 160
Rome 135
Des Moines 126
Princeton 122
Altamura 111
Nanjing 95
San Diego 89
Lawrence 85
Catania 70
Ludwigshafen am Rhein 69
Dearborn 53
Jinan 52
Beijing 51
London 50
Brussels 44
Bologna 39
Turin 39
Shenyang 36
Bari 35
Boardman 33
Hebei 33
Naples 33
Bremen 31
Cagliari 29
Nanchang 29
Florence 27
Phoenix 27
Napoli 25
Adana 24
Ottawa 24
Redwood City 24
Padova 23
Zhengzhou 23
Berlin 22
San Paolo di Civitate 22
Tulsa 22
Changsha 21
Falls Church 20
Dallas 19
Washington 19
Guangzhou 18
Tianjin 18
Verona 18
Jiaxing 17
Redmond 17
Castelbuono 16
Haikou 16
Hangzhou 16
Jacksonville 16
Ningbo 16
Genoa 15
Perugia 15
Giardinello 14
Helsinki 14
Kilburn 14
Ragusa 14
Romont 14
Central 13
Istanbul 13
Sicily 13
Venice 13
Belgrade 12
Lanzhou 12
Los Angeles 12
Messina 12
Niscemi 12
León 11
Nürnberg 11
Saint Petersburg 11
Chicago 10
Sassari 10
Siena 10
Carini 9
Casoria 9
Fuzhou 9
Taizhou 9
Trento 9
Asti 8
Livorno 8
Norwalk 8
Piacenza 8
Ravanusa 8
Ravenna 8
Rende 8
Taipei 8
Taiyuan 8
West Jordan 8
Totale 9.275
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 1.075
Il vino e la fermentazione alcolica 735
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 234
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 219
Valorization of indigenous dairy cattle breed through salami production 209
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 196
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 190
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet 190
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 188
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 176
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 175
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 172
Design and implementation of a smart system to control aromatic herb dehydration process 166
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 165
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 162
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt 162
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 160
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 159
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 157
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 156
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 155
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 150
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 148
Microorganisms of food ice cubes and their transfer to drinks 144
Diversity and technological potential of lactic acid bacteria of wheat flours 143
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils 142
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 142
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 140
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 133
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy 133
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making 132
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 131
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 130
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production 128
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 127
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 123
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 121
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 119
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 115
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 112
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 110
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica 110
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 110
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making 108
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani 108
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 108
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 107
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits 106
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 105
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 104
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 103
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 103
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 102
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses 100
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 97
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 97
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 96
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 95
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 94
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 94
In vitro antifungal activity of biopolymeric foam activated with carvacrol 94
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 93
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese 93
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese 89
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form 87
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 84
Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia 84
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy). 84
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics 82
Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system 82
L’idromele e lo spiritu ré fascitrari, l’uso antico del miele fermentato 81
Valorisation of Dairy Wastes Through Kefir Grain Production 80
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation 80
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia 79
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level 79
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” 78
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 78
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 78
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 78
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 78
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder 77
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 77
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols 75
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 71
Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily 70
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 69
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 69
Effect of opuntia ficus-indica mucilage edible coating on quality, nutraceutical, and sensorial parameters of minimally processed cactus pear fruits 68
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 68
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. 67
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 67
Microbial interactions in food model systems: In situ antilisterial activity of mundticin KS producing strains 65
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento 65
The migratory birds: novel ecological niche of fungal diversity? 63
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon 62
Microbial dynamics in durum wheat kernels during aging 61
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 60
Ecology of Vastedda della valle del Belìce cheeses: A review and recent findings to stabilize the traditional production 59
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 58
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese 57
Totale 12.760
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Categoria #
all - tutte 53.373
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 53.373
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019434 0 0 0 0 0 0 0 0 0 84 175 175
2019/20202.836 217 95 156 447 303 371 215 203 213 172 361 83
2020/20212.060 133 91 189 181 205 138 145 150 135 266 243 184
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
2023/20243.335 188 327 324 412 393 445 517 352 145 232 0 0
Totale 15.018