Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

GAGLIO, Raimondo
 Distribuzione geografica
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Continente #
EU - Europa 15.364
NA - Nord America 15.330
AS - Asia 7.988
SA - Sud America 1.667
Continente sconosciuto - Info sul continente non disponibili 1.637
AF - Africa 308
OC - Oceania 28
Totale 42.322
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Nazione #
US - Stati Uniti d'America 14.837
IT - Italia 8.714
SG - Singapore 2.853
RU - Federazione Russa 2.411
CN - Cina 1.862
BR - Brasile 1.239
VN - Vietnam 742
FR - Francia 734
HK - Hong Kong 688
DE - Germania 573
BD - Bangladesh 547
PL - Polonia 528
NL - Olanda 461
GB - Regno Unito 347
FI - Finlandia 346
CA - Canada 268
SE - Svezia 222
IE - Irlanda 220
JP - Giappone 190
IN - India 169
TR - Turchia 161
AR - Argentina 134
ES - Italia 124
UA - Ucraina 120
KR - Corea 110
MX - Messico 98
IQ - Iraq 83
AT - Austria 82
RO - Romania 75
CH - Svizzera 71
PH - Filippine 66
BE - Belgio 64
CL - Cile 63
ID - Indonesia 63
PK - Pakistan 63
ZA - Sudafrica 62
EC - Ecuador 57
CO - Colombia 52
MY - Malesia 52
UZ - Uzbekistan 46
IR - Iran 44
DK - Danimarca 42
VE - Venezuela 42
MA - Marocco 38
DZ - Algeria 34
EG - Egitto 32
PE - Perù 31
PT - Portogallo 28
LT - Lituania 27
RS - Serbia 26
SA - Arabia Saudita 26
CI - Costa d'Avorio 25
CZ - Repubblica Ceca 25
GR - Grecia 25
NG - Nigeria 25
TW - Taiwan 25
AE - Emirati Arabi Uniti 23
JM - Giamaica 23
TH - Thailandia 23
TN - Tunisia 23
CR - Costa Rica 22
NP - Nepal 22
BG - Bulgaria 21
AU - Australia 20
JO - Giordania 20
PY - Paraguay 20
AL - Albania 18
IL - Israele 18
AZ - Azerbaigian 15
ET - Etiopia 15
HN - Honduras 15
HU - Ungheria 14
KE - Kenya 14
UY - Uruguay 14
KZ - Kazakistan 13
BO - Bolivia 11
LB - Libano 11
XK - ???statistics.table.value.countryCode.XK??? 10
DO - Repubblica Dominicana 9
NI - Nicaragua 9
PA - Panama 9
HR - Croazia 8
TT - Trinidad e Tobago 8
LK - Sri Lanka 7
NZ - Nuova Zelanda 7
PR - Porto Rico 7
BA - Bosnia-Erzegovina 6
EU - Europa 6
OM - Oman 6
SY - Repubblica araba siriana 6
BB - Barbados 5
GH - Ghana 5
GT - Guatemala 5
KG - Kirghizistan 5
KH - Cambogia 5
SN - Senegal 5
AO - Angola 4
CU - Cuba 4
EE - Estonia 4
GE - Georgia 4
Totale 40.611
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Città #
Ashburn 1.981
Singapore 1.958
San Jose 1.300
Palermo 1.270
Fairfield 1.212
Chandler 804
Hong Kong 645
Milan 566
Woodbridge 552
Houston 503
Rome 477
Wilmington 476
Seattle 465
Zgierz 439
Moscow 433
Council Bluffs 429
Cambridge 392
Beijing 348
Dallas 347
New York 347
Los Angeles 331
Ann Arbor 317
Ho Chi Minh City 267
Medford 203
Dublin 199
Lauterbourg 196
Santa Clara 190
The Dalles 188
Hanoi 186
Tokyo 172
Hefei 157
Naples 156
Buffalo 155
Turin 149
Catania 136
Helsinki 134
Des Moines 130
Princeton 122
Boardman 113
Altamura 111
São Paulo 110
Bologna 100
Florence 99
Nanjing 98
San Diego 91
Lawrence 86
London 86
Orem 86
Toronto 84
Bari 80
Amsterdam 72
Chicago 72
Frankfurt am Main 72
Phoenix 72
Ludwigshafen am Rhein 69
Piscataway 69
Cagliari 60
Nuremberg 60
Montreal 57
Jinan 54
Warsaw 54
Atlanta 53
Dearborn 53
Brussels 51
Lappeenranta 51
Brooklyn 50
Verona 50
Carini 47
Genoa 46
Denver 45
Columbus 44
Desnes 44
Brescia 42
Guangzhou 42
Padova 41
Venice 41
Johannesburg 40
Perugia 40
Rio de Janeiro 40
Tashkent 40
Vienna 40
Chennai 39
Messina 37
Shenyang 37
Berlin 36
Changsha 35
Pescara 34
Hebei 33
Ottawa 33
Bremen 31
San Francisco 31
Zhengzhou 31
Washington 30
Modena 29
Nanchang 29
Tianjin 29
Paris 28
Ragusa 28
Santiago 28
Brasília 27
Totale 21.692
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.784
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata 1.289
Il vino e la fermentazione alcolica 1.080
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 626
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 582
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 371
Studio retrospettivo sulla qualità igienico-sanitaria delle ricotte prodotte in Sicilia 323
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 312
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 312
Microorganisms of food ice cubes and their transfer to drinks 305
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango 304
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level 286
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 277
Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt 277
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production 273
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 268
Activation of wooden vats with selected lactic acid bacteria for the year-round production of traditional Vastedda-like cheese 266
Valorization of indigenous dairy cattle breed through salami production 265
Improvement of oxidative status, milk and cheese production, and food sustainability indexes by addition of durum wheat bran to dairy cows’ diet 263
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 257
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 257
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 256
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 254
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 253
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 251
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 250
Diversity and technological potential of lactic acid bacteria of wheat flours 243
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 242
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 241
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia 239
A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production 237
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 233
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 232
Evolution of the lactic acid bacterial biofilms on different wood typologies applied for the production of vats intended for cheese making 232
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 228
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 226
Mango di IV gamma: come valorizzarne la shelf life utilizzando un rivestimento commestibile a base di olio essenziale estratto dalle foglie del Neem. 223
Design and implementation of a smart system to control aromatic herb dehydration process 221
Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials and traditional cheeses 217
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 217
Valutazione in vitro di bacteriocin-like inhibitory substances prodotte da batteri lattici isolati da formaggi tradizionali siciliani 217
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 214
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 212
Microbial activation of wooden vats used for traditional cheese production and evolution of the neoformed biofilms 211
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 209
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 207
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 205
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 204
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 204
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions 202
Anti-Listeria activity of lactic acid bacteria in two traditional Sicilian cheeses 201
Microbiological characterization of the biofilms of wooden shelves used for ripening of traditional raw milk cheeses produced in Sicily (South Italy). 201
Behavior of four main dairy pathogenic bacteria during manufacturing and ripening of pecorino siciliano cheese 200
In vitro evaluation of bacteriocinlike inhibitory substances produced by lactic acid bacteria isolated during traditional sicilian cheese making 199
Microbial diversity of traditional Sicilian cheeses 199
Factors affecting food security in raw-milk pasta-filata cheese manufacture 196
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 196
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils 195
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 195
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese 194
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 193
Valorizzazione dei sottoprodotti di Avocado (Persea Americana Mill. cv. Hass): attività antiossidante e caratterizzazione chimica mediante spettrometria di massa 192
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 192
Microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica 192
The migratory birds: novel ecological niche of fungal diversity? 191
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 191
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep cheese 188
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 186
Biotecnologie applicate alla valorizzazione della “Pagnotta di Piana degli Albanesi” 186
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 186
Antibacterial biopolymeric foams: Structure–property relationship and carvacrol release kinetics 186
Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production 185
Microbial dynamics in durum wheat kernels during aging 184
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 182
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera 181
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 181
Effect of three different aloe vera gel-based edible coatings on the quality of fresh-cut “Hayward” kiwifruits 180
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 180
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento 180
Smart Farming Technologies for Sustainable Agriculture: A Case Study of a Mediterranean Aromatic Farm 177
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 177
In vitro antifungal activity of biopolymeric foam activated with carvacrol 175
Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products 174
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder 172
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a preliminary investigation 172
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract 171
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 171
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 171
Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads 171
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 170
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 170
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 169
Biodiversity and dairy traits of lactic acid bacteria from foliage of aromatic plants before and after dehydration process monitored by a smart sensors system 169
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy 166
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 165
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 164
Effect of the wooden vats on traditional cheese characteristics 164
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 164
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 163
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols 163
Totale 26.627
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Categoria #
all - tutte 131.233
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 131.233
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.975 0 268 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
2025/202617.121 1.097 684 1.132 1.510 1.734 2.181 2.347 1.737 1.328 1.236 990 1.145
2026/20271.919 1.350 569 0 0 0 0 0 0 0 0 0 0
Totale 42.322