Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

FRANCESCA, Nicola
 Distribuzione geografica
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Continente #
NA - Nord America 18.418
EU - Europa 14.885
AS - Asia 7.586
SA - Sud America 1.433
Continente sconosciuto - Info sul continente non disponibili 1.382
AF - Africa 265
OC - Oceania 29
Totale 43.998
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Nazione #
US - Stati Uniti d'America 17.882
IT - Italia 8.192
SG - Singapore 2.578
RU - Federazione Russa 2.044
CN - Cina 2.038
BR - Brasile 1.014
FR - Francia 903
HK - Hong Kong 653
VN - Vietnam 635
FI - Finlandia 594
DE - Germania 573
PL - Polonia 477
BD - Bangladesh 439
GB - Regno Unito 404
UA - Ucraina 325
CA - Canada 283
NL - Olanda 261
IE - Irlanda 250
JP - Giappone 218
SE - Svezia 190
IN - India 155
TR - Turchia 145
KR - Corea 123
AR - Argentina 121
ES - Italia 111
MX - Messico 89
CH - Svizzera 74
CO - Colombia 74
RO - Romania 71
ID - Indonesia 69
IQ - Iraq 66
PH - Filippine 62
BE - Belgio 61
EC - Ecuador 61
CI - Costa d'Avorio 53
AT - Austria 52
MY - Malesia 52
PK - Pakistan 51
ZA - Sudafrica 49
CL - Cile 48
VE - Venezuela 41
PT - Portogallo 38
UZ - Uzbekistan 37
GR - Grecia 36
DK - Danimarca 35
MA - Marocco 34
SA - Arabia Saudita 33
CZ - Repubblica Ceca 32
RS - Serbia 32
CR - Costa Rica 29
JM - Giamaica 29
AE - Emirati Arabi Uniti 28
PE - Perù 28
LT - Lituania 25
TW - Taiwan 24
BG - Bulgaria 23
DZ - Algeria 22
KE - Kenya 21
PY - Paraguay 21
TH - Thailandia 20
AU - Australia 19
HN - Honduras 19
HU - Ungheria 19
NP - Nepal 19
AZ - Azerbaigian 17
IL - Israele 17
JO - Giordania 17
EG - Egitto 16
IR - Iran 16
TT - Trinidad e Tobago 16
NG - Nigeria 15
NI - Nicaragua 15
UY - Uruguay 15
ET - Etiopia 14
PR - Porto Rico 14
AL - Albania 13
TN - Tunisia 12
GT - Guatemala 11
EE - Estonia 10
KZ - Kazakistan 10
LB - Libano 10
NZ - Nuova Zelanda 9
BO - Bolivia 8
EU - Europa 8
PS - Palestinian Territory 7
DO - Repubblica Dominicana 6
HR - Croazia 6
KG - Kirghizistan 6
SI - Slovenia 6
SN - Senegal 6
XK - ???statistics.table.value.countryCode.XK??? 6
BA - Bosnia-Erzegovina 5
BH - Bahrain 5
GH - Ghana 5
NO - Norvegia 5
PA - Panama 5
SV - El Salvador 5
AM - Armenia 4
CY - Cipro 4
KW - Kuwait 4
Totale 42.552
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Città #
Ashburn 2.115
Singapore 1.731
Fairfield 1.636
San Jose 1.439
Palermo 867
Woodbridge 838
Chandler 832
Wilmington 677
Houston 671
Seattle 629
Hong Kong 617
Milan 533
Cambridge 524
Council Bluffs 516
Ann Arbor 435
Rome 404
Zgierz 390
Beijing 325
Moscow 320
Los Angeles 318
New York 318
Dallas 257
Santa Clara 255
Dublin 238
Medford 228
Ho Chi Minh City 224
Tokyo 193
Miami 172
The Dalles 170
Lauterbourg 169
Nanjing 163
Hanoi 159
Jacksonville 146
Princeton 143
Buffalo 140
Naples 136
Turin 136
Boardman 130
Altamura 129
Des Moines 129
Helsinki 125
Florence 119
San Diego 119
Jinan 113
Dearborn 112
Frankfurt am Main 108
Bologna 99
Catania 96
Hefei 94
Lawrence 93
Phoenix 91
São Paulo 87
Shenyang 86
London 78
Orem 76
Bari 74
Atlanta 69
Changsha 69
Chicago 68
Verona 65
Montreal 62
Brooklyn 60
Cagliari 60
Toronto 58
Zhengzhou 57
Falls Church 56
Hangzhou 54
Hebei 54
Abidjan 53
Ludwigshafen am Rhein 52
Nanchang 51
Padova 51
Warsaw 51
Denver 50
Springfield 50
Nuremberg 49
Brussels 48
Tulsa 48
Lappeenranta 47
Venice 45
Genoa 44
Columbus 42
Perugia 42
Piscataway 42
Berlin 41
Guangzhou 41
Ningbo 41
Tianjin 40
Istanbul 38
Brescia 37
Amsterdam 35
Chennai 34
Napoli 34
Paris 33
Messina 32
San Francisco 32
Da Nang 31
Rio de Janeiro 31
Tashkent 31
Modena 30
Totale 23.080
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.887
Il vino e la fermentazione alcolica 1.111
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 654
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 647
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 592
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 497
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 478
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 410
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 394
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 390
An innovative method to produce green table olives based on "pied de cuve" technology 347
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 340
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 340
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 328
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 316
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 316
Microorganisms of food ice cubes and their transfer to drinks 315
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 312
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 303
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 302
Characterization of kefir-like beverages produced from vegetable juices 300
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level 289
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 285
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 285
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 283
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 276
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 275
Valorization of indigenous dairy cattle breed through salami production 275
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 274
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 274
Cultivable microorganisms associated with honeys of different geographical and botanical origin 271
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 271
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 269
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 262
Diversity and technological potential of lactic acid bacteria of wheat flours 262
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 262
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 258
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 257
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 254
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 252
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 251
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 251
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 250
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 249
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 247
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey 246
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 239
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 238
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 238
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 238
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 237
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 237
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 236
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 235
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 233
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo 232
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 231
Microbiological characteristics of compost produced from dairy and wine by-products 227
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 226
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 223
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 221
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 220
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 219
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 218
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 216
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 213
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 213
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 212
Dissemination of wine-related yeasts by migratory birds. 212
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 211
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 208
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 208
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae” 207
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 207
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 206
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 204
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 201
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 201
Dissemination of oenological yeasts through bird migration in Sicily. 199
Evolution of yeast populations during different biodynamic winemaking processes 196
The migratory birds: novel ecological niche of fungal diversity? 196
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 196
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 196
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 193
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico 192
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 192
Soil carbon budget account for the sustainability improvement of a Mediterranean vineyard area 191
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 191
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 191
Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads 190
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” 189
Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani 189
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 189
Microbial dynamics in durum wheat kernels during aging 187
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 187
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 185
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 185
Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions 184
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 183
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract 183
Totale 29.458
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Categoria #
all - tutte 128.708
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 128.708
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.981 0 0 124 139 133 125 247 139 271 232 213 358
2022/20232.961 239 464 93 287 283 429 170 269 341 99 177 110
2023/20243.656 161 293 310 363 325 406 464 338 131 228 265 372
2024/20255.619 283 582 648 465 245 223 399 389 382 520 667 816
2025/202614.950 854 534 857 1.436 1.524 1.936 1.958 1.567 1.115 1.472 774 923
2026/20273.892 1.189 1.021 1.682 0 0 0 0 0 0 0 0 0
Totale 43.998