Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

FRANCESCA, Nicola
 Distribuzione geografica
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Continente #
NA - Nord America 15.021
EU - Europa 14.237
AS - Asia 7.175
SA - Sud America 1.304
AF - Africa 252
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 16
Totale 38.034
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Nazione #
US - Stati Uniti d'America 14.743
IT - Italia 7.671
SG - Singapore 2.562
RU - Federazione Russa 2.044
CN - Cina 2.003
BR - Brasile 970
FR - Francia 890
HK - Hong Kong 628
VN - Vietnam 624
FI - Finlandia 594
DE - Germania 569
PL - Polonia 471
GB - Regno Unito 378
UA - Ucraina 319
IE - Irlanda 247
NL - Olanda 247
JP - Giappone 216
BD - Bangladesh 193
SE - Svezia 183
CA - Canada 160
IN - India 143
TR - Turchia 133
KR - Corea 121
AR - Argentina 108
ES - Italia 97
CH - Svizzera 71
MX - Messico 71
IQ - Iraq 66
ID - Indonesia 62
RO - Romania 62
BE - Belgio 61
PH - Filippine 54
CI - Costa d'Avorio 53
AT - Austria 52
ZA - Sudafrica 48
MY - Malesia 47
PK - Pakistan 47
EC - Ecuador 46
CL - Cile 44
CO - Colombia 42
UZ - Uzbekistan 37
PT - Portogallo 36
DK - Danimarca 35
VE - Venezuela 35
MA - Marocco 34
GR - Grecia 33
CZ - Repubblica Ceca 32
RS - Serbia 31
AE - Emirati Arabi Uniti 27
LT - Lituania 25
SA - Arabia Saudita 23
KE - Kenya 21
BG - Bulgaria 20
PE - Perù 20
PY - Paraguay 20
TW - Taiwan 20
AU - Australia 19
DZ - Algeria 19
HU - Ungheria 18
NP - Nepal 18
AZ - Azerbaigian 17
IL - Israele 17
JO - Giordania 17
TH - Thailandia 16
IR - Iran 15
NG - Nigeria 15
ET - Etiopia 13
AL - Albania 12
TN - Tunisia 12
UY - Uruguay 12
CR - Costa Rica 10
EG - Egitto 10
LB - Libano 10
NZ - Nuova Zelanda 9
EU - Europa 8
KZ - Kazakistan 8
PS - Palestinian Territory 7
HN - Honduras 6
HR - Croazia 6
KG - Kirghizistan 6
SI - Slovenia 6
SN - Senegal 6
TT - Trinidad e Tobago 6
XK - ???statistics.table.value.countryCode.XK??? 6
BA - Bosnia-Erzegovina 5
BH - Bahrain 5
BO - Bolivia 5
GH - Ghana 5
NO - Norvegia 5
PA - Panama 5
PR - Porto Rico 5
AM - Armenia 4
CY - Cipro 4
DO - Repubblica Dominicana 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
BY - Bielorussia 3
JM - Giamaica 3
KW - Kuwait 3
LK - Sri Lanka 3
Totale 37.980
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Città #
Ashburn 1.825
Singapore 1.718
Fairfield 1.635
Woodbridge 836
Chandler 832
San Jose 831
Palermo 824
Wilmington 672
Houston 654
Seattle 617
Hong Kong 593
Cambridge 523
Milan 495
Ann Arbor 435
Council Bluffs 392
Zgierz 390
Rome 373
Moscow 320
Beijing 314
New York 265
Dublin 237
Los Angeles 237
Medford 228
Ho Chi Minh City 220
Dallas 197
Santa Clara 193
Tokyo 191
The Dalles 170
Lauterbourg 169
Miami 165
Nanjing 163
Hanoi 154
Princeton 142
Jacksonville 138
Altamura 129
Boardman 127
Des Moines 125
Helsinki 125
Naples 119
Turin 118
Florence 117
Buffalo 116
Jinan 113
Dearborn 112
San Diego 112
Frankfurt am Main 108
Bologna 94
Hefei 94
Lawrence 92
Catania 89
Shenyang 86
São Paulo 85
London 72
Bari 69
Phoenix 68
Orem 65
Changsha 63
Verona 63
Zhengzhou 57
Falls Church 56
Hangzhou 54
Hebei 54
Abidjan 53
Ludwigshafen am Rhein 52
Cagliari 51
Nanchang 51
Padova 51
Montreal 50
Chicago 49
Nuremberg 49
Brussels 48
Lappeenranta 47
Tulsa 47
Warsaw 45
Piscataway 42
Atlanta 41
Guangzhou 41
Perugia 41
Berlin 40
Ningbo 40
Tianjin 40
Venice 39
Brooklyn 38
Columbus 37
Brescia 36
Amsterdam 34
Denver 34
Napoli 34
Chennai 33
Genoa 32
Paris 32
Rio de Janeiro 31
Tashkent 31
Istanbul 30
Messina 30
Modena 30
Redwood City 30
Da Nang 29
Pescara 28
Taizhou 27
Totale 21.223
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.710
Il vino e la fermentazione alcolica 1.064
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 609
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 604
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 472
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 461
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 385
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 376
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 354
An innovative method to produce green table olives based on "pied de cuve" technology 320
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 315
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 312
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 305
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 304
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 296
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 296
Microorganisms of food ice cubes and their transfer to drinks 290
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 280
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 273
Characterization of kefir-like beverages produced from vegetable juices 271
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 268
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 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
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 258
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
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
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 247
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 245
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 244
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 244
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 242
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 240
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 239
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 235
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 235
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 233
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey 233
Diversity and technological potential of lactic acid bacteria of wheat flours 232
Cultivable microorganisms associated with honeys of different geographical and botanical origin 232
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 227
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 226
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 226
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 225
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 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
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 217
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 216
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 216
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo 215
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
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 211
Microbiological characteristics of compost produced from dairy and wine by-products 208
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 207
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 206
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 205
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 200
Dissemination of wine-related yeasts by migratory birds. 200
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
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 198
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 195
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 195
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 195
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae” 194
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 194
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 192
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 190
Evolution of yeast populations during different biodynamic winemaking processes 189
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 188
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 184
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 184
Soil carbon budget account for the sustainability improvement of a Mediterranean vineyard area 182
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 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
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico 179
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 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
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” 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
Dissemination of oenological yeasts through bird migration in Sicily. 174
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 174
Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani 171
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 170
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract 169
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder 167
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 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
Totale 26.878
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Categoria #
all - tutte 115.984
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 115.984
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021260 0 0 0 0 0 0 0 0 0 0 0 260
2021/20222.613 238 394 124 139 133 125 247 139 271 232 213 358
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
2025/202614.174 854 534 857 1.436 1.524 1.936 1.958 1.567 1.115 1.472 774 147
Totale 39.330