Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

FRANCESCA, Nicola
 Distribuzione geografica
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Continente #
NA - Nord America 10.287
EU - Europa 8.255
AS - Asia 2.082
SA - Sud America 124
AF - Africa 82
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 9
Totale 20.856
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Nazione #
US - Stati Uniti d'America 10.249
IT - Italia 5.866
CN - Cina 1.085
SG - Singapore 678
FI - Finlandia 442
DE - Germania 314
UA - Ucraina 294
GB - Regno Unito 223
IE - Irlanda 218
FR - Francia 178
SE - Svezia 159
RU - Federazione Russa 103
TR - Turchia 75
BR - Brasile 74
NL - Olanda 67
BE - Belgio 54
RO - Romania 53
CI - Costa d'Avorio 49
CH - Svizzera 46
KR - Corea 40
ES - Italia 39
PL - Polonia 33
CA - Canada 28
IN - India 28
CZ - Repubblica Ceca 23
PH - Filippine 22
RS - Serbia 22
GR - Grecia 21
HK - Hong Kong 19
PK - Pakistan 19
PT - Portogallo 19
CL - Cile 17
JP - Giappone 17
TW - Taiwan 17
ID - Indonesia 15
AT - Austria 13
EC - Ecuador 13
HU - Ungheria 13
LT - Lituania 12
TH - Thailandia 12
MY - Malesia 11
AU - Australia 10
DK - Danimarca 10
VN - Vietnam 10
CO - Colombia 9
ET - Etiopia 9
IR - Iran 9
EU - Europa 8
BG - Bulgaria 7
NG - Nigeria 7
NZ - Nuova Zelanda 7
AR - Argentina 6
DZ - Algeria 5
GH - Ghana 5
HR - Croazia 5
IL - Israele 5
IQ - Iraq 5
NO - Norvegia 5
CR - Costa Rica 4
SI - Slovenia 4
UZ - Uzbekistan 4
AL - Albania 3
KE - Kenya 3
LB - Libano 3
MX - Messico 3
PE - Perù 3
SK - Slovacchia (Repubblica Slovacca) 3
AD - Andorra 2
BA - Bosnia-Erzegovina 2
BD - Bangladesh 2
MA - Marocco 2
PR - Porto Rico 2
TN - Tunisia 2
UY - Uruguay 2
YE - Yemen 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
CY - Cipro 1
EE - Estonia 1
HN - Honduras 1
MD - Moldavia 1
PS - Palestinian Territory 1
Totale 20.856
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Città #
Fairfield 1.635
Ashburn 931
Woodbridge 835
Chandler 832
Wilmington 670
Houston 633
Palermo 628
Seattle 610
Singapore 567
Cambridge 523
Ann Arbor 435
Milan 337
Rome 247
Medford 226
Dublin 214
Nanjing 161
Princeton 142
Jacksonville 138
Altamura 129
New York 121
Des Moines 119
Santa Clara 116
Dearborn 112
San Diego 110
Jinan 109
Lawrence 92
Shenyang 85
Turin 85
Florence 83
Beijing 76
Catania 75
Naples 66
Boardman 63
Changsha 60
Falls Church 56
Bologna 55
Zhengzhou 55
Hebei 54
Ludwigshafen am Rhein 52
Verona 51
Bari 50
Nanchang 50
Abidjan 49
London 48
Padova 47
Tulsa 47
Hangzhou 45
Brussels 44
Piscataway 41
Ningbo 40
Phoenix 40
Guangzhou 37
Napoli 34
Tianjin 34
Cagliari 33
Dallas 33
Perugia 33
Redwood City 30
Berlin 29
Helsinki 27
Taizhou 26
Genoa 25
Venice 23
Lanzhou 22
Messina 22
Ravenna 22
Bremen 21
Brescia 21
Haikou 21
Istanbul 21
Jiaxing 21
San Paolo di Civitate 21
Modena 20
Saint Petersburg 20
Ottawa 19
Pescara 19
Springfield 19
Lappeenranta 18
Torino 18
Ancona 17
Columbus 17
Fuzhou 17
Trento 17
Trieste 17
Castelbuono 16
Los Angeles 16
Redmond 16
Carini 15
Parma 15
Siena 15
Taiyuan 15
Taranto 15
Busto Arsizio 14
Kilburn 14
Beograd 12
Norwalk 12
Sandston 12
Zurich 12
Alba 11
Kraków 11
Totale 13.084
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 1.874
Il vino e la fermentazione alcolica 877
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 359
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 353
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 327
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 292
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 248
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 235
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 229
Valorization of indigenous dairy cattle breed through salami production 216
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 215
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 204
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 194
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. 193
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 193
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 192
Characterization of kefir-like beverages produced from vegetable juices 192
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 190
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 189
An innovative method to produce green table olives based on "pied de cuve" technology 186
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 184
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 183
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 181
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 181
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 180
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 179
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 179
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 177
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 174
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 173
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 172
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 171
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 168
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 167
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 166
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 165
Cultivable microorganisms associated with honeys of different geographical and botanical origin 160
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 160
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 160
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 159
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 159
Microorganisms of food ice cubes and their transfer to drinks 158
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 157
Dissemination of wine-related yeasts by migratory birds. 154
Diversity and technological potential of lactic acid bacteria of wheat flours 154
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 153
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 151
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 151
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 148
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 148
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey 146
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 144
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 144
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 143
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 143
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 143
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 143
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 140
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 140
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 137
Evolution of yeast populations during different biodynamic winemaking processes 136
Microbial ecology of retail ready-to-eat escarole and red chicory sold in Palermo City, Italy 136
Soil carbon budget account for the sustainability improvement of a Mediterranean vineyard area 134
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 132
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 132
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 130
Microbiological characteristics of compost produced from dairy and wine by-products 130
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 128
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico 126
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 126
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 123
Dissemination of oenological yeasts through bird migration in Sicily. 122
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes 122
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 120
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae” 119
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” 116
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 116
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo 115
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 113
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 112
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 112
Microbial characterisation of fermented meat productions from the Sicilian breed "Suino Nero dei Nebrodi" 110
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 110
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 110
Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines 109
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 109
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 107
Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields 104
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 104
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 103
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 102
Rovello bianco, caratterizzazione di un vitigno autoctono campano. 100
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 99
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 99
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 98
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 93
Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description of Phaffomyces usticensis f.a. sp. nov., a new species related to the cactus ecoclade. 91
Valorisation of Dairy Wastes Through Kefir Grain Production 91
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form 91
Effetti della tecnologia tradizionale di caseificazione sulle caratteristiche microbiologiche e organolettiche del Caciocavallo Palermitano 90
Totale 17.873
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Categoria #
all - tutte 73.454
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 73.454
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.528 0 0 0 0 0 532 346 303 332 263 631 121
2020/20212.486 152 165 169 203 256 139 208 184 190 261 299 260
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
2024/20252.427 283 582 648 465 245 204 0 0 0 0 0 0
Totale 21.964