Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

FRANCESCA, Nicola
 Distribuzione geografica
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Continente #
NA - Nord America 15.991
EU - Europa 14.458
AS - Asia 7.423
SA - Sud America 1.330
AF - Africa 256
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 16
Totale 39.503
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Nazione #
US - Stati Uniti d'America 15.624
IT - Italia 7.869
SG - Singapore 2.565
RU - Federazione Russa 2.044
CN - Cina 2.013
BR - Brasile 978
FR - Francia 891
HK - Hong Kong 630
VN - Vietnam 625
FI - Finlandia 594
DE - Germania 571
PL - Polonia 474
BD - Bangladesh 407
GB - Regno Unito 379
UA - Ucraina 321
NL - Olanda 251
IE - Irlanda 248
JP - Giappone 217
CA - Canada 202
SE - Svezia 183
IN - India 144
TR - Turchia 136
KR - Corea 121
AR - Argentina 111
ES - Italia 101
MX - Messico 77
CH - Svizzera 71
IQ - Iraq 66
RO - Romania 64
ID - Indonesia 62
BE - Belgio 61
PH - Filippine 55
CI - Costa d'Avorio 53
AT - Austria 52
MY - Malesia 51
CL - Cile 48
EC - Ecuador 48
ZA - Sudafrica 48
PK - Pakistan 47
CO - Colombia 45
PT - Portogallo 37
UZ - Uzbekistan 37
VE - Venezuela 36
DK - Danimarca 35
MA - Marocco 34
GR - Grecia 33
CZ - Repubblica Ceca 32
RS - Serbia 31
SA - Arabia Saudita 30
AE - Emirati Arabi Uniti 27
LT - Lituania 25
PE - Perù 24
KE - Kenya 21
BG - Bulgaria 20
PY - Paraguay 20
TW - Taiwan 20
AU - Australia 19
DZ - Algeria 19
JM - Giamaica 19
NP - Nepal 19
HU - Ungheria 18
AZ - Azerbaigian 17
IL - Israele 17
JO - Giordania 17
CR - Costa Rica 16
TH - Thailandia 16
IR - Iran 15
NG - Nigeria 15
ET - Etiopia 13
AL - Albania 12
EG - Egitto 12
TN - Tunisia 12
UY - Uruguay 12
HN - Honduras 10
LB - Libano 10
NZ - Nuova Zelanda 9
EU - Europa 8
KZ - Kazakistan 8
PR - Porto Rico 8
TT - Trinidad e Tobago 8
PS - Palestinian Territory 7
BO - Bolivia 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
AM - Armenia 4
CY - Cipro 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
NI - Nicaragua 4
SK - Slovacchia (Repubblica Slovacca) 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
Totale 39.438
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Città #
Ashburn 1.901
Singapore 1.719
Fairfield 1.635
San Jose 1.052
Palermo 844
Woodbridge 836
Chandler 832
Wilmington 672
Houston 658
Seattle 624
Hong Kong 595
Cambridge 523
Milan 504
Ann Arbor 435
Council Bluffs 403
Zgierz 390
Rome 386
Moscow 320
Beijing 318
New York 291
Los Angeles 265
Dublin 237
Santa Clara 234
Medford 228
Ho Chi Minh City 220
Dallas 213
Tokyo 192
The Dalles 170
Lauterbourg 169
Miami 168
Nanjing 163
Hanoi 154
Princeton 142
Jacksonville 139
Buffalo 131
Altamura 129
Boardman 127
Turin 127
Des Moines 126
Helsinki 125
Naples 121
Florence 119
San Diego 114
Jinan 113
Dearborn 112
Frankfurt am Main 108
Bologna 98
Hefei 94
Lawrence 92
Catania 90
Shenyang 86
São Paulo 85
London 73
Bari 71
Phoenix 70
Orem 67
Verona 64
Changsha 63
Zhengzhou 57
Falls Church 56
Cagliari 54
Chicago 54
Hangzhou 54
Hebei 54
Abidjan 53
Ludwigshafen am Rhein 52
Montreal 52
Nanchang 51
Padova 51
Atlanta 50
Nuremberg 49
Brussels 48
Warsaw 48
Lappeenranta 47
Tulsa 47
Brooklyn 44
Piscataway 42
Berlin 41
Genoa 41
Guangzhou 41
Ningbo 41
Perugia 41
Venice 41
Columbus 40
Tianjin 40
Denver 38
Brescia 37
Amsterdam 34
Napoli 34
Chennai 33
Istanbul 33
Toronto 33
Messina 32
Paris 32
Rio de Janeiro 31
Tashkent 31
Da Nang 30
Modena 30
Redwood City 30
Kuala Lumpur 29
Totale 21.813
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.752
Il vino e la fermentazione alcolica 1.076
Farina di avocado: un nuovo prodotto ottenibile dai frutti di scarto 621
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 616
I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie 476
Attitudine alla trasformazione in sidro di varietà di mele autoctone siciliane 465
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks 436
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation 391
Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa 380
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma 366
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese 325
An innovative method to produce green table olives based on "pied de cuve" technology 324
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus 319
An Optimized and Rapid DNA Extraction Method From Leaves of Grapevine Suitable for PCR-DGGE Based Analysis 318
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 309
Indagini preliminari su bacilli sporigeni associati ad adulti di Punteruolo rosso e loro possibili impieghi in lotta biologica. 301
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 300
Microorganisms of food ice cubes and their transfer to drinks 298
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 292
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 280
Characterization of kefir-like beverages produced from vegetable juices 276
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 274
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 273
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 269
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 266
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 263
Valorization of indigenous dairy cattle breed through salami production 262
Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains 256
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process 255
Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese 253
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 251
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 250
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 249
The influence of the wooden equipment employed for cheese manufacture on the characteristics of a traditional stretched cheese during ripening 248
Antimycotic activity of Bacillus amyloliquefaciens against fungi of vineyards soil origin 246
Microbiological investigation of Raphanus sativus L. grown hydroponically in nutrient solutions contaminated with spoilage and pathogenic bacteria 244
Diversity and technological potential of lactic acid bacteria of wheat flours 243
Cultivable microorganisms associated with honeys of different geographical and botanical origin 243
Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese 240
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 238
Production, stability, gene sequencing and in situ anti-listeria activity of mundticin KS expressed by three enterococcus mundtii strains 236
Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey 236
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 232
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 231
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE 231
Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses 230
Jaminaea phylloscopi sp. Nov. (microstromatales), a basidiomycetous yeast isolated from migratory birds in the mediterranean basin 230
Yeasts and moulds contaminants of food ice cubes and their survival in different drinks 227
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 226
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 225
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area. 224
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 220
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 220
Uso in cantina di Starmerella bacillaris (sin. Candida zemplinina) per la produzione di vini rossi con meno alcol e più glicerolo 218
Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations 214
Preliminary Evaluation of the Influence of Traditional Dairy Plant Equipment on the Microbiological Quality of “Caciocavallo Palermitano” Cheese 213
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes 211
Microbiological characteristics of compost produced from dairy and wine by-products 211
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 211
Dissemination of wine-related yeasts by migratory birds. 209
Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L) safety and quality? 207
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread 207
Development of an ad hoc natural whey starter culture for the production of Vastedda della valle del Belìce cheese 203
Le proprietà sensoriali delle birre artigianali legate ai microrganismi della fermentazione 203
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani 202
Selected lactic acid bacteria as a hurdle to the microbial spoilage of cheese: application on a traditional raw ewes’ milk cheese. 201
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 201
Wickerhamomyces sylviae f.a., sp. nov., an ascomycetous yeast species isolated from migratory birds. 200
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae” 198
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes 198
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta 198
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration 197
The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese 194
Evaluation of microbiological and physico-chemical parameters of retail ready-to-eat mono-varietal salads 192
Evolution of yeast populations during different biodynamic winemaking processes 191
Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health 189
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 188
Filamentous Fungi transported by birds during migration across the mediterranean Sea. 187
The migratory birds: novel ecological niche of fungal diversity? 186
Soil carbon budget account for the sustainability improvement of a Mediterranean vineyard area 184
Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems 184
Insights Into the Cultivable Microbial Ecology of “Manna” Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy 183
Metodi molecolari di tipizzazione, identificazione e monitoraggio dei lieviti di interesse enologico 182
Microbiological profile and bioactive properties of insect powders used in food and feed formulations 182
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 182
Microbial dynamics in durum wheat kernels during aging 181
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 179
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation 178
Dissemination of oenological yeasts through bird migration in Sicily. 177
Potential exploitation of lysozyme in the winemaking of Sicilian wines from “organic grapes” 177
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 177
Biodiversità genetica e fisiologica, potenziale alterativo, di una popolazione di B. bruxellensis isolata da vini italiani 176
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 172
Antibacterial activity and chemical characterization of almond (Prunus dulcis L.) peel extract 170
Development of an ad hoc starter culture for the production of functional raw ewes’ milk cheeses through the addition of grape pomace powder 170
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 170
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation 168
Reuse of almond by-products: scale-up production of functional almond skin added semolina sourdough breads 168
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain 167
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 167
Totale 27.635
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Categoria #
all - tutte 120.735
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 120.735
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202614.950 854 534 857 1.436 1.524 1.936 1.958 1.567 1.115 1.472 774 923
2026/2027729 729 0 0 0 0 0 0 0 0 0 0 0
Totale 40.835