Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

CORONA, Onofrio
 Distribuzione geografica
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Continente #
EU - Europa 13.074
NA - Nord America 12.518
AS - Asia 6.610
SA - Sud America 1.255
AF - Africa 234
Continente sconosciuto - Info sul continente non disponibili 17
OC - Oceania 14
Totale 33.722
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Nazione #
US - Stati Uniti d'America 12.292
IT - Italia 6.842
SG - Singapore 2.418
RU - Federazione Russa 1.795
CN - Cina 1.781
BR - Brasile 1.001
FI - Finlandia 741
DE - Germania 692
VN - Vietnam 680
HK - Hong Kong 623
UA - Ucraina 611
FR - Francia 496
PL - Polonia 452
GB - Regno Unito 354
IE - Irlanda 331
JP - Giappone 236
SE - Svezia 211
NL - Olanda 170
KR - Corea 136
IN - India 116
BD - Bangladesh 114
CA - Canada 100
AR - Argentina 88
IQ - Iraq 87
TR - Turchia 81
CI - Costa d'Avorio 79
MX - Messico 76
RO - Romania 65
ES - Italia 54
BE - Belgio 43
EC - Ecuador 43
CH - Svizzera 42
AT - Austria 39
ID - Indonesia 38
UZ - Uzbekistan 35
CO - Colombia 33
ZA - Sudafrica 31
DZ - Algeria 27
MY - Malesia 27
PH - Filippine 27
PK - Pakistan 26
MA - Marocco 24
IL - Israele 22
PY - Paraguay 22
VE - Venezuela 22
GR - Grecia 21
JO - Giordania 19
KE - Kenya 19
AE - Emirati Arabi Uniti 17
AL - Albania 17
CL - Cile 17
EG - Egitto 17
NP - Nepal 16
SA - Arabia Saudita 16
PE - Perù 15
PT - Portogallo 15
HR - Croazia 14
AU - Australia 13
EU - Europa 12
RS - Serbia 12
AZ - Azerbaigian 11
CZ - Repubblica Ceca 11
IR - Iran 11
DO - Repubblica Dominicana 10
UY - Uruguay 10
KG - Kirghizistan 8
KZ - Kazakistan 8
LB - Libano 8
TW - Taiwan 8
HU - Ungheria 7
JM - Giamaica 7
TH - Thailandia 7
TN - Tunisia 7
BH - Bahrain 6
CR - Costa Rica 6
ET - Etiopia 6
HN - Honduras 6
BG - Bulgaria 5
LT - Lituania 5
SN - Senegal 5
TT - Trinidad e Tobago 5
BO - Bolivia 4
CY - Cipro 4
GE - Georgia 4
NG - Nigeria 4
PA - Panama 4
AO - Angola 3
BA - Bosnia-Erzegovina 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
DK - Danimarca 3
GA - Gabon 3
KH - Cambogia 3
KW - Kuwait 3
NO - Norvegia 3
OM - Oman 3
PR - Porto Rico 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
A2 - ???statistics.table.value.countryCode.A2??? 2
Totale 33.681
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Città #
Ashburn 1.727
Singapore 1.518
Fairfield 1.099
San Jose 831
Palermo 771
Chandler 750
Hong Kong 615
Wilmington 570
Woodbridge 552
Seattle 437
Houston 431
Milan 422
Zgierz 401
Cambridge 361
Jacksonville 324
Dublin 322
Ann Arbor 315
Rome 312
Beijing 308
Medford 290
Moscow 272
Tokyo 227
Santa Clara 226
Ho Chi Minh City 224
Frankfurt am Main 212
Des Moines 203
Nanjing 193
Princeton 187
Council Bluffs 179
Dallas 177
New York 170
Los Angeles 167
Lauterbourg 166
Hanoi 165
Boardman 135
Dearborn 118
Helsinki 115
Munich 102
Catania 99
Florence 97
São Paulo 95
Turin 92
Jinan 91
Tulsa 85
Altamura 83
Naples 83
San Diego 80
Abidjan 79
Buffalo 78
Hefei 77
Bologna 71
Lawrence 65
Chicago 64
Hebei 61
Shenyang 61
Tianjin 54
Changsha 50
Nanchang 49
London 48
Verona 48
Ludwigshafen am Rhein 45
Orem 45
The Dalles 45
Cagliari 44
Bari 43
Brussels 40
Phoenix 40
Columbus 37
Zhengzhou 37
Guangzhou 36
Messina 36
Falls Church 35
Hangzhou 34
Jiaxing 34
Ningbo 34
Padova 34
Amsterdam 33
Genoa 33
Piscataway 33
Venice 31
Warsaw 31
Montreal 29
Atlanta 28
Baghdad 28
Washington 28
Haiphong 27
Nuremberg 27
Perugia 27
Rio de Janeiro 26
Torino 26
Brooklyn 25
Tashkent 25
Da Nang 24
Seongnam 22
Shanghai 22
Johannesburg 21
Pescara 21
Redmond 21
Redwood City 21
Brescia 20
Totale 18.452
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.716
CULTIVAR DI OLIVO SICILIANE. Identificazione validazione, caratterizzazione morfologica e molecolare e qualità degli oli. Contiene manuale per la caratterizzazione primaria di cultivar di olivo siciliane. 992
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 606
An innovative method to produce green table olives based on "pied de cuve" technology 320
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 304
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 304
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain 296
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 296
Changes in sicilian virgin olive oil during storage with particularly highlighted biophenol components 295
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 284
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
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems 260
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
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 248
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 247
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 247
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
Dry cherry tomato: innovation from studies on isotherms 241
Diversity and technological potential of lactic acid bacteria of wheat flours 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
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 225
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 222
Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage 218
Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds 218
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 216
Maturazione dei vini rosati "sur lies" 215
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 210
Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island 208
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 200
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 199
Effect of various parameters on virgin olive oil stability measured by Rancimat 198
Analisi della componente aromatica varietale del vino Nero d’Avola microvinificato in purezza 197
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes 195
1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines 194
Caratterizzazione del profilo polifenolico dei vini Nero d’Avola. Influenza delle pratiche colturali sul profilo polifenolico 192
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract 192
Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine 190
Indagine preliminare sulla produzione e composizione di succo fermentato di Fico d'India (Opuntia ficus-indica) 185
Damage to Strawberries Caused by Simulated Transport 184
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 184
Caratteristiche qualitative di frutti di Mango (Mangifera Indica L.) sottoposti a frigo-conservazione 183
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily 183
Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.) 181
DOC Marsala: tecnologia, profilo analitico ed aromatico del Marsala Fine 180
Cabernet sauvignon. Nota II: variazioni della composizione delle uve nel corso della maturazione 180
Candida zemplinina for production of wines with less alcohol and more glycerol 177
Behaviour of some compounds with lmax at 280 nm in determination of total flavonoids of grape skin extracts made from a hydroalcoholic SO2-rich solvent. 175
Evoluzione di alcune classi di polifenoli durante la maturazione dell’uva in diversi ambienti dell’Etna. 175
Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits 175
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening 175
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 175
Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice 174
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat 172
Evoluzione degli antociani e dei flavonoidi durante la maturazione di uve autoctone e internazionali nell’ambiente della Sicilia Occidentale. 170
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 170
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 168
Effetti del microclima sulla componente aromatica di uve della cv Grillo 168
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi 168
Pomological traits, sensory characteristics and antioxidant activity in fruits of nine loquat cultivars grown in Sicily. 167
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 166
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese 165
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily 165
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 164
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 162
Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures 162
Affinamento dei vini rossi sur lies 160
Evoluzione degli Antociani e dei Flavonoidi durante la Maturazione di Uve Autoctone e Internazionali nell’ambiente della Sicilia Occidentale 158
Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria 158
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 157
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process 157
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily 157
Incidence of grapevine moth Lobesia botrana (Den. & Schif.) on occurrence of ochratoxin A in grapes 156
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese 154
Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni 153
Evolution of sugars and terpene compounds during drying of Zibibbo grape varieties (sin. Muscat of Alexandria) from Pantelleria island 152
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 152
Maturazione sur lies di un vino Nero d’Avola della Sicilia occidentale 151
Aromatic varietal polyphenols of sicilian autochthouns cultivars 151
L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini bianchi e rossi 151
Evoluzione dei composti fenolici durante la maturazione di uve Nero d’Avola, Merlot e Cabernet Sauvignon nella Sicilia occidentale 150
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 150
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 149
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 149
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 149
Relazioni fra i percorsi biosintetici degli HTCA, dei flavonoli e degli antociani nell'acini d'uva 147
Considerazioni sulla biosintesi degli HCTA, dei flavonoli e degli antociani nell’acino d’uva 147
Caratterizzazione del contenuto aromatico e dei profili trascrizionali di geni coinvolti nella biosintesi degli aromi durante lo sviluppo dell’acino di un vitigno aromatico 146
Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components 146
Wine-making with protection of must against oxidation in a warm, semi-arid terroir 146
Tecnica dell’acidificazione dei vini per diminuire il pH o incrementare l’acidità totale 146
Phenolic composition and sensorial characterization of Perricone grapes and wine 146
Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo 145
Use of microbial enzyme on brewing 144
Totale 23.271
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Categoria #
all - tutte 103.960
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 103.960
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021249 0 0 0 0 0 0 0 0 0 0 0 249
2021/20222.508 175 479 126 145 114 118 182 133 265 256 118 397
2022/20232.736 294 345 90 265 266 425 199 212 299 49 189 103
2023/20242.585 97 311 220 315 192 334 330 163 62 146 159 256
2024/20254.815 269 321 516 463 210 178 368 367 359 428 521 815
2025/202612.060 869 593 732 954 1.164 1.543 1.740 1.249 913 1.639 509 155
Totale 34.759