Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

CORONA, Onofrio
 Distribuzione geografica
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Continente #
EU - Europa 13.170
NA - Nord America 13.015
AS - Asia 6.665
SA - Sud America 1.271
AF - Africa 235
Continente sconosciuto - Info sul continente non disponibili 17
OC - Oceania 14
Totale 34.387
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Nazione #
US - Stati Uniti d'America 12.724
IT - Italia 6.924
SG - Singapore 2.423
RU - Federazione Russa 1.796
CN - Cina 1.784
BR - Brasile 1.006
FI - Finlandia 741
DE - Germania 693
VN - Vietnam 681
HK - Hong Kong 626
UA - Ucraina 612
FR - Francia 498
PL - Polonia 453
GB - Regno Unito 354
IE - Irlanda 331
JP - Giappone 236
SE - Svezia 211
NL - Olanda 171
BD - Bangladesh 152
KR - Corea 136
CA - Canada 135
IN - India 117
AR - Argentina 91
IQ - Iraq 87
MX - Messico 82
TR - Turchia 81
CI - Costa d'Avorio 79
RO - Romania 66
ES - Italia 56
EC - Ecuador 45
BE - Belgio 43
CH - Svizzera 42
AT - Austria 39
ID - Indonesia 38
CO - Colombia 35
UZ - Uzbekistan 35
ZA - Sudafrica 31
MY - Malesia 30
DZ - Algeria 27
PH - Filippine 27
PK - Pakistan 26
MA - Marocco 24
VE - Venezuela 23
IL - Israele 22
PY - Paraguay 22
GR - Grecia 21
JO - Giordania 20
CL - Cile 19
KE - Kenya 19
AE - Emirati Arabi Uniti 17
AL - Albania 17
EG - Egitto 17
NP - Nepal 16
PE - Perù 16
SA - Arabia Saudita 16
PT - Portogallo 15
HR - Croazia 14
JM - Giamaica 14
AU - Australia 13
EU - Europa 12
RS - Serbia 12
AZ - Azerbaigian 11
CZ - Repubblica Ceca 11
IR - Iran 11
DO - Repubblica Dominicana 10
HU - Ungheria 10
UY - Uruguay 10
TT - Trinidad e Tobago 9
CR - Costa Rica 8
KG - Kirghizistan 8
KZ - Kazakistan 8
LB - Libano 8
TW - Taiwan 8
HN - Honduras 7
TH - Thailandia 7
TN - Tunisia 7
BH - Bahrain 6
ET - Etiopia 6
BG - Bulgaria 5
LT - Lituania 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
CY - Cipro 4
GE - Georgia 4
NG - Nigeria 4
NI - Nicaragua 4
PA - Panama 4
AO - Angola 3
BB - Barbados 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
DK - Danimarca 3
GA - Gabon 3
GP - Guadalupe 3
KH - Cambogia 3
KW - Kuwait 3
NO - Norvegia 3
OM - Oman 3
PR - Porto Rico 3
Totale 34.337
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Città #
Ashburn 1.750
Singapore 1.520
Fairfield 1.100
San Jose 974
Palermo 779
Chandler 750
Hong Kong 617
Wilmington 571
Woodbridge 552
Seattle 439
Houston 436
Milan 425
Zgierz 401
Cambridge 361
Jacksonville 329
Dublin 322
Rome 316
Ann Arbor 315
Beijing 309
Medford 290
Moscow 273
Santa Clara 246
Tokyo 227
Ho Chi Minh City 224
Frankfurt am Main 212
Des Moines 203
Nanjing 193
Princeton 187
Dallas 180
Council Bluffs 179
New York 174
Los Angeles 171
Lauterbourg 166
Hanoi 165
Boardman 135
Dearborn 118
Helsinki 115
Munich 102
Catania 99
Florence 98
São Paulo 95
Turin 94
Jinan 91
Naples 86
Tulsa 85
Altamura 83
San Diego 80
Abidjan 79
Buffalo 79
Hefei 77
Bologna 73
Chicago 66
Lawrence 65
Hebei 61
Shenyang 61
Tianjin 54
Changsha 50
Nanchang 49
London 48
The Dalles 48
Verona 48
Ludwigshafen am Rhein 45
Orem 45
Cagliari 44
Bari 43
Phoenix 41
Brussels 40
Columbus 38
Zhengzhou 37
Guangzhou 36
Messina 36
Falls Church 35
Ningbo 35
Hangzhou 34
Jiaxing 34
Padova 34
Amsterdam 33
Genoa 33
Piscataway 33
Venice 32
Warsaw 32
Atlanta 31
Montreal 31
Washington 31
Baghdad 28
Haiphong 27
Nuremberg 27
Perugia 27
Brooklyn 26
Rio de Janeiro 26
Torino 26
Tashkent 25
Da Nang 24
Toronto 24
Seongnam 22
Shanghai 22
Brescia 21
Johannesburg 21
Pescara 21
Redmond 21
Totale 18.716
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.751
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. 1.010
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 616
An innovative method to produce green table olives based on "pied de cuve" technology 324
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 309
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 309
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 299
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain 298
Changes in sicilian virgin olive oil during storage with particularly highlighted biophenol components 297
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 292
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 288
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 275
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
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 263
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems 262
Valorization of indigenous dairy cattle breed through salami production 262
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 256
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
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 249
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 249
Dry cherry tomato: innovation from studies on isotherms 246
Diversity and technological potential of lactic acid bacteria of wheat flours 241
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
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
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 223
Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage 221
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 220
Maturazione dei vini rosati "sur lies" 219
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 213
Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island 210
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 202
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 201
Effect of various parameters on virgin olive oil stability measured by Rancimat 200
Analisi della componente aromatica varietale del vino Nero d’Avola microvinificato in purezza 199
Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine 198
1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines 197
Caratterizzazione del profilo polifenolico dei vini Nero d’Avola. Influenza delle pratiche colturali sul profilo polifenolico 196
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes 196
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract 195
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily 192
Damage to Strawberries Caused by Simulated Transport 190
Indagine preliminare sulla produzione e composizione di succo fermentato di Fico d'India (Opuntia ficus-indica) 188
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 188
Caratteristiche qualitative di frutti di Mango (Mangifera Indica L.) sottoposti a frigo-conservazione 186
Cabernet sauvignon. Nota II: variazioni della composizione delle uve nel corso della maturazione 184
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.) 184
DOC Marsala: tecnologia, profilo analitico ed aromatico del Marsala Fine 182
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening 182
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 182
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. 180
Evoluzione di alcune classi di polifenoli durante la maturazione dell’uva in diversi ambienti dell’Etna. 179
Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice 178
Candida zemplinina for production of wines with less alcohol and more glycerol 178
Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits 177
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat 173
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 172
Evoluzione degli antociani e dei flavonoidi durante la maturazione di uve autoctone e internazionali nell’ambiente della Sicilia Occidentale. 171
Effetti del microclima sulla componente aromatica di uve della cv Grillo 171
Pomological traits, sensory characteristics and antioxidant activity in fruits of nine loquat cultivars grown in Sicily. 171
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 170
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 169
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 169
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi 168
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily 167
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese 166
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 166
Evoluzione degli Antociani e dei Flavonoidi durante la Maturazione di Uve Autoctone e Internazionali nell’ambiente della Sicilia Occidentale 164
Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures 164
Affinamento dei vini rossi sur lies 162
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process 162
Incidence of grapevine moth Lobesia botrana (Den. & Schif.) on occurrence of ochratoxin A in grapes 161
Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria 160
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily 160
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 159
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 158
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese 158
Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni 157
Evoluzione dei composti fenolici durante la maturazione di uve Nero d’Avola, Merlot e Cabernet Sauvignon nella Sicilia occidentale 156
Evolution of sugars and terpene compounds during drying of Zibibbo grape varieties (sin. Muscat of Alexandria) from Pantelleria island 155
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 154
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 153
Aromatic varietal polyphenols of sicilian autochthouns cultivars 153
Maturazione sur lies di un vino Nero d’Avola della Sicilia occidentale 152
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 152
L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini bianchi e rossi 152
Considerazioni sulla biosintesi degli HCTA, dei flavonoli e degli antociani nell’acino d’uva 150
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 150
Relazioni fra i percorsi biosintetici degli HTCA, dei flavonoli e degli antociani nell'acini d'uva 149
Tecnica dell’acidificazione dei vini per diminuire il pH o incrementare l’acidità totale 149
Phenolic composition and sensorial characterization of Perricone grapes and wine 148
Changes in Sicilian virgin olive oil during storage with particularly highlighteg biophenol components 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
Wine-making with protection of must against oxidation in a warm, semi-arid terroir 146
EVOLUTION OF ANTHOCYANIN PROFILES FROM GRAPE TO WINE 146
Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo 146
Totale 23.675
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Categoria #
all - tutte 106.986
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 106.986
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202612.363 869 593 732 954 1.164 1.543 1.740 1.249 913 1.639 509 458
2026/2027382 382 0 0 0 0 0 0 0 0 0 0 0
Totale 35.444