Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

CORONA, Onofrio
 Distribuzione geografica
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Continente #
NA - Nord America 15.232
EU - Europa 13.536
AS - Asia 6.788
SA - Sud America 1.378
Continente sconosciuto - Info sul continente non disponibili 1.076
AF - Africa 243
OC - Oceania 15
Totale 38.268
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Nazione #
US - Stati Uniti d'America 14.812
IT - Italia 7.202
SG - Singapore 2.428
CN - Cina 1.796
RU - Federazione Russa 1.796
BR - Brasile 1.037
FI - Finlandia 741
DE - Germania 698
VN - Vietnam 690
HK - Hong Kong 635
UA - Ucraina 617
FR - Francia 504
PL - Polonia 453
GB - Regno Unito 386
IE - Irlanda 331
JP - Giappone 236
SE - Svezia 215
CA - Canada 193
BD - Bangladesh 180
NL - Olanda 177
KR - Corea 136
IN - India 129
AR - Argentina 96
MX - Messico 93
IQ - Iraq 87
TR - Turchia 86
CI - Costa d'Avorio 79
CO - Colombia 66
RO - Romania 66
ES - Italia 64
EC - Ecuador 63
ID - Indonesia 51
CH - Svizzera 45
BE - Belgio 44
VE - Venezuela 40
AT - Austria 39
PH - Filippine 36
UZ - Uzbekistan 35
MY - Malesia 34
ZA - Sudafrica 31
PK - Pakistan 28
DZ - Algeria 27
JM - Giamaica 26
MA - Marocco 25
GR - Grecia 24
IL - Israele 22
PY - Paraguay 22
CR - Costa Rica 21
EG - Egitto 21
JO - Giordania 20
AE - Emirati Arabi Uniti 19
CL - Cile 19
KE - Kenya 19
AL - Albania 18
SA - Arabia Saudita 18
NP - Nepal 17
PE - Perù 17
HN - Honduras 15
HR - Croazia 15
PT - Portogallo 15
AU - Australia 14
RS - Serbia 14
UY - Uruguay 13
EU - Europa 12
TT - Trinidad e Tobago 12
AZ - Azerbaigian 11
CZ - Repubblica Ceca 11
DO - Repubblica Dominicana 11
HU - Ungheria 11
IR - Iran 11
TW - Taiwan 10
EE - Estonia 9
GT - Guatemala 9
KG - Kirghizistan 9
KZ - Kazakistan 9
ET - Etiopia 8
LB - Libano 8
TH - Thailandia 8
TN - Tunisia 8
NI - Nicaragua 7
BG - Bulgaria 6
BH - Bahrain 6
BO - Bolivia 5
GE - Georgia 5
LT - Lituania 5
OM - Oman 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BB - Barbados 4
CY - Cipro 4
GD - Grenada 4
NG - Nigeria 4
PA - Panama 4
PR - Porto Rico 4
AO - Angola 3
BN - Brunei Darussalam 3
BY - Bielorussia 3
DK - Danimarca 3
GA - Gabon 3
GP - Guadalupe 3
Totale 37.143
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Città #
Ashburn 2.033
Singapore 1.524
San Jose 1.344
Fairfield 1.100
Palermo 789
Chandler 751
Hong Kong 626
Wilmington 576
Woodbridge 555
Seattle 441
Houston 440
Milan 440
Zgierz 401
Cambridge 363
Council Bluffs 343
Rome 338
Jacksonville 333
Dublin 322
Ann Arbor 315
Beijing 312
Medford 290
Moscow 273
Santa Clara 260
Tokyo 227
Ho Chi Minh City 225
Frankfurt am Main 212
Dallas 205
Des Moines 205
New York 205
Nanjing 193
Princeton 188
Los Angeles 181
Hanoi 170
Lauterbourg 166
Boardman 135
Dearborn 118
Helsinki 115
Catania 105
Munich 104
Turin 102
Florence 99
Naples 98
São Paulo 97
Chicago 91
Jinan 91
San Diego 87
Buffalo 86
Tulsa 86
Altamura 83
Abidjan 79
Hefei 77
Bologna 73
Lawrence 66
Hebei 61
Shenyang 61
Tianjin 54
London 52
Phoenix 52
Cagliari 50
Changsha 50
The Dalles 50
Nanchang 49
Verona 48
Bari 47
Orem 47
Ludwigshafen am Rhein 45
Brussels 41
Columbus 41
Toronto 41
Atlanta 39
Messina 39
Brooklyn 38
Zhengzhou 37
Guangzhou 36
Montreal 36
Falls Church 35
Hangzhou 35
Ningbo 35
Genoa 34
Jiaxing 34
Padova 34
Washington 34
Amsterdam 33
Piscataway 33
Venice 33
Warsaw 32
Baghdad 28
Perugia 28
Rio de Janeiro 28
Denver 27
Haiphong 27
Nuremberg 27
San Francisco 26
Torino 26
Tashkent 25
Da Nang 24
Mexico City 24
Philadelphia 23
Brescia 22
Pescara 22
Totale 19.881
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Nome #
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità 2.888
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. 1.092
La macerazione post-fermentativa prolungata come strategia innovativa per il miglioramento dei vini rossi 654
An innovative method to produce green table olives based on "pied de cuve" technology 347
Effect of natural sea salt on physicochemical and textural properties of low sodium durum wheat bread 337
An Investigation of the Shelf-life of PDO Vastedda della Valle del Belice Cheese Subjected to Different Packaging Systems Alternative to Vacuum 319
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain 316
Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking 316
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production 311
Changes in sicilian virgin olive oil during storage with particularly highlighted biophenol components 308
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives 305
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 304
Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production 302
Characterization of kefir-like beverages produced from vegetable juices 300
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation 285
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria 285
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems 281
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms 275
Valorization of indigenous dairy cattle breed through salami production 275
APPLICATION OF SELECTED LACTIC ACID BACTERIA FOR THE YEAR-ROUND PRODUCTION OF VASTEDDALIKE CHEESE 269
Dry cherry tomato: innovation from studies on isotherms 264
Diversity and technological potential of lactic acid bacteria of wheat flours 262
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives 257
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits 254
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice 253
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine 251
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production 249
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives 238
Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. 237
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production 237
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums 235
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 234
Effects of 1-MCP on post harvest quality and internal browning of white-flesh loquat fruit during cold storage 227
Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island 225
Maturazione dei vini rosati "sur lies" 224
Ecologia delle popolazioni lattiche associate alle farine di frumento e studio delle attitudini tecnologiche per la produzione di impasti acidi 223
Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology 223
Effect of various parameters on virgin olive oil stability measured by Rancimat 216
Damage to Strawberries Caused by Simulated Transport 215
Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area 215
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract 212
Analisi della componente aromatica varietale del vino Nero d’Avola microvinificato in purezza 210
The wine: typicality or mere diversity? The effect of spontaneous fermentations and biotic factors on the characteristics of wine 208
1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines 207
Caratterizzazione del profilo polifenolico dei vini Nero d’Avola. Influenza delle pratiche colturali sul profilo polifenolico 207
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily 206
Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine 205
Indagine preliminare sulla produzione e composizione di succo fermentato di Fico d'India (Opuntia ficus-indica) 204
Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes 201
Caratteristiche qualitative di frutti di Mango (Mangifera Indica L.) sottoposti a frigo-conservazione 197
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.) 197
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina 196
DOC Marsala: tecnologia, profilo analitico ed aromatico del Marsala Fine 195
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. 195
Cabernet sauvignon. Nota II: variazioni della composizione delle uve nel corso della maturazione 193
Candida zemplinina for production of wines with less alcohol and more glycerol 192
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi 192
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening 191
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines 191
Effetti del microclima sulla componente aromatica di uve della cv Grillo 190
Pomological traits, sensory characteristics and antioxidant activity in fruits of nine loquat cultivars grown in Sicily. 190
Influence of grain quality, semolinas and baker's yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat 190
Evoluzione di alcune classi di polifenoli durante la maturazione dell’uva in diversi ambienti dell’Etna. 186
Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice 186
Evoluzione degli antociani e dei flavonoidi durante la maturazione di uve autoctone e internazionali nell’ambiente della Sicilia Occidentale. 183
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process 182
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily 182
Effects of 1-Methylcyclopropene on postharvest quality traits, antioxidant activity and ascorbic acid content of mature-ripe mango fruits 181
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese. 180
QUALITÀ CHIMICO-FISICA, SENSORIALE E NUTRACEUTICA DI FRUTTI DI NESPOLO DEL GIAPPONE (Eriobotria JaponicaLINDL) 180
Correlazione tra indici di freschezza e tecniche di pesca artigianali (“a cianciolo”) di specie di pesce azzurro (E. Encrasicolus, S. Pilchardus) 178
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily 178
Evoluzione degli Antociani e dei Flavonoidi durante la Maturazione di Uve Autoctone e Internazionali nell’ambiente della Sicilia Occidentale 176
L’impiego della carbossimetilcellulosa come alternativa alla stabilizzazione tartarica a freddo dei vini bianchi e rossi 176
Strategie microbiologiche per la produzione di vini base ad elevata acidità da racemi della cultivar Grillo per l’ottenimento di spumanti siciliani 176
Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics 176
Incidence of grapevine moth Lobesia botrana (Den. & Schif.) on occurrence of ochratoxin A in grapes 175
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese 174
Evoluzione degli aromi varietali durante l’appassimento dell’uva Moscato d’Alessandria 173
Affinamento dei vini rossi sur lies 173
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . 173
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese 171
Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures 171
Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content 169
Production of the Sicilian distillate “Spiritu re fascitrari” from honey byproducts: An interesting source of yeast diversity 168
Evoluzione dei polifenoli nel corso della maturazione di uve Nero d’Avola, Merlot e Cabernet sauvignon 167
Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni 167
Evoluzione dei composti fenolici durante la maturazione di uve Nero d’Avola, Merlot e Cabernet Sauvignon nella Sicilia occidentale 165
Composizione polifenolica e maturazione di vin “Nero d’Avola” prodotti nell’ambiente della Sicilia occidentale 164
Pomological Traits, Sensory Characteristics, and Antioxidant Activity in Fruits of Nine Loquat Cultivars Grown in Sicily 164
Evolution of sugars and terpene compounds during drying of Zibibbo grape varieties (sin. Muscat of Alexandria) from Pantelleria island 163
Contained in polyphenols of sicilian table olives 163
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 162
Tecnica dell’acidificazione dei vini per diminuire il pH o incrementare l’acidità totale 161
Relazioni fra i percorsi biosintetici degli HTCA, dei flavonoli e degli antociani nell'acini d'uva 160
Considerazioni sulla biosintesi degli HCTA, dei flavonoli e degli antociani nell’acino d’uva 160
Maturazione sur lies di un vino Nero d’Avola della Sicilia occidentale 160
Aromatic varietal polyphenols of sicilian autochthouns cultivars 159
EVOLUTION OF ANTHOCYANIN PROFILES FROM GRAPE TO WINE 158
Soil effect on phenolic and volatile composition of Nero d'Avola red wines as revealed by a chromatography-based targeted metabolomic approach 157
Totale 25.374
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Categoria #
all - tutte 113.671
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 113.671
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.854 0 0 126 145 114 118 182 133 265 256 118 397
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
2026/20273.206 649 736 1.821 0 0 0 0 0 0 0 0 0
Totale 38.268