Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

BARBERA, Marcella
 Distribuzione geografica
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Continente #
NA - Nord America 3.588
EU - Europa 2.241
AS - Asia 1.718
Continente sconosciuto - Info sul continente non disponibili 464
SA - Sud America 339
AF - Africa 56
OC - Oceania 8
Totale 8.414
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Nazione #
US - Stati Uniti d'America 3.459
IT - Italia 723
SG - Singapore 596
RU - Federazione Russa 565
CN - Cina 360
FR - Francia 344
BR - Brasile 253
BD - Bangladesh 196
VN - Vietnam 158
HK - Hong Kong 147
DE - Germania 123
PL - Polonia 118
GB - Regno Unito 88
CA - Canada 65
FI - Finlandia 59
JP - Giappone 53
NL - Olanda 50
IN - India 40
IE - Irlanda 36
AR - Argentina 34
MX - Messico 27
KR - Corea 23
ID - Indonesia 22
TR - Turchia 22
AT - Austria 21
PT - Portogallo 18
ZA - Sudafrica 18
PK - Pakistan 15
UA - Ucraina 15
SE - Svezia 14
PH - Filippine 13
VE - Venezuela 13
IQ - Iraq 12
CO - Colombia 10
RO - Romania 10
UZ - Uzbekistan 10
ES - Italia 9
RS - Serbia 9
BE - Belgio 8
IR - Iran 8
CH - Svizzera 7
CL - Cile 7
DZ - Algeria 7
EC - Ecuador 7
HN - Honduras 7
JM - Giamaica 7
MA - Marocco 7
AU - Australia 6
CI - Costa d'Avorio 5
CR - Costa Rica 5
LB - Libano 5
MY - Malesia 5
TN - Tunisia 5
TT - Trinidad e Tobago 5
AZ - Azerbaigian 4
CZ - Repubblica Ceca 4
DK - Danimarca 4
LT - Lituania 4
NP - Nepal 4
PE - Perù 4
PY - Paraguay 4
TW - Taiwan 4
AE - Emirati Arabi Uniti 3
GT - Guatemala 3
NG - Nigeria 3
NI - Nicaragua 3
SA - Arabia Saudita 3
SC - Seychelles 3
SV - El Salvador 3
UY - Uruguay 3
AL - Albania 2
BO - Bolivia 2
EE - Estonia 2
GR - Grecia 2
JO - Giordania 2
KE - Kenya 2
MM - Myanmar 2
NZ - Nuova Zelanda 2
PA - Panama 2
SI - Slovenia 2
SN - Senegal 2
TH - Thailandia 2
BG - Bulgaria 1
BH - Bahrain 1
BW - Botswana 1
EG - Egitto 1
ET - Etiopia 1
EU - Europa 1
GY - Guiana 1
HU - Ungheria 1
IL - Israele 1
IM - Isola di Man 1
KG - Kirghizistan 1
KW - Kuwait 1
KZ - Kazakistan 1
LK - Sri Lanka 1
PR - Porto Rico 1
PS - Palestinian Territory 1
QA - Qatar 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 7.947
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Città #
Ashburn 453
San Jose 428
Singapore 396
Fairfield 228
Palermo 215
Chandler 181
Hong Kong 141
Council Bluffs 118
Seattle 114
Woodbridge 113
Houston 102
Los Angeles 102
Zgierz 100
Moscow 97
New York 95
Cambridge 94
Wilmington 89
Dallas 80
Beijing 69
Ho Chi Minh City 61
Santa Clara 61
Ann Arbor 54
Tokyo 50
Lauterbourg 44
Hanoi 42
The Dalles 41
Hefei 37
Milan 36
Medford 35
Dublin 33
Altamura 29
Helsinki 29
Rome 29
London 28
Frankfurt am Main 27
Princeton 27
Buffalo 25
São Paulo 25
Phoenix 24
Toronto 23
Boardman 21
Lawrence 21
Amsterdam 20
Chicago 20
Bremen 18
Brooklyn 18
Atlanta 16
Desnes 16
Paris 16
Nuremberg 15
Naples 14
San Diego 14
Johannesburg 13
Montreal 13
Partanna 13
Denver 12
Orem 12
Warsaw 12
Des Moines 11
Guangzhou 11
Lappeenranta 11
Ludwigshafen am Rhein 11
Brasília 10
Columbus 10
Genoa 10
Tashkent 10
Tianjin 10
Vienna 10
Ankara 9
Belgrade 9
Da Nang 9
Brussels 8
Falls Church 8
Hangzhou 8
Salt Lake City 8
San Francisco 8
Stockholm 8
Turin 8
Washington 8
Cagliari 7
Chennai 7
Faisalabad 7
Mexico City 7
Philadelphia 7
Redondo Beach 7
Bari 6
Bologna 6
Catania 6
Dearborn 6
Dhaka 6
Figino 6
Manchester 6
Mumbai 6
Nanjing 6
Ottawa 6
Piscataway 6
Salvador 6
Shenzhen 6
Abidjan 5
Agrigento 5
Totale 4.584
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Nome #
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies 304
Accumulation of rare earth elements in common vine leaves is achieved through extraction from soil and transport in the xylem sap 295
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 286
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.) 283
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792) 275
Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation 250
Preliminary studies of geochemical tools to traceability of Sicilian honey 238
Chemical composition of essential oils from Pantelleria Island autochthonous and naturalized spices and evaluation of their individual and combined antimicrobial activities 235
Evolution of lactic acid bacterial populations during lysine fortification of sourdough breads by addition of pistachio powder 230
Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils 199
Citrus wastewater as a source of value‐added products: Quali‐quantitative analysis and in vitro screening on breast cancer cell lines 197
Effect on the antioxidant, lipoperoxyl radical scavenger capacity, nutritional, sensory and microbiological traits of an ovine stretched cheese produced with grape pomace powder addition 187
New chemiometric technique applied to traceability of Sicilian honey of Sulla (Hedysarum coronarium L.) 180
Evaluation of the fermentation dynamics of commercial baker’s yeast in presence of pistachio powder to produce lysine-enriched breads 177
Behaviour of REE in the soil/Vitis Vinifera L. system. Geochemical Approach for Food Traceability 176
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder 170
The use of winery by-products to enhance the functional aspects of the fresh ovine “primosale” cheese 169
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 167
Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse 162
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese 162
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties 159
Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review 152
Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread 152
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils 148
Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in “Suino Nero dei Nebrodi” salamis: Effects on microbiological, physicochemical, and antioxidant properties 148
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese 143
The distribution of Rare Earth Elements discriminates the growth substrate of Vitis vinifera L. 141
Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization 137
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese 133
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology 127
The Pattern of Rare Earth Elements Like a Possible Helpful Tool in Traceability and Geographical Characterization of the Soil-Olive System (Olea europaea L.) 126
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese 120
Untreated Opuntia ficus indica for the Efficient Adsorption of Ni(II), Pb(II), Cu(II) and Cd(II) Ions from Water 116
Effect of the gellan-based edible coating enriched with oregano essential oil on the preservation of the ‘Tardivo di Ciaculli’ mandarin (Citrus reticulata Blanco cv. Tardivo di Ciaculli) 114
Exploring the Functional Properties of Leaves of Moringa oleifera Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient 114
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses 108
Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments 106
On the detection of bioplastic content in marine water using analytical and spectroradiometric techniques 105
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics 105
Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough “ciabatta” bread production: Impact on microbial dynamics, quality attributes, and phenolic bioaccessibility 102
Multivariate Strategy for Understanding Soil Features from Rare-Earth Element Profiles: A Focus on Data Normalization 101
Wastewater Treatments for the Food Industry: Biological Systems 100
Wastewater Treatments for the Food Industry: Physical-Chemical Systems 97
Reuse of Food Waste and Wastewater as a Source of Polyphenolic Compounds to Use as Food Additives 95
Evaluation of Soil REE Perturbations on Plant Accumulation and Distribution Patterns by Multivariate data processing 94
Phenols, Flavors, and the Mediterranean Diet 94
Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese 92
Behaviour of zirconium and hafnium in natural systems: Fundamental and applied implications 90
Specific strategies for ensuring data quality in the quantitative determination of REE in sediments 89
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp 88
A multivariate approach to understanding soil properties through Rare Earth Element profile 81
Quality Standards for Recycled Water: Opuntia ficus-indica as Sorbent Material 78
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens 71
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata 67
Principal component analysis describes soil features through Rare Earth Element distributions overcoming normalization challenges 56
Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese 51
REE normalised distribution in soil/plant system as tool to discriminate the substrate origin of the Vitis vinifera plant 46
Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread 31
Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis 30
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese 27
Functional bread produced with olive mill wastewater lowers postprandial oxidative stress after red meat consumption 25
Multivariate evaluation of the influence of soil perturbation on REE distribution and accumulation patterns in plants 12
A functional food perspective on sweet bakery products: effect of Moringa oleifera leaves on fermentation, bioactivity, product quality, and sensory attributes of sourdough brioche 1
Totale 8.414
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Categoria #
all - tutte 29.131
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 29.131
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022334 0 0 0 6 9 19 107 26 33 57 18 59
2022/2023536 44 94 19 60 73 79 22 39 54 9 31 12
2023/2024496 22 62 21 34 90 89 49 20 12 18 26 53
2024/20251.246 40 90 101 106 75 98 124 79 68 121 160 184
2025/20263.964 216 120 295 372 342 524 526 383 366 285 251 284
2026/2027802 261 117 422 2 0 0 0 0 0 0 0 0
Totale 8.414