Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

PIRRONE, Antonino
 Distribuzione geografica
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Continente #
EU - Europa 2.840
NA - Nord America 1.386
AS - Asia 1.359
SA - Sud America 266
AF - Africa 37
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.896
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Nazione #
IT - Italia 1.586
US - Stati Uniti d'America 1.310
RU - Federazione Russa 579
SG - Singapore 518
CN - Cina 311
BR - Brasile 189
FR - Francia 173
VN - Vietnam 139
HK - Hong Kong 129
PL - Polonia 100
DE - Germania 92
NL - Olanda 75
BD - Bangladesh 60
FI - Finlandia 54
CA - Canada 49
GB - Regno Unito 48
JP - Giappone 48
ES - Italia 41
IN - India 30
AR - Argentina 29
TR - Turchia 27
CH - Svizzera 15
KR - Corea 14
MX - Messico 14
IE - Irlanda 11
ZA - Sudafrica 11
BE - Belgio 10
CL - Cile 10
IQ - Iraq 10
EC - Ecuador 9
ID - Indonesia 9
CO - Colombia 8
VE - Venezuela 8
AE - Emirati Arabi Uniti 7
PT - Portogallo 7
AU - Australia 6
IL - Israele 6
SE - Svezia 6
TW - Taiwan 6
UA - Ucraina 6
AM - Armenia 5
BG - Bulgaria 5
GR - Grecia 5
PK - Pakistan 5
PY - Paraguay 5
UZ - Uzbekistan 5
AT - Austria 4
JO - Giordania 4
KE - Kenya 4
PA - Panama 4
PH - Filippine 4
RO - Romania 4
SA - Arabia Saudita 4
UY - Uruguay 4
CZ - Repubblica Ceca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
ET - Etiopia 3
IR - Iran 3
LT - Lituania 3
MA - Marocco 3
NG - Nigeria 3
RS - Serbia 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BO - Bolivia 2
CI - Costa d'Avorio 2
DZ - Algeria 2
LB - Libano 2
MY - Malesia 2
NP - Nepal 2
RE - Reunion 2
SR - Suriname 2
AO - Angola 1
BY - Bielorussia 1
CR - Costa Rica 1
CY - Cipro 1
DK - Danimarca 1
EE - Estonia 1
HN - Honduras 1
HU - Ungheria 1
JM - Giamaica 1
KZ - Kazakistan 1
MD - Moldavia 1
MT - Malta 1
NZ - Nuova Zelanda 1
PR - Porto Rico 1
PS - Palestinian Territory 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
XK - ???statistics.table.value.countryCode.XK??? 1
ZW - Zimbabwe 1
Totale 5.896
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Città #
Singapore 320
Palermo 310
Ashburn 276
San Jose 205
Hong Kong 118
Moscow 98
Rome 86
Milan 84
Zgierz 82
Ho Chi Minh City 59
New York 56
The Dalles 56
Council Bluffs 54
Tokyo 47
Beijing 46
Hefei 46
Los Angeles 46
Hanoi 38
Santa Clara 38
Boardman 36
Lauterbourg 36
Dallas 27
Lappeenranta 27
Naples 27
Buffalo 24
Bari 23
Montreal 19
Dijon 18
Helsinki 18
Orem 18
São Paulo 18
Chandler 17
Como 17
Frankfurt am Main 17
Piscataway 17
Nuremberg 16
Carini 15
Florence 15
Genoa 15
Paris 15
Bologna 14
Catania 14
Modena 14
Brooklyn 11
Dublin 11
Ludwigshafen am Rhein 11
Redondo Beach 11
Warsaw 11
Chennai 10
Padova 10
Perugia 10
Pescara 10
Denver 9
London 9
Misilmeri 9
Parma 9
Phoenix 9
Poplar 9
Portoferraio 9
Rio de Janeiro 9
Sciara 9
Amsterdam 8
Ankara 8
Bagheria 8
Brescia 8
Chicago 8
Falkenstein 8
Livorno 8
Madrid 8
Mexico City 8
Turku 8
Vicenza 8
Augusta 7
Bordeaux 7
Brussels 7
Da Nang 7
Hyderabad 7
Messina 7
Nocera Inferiore 7
Oristano 7
Ottawa 7
Reggio Emilia 7
Romont 7
Turin 7
Desnes 6
Houston 6
Isola delle Femmine 6
Istanbul 6
Johannesburg 6
Lamezia Terme 6
Memphis 6
Munich 6
Rho 6
Stockholm 6
Buenos Aires 5
Cagliari 5
Columbus 5
Dhaka 5
Haiphong 5
Hamburg 5
Totale 2.980
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Nome #
Nespole disidratate: un nuovo prodotto creato a partire da frutti di scarto 901
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango 294
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia 227
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 216
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 182
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 178
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 150
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES 150
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 149
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 147
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 146
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 145
Non-conventional yeasts (Starmerella lactis-condensi and Candida oleophila) and Lactic Acid Bacteria (Lactiplantibacillus plantarum and Oenococcus oeni) in sequentially inoculated fermentations: a strategy to improve aroma of Catarratto wine 144
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 144
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 133
A novel microbiological approach to impact the aromatic composition of sour loquat beer 130
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 129
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 128
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation 128
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive 125
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 121
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 121
In-depth microbial analysis of Sant’Agostino table olives flavored with wild fennel (Foeniculum vulgare Mill., 1768) 115
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 115
METABOLOMIC FINGERPRINTING STUDIES OF STARMERELLA LACTIS-CONDENSI (A NOVEL WINE YEAST SPECIES) AND LACHANCEA THERMOTOLERANS: EFFECTS ON SENSORY QUALITY AND ACIDITY OF CATARRATTO AND SYRAH WINES IN SICILY 114
Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging 111
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 110
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 109
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine 107
LARGE-SCALE APPLICATION OF LACTIPLANTIBACILLUS PLANTARUM IN THE WINEMAKING PROCESS OF NERO D'AVOLA AND PETIT VERDOT GRAPES IN SICILY 107
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging 106
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily 105
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 104
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit 104
Olive Oil-Based Lipid Coating as a Precursor Organogel for Postharvest Preservation of Lychee: Efficacy Combined with Polyamide/Polyethylene Packaging Under Passive Atmosphere 96
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY 96
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii 95
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY 94
USE OF NON-CONVENTIONAL YEASTS ISOLATED FROM SUGAR-RICH SUBSTRATES FOR MODULATING THE AROMATIC PROFILE OF FRUIT AND SOUR BEERS 85
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION 79
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 56
Optimizing malting conditions for the old Sicilian durum wheat landrace Perciasacchi: Effects of steeping time and temperature on malt and beer quality 30
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I frutti di avocado con qualità non conforme da scarto diventano risorsa 1
Totale 6.136
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Categoria #
all - tutte 16.274
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 16.274
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202244 0 0 0 0 0 0 7 3 13 4 13 4
2022/2023170 6 4 10 13 23 17 16 16 13 7 29 16
2023/2024792 35 30 31 93 84 47 69 51 18 59 141 134
2024/20251.327 37 68 129 102 49 42 134 84 90 172 251 169
2025/20263.803 208 90 218 579 398 488 438 447 305 259 288 85
Totale 6.136