Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

PIRRONE, Antonino
 Distribuzione geografica
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Continente #
EU - Europa 2.946
NA - Nord America 1.613
AS - Asia 1.445
SA - Sud America 269
Continente sconosciuto - Info sul continente non disponibili 263
AF - Africa 39
OC - Oceania 7
Totale 6.582
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Nazione #
IT - Italia 1.683
US - Stati Uniti d'America 1.496
RU - Federazione Russa 579
SG - Singapore 521
CN - Cina 312
BR - Brasile 192
FR - Francia 174
BD - Bangladesh 139
VN - Vietnam 139
HK - Hong Kong 129
PL - Polonia 100
DE - Germania 92
NL - Olanda 77
CA - Canada 70
FI - Finlandia 54
GB - Regno Unito 48
JP - Giappone 48
ES - Italia 42
IN - India 31
AR - Argentina 29
TR - Turchia 28
CH - Svizzera 17
MX - Messico 17
KR - Corea 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
JM - Giamaica 8
VE - Venezuela 8
AE - Emirati Arabi Uniti 7
PT - Portogallo 7
UA - Ucraina 7
AU - Australia 6
IL - Israele 6
SE - Svezia 6
TW - Taiwan 6
AM - Armenia 5
BG - Bulgaria 5
EG - Egitto 5
GR - Grecia 5
PK - Pakistan 5
PY - Paraguay 5
UZ - Uzbekistan 5
AT - Austria 4
CR - Costa Rica 4
HN - Honduras 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
ET - Etiopia 3
IR - Iran 3
LT - Lituania 3
MA - Marocco 3
NG - Nigeria 3
NP - Nepal 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
MK - Macedonia 2
MY - Malesia 2
RE - Reunion 2
SR - Suriname 2
TT - Trinidad e Tobago 2
AO - Angola 1
BB - Barbados 1
BY - Bielorussia 1
CW - ???statistics.table.value.countryCode.CW??? 1
CY - Cipro 1
DK - Danimarca 1
EE - Estonia 1
GT - Guatemala 1
HU - Ungheria 1
KZ - Kazakistan 1
MD - Moldavia 1
MT - Malta 1
NI - Nicaragua 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
Totale 6.317
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Città #
Palermo 328
Singapore 322
Ashburn 290
San Jose 266
Hong Kong 118
Moscow 98
Rome 92
Milan 89
Zgierz 82
New York 62
Council Bluffs 59
Ho Chi Minh City 59
Los Angeles 58
The Dalles 56
Tokyo 47
Beijing 46
Hefei 46
Santa Clara 44
Boardman 38
Hanoi 38
Lauterbourg 36
Dallas 31
Buffalo 28
Lappeenranta 27
Naples 27
Bari 23
Genoa 22
Montreal 22
Dijon 18
Helsinki 18
Orem 18
São Paulo 18
Chandler 17
Como 17
Frankfurt am Main 17
Piscataway 17
Florence 16
Nuremberg 16
Carini 15
Paris 15
Bologna 14
Catania 14
Modena 14
Brooklyn 11
Chicago 11
Dublin 11
Ludwigshafen am Rhein 11
Redondo Beach 11
Warsaw 11
Chennai 10
Padova 10
Perugia 10
Pescara 10
Phoenix 10
Denver 9
London 9
Mexico City 9
Misilmeri 9
Parma 9
Poplar 9
Portoferraio 9
Rio de Janeiro 9
Sciara 9
Toronto 9
Turin 9
Venice 9
Amsterdam 8
Ankara 8
Bagheria 8
Brescia 8
Falkenstein 8
Livorno 8
Madrid 8
Messina 8
Turku 8
Vicenza 8
Augusta 7
Bordeaux 7
Brussels 7
Da Nang 7
Houston 7
Hyderabad 7
Istanbul 7
Nocera Inferiore 7
Oristano 7
Ottawa 7
Reggio Emilia 7
Romont 7
Cagliari 6
Desnes 6
Isola delle Femmine 6
Johannesburg 6
Lamezia Terme 6
Memphis 6
Munich 6
Rho 6
Seattle 6
Stockholm 6
Atlanta 5
Buenos Aires 5
Totale 3.156
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Nome #
Nespole disidratate: un nuovo prodotto creato a partire da frutti di scarto 916
Effetti della disidratazione in corrente di aria calda e dell’atmosfera modificata sulla qualità di frutti di mango 304
Effetti della disidratazione convettiva e successiva conservazione in atmosfera modificata su frutti di arancia rossa di Sicilia 237
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 222
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 205
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 182
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 167
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 162
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 159
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES 154
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 153
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive 153
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 149
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 148
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 146
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 145
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation 137
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 132
A novel microbiological approach to impact the aromatic composition of sour loquat beer 132
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 132
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 130
In-depth microbial analysis of Sant’Agostino table olives flavored with wild fennel (Foeniculum vulgare Mill., 1768) 126
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 126
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 125
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 124
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 119
Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging 118
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 116
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine 114
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY 113
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 113
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 112
LARGE-SCALE APPLICATION OF LACTIPLANTIBACILLUS PLANTARUM IN THE WINEMAKING PROCESS OF NERO D'AVOLA AND PETIT VERDOT GRAPES IN SICILY 112
Effects of Tray-Drying on the Physicochemical, Microbiological, Proximate, and Sensory Properties of White- and Red-Fleshed Loquat (Eriobotrya Japonica Lindl.) Fruit 112
Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging 109
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY 106
Olive Oil-Based Lipid Coating as a Precursor Organogel for Postharvest Preservation of Lychee: Efficacy Combined with Polyamide/Polyethylene Packaging Under Passive Atmosphere 102
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii 96
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 96
USE OF NON-CONVENTIONAL YEASTS ISOLATED FROM SUGAR-RICH SUBSTRATES FOR MODULATING THE AROMATIC PROFILE OF FRUIT AND SOUR BEERS 86
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION 85
Optimizing malting conditions for the old Sicilian durum wheat landrace Perciasacchi: Effects of steeping time and temperature on malt and beer quality 46
Fermentation kinetics and copper adsorption capacity of commercial Saccharomyces and non-Saccharomyces yeasts 20
Microbial interaction dynamics of Candida oleophila and Starmerella lactis-condensi with Saccharomyces cerevisiae in winter-melon beer fermentation 19
Reducing energy demand in Castelvetrano-style table olive production through Candida-based bioprotection approach 11
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Selection of Saccharomyces cerevisiae strains for traditional Sicilian sparkling wines: effects on secondary fermentation kinetics and sensory profile 1
Sequential inoculation strategies in malolactic fermentation: impact on fermentation kinetics and volatile compounds in Catarratto wines 1
Impact of maceration duration and microbial consortia on antioxidant capacity and colour characteristics of orange wines 1
Functional screening of non-Saccharomyces yeasts from grape must, manna, and honey for wine colour stability and aroma modulation 1
Microbial response and process stability under sodium reduction in Castelvetrano table olives 1
Circular microbial biotechnology for improving colour and aroma in rosé wines produced in warm climates 1
Non-Saccharomyces yeasts as bio-tools for modulating wine aroma and acidity in warm-climate regions 1
I frutti di avocado con qualità non conforme da scarto diventano risorsa 1
Totale 6.582
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Categoria #
all - tutte 17.787
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 17.787
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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
2025/20264.023 208 90 218 573 398 488 438 447 305 259 288 311
2026/2027226 181 45 0 0 0 0 0 0 0 0 0 0
Totale 6.582