Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

GAROFALO, Giuliana
 Distribuzione geografica
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Continente #
EU - Europa 505
NA - Nord America 135
AS - Asia 21
AF - Africa 9
SA - Sud America 4
OC - Oceania 1
Totale 675
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Nazione #
FR - Francia 333
IT - Italia 142
US - Stati Uniti d'America 133
DE - Germania 7
CN - Cina 5
NL - Olanda 5
PK - Pakistan 5
AR - Argentina 4
GB - Regno Unito 4
DZ - Algeria 3
GH - Ghana 3
ID - Indonesia 3
MD - Moldavia 3
UA - Ucraina 3
BE - Belgio 2
JP - Giappone 2
TR - Turchia 2
AE - Emirati Arabi Uniti 1
AT - Austria 1
AU - Australia 1
CA - Canada 1
CM - Camerun 1
CZ - Repubblica Ceca 1
ES - Italia 1
FI - Finlandia 1
IN - India 1
LU - Lussemburgo 1
MA - Marocco 1
MX - Messico 1
RU - Federazione Russa 1
SG - Singapore 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 675
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Città #
Palermo 108
Ashburn 19
Santa Cruz 16
Des Moines 15
Fairfield 13
Woodbridge 6
Houston 5
Islamabad 5
Seattle 5
Catania 4
Mar del Plata 4
Pullman 4
Aversa 3
Buffalo 3
Chisinau 3
Columbus 3
Los Angeles 3
Napoli 3
San Diego 3
Wilmington 3
Alcamo 2
Beijing 2
Birmingham 2
Boardman 2
Brussels 2
Denizli 2
Haikou 2
Khemis Miliana 2
Ravanusa 2
Rome 2
Amsterdam 1
Bangkok 1
Bangor 1
Berlin 1
Blida 1
Bochum 1
Bologna 1
Caltanissetta 1
Carlentini 1
Chicago 1
Council Bluffs 1
Dallas 1
Escondido 1
Florence 1
Guangzhou 1
Helsinki 1
Hyderabad 1
Johannesburg 1
Kenitra 1
Langenzersdorf 1
Milan 1
Naka 1
New York 1
North Charleston 1
Paris 1
Pietrasanta 1
Querétaro City 1
Québec 1
Reggio Calabria 1
Riva 1
Saint Petersburg 1
Scarsdale 1
Sciacca 1
Sydney 1
Tokyo 1
Venice 1
Viterbo 1
Zaragoza 1
Totale 286
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Nome #
BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL, file d0c9791d-1cb4-485b-8c3a-10794ba70262 278
In vitro antifungal activity of biopolymeric foam activated with carvacrol, file e3ad8923-19a9-da0e-e053-3705fe0a2b96 100
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese, file e3ad8927-ea7b-da0e-e053-3705fe0a2b96 83
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma, file e3ad8928-9108-da0e-e053-3705fe0a2b96 78
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols, file de8a5686-1359-4115-b59e-671c94a78119 18
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils, file e432555b-4f9c-436f-89fb-0054938888a0 11
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), file c86e69aa-3004-45f9-9f0b-3cd68e13703a 10
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process, file cf7fd5d3-7d7d-4478-81bc-bbe2ca58f346 10
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese, file e3ad8928-93ea-da0e-e053-3705fe0a2b96 9
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin, file 24f81d35-4a68-4a31-bfb7-98e67c68e3d4 6
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking, file 8748c132-7c1f-4002-ac2e-a382eabe62a2 6
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese, file e3ad8928-6738-da0e-e053-3705fe0a2b96 6
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata, file 0d410b12-1f54-4cd2-aa8b-854242bda442 5
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture, file 135da0c1-e9d4-4fea-8030-66b6d3290799 5
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, file 28843de0-1781-49b7-871d-b9bd78b4d96c 5
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, file 3cd2a1a0-9360-4c3f-bdf8-2d5ba3cb2b4e 5
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata, file ae1c425a-a1ad-4def-96b8-d1a0df79ba95 5
Wooden shelves: an ancient tool for sustainable cheese ripening in future, file 121f5d9e-f89f-4b02-8598-1c448b2e98d7 4
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon, file e3ad8926-beb8-da0e-e053-3705fe0a2b96 4
Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese, file e3ad8927-b052-da0e-e053-3705fe0a2b96 4
Development of “quadrello di ovino”, a novel fresh ewe’s cheese, file e3ad8927-e7f0-da0e-e053-3705fe0a2b96 4
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin, file 1298fffa-761f-49a7-a5c6-e1fcb3b86cf7 3
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese, file 5b49b349-8aed-488a-8095-240221c147d5 3
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking, file 2b3deca0-2924-4e5c-9bae-a7e99c64bd42 2
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese, file 5465f30a-312b-4bd4-beae-e843f5116eda 2
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese, file 6ff4a248-fc18-4fe8-bafa-ce1765a9efa2 2
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon, file e3ad8926-e94e-da0e-e053-3705fe0a2b96 2
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp, file 46c967d1-f5d9-4afd-8a5c-ec1f74a4a9dc 1
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains, file 5872ce66-e0ae-406d-899c-3b28b0c3a1b1 1
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols, file 5f6e41cc-ab26-47a9-a3ad-a1c2684fb425 1
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains, file 7a172c6b-ece2-4bf0-859c-fd6f29baf803 1
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese, file 7fe39179-f141-4dc4-b521-a750ac674d76 1
Totale 675
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Categoria #
all - tutte 1.611
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 1.611
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202136 0 0 0 0 12 0 6 7 3 2 6 0
2021/202279 5 1 0 1 1 3 8 3 11 13 24 9
2022/202383 1 3 18 7 5 10 12 2 7 1 8 9
2023/2024477 5 5 11 15 23 5 236 74 74 25 4 0
Totale 675