Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

Garofalo, Giuliana
 Distribuzione geografica
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Continente #
EU - Europa 3.363
NA - Nord America 2.066
AS - Asia 1.703
Continente sconosciuto - Info sul continente non disponibili 362
SA - Sud America 317
AF - Africa 56
OC - Oceania 2
Totale 7.869
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Nazione #
US - Stati Uniti d'America 1.949
IT - Italia 1.811
RU - Federazione Russa 584
SG - Singapore 563
CN - Cina 317
BD - Bangladesh 267
BR - Brasile 239
FR - Francia 229
NL - Olanda 211
VN - Vietnam 170
HK - Hong Kong 132
PL - Polonia 120
DE - Germania 99
FI - Finlandia 61
CA - Canada 55
JP - Giappone 54
GB - Regno Unito 53
AR - Argentina 30
IN - India 29
TR - Turchia 29
MX - Messico 26
AT - Austria 23
IQ - Iraq 21
CH - Svizzera 20
PK - Pakistan 20
RO - Romania 18
ES - Italia 17
IE - Irlanda 17
KR - Corea 16
SE - Svezia 16
PT - Portogallo 14
PH - Filippine 13
ZA - Sudafrica 13
CR - Costa Rica 12
ID - Indonesia 12
MY - Malesia 12
BE - Belgio 11
HU - Ungheria 11
CL - Cile 10
DZ - Algeria 9
IR - Iran 9
EC - Ecuador 8
MA - Marocco 8
VE - Venezuela 8
DK - Danimarca 7
JM - Giamaica 7
RS - Serbia 7
BG - Bulgaria 6
EG - Egitto 6
GR - Grecia 6
LT - Lituania 6
TN - Tunisia 6
UY - Uruguay 6
AL - Albania 5
HN - Honduras 5
PE - Perù 5
SA - Arabia Saudita 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
CO - Colombia 4
GW - Guinea-Bissau 4
TH - Thailandia 4
TW - Taiwan 4
UA - Ucraina 4
XK - ???statistics.table.value.countryCode.XK??? 4
AZ - Azerbaigian 3
BO - Bolivia 3
CZ - Repubblica Ceca 3
KE - Kenya 3
NP - Nepal 3
PR - Porto Rico 3
PY - Paraguay 3
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
IL - Israele 2
JO - Giordania 2
KH - Cambogia 2
LV - Lettonia 2
NI - Nicaragua 2
AU - Australia 1
BY - Bielorussia 1
ET - Etiopia 1
GD - Grenada 1
HR - Croazia 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LS - Lesotho 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
QA - Qatar 1
SC - Seychelles 1
SR - Suriname 1
SV - El Salvador 1
TD - Ciad 1
TT - Trinidad e Tobago 1
VG - Isole Vergini Britanniche 1
Totale 7.511
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Città #
Singapore 385
San Jose 305
Ashburn 284
Palermo 263
Milan 153
Moscow 136
Hong Kong 123
Rome 103
Zgierz 96
Council Bluffs 95
Los Angeles 86
Chandler 80
Dallas 80
New York 74
Ho Chi Minh City 64
Hefei 61
Beijing 59
Amsterdam 50
Tokyo 49
Buffalo 46
Turin 44
Lauterbourg 41
Santa Clara 41
Hanoi 39
Naples 33
Catania 32
Boardman 27
Bolzano 26
Lappeenranta 26
Helsinki 25
Chicago 23
Florence 23
The Dalles 23
Phoenix 21
Desnes 20
Frankfurt am Main 20
São Paulo 20
Fairfield 19
Piscataway 19
Bologna 17
Dublin 17
Orem 17
Toronto 17
Nuremberg 15
Warsaw 15
Atlanta 14
Genoa 14
Houston 14
Vienna 14
Denver 13
London 13
Montreal 13
Rio de Janeiro 12
San José 12
Verona 12
Bari 11
Medford 11
Reggio Calabria 11
Seattle 11
Venice 11
Brescia 10
Brussels 10
Paris 10
Adana 9
Chennai 9
Columbus 9
Falkenstein 9
Johannesburg 9
Messina 9
Partanna 9
Brooklyn 8
Cagliari 8
Ragusa 8
Ravanusa 8
Salt Lake City 8
Belgrade 7
Brasília 7
Da Nang 7
Faisalabad 7
Ludwigshafen am Rhein 7
Newark 7
Princeton 7
San Benedetto del Tronto 7
Stockholm 7
Zurich 7
Ankara 6
Ann Arbor 6
Haiphong 6
Karachi 6
Manchester 6
Mexico City 6
Mumbai 6
Padova 6
Redondo Beach 6
Turku 6
Wilmington 6
Woodbridge 6
Aarhus 5
Altamura 5
Ardea 5
Totale 3.688
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Nome #
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata 1.293
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 185
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma 185
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera 183
Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products 176
In vitro antifungal activity of biopolymeric foam activated with carvacrol 175
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 164
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese 158
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon 156
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes 146
Application of ad hoc transformation protocols and selected lactic acid bacteria for the innovation in the ewes’ milk dairy production sector 145
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils 144
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” 143
BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL 143
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 142
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 141
Application of whey protein-based anti-Listeria biopackaging solutions to preserve tradition and ensure safety of Canestrato Tradizionale Siciliano cheese 137
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 137
Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese 132
Application of whole genome sequenced selected Pediococcus acidilactici to tailor the making of the spreadable fresh ewe’s milk “Quadrello di Ovino” cheese to the production area 128
Beyond fatty acids: new insights into bacterial fatty acid derivatives using avocado fermentation as a model system 128
Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production 128
Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage 127
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture 127
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects 126
Development of “quadrello di ovino”, a novel fresh ewe’s cheese 126
Antimicrobial NIR-Responsive Hydrogels Based on Gellan Gum and Bis-MPA Polyester Dendrimers 125
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology 125
Industrial upcycling of almond skin through production of novel brioches 124
Valorising olive oil mill waste water as a functional ingredient in traditional Italian bread to mitigate oxidative stress associated with red meat consumption 121
New functional bread with olive mill wastewater 119
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese 118
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin 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) 110
Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits 110
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects 106
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics 104
Wooden shelves: an ancient tool for sustainable cheese ripening in future 96
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 96
Tuning Antibacterial and Physical Properties of Biodegradable Polymer Systems Incorporating Carvacrol 92
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process 90
Sviluppi e potenzialità della trasformazione del latte ovino in Sicilia 90
Advancing “Ewiss” cheese production and strengthening its geographical identity through the use of selected autochthonous lactic and propionic acid bacteria 90
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese 89
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols 89
Use of Natamycin for the Development of Polymer Systems with Antifungal Activity for Packaging Applications 87
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp 83
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese 82
Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions 72
High Pressure Processing (HPP) Applied on the Production and Stabilization of Sicilian Artisanal Gelato Mixture 68
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking 68
Influence of Biochar on the Properties of Antibacterial PBAT/Carvacrol Films 68
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens 61
Quality and microbiological analysis of fresh-cut yellow kiwifruit (Actinidia chinensis Planch) 53
Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese 47
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata 44
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria 41
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese 21
Functional bread produced with olive mill wastewater lowers postprandial oxidative stress after red meat consumption 20
Intra-Species Response Variability of Listeria monocytogenes and Salmonella enterica to Lemon Essential Oils in Cheese- and Fish-Based Spreadable Foods 18
Perennial Common Basilisk (Prangos ferulacea (L.) Lindl.): Ecological Aspects, Forage Value, and Assessment of Its Effects on Chemical and Microbiological Properties of Raw Milk and Ricotta—A Case Study in Sicily (Italy) 18
Use of an autochthonous defined whey starter culture for the industrial production of Gran Ovino, a Sicilian ewe’s milk cheese 17
Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread 16
Totale 7.869
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Categoria #
all - tutte 22.953
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 22.953
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022107 0 0 1 1 1 12 15 6 19 16 15 21
2022/2023254 8 29 9 31 16 48 7 24 23 23 22 14
2023/2024411 17 18 21 29 46 35 49 16 21 37 42 80
2024/20252.183 89 96 214 266 400 354 137 80 75 126 171 175
2025/20264.375 202 101 297 414 438 518 509 436 404 298 309 449
2026/2027488 227 230 31 0 0 0 0 0 0 0 0 0
Totale 7.869