Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

Garofalo, Giuliana
 Distribuzione geografica
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Continente #
EU - Europa 3.290
NA - Nord America 1.815
AS - Asia 1.671
SA - Sud America 315
AF - Africa 52
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 2
Totale 7.149
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Nazione #
IT - Italia 1.757
US - Stati Uniti d'America 1.727
RU - Federazione Russa 584
SG - Singapore 560
CN - Cina 310
BD - Bangladesh 252
BR - Brasile 238
FR - Francia 229
NL - Olanda 208
VN - Vietnam 169
HK - Hong Kong 128
PL - Polonia 119
DE - Germania 99
FI - Finlandia 61
JP - Giappone 54
GB - Regno Unito 52
CA - Canada 41
AR - Argentina 30
IN - India 29
TR - Turchia 29
MX - Messico 26
AT - Austria 23
IQ - Iraq 21
CH - Svizzera 20
PK - Pakistan 19
ES - Italia 17
IE - Irlanda 17
KR - Corea 16
RO - Romania 14
PH - Filippine 13
PT - Portogallo 13
ZA - Sudafrica 13
MY - Malesia 12
BE - Belgio 11
ID - Indonesia 11
CL - Cile 10
HU - Ungheria 9
IR - Iran 9
SE - Svezia 9
DZ - Algeria 8
EC - Ecuador 8
MA - Marocco 8
VE - Venezuela 8
DK - Danimarca 7
RS - Serbia 7
BG - Bulgaria 6
EG - Egitto 6
GR - Grecia 6
LT - Lituania 6
AL - Albania 5
JM - Giamaica 5
PE - Perù 5
SA - Arabia Saudita 5
UY - Uruguay 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
CO - Colombia 4
GW - Guinea-Bissau 4
TH - Thailandia 4
TN - Tunisia 4
TW - Taiwan 4
UA - Ucraina 4
XK - ???statistics.table.value.countryCode.XK??? 4
AZ - Azerbaigian 3
BO - Bolivia 3
CR - Costa Rica 3
CZ - Repubblica Ceca 3
HN - Honduras 3
KE - Kenya 3
NP - Nepal 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
PR - Porto Rico 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
SR - Suriname 1
TD - Ciad 1
TT - Trinidad e Tobago 1
VG - Isole Vergini Britanniche 1
Totale 7.149
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Città #
Singapore 383
San Jose 283
Ashburn 268
Palermo 259
Milan 148
Moscow 136
Hong Kong 120
Rome 103
Zgierz 96
Chandler 80
Los Angeles 77
Dallas 76
Council Bluffs 72
New York 69
Ho Chi Minh City 64
Hefei 61
Beijing 57
Amsterdam 50
Tokyo 49
Buffalo 44
Turin 42
Lauterbourg 41
Hanoi 39
Santa Clara 35
Naples 32
Catania 31
Boardman 27
Lappeenranta 26
Helsinki 25
Chicago 23
The Dalles 23
Bolzano 22
Florence 22
Desnes 20
Frankfurt am Main 20
São Paulo 20
Fairfield 19
Piscataway 19
Dublin 17
Orem 17
Phoenix 17
Bologna 16
Nuremberg 15
Warsaw 15
Vienna 14
Atlanta 13
Genoa 13
Houston 13
London 12
Montreal 12
Rio de Janeiro 12
Denver 11
Medford 11
Reggio Calabria 11
Seattle 11
Verona 11
Bari 10
Brescia 10
Brussels 10
Paris 10
Adana 9
Chennai 9
Columbus 9
Falkenstein 9
Johannesburg 9
Messina 9
Partanna 9
Toronto 9
Cagliari 8
Ragusa 8
Ravanusa 8
Salt Lake City 8
Venice 8
Belgrade 7
Brasília 7
Brooklyn 7
Da Nang 7
Faisalabad 7
Ludwigshafen am Rhein 7
Princeton 7
San Benedetto del Tronto 7
Zurich 7
Ankara 6
Ann Arbor 6
Haiphong 6
Karachi 6
Manchester 6
Mexico City 6
Mumbai 6
Newark 6
Padova 6
Redondo Beach 6
Turku 6
Wilmington 6
Woodbridge 6
Aarhus 5
Altamura 5
Ardea 5
Baghdad 5
Biên Hòa 5
Totale 3.540
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Nome #
Aggiunta di Moringa oleifera in polvere per la funzionalizzazione di un formaggio ovino a pasta pressata 1.288
Alimenti arricchiti: caratterizzazione chimica di formaggio ovino a pasta pressata addizionato con diverse percentuali di polvere di Moringa oleifera 181
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di ficodindia in IV gamma 181
In vitro antifungal activity of biopolymeric foam activated with carvacrol 173
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 170
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 161
Comprehensive analysis of Moringa oleifera leaves’ antioxidant properties in ovine cheese 154
Carvacrol activated biopolymeric foam: An effective packaging system to control the development of spoilage and pathogenic bacteria on sliced pumpkin and melon 151
Improvement of Fresh Ovine “Tuma” Cheese Quality Characteristics by Application of Oregano Essential Oils 143
Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes 142
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 141
Application of ad hoc transformation protocols and selected lactic acid bacteria for the innovation in the ewes’ milk dairy production sector 139
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” 139
BIODEGRADABLE POLYMER-BASED COMPOSITES FILLED WITH BIOCHAR FOR TUNABLE RELEASE OF CARVACROL 138
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 136
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 134
Application of whey protein-based anti-Listeria biopackaging solutions to preserve tradition and ensure safety of Canestrato Tradizionale Siciliano cheese 128
Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage 126
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects 126
Development of new dairy products using raw ewe’s milk to produce a “Swiss” type cheese 126
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology 124
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture 124
Repurposing Olive Oil Mill Wastewater into a Valuable Ingredient for Functional Bread Production 123
Industrial upcycling of almond skin through production of novel brioches 122
Development of “quadrello di ovino”, a novel fresh ewe’s cheese 121
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 120
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese 118
Antimicrobial NIR-Responsive Hydrogels Based on Gellan Gum and Bis-MPA Polyester Dendrimers 116
Beyond fatty acids: new insights into bacterial fatty acid derivatives using avocado fermentation as a model system 114
Physical and antibacterial properties of PLA electrospun mats loaded with carvacrol and nisin 111
Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits 110
New functional bread with olive mill wastewater 109
Valorising olive oil mill waste water as a functional ingredient in traditional Italian bread to mitigate oxidative stress associated with red meat consumption 107
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) 105
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects 105
Effects of Various Inocula Combinations of Leuconostoc mesenteroides, Papiliotrema terrestris, and Saccharomyces cerevisiae on Dough Fermentation and Final Bread Characteristics 98
Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products 98
Wooden shelves: an ancient tool for sustainable cheese ripening in future 95
Tuning Antibacterial and Physical Properties of Biodegradable Polymer Systems Incorporating Carvacrol 91
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 91
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols 89
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process 88
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese 88
Sviluppi e potenzialità della trasformazione del latte ovino in Sicilia 87
Advancing “Ewiss” cheese production and strengthening its geographical identity through the use of selected autochthonous lactic and propionic acid bacteria 85
Use of Natamycin for the Development of Polymer Systems with Antifungal Activity for Packaging Applications 83
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp 81
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese 81
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
Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions 67
High Pressure Processing (HPP) Applied on the Production and Stabilization of Sicilian Artisanal Gelato Mixture 61
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens 57
Quality and microbiological analysis of fresh-cut yellow kiwifruit (Actinidia chinensis Planch) 51
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria 39
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata 37
Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese 36
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) 17
Functional bread produced with olive mill wastewater lowers postprandial oxidative stress after red meat consumption 14
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese 11
Intra-Species Response Variability of Listeria monocytogenes and Salmonella enterica to Lemon Essential Oils in Cheese- and Fish-Based Spreadable Foods 10
Use of an autochthonous defined whey starter culture for the industrial production of Gran Ovino, a Sicilian ewe’s milk cheese 3
Effect of Moringa oleifera leaves powder on quality and functional characteristics of sourdough bread 1
Totale 7.501
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Categoria #
all - tutte 21.259
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 21.259
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022119 9 3 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
2026/2027120 120 0 0 0 0 0 0 0 0 0 0 0
Totale 7.501