Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

Cinquanta, Luciano
 Distribuzione geografica
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Continente #
NA - Nord America 6.361
AS - Asia 3.707
EU - Europa 3.355
SA - Sud America 631
AF - Africa 87
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 4
Totale 14.157
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Nazione #
US - Stati Uniti d'America 6.237
SG - Singapore 1.543
CN - Cina 1.030
RU - Federazione Russa 983
IT - Italia 967
BR - Brasile 480
HK - Hong Kong 324
PL - Polonia 323
VN - Vietnam 295
FR - Francia 292
DE - Germania 271
GB - Regno Unito 129
JP - Giappone 97
CA - Canada 57
IN - India 55
FI - Finlandia 54
TR - Turchia 54
AR - Argentina 53
UA - Ucraina 51
BD - Bangladesh 44
IE - Irlanda 44
NL - Olanda 42
MX - Messico 38
IQ - Iraq 37
ES - Italia 33
RO - Romania 32
ID - Indonesia 31
SE - Svezia 26
CO - Colombia 25
UZ - Uzbekistan 24
PH - Filippine 23
ZA - Sudafrica 21
AT - Austria 20
EC - Ecuador 16
KR - Corea 16
VE - Venezuela 15
BE - Belgio 14
CL - Cile 14
GR - Grecia 14
MA - Marocco 14
MY - Malesia 14
PY - Paraguay 14
IL - Israele 13
IR - Iran 13
AU - Australia 11
KE - Kenya 11
PK - Pakistan 10
SA - Arabia Saudita 10
EG - Egitto 9
LT - Lituania 9
NP - Nepal 9
AE - Emirati Arabi Uniti 8
CI - Costa d'Avorio 8
RS - Serbia 8
TH - Thailandia 8
AZ - Azerbaigian 7
CH - Svizzera 7
JM - Giamaica 7
JO - Giordania 7
LB - Libano 7
PT - Portogallo 7
DZ - Algeria 6
GT - Guatemala 6
HU - Ungheria 6
UY - Uruguay 6
BO - Bolivia 5
HN - Honduras 5
TW - Taiwan 5
CZ - Repubblica Ceca 4
KG - Kirghizistan 4
NG - Nigeria 4
TN - Tunisia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AL - Albania 3
BY - Bielorussia 3
ET - Etiopia 3
GE - Georgia 3
KZ - Kazakistan 3
OM - Oman 3
PE - Perù 3
SY - Repubblica araba siriana 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BF - Burkina Faso 2
CR - Costa Rica 2
DK - Danimarca 2
GH - Ghana 2
LV - Lettonia 2
MC - Monaco 2
MD - Moldavia 2
NI - Nicaragua 2
PA - Panama 2
AG - Antigua e Barbuda 1
AO - Angola 1
BG - Bulgaria 1
BH - Bahrain 1
GA - Gabon 1
GP - Guadalupe 1
IM - Isola di Man 1
KW - Kuwait 1
Totale 14.147
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Città #
Singapore 940
Fairfield 724
Ashburn 689
San Jose 618
Wilmington 360
Woodbridge 359
Hong Kong 314
Chandler 311
Houston 289
Seattle 287
Zgierz 282
Cambridge 216
Palermo 206
Medford 202
Beijing 180
Dearborn 142
Moscow 142
Ann Arbor 132
Princeton 130
Lauterbourg 124
Nanjing 119
Des Moines 108
Ludwigshafen am Rhein 102
Ho Chi Minh City 101
Altamura 96
Tokyo 96
Los Angeles 91
New York 87
Dallas 84
Santa Clara 83
Council Bluffs 76
Hanoi 70
Lawrence 62
Shenyang 56
Frankfurt am Main 55
Rome 54
Buffalo 45
São Paulo 44
Tulsa 44
Milan 43
Helsinki 42
Nanchang 41
San Diego 40
Jinan 38
Dublin 35
Jiaxing 35
Changsha 34
Guangzhou 31
Zhengzhou 30
Tianjin 29
Piscataway 27
Hefei 26
Hebei 25
Chicago 24
Saint Petersburg 24
London 23
Ningbo 22
Amsterdam 20
Belo Horizonte 20
Boardman 20
Rio de Janeiro 18
Turin 18
Nuremberg 16
Taizhou 16
Warsaw 16
Hangzhou 15
Istanbul 15
Naples 15
Orem 15
Redwood City 15
Haiphong 14
Montreal 14
Munich 14
Orange 14
Tashkent 14
The Dalles 14
Bogotá 13
Columbus 13
Chennai 12
Da Nang 12
Salerno 12
Toronto 12
Agrigento 11
Bari 11
Brussels 11
Izmir 11
San Paolo di Civitate 11
Alessandria 10
Bremen 10
Brooklyn 10
Catania 10
Brasília 9
Florence 9
Guayaquil 9
Ottawa 9
Porto Alegre 9
Abidjan 8
Erbil 8
Jacksonville 8
Johannesburg 8
Totale 9.238
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Nome #
Comparing different processing methods in apple slice drying. Part 2 solid-state Fast Field Cycling 1H-NMR relaxation properties, shrinkage and changes in volatile compounds 218
1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines 192
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract 192
Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.) 181
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily 179
Gluten-free alternative grains: Nutritional evaluation and bioactive compounds 178
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening 175
A mathematical model of mass transfer in spherical geometry: plum (Prunus domestica) drying 166
Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products 166
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily 164
Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures 162
Effect of pH on malolactic fermentation in southern Italian wines 160
A procedure to achieve fine control in MW processing of foods 160
Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process 157
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily 156
Tomato peel drying and carotenoids stability of the extracts 154
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process 154
Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples 147
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 147
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 145
Mineral essential elements for nutrition in different chocolate products 142
Drying rate control in microwave assisted processing of sliced apples 141
Influence of mode stirrer and air renewal on controlled microwave drying of sliced zucchini 141
Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet 141
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.) 140
NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY 139
A multivariate statistical and relaxometry approach to study the provenance and traceability of dairy products 139
Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven 138
Phenolic compounds in different olive varieties 138
Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.) 137
Rapid Assessment of Gray Mold (Botrytis cinerea) Infection in Grapes with a Biosensor System 135
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening 134
Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying 133
Soil effect on phenolic and volatile composition of Nero d'Avola red wines as revealed by a chromatography-based targeted metabolomic approach 132
Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes 132
Oxidative stability of virgin olive oils 132
Evolution of phenolic compounds virgin olive oil during storage 132
Evolution of carotenoid content, antioxidant activity and volatiles compounds in dried mango fruits (Mangifera Indica L.) 131
1H-NMR Spectroscopy Coupled with Chemometrics to Classify Wines According to Different Grape Varieties and Different Terroirs 130
Changes In Physico-Chemical Traits and Enzymes Oxidative System During Cold storage Of ‘Formosa’ Papaya Fresh Cut Fruits Grown In The Mediterranean Area (Sicily) 128
Production of functional probiotic, prebiotic, and synbiotic ice creams 127
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 127
The importance of wine attributes for purchase decisions: a study of Italian consumers' perception 126
Degradation of carotenoids in orange juice during microwave heating 125
Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis 124
Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization 123
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration 122
Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating 122
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines 122
DIFFERENTIATION AMONG DAIRY PRODUCTS BY COMBINATION OF FAST FIELD CYCLING NMR RELAXOMETRY DATA AND CHEMOMETRICS 122
Physical and chemical changes in minimally processed green asparagus during cold-storage 119
Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage 118
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 116
Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa) 116
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times 116
Drying kinetics and physico-chemical quality of mango slices 115
Effect of pretreatments and drying processo on health-promoting components of goji berries 115
Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars 114
Effect of abrasive pretreatment on hot dried goji berry 113
Active packaging of fish products 113
Use of potassium polyaspartate for the tartaric stabilization of Sicilian white wines 111
Aspetti qualitativi di castagne trasformate 109
The quality of orange juice 109
Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.) 108
The effect of prolonged (150 days) post-fermentative maceration in steel tanks and oak barrels on Cabernet Sauvignon wine quality: mathematical modelization of the phenolic compounds’ behaviour 107
Influenza delle modalità di confezionamento sulla qualità di formaggi freschi a pasta filata 106
INDAGINI SPETTROSCOPICHE SU PRODOTTI LATTIERO-CASEARI: UN APPROCCIO CHEMIOMETRICO ALLA TRACCIABILITÀ 105
Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power 102
Caratteristiche di qualità di pesche allo sciroppo: valutazione dell’impiego di trealosio nella formulazione dello sciroppo di colmatura. 102
Drying of plums 102
A procedure to control surface drying for improving citrus shelf life 101
Infrared thermography assisted control for apples microwave drying 100
A statistical analysis of consumers’ perception of wine attributes 100
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars 100
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines 99
Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life 99
Effect of microwave pasteurization on orange juice color and carotenoid pigments 99
An ultrasound technique for monitoring the alcoholic wine fermentation: first experimental results 98
Aspetti chimici e sensoriali di oli extra vergine di oliva in relazione alle condizioni di conservazione 98
Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage 97
Production of functional Ricotta Cheese 93
Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale 91
The effects of pretreatments on the drying kinetics of grapes and on the quality of raisins 90
Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures 89
Coating chocolate: characterization and stability prevision 87
Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines 85
Conservazione dei piccoli frutti mediante film ed adsorbenti 85
Effects of microwave and hot-air drying methods on colour, beta-carotene and radical scavenging activity of apricots 84
Valutazione della riduzione di ocratossina A dai vini rossi mediante utilizzo di coadiuvanti tecnologici 84
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 82
Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC 82
Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in Molise 82
The color of dried fruit through the color analysis sensor 82
Performance of Tintilia grapevine (Vitis Vinifera L.) under summer pruning treatments 81
The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.) 81
EVOLUZIONE DEI CAROTENOIDI NEL CORSO DELLA MATURAZIONE DI UVE TINTILIA 80
Profilo amminoacidico in formaggi a pasta filata prodotti da latte misto 78
Heating uniformity investigation in microwave batch processing of water and oil 77
Conservazione di lattuga Ninjia (lactuca sativa L.) in atmosfera modificata 77
Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils 75
Totale 12.180
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Categoria #
all - tutte 58.375
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 58.375
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021235 0 0 0 0 0 0 0 0 0 0 56 179
2021/20221.241 54 304 38 35 36 51 83 58 131 131 54 266
2022/20231.244 169 234 26 121 102 157 105 80 115 35 72 28
2023/2024844 37 73 37 48 62 154 174 29 8 51 13 158
2024/20252.021 105 102 209 197 70 26 107 79 198 266 227 435
2025/20265.687 392 198 366 438 649 782 1.211 639 486 347 179 0
Totale 15.000