Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

Cinquanta, Luciano
 Distribuzione geografica
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Continente #
NA - Nord America 7.655
AS - Asia 3.800
EU - Europa 3.474
Continente sconosciuto - Info sul continente non disponibili 867
SA - Sud America 638
AF - Africa 93
OC - Oceania 12
Totale 16.539
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Nazione #
US - Stati Uniti d'America 7.454
SG - Singapore 1.552
IT - Italia 1.043
CN - Cina 1.040
RU - Federazione Russa 983
BR - Brasile 481
HK - Hong Kong 337
PL - Polonia 326
VN - Vietnam 299
FR - Francia 295
DE - Germania 271
GB - Regno Unito 138
CA - Canada 114
JP - Giappone 98
BD - Bangladesh 89
IN - India 60
TR - Turchia 55
AR - Argentina 54
FI - Finlandia 54
UA - Ucraina 52
NL - Olanda 49
IE - Irlanda 44
MX - Messico 41
ES - Italia 38
IQ - Iraq 37
RO - Romania 34
SE - Svezia 34
ID - Indonesia 31
CO - Colombia 26
UZ - Uzbekistan 24
PH - Filippine 23
ZA - Sudafrica 21
AT - Austria 20
CL - Cile 16
EC - Ecuador 16
KR - Corea 16
VE - Venezuela 16
BE - Belgio 14
GR - Grecia 14
IR - Iran 14
MA - Marocco 14
MY - Malesia 14
PY - Paraguay 14
IL - Israele 13
JM - Giamaica 12
AU - Australia 11
KE - Kenya 11
PK - Pakistan 11
SA - Arabia Saudita 10
EG - Egitto 9
GT - Guatemala 9
LT - Lituania 9
NP - Nepal 9
RS - Serbia 9
AE - Emirati Arabi Uniti 8
CI - Costa d'Avorio 8
DZ - Algeria 8
PT - Portogallo 8
TH - Thailandia 8
TW - Taiwan 8
AZ - Azerbaigian 7
CH - Svizzera 7
JO - Giordania 7
LB - Libano 7
CR - Costa Rica 6
HU - Ungheria 6
UY - Uruguay 6
BO - Bolivia 5
HN - Honduras 5
CZ - Repubblica Ceca 4
KG - Kirghizistan 4
NG - Nigeria 4
NI - Nicaragua 4
PE - Perù 4
SC - Seychelles 4
TN - Tunisia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AL - Albania 3
BA - Bosnia-Erzegovina 3
BY - Bielorussia 3
ET - Etiopia 3
GE - Georgia 3
KZ - Kazakistan 3
OM - Oman 3
SY - Repubblica araba siriana 3
BB - Barbados 2
BF - Burkina Faso 2
DK - Danimarca 2
GH - Ghana 2
LV - Lettonia 2
MC - Monaco 2
MD - Moldavia 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
AG - Antigua e Barbuda 1
AO - Angola 1
BG - Bulgaria 1
BH - Bahrain 1
BM - Bermuda 1
GA - Gabon 1
Totale 15.661
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Città #
Singapore 948
San Jose 828
Ashburn 779
Fairfield 724
Wilmington 361
Woodbridge 359
Hong Kong 323
Chandler 311
Houston 296
Seattle 292
Zgierz 282
Palermo 218
Cambridge 216
Council Bluffs 203
Medford 202
Beijing 183
Dearborn 142
Moscow 142
Ann Arbor 132
Princeton 130
Los Angeles 128
Lauterbourg 124
Dallas 121
Nanjing 119
New York 118
Des Moines 108
Ludwigshafen am Rhein 102
Ho Chi Minh City 101
Santa Clara 100
Tokyo 97
Altamura 96
Hanoi 70
Lawrence 62
Rome 57
Shenyang 56
Frankfurt am Main 55
Buffalo 50
Milan 46
São Paulo 44
Tulsa 44
Helsinki 42
Nanchang 41
San Diego 40
Jinan 38
Boardman 37
Chicago 35
Dublin 35
Jiaxing 35
Changsha 34
Guangzhou 31
Zhengzhou 30
London 29
Tianjin 29
Toronto 29
Hefei 27
Piscataway 27
Montreal 26
Hebei 25
Saint Petersburg 24
Ningbo 22
San Francisco 22
Orem 21
Amsterdam 20
Belo Horizonte 20
Brooklyn 20
Turin 19
Warsaw 19
Rio de Janeiro 18
Naples 17
The Dalles 17
Hangzhou 16
Istanbul 16
Nuremberg 16
Taizhou 16
Atlanta 15
Bari 15
Chennai 15
Redwood City 15
Bogotá 14
Haiphong 14
Munich 14
Orange 14
Phoenix 14
Tashkent 14
Columbus 13
Denver 13
Da Nang 12
Philadelphia 12
Salerno 12
Agrigento 11
Bremen 11
Brussels 11
Catania 11
Florence 11
Izmir 11
San Paolo di Civitate 11
Alessandria 10
Ottawa 10
Valencia 10
Brasília 9
Totale 9.984
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Nome #
Mineral essential elements for nutrition in different chocolate products 461
Rheological and Physical Properties of Mucilage Hydrogels from Cladodes of Opuntia ficus-indica: Comparative Study with Pectin 260
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 227
1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d'Avola Red Wines 201
Chemical composition and microencapsulation suitability of sumac (Rhus coriaria L.) fruit extract 200
Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily 198
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.) 188
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening 187
Gluten-free alternative grains: Nutritional evaluation and bioactive compounds 182
Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products 176
Influence of Variety and Maturity Stage on Sterolic Composition of Virgin Olive Oil from Central-Western Sicily 174
A mathematical model of mass transfer in spherical geometry: plum (Prunus domestica) drying 170
Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process 169
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process 169
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily 169
Effect of pH on malolactic fermentation in southern Italian wines 168
Comparing different processing methods in apple slice drying. Part 1. Performance of microwave, hot air and hybrid methods at constant temperatures 168
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 167
A procedure to achieve fine control in MW processing of foods 167
Tomato peel drying and carotenoids stability of the extracts 166
NUTRITIONAL EVALUATION OF FRESH AND DRIED GOJI BERRIES CULTIVATED IN ITALY 165
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO 158
Influence of mode stirrer and air renewal on controlled microwave drying of sliced zucchini 151
Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples 150
A multivariate statistical and relaxometry approach to study the provenance and traceability of dairy products 149
Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet 147
Soil effect on phenolic and volatile composition of Nero d'Avola red wines as revealed by a chromatography-based targeted metabolomic approach 146
Drying rate control in microwave assisted processing of sliced apples 144
Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.) 144
Phenolic compounds in different olive varieties 144
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening 142
Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven 142
Oxidative stability of virgin olive oils 141
Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying 140
Rapid Assessment of Gray Mold (Botrytis cinerea) Infection in Grapes with a Biosensor System 139
Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.) 139
Evolution of carotenoid content, antioxidant activity and volatiles compounds in dried mango fruits (Mangifera Indica L.) 139
Changes In Physico-Chemical Traits and Enzymes Oxidative System During Cold storage Of ‘Formosa’ Papaya Fresh Cut Fruits Grown In The Mediterranean Area (Sicily) 139
Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes 138
1H-NMR Spectroscopy Coupled with Chemometrics to Classify Wines According to Different Grape Varieties and Different Terroirs 138
Production of functional probiotic, prebiotic, and synbiotic ice creams 136
Evolution of phenolic compounds virgin olive oil during storage 136
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 135
Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.) 133
DIFFERENTIATION AMONG DAIRY PRODUCTS BY COMBINATION OF FAST FIELD CYCLING NMR RELAXOMETRY DATA AND CHEMOMETRICS 132
Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis 131
Antioxidant activity and sensory attributes of tomatoes dehydrated by combination of microwave and convective heating 130
Degradation of carotenoids in orange juice during microwave heating 130
Effect of abrasive pretreatment on hot dried goji berry 129
Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times 129
The importance of wine attributes for purchase decisions: a study of Italian consumers' perception 128
Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization 127
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration 125
Physical and chemical changes in minimally processed green asparagus during cold-storage 125
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines 125
Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures 123
Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage 123
Effect of pretreatments and drying processo on health-promoting components of goji berries 122
Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa) 121
Active packaging of fish products 120
Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars 120
Drying kinetics and physico-chemical quality of mango slices 119
Use of potassium polyaspartate for the tartaric stabilization of Sicilian white wines 116
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 116
The quality of orange juice 114
Influenza delle modalità di confezionamento sulla qualità di formaggi freschi a pasta filata 113
Aspetti qualitativi di castagne trasformate 112
INDAGINI SPETTROSCOPICHE SU PRODOTTI LATTIERO-CASEARI: UN APPROCCIO CHEMIOMETRICO ALLA TRACCIABILITÀ 112
Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power 109
Caratteristiche di qualità di pesche allo sciroppo: valutazione dell’impiego di trealosio nella formulazione dello sciroppo di colmatura. 108
Alginate-based coatings charged with hydroxyapatite and quercetin for fresh-cut papaya shelf life 107
Infrared thermography assisted control for apples microwave drying 106
A statistical analysis of consumers’ perception of wine attributes 106
Drying of plums 106
An automatic fermentation nutrition system compared to a traditional one: fermentation performances and composition of white wines 105
A procedure to control surface drying for improving citrus shelf life 105
Aspetti chimici e sensoriali di oli extra vergine di oliva in relazione alle condizioni di conservazione 104
Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines 103
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars 103
An ultrasound technique for monitoring the alcoholic wine fermentation: first experimental results 102
Effect of microwave pasteurization on orange juice color and carotenoid pigments 102
Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage 101
Production of functional Ricotta Cheese 99
Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures 95
Utilizzo di microrganismi probiotici e di inulina per la produzione di gelato ad alta valenza funzionale 94
The effects of pretreatments on the drying kinetics of grapes and on the quality of raisins 93
Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC 90
Coating chocolate: characterization and stability prevision 90
Conservazione dei piccoli frutti mediante film ed adsorbenti 88
The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.) 88
Effects of microwave and hot-air drying methods on colour, beta-carotene and radical scavenging activity of apricots 87
EVOLUZIONE DEI CAROTENOIDI NEL CORSO DELLA MATURAZIONE DI UVE TINTILIA 87
The color of dried fruit through the color analysis sensor 87
Performance of Tintilia grapevine (Vitis Vinifera L.) under summer pruning treatments 86
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 85
Valutazione della riduzione di ocratossina A dai vini rossi mediante utilizzo di coadiuvanti tecnologici 85
Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in Molise 84
Profilo amminoacidico in formaggi a pasta filata prodotti da latte misto 83
Conservazione di lattuga Ninjia (lactuca sativa L.) in atmosfera modificata 81
Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils 80
Totale 13.393
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Categoria #
all - tutte 63.999
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 63.999
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.187 0 304 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
2025/20265.942 392 198 366 438 649 782 1.211 639 486 347 219 215
2026/20271.284 733 551 0 0 0 0 0 0 0 0 0 0
Totale 16.539