Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

PRESTIANNI, Rosario
 Distribuzione geografica
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Continente #
EU - Europa 1.180
NA - Nord America 1.169
AS - Asia 920
SA - Sud America 159
Continente sconosciuto - Info sul continente non disponibili 137
AF - Africa 28
Totale 3.593
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Nazione #
US - Stati Uniti d'America 1.097
IT - Italia 489
SG - Singapore 363
RU - Federazione Russa 322
CN - Cina 194
BR - Brasile 109
HK - Hong Kong 96
DE - Germania 73
VN - Vietnam 68
FR - Francia 67
PL - Polonia 62
BD - Bangladesh 57
CA - Canada 42
JP - Giappone 35
FI - Finlandia 31
GB - Regno Unito 28
NL - Olanda 22
IN - India 20
AR - Argentina 19
TR - Turchia 19
KR - Corea 17
ES - Italia 14
SE - Svezia 11
BE - Belgio 10
IQ - Iraq 9
MX - Messico 8
ZA - Sudafrica 8
CL - Cile 7
GR - Grecia 7
IE - Irlanda 7
TW - Taiwan 7
AT - Austria 6
EC - Ecuador 6
HU - Ungheria 6
ID - Indonesia 6
ET - Etiopia 5
JM - Giamaica 5
PT - Portogallo 5
UA - Ucraina 5
CO - Colombia 4
KE - Kenya 4
TT - Trinidad e Tobago 4
VE - Venezuela 4
CI - Costa d'Avorio 3
EG - Egitto 3
JO - Giordania 3
LT - Lituania 3
PA - Panama 3
PK - Pakistan 3
RS - Serbia 3
SA - Arabia Saudita 3
UY - Uruguay 3
UZ - Uzbekistan 3
AM - Armenia 2
AZ - Azerbaigian 2
BO - Bolivia 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
HN - Honduras 2
IR - Iran 2
LB - Libano 2
MY - Malesia 2
NI - Nicaragua 2
PE - Perù 2
RO - Romania 2
SR - Suriname 2
AE - Emirati Arabi Uniti 1
BG - Bulgaria 1
BH - Bahrain 1
BW - Botswana 1
BZ - Belize 1
CH - Svizzera 1
DZ - Algeria 1
EE - Estonia 1
GP - Guadalupe 1
HT - Haiti 1
IL - Israele 1
KG - Kirghizistan 1
KZ - Kazakistan 1
MA - Marocco 1
MD - Moldavia 1
MT - Malta 1
PH - Filippine 1
PR - Porto Rico 1
PS - Palestinian Territory 1
PY - Paraguay 1
SN - Senegal 1
TN - Tunisia 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 3.457
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Città #
Singapore 243
Ashburn 213
Palermo 172
San Jose 128
Hong Kong 84
Chandler 64
Zgierz 48
The Dalles 47
New York 42
Council Bluffs 41
Los Angeles 39
Moscow 39
Beijing 36
Tokyo 31
Santa Clara 30
Hefei 29
Ho Chi Minh City 28
Milan 27
Dallas 23
Lauterbourg 21
Hanoi 18
Boardman 16
Piscataway 16
Lappeenranta 14
Montreal 14
São Paulo 14
Ann Arbor 13
Frankfurt am Main 13
Ludwigshafen am Rhein 12
Medford 12
Nuremberg 12
Buffalo 11
Rome 11
Warsaw 11
Toronto 10
Fairfield 9
Helsinki 9
Houston 9
Misilmeri 9
Sciara 9
Brooklyn 8
Altamura 7
Chennai 7
Dublin 7
Johannesburg 7
Orem 7
Princeton 7
Turku 7
Wilmington 7
Amsterdam 6
Bagheria 6
Castelbuono 6
Coslada 6
Phoenix 6
Redondo Beach 6
Rio de Janeiro 6
Salemi 6
Seattle 6
Cagliari 5
Chicago 5
Des Moines 5
Dijon 5
Genoa 5
Istanbul 5
Munich 5
Poplar 5
San Rafael 5
Santiago 5
Acireale 4
Bolzano 4
Brussels 4
Carini 4
Columbus 4
Desnes 4
Dhaka 4
Jakarta 4
Jinan 4
Kaohsiung City 4
Lawrence 4
London 4
Oberschaeffolsheim 4
Padova 4
Pedara 4
Portland 4
San Severo 4
Stockholm 4
Abidjan 3
Ankara 3
Athens 3
Augusta 3
Belgrade 3
Bensheim 3
Bologna 3
Cairo 3
Cambridge 3
Campinas 3
Central 3
Changsha 3
Evanston 3
Haiphong 3
Totale 1.909
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Nome #
Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts 307
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. 230
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 185
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 166
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 164
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage 160
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 159
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 154
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine 153
Non-conventional yeasts (Starmerella lactis-condensi and Candida oleophila) and Lactic Acid Bacteria (Lactiplantibacillus plantarum and Oenococcus oeni) in sequentially inoculated fermentations: a strategy to improve aroma of Catarratto wine 152
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 148
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 147
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 140
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 137
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 135
A novel microbiological approach to impact the aromatic composition of sour loquat beer 134
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 132
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 128
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 127
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 119
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily 117
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains 112
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 96
INNOVATIVE MICROBIAL STRATEGIES FOR MODULATING THE AROMATIC PROFILE OF WINES AND PROTECTION AGAINST ALTERATION PROCESSES 91
Totale 3.593
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Categoria #
all - tutte 12.778
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 12.778
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022114 0 0 5 14 0 6 15 11 24 13 8 18
2022/2023222 17 28 6 22 18 27 35 19 24 7 14 5
2023/2024447 24 17 11 59 38 77 80 27 10 12 39 53
2024/2025741 16 49 69 65 30 13 70 51 58 95 130 95
2025/20261.836 161 58 111 187 182 265 216 227 132 101 73 123
2026/2027161 76 69 16 0 0 0 0 0 0 0 0 0
Totale 3.593