Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

BUSETTA, GABRIELE
 Distribuzione geografica
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Continente #
EU - Europa 1.602
NA - Nord America 1.385
AS - Asia 1.129
SA - Sud America 231
AF - Africa 44
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
Totale 4.393
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Nazione #
US - Stati Uniti d'America 1.327
IT - Italia 563
SG - Singapore 430
RU - Federazione Russa 426
CN - Cina 261
FR - Francia 191
BR - Brasile 183
HK - Hong Kong 116
VN - Vietnam 115
PL - Polonia 88
DE - Germania 67
GB - Regno Unito 47
BD - Bangladesh 44
NL - Olanda 41
FI - Finlandia 39
JP - Giappone 31
MX - Messico 29
IN - India 26
CA - Canada 22
IE - Irlanda 20
TR - Turchia 18
AR - Argentina 17
AT - Austria 17
KR - Corea 15
ZA - Sudafrica 15
PT - Portogallo 14
PK - Pakistan 13
PH - Filippine 10
BE - Belgio 9
IQ - Iraq 9
CH - Svizzera 8
DK - Danimarca 8
ES - Italia 8
HU - Ungheria 8
RO - Romania 8
RS - Serbia 7
SE - Svezia 7
UZ - Uzbekistan 7
LT - Lituania 6
MA - Marocco 6
TN - Tunisia 6
VE - Venezuela 6
CL - Cile 5
ID - Indonesia 5
PE - Perù 5
UA - Ucraina 5
DZ - Algeria 4
EC - Ecuador 4
GR - Grecia 4
JM - Giamaica 4
JO - Giordania 4
MY - Malesia 4
TH - Thailandia 4
BG - Bulgaria 3
CO - Colombia 3
IR - Iran 3
UY - Uruguay 3
AL - Albania 2
AZ - Azerbaigian 2
BO - Bolivia 2
CZ - Repubblica Ceca 2
EG - Egitto 2
LY - Libia 2
NG - Nigeria 2
NP - Nepal 2
PY - Paraguay 2
SA - Arabia Saudita 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
GA - Gabon 1
GE - Georgia 1
IL - Israele 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
MD - Moldavia 1
MM - Myanmar 1
PA - Panama 1
RE - Reunion 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SR - Suriname 1
TD - Ciad 1
XK - ???statistics.table.value.countryCode.XK??? 1
YT - Mayotte 1
Totale 4.393
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Città #
Singapore 301
Ashburn 242
Palermo 221
San Jose 173
Chandler 117
Hong Kong 111
Moscow 89
Zgierz 76
Dallas 60
New York 60
Beijing 50
Hefei 48
Los Angeles 46
Council Bluffs 38
Ho Chi Minh City 37
Lauterbourg 35
Hanoi 29
Tokyo 27
Santa Clara 25
The Dalles 25
Rome 23
Catania 20
Buffalo 19
Helsinki 19
Lappeenranta 18
Medford 18
Dublin 17
Fairfield 17
London 17
São Paulo 17
Amsterdam 16
Piscataway 16
Seattle 16
Desnes 15
Frankfurt am Main 14
Milan 13
Johannesburg 12
Orem 12
Wilmington 12
Mexico City 11
Nuremberg 11
Partanna 11
Princeton 11
Altamura 10
Carini 10
Chicago 10
Naples 10
Brussels 9
Vienna 9
Warsaw 9
Aarhus 8
Lawrence 8
Ludwigshafen am Rhein 8
Montreal 8
Paris 8
Rio de Janeiro 8
Belgrade 7
Bologna 7
Brooklyn 7
Denver 7
San Diego 7
Tashkent 7
Washington 7
Woodbridge 7
Ankara 6
Ann Arbor 6
Cagliari 6
Chennai 6
Da Nang 6
Faisalabad 6
Falkenstein 6
Guangzhou 6
Haiphong 6
Houston 6
Napoli 6
Nocera Inferiore 6
Phoenix 6
West Jordan 6
Zurich 6
Belo Horizonte 5
Bremen 5
Castiglione delle Stiviere 5
Columbus 5
Des Moines 5
Estrela 5
Fresno 5
Toronto 5
Amman 4
Baghdad 4
Bergamo 4
Boardman 4
Brasília 4
Cambridge 4
Castelbuono 4
Dhaka 4
Hangzhou 4
Kingston 4
Mumbai 4
Newark 4
Ottawa 4
Totale 2.518
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Nome #
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 243
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep cheese 183
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 181
Effect of red wine soaking on the microbiological profile, total phenolic content and sensory aspects of an ovine pressed cheese 162
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols 155
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level 152
Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage 147
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione 146
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses 141
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 140
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties 135
Cladodes of Opuntia ficus-indica (L.) as source of bioactive compounds in dairy products 132
Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains 131
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 131
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese 125
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder 124
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening 120
Development of “quadrello di ovino”, a novel fresh ewe’s cheese 120
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” 119
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture 119
Description of “Ovino Belmontese”, a new semisoft sheep's milk cheese processed using “Italico” cheese technology 117
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects 114
Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.) 108
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 101
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects 101
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese 98
Wooden shelves: an ancient tool for sustainable cheese ripening in future 94
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese 87
Selection of lactic acid bacteria from home-made sourdoughs for resistance to the main almond skin polyphenols 87
Sviluppi e potenzialità della trasformazione del latte ovino in Sicilia 79
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp 78
Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese 78
Advancing “Ewiss” cheese production and strengthening its geographical identity through the use of selected autochthonous lactic and propionic acid bacteria 77
Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses 75
The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process 71
Role of lactic acid bacteria associated to wooden equipment used in traditional dairy production 68
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking 65
Enhancing the microbiological, physicochemical, and sensory properties of fresh ovine ‘Tuma’ cheese through the addition of feeding prickly pear by-product silage in the ewe’s diet 59
Phage-activated edible biopackaging for Listeria monocytogenes control in cheese: in vitro and in vivo assessment of whey protein- and tapioca starch-based solutions 43
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens 37
Stability of freeze-dried starter and non-starter lactic acid bacteria for application in Sicilian cheese making 37
Enhancing “Ewiss” cheese production using autochthonous lactic acid bacteria and Propioniciclava flava as an alternative to commercial propionic acid bacteria 30
Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production 25
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata 24
Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese 3
Totale 4.662
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Categoria #
all - tutte 17.314
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 17.314
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202123 0 0 0 0 0 0 0 0 0 0 10 13
2021/2022185 0 4 3 1 0 2 53 10 29 24 33 26
2022/2023356 18 45 19 45 42 60 7 31 38 8 28 15
2023/2024494 43 44 27 33 60 57 63 25 5 27 34 76
2024/2025962 42 45 88 72 38 51 77 82 59 104 141 163
2025/20262.626 168 101 204 243 265 343 395 303 226 227 151 0
Totale 4.662