Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

BUSETTA, GABRIELE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 1.684
NA - Nord America 1.590
AS - Asia 1.234
SA - Sud America 237
AF - Africa 44
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
Totale 4.791
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.512
IT - Italia 634
SG - Singapore 435
RU - Federazione Russa 426
CN - Cina 263
FR - Francia 193
BR - Brasile 184
BD - Bangladesh 137
HK - Hong Kong 117
VN - Vietnam 115
PL - Polonia 88
DE - Germania 67
GB - Regno Unito 48
NL - Olanda 42
FI - Finlandia 39
CA - Canada 35
JP - Giappone 31
IN - India 29
MX - Messico 29
IE - Irlanda 23
TR - Turchia 19
AR - Argentina 18
AT - Austria 17
KR - Corea 15
ZA - Sudafrica 15
PT - Portogallo 14
PK - Pakistan 13
PH - Filippine 10
BE - Belgio 9
CH - Svizzera 9
ES - Italia 9
IQ - Iraq 9
RO - Romania 9
DK - Danimarca 8
HU - Ungheria 8
CL - Cile 7
RS - Serbia 7
SE - Svezia 7
UZ - Uzbekistan 7
LT - Lituania 6
MA - Marocco 6
TN - Tunisia 6
UA - Ucraina 6
VE - Venezuela 6
CO - Colombia 5
ID - Indonesia 5
JM - Giamaica 5
PE - Perù 5
DZ - Algeria 4
EC - Ecuador 4
GR - Grecia 4
JO - Giordania 4
MY - Malesia 4
TH - Thailandia 4
BG - Bulgaria 3
IR - Iran 3
UY - Uruguay 3
AL - Albania 2
AZ - Azerbaigian 2
BB - Barbados 2
BO - Bolivia 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
EG - Egitto 2
HN - Honduras 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 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
BY - Bielorussia 1
CI - Costa d'Avorio 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 4.791
Salva come PNG Salva come JPEG
Città #
Singapore 305
Ashburn 257
Palermo 226
San Jose 223
Chandler 117
Hong Kong 112
Moscow 89
Zgierz 76
New York 68
Dallas 63
Los Angeles 55
Beijing 50
Hefei 48
Council Bluffs 43
Ho Chi Minh City 37
Lauterbourg 35
Rome 31
Buffalo 29
Hanoi 29
Santa Clara 28
Tokyo 27
Milan 25
The Dalles 25
Catania 21
Helsinki 19
Seattle 19
Lappeenranta 18
London 18
Medford 18
Dublin 17
Fairfield 17
São Paulo 17
Amsterdam 16
Boardman 16
Piscataway 16
Desnes 15
Frankfurt am Main 14
Johannesburg 12
Orem 12
Wilmington 12
Chicago 11
Mexico City 11
Naples 11
Nuremberg 11
Partanna 11
Princeton 11
Toronto 11
Altamura 10
Bologna 10
Carini 10
Brussels 9
Lawrence 9
Vienna 9
Warsaw 9
Aarhus 8
Ludwigshafen am Rhein 8
Montreal 8
Paris 8
Phoenix 8
Rio de Janeiro 8
San Diego 8
Woodbridge 8
Bari 7
Belgrade 7
Brooklyn 7
Denver 7
Tashkent 7
Washington 7
Zurich 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
West Jordan 6
Atlanta 5
Belo Horizonte 5
Bremen 5
Castiglione delle Stiviere 5
Columbus 5
Des Moines 5
Estrela 5
Fresno 5
Mumbai 5
Turin 5
Alcamo 4
Amman 4
Baghdad 4
Bergamo 4
Brasília 4
Cambridge 4
Castelbuono 4
Dhaka 4
Totale 2.691
Salva come PNG Salva come JPEG
Nome #
Anti-Listeria activity of citrus essential oils in a fresh ovine cheese 249
Mango siciliano di IV gamma: come aumentarne la shelf life con l’uso di film edibili di origine naturale. 204
Dehydration preserves the ability of tanniferous sulla forage (Sulla coronaria (L.) Medik.) to improve nutritional, microbial and sensory traits of sheep cheese 188
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
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols 161
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level 156
Aloe-based edible coating to maintain quality of fresh-cut italian pears (Pyrus communis L.) during cold storage 150
Valutazione dell'applicazione di edible coating sulla qualità dei frutti di fragola durante la frigoconservazione 150
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses 143
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
Bio-Agronomic Assessment and Quality Evaluation of Sugarcane with Optimized Juice Fermentation in View of Producing Sicilian “Rum Agricole” 139
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties 138
Cladodes of Opuntia ficus-indica (L.) as source of bioactive compounds in dairy products 135
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
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder 131
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese 128
Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects 126
In-depth investigation of the safety of wooden shelves used for traditional cheese ripening 125
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
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
Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.) 117
Description of Ewiss cheese, a new ewe’s milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects 105
Wooden shelves: an ancient tool for sustainable cheese ripening in future 95
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
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
Gastronomic treasures of southern Italy: The role of wooden equipment and heritage cheeses 76
Role of lactic acid bacteria associated to wooden equipment used in traditional dairy production 70
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking 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
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 63
Stability of freeze-dried starter and non-starter lactic acid bacteria for application in Sicilian cheese making 59
Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens 57
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
Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production 31
Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis 20
Effect of feeding fresh or dehydrated sulla forage on microbiological, nutritional, and sensory traits of sheep cheese 14
Prickly pear byproduct (Opuntia spp.) silage inclusion in dairy sheep diet: Effects on chemical, nutritional, and microbiological characteristics of milk and cheese 13
Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese 11
Use of an autochthonous defined whey starter culture for the industrial production of Gran Ovino, a Sicilian ewe’s milk cheese 3
Totale 5.080
Salva come PNG Salva come JPEG
Categoria #
all - tutte 18.855
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 18.855
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20262.946 168 101 204 243 265 343 395 303 226 227 241 230
2026/202798 98 0 0 0 0 0 0 0 0 0 0 0
Totale 5.080