Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

NASELLI, Vincenzo
 Distribuzione geografica
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Continente #
EU - Europa 1.736
NA - Nord America 1.486
AS - Asia 1.393
SA - Sud America 259
AF - Africa 39
OC - Oceania 2
Totale 4.915
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Nazione #
US - Stati Uniti d'America 1.409
IT - Italia 582
RU - Federazione Russa 574
SG - Singapore 517
CN - Cina 285
BR - Brasile 190
FR - Francia 168
VN - Vietnam 151
BD - Bangladesh 143
HK - Hong Kong 119
PL - Polonia 100
DE - Germania 77
CA - Canada 50
JP - Giappone 50
FI - Finlandia 48
GB - Regno Unito 47
NL - Olanda 36
IN - India 32
AR - Argentina 30
ES - Italia 30
TR - Turchia 16
ZA - Sudafrica 15
IE - Irlanda 14
MX - Messico 12
SE - Svezia 11
KR - Corea 10
ID - Indonesia 9
IQ - Iraq 8
AT - Austria 7
EC - Ecuador 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
BE - Belgio 6
SA - Arabia Saudita 6
UA - Ucraina 6
UZ - Uzbekistan 6
BG - Bulgaria 5
CL - Cile 5
ET - Etiopia 5
JO - Giordania 5
KE - Kenya 5
PA - Panama 5
PK - Pakistan 5
PT - Portogallo 5
UY - Uruguay 5
CO - Colombia 4
GR - Grecia 4
PY - Paraguay 4
TW - Taiwan 4
AM - Armenia 3
BO - Bolivia 3
CR - Costa Rica 3
LT - Lituania 3
MA - Marocco 3
NP - Nepal 3
AU - Australia 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BW - Botswana 2
CI - Costa d'Avorio 2
CZ - Repubblica Ceca 2
EG - Egitto 2
LB - Libano 2
MD - Moldavia 2
NG - Nigeria 2
PE - Perù 2
PH - Filippine 2
SR - Suriname 2
TT - Trinidad e Tobago 2
AL - Albania 1
AO - Angola 1
BH - Bahrain 1
BY - Bielorussia 1
CY - Cipro 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EE - Estonia 1
HN - Honduras 1
HU - Ungheria 1
IL - Israele 1
IR - Iran 1
JM - Giamaica 1
KZ - Kazakistan 1
MT - Malta 1
MY - Malesia 1
PR - Porto Rico 1
PS - Palestinian Territory 1
SI - Slovenia 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TH - Thailandia 1
ZW - Zimbabwe 1
Totale 4.915
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Città #
Singapore 323
Ashburn 322
San Jose 194
Palermo 164
Hong Kong 108
Moscow 92
Zgierz 82
Ho Chi Minh City 66
Council Bluffs 64
Los Angeles 58
New York 58
The Dalles 52
Beijing 50
Tokyo 50
Chandler 46
Hefei 42
Hanoi 38
Lauterbourg 35
Boardman 34
Milan 34
Santa Clara 32
Buffalo 30
Dallas 29
Lappeenranta 27
São Paulo 20
Montreal 19
Dijon 16
Orem 16
Piscataway 16
Frankfurt am Main 15
Dublin 14
Helsinki 14
Nuremberg 14
Warsaw 14
Brooklyn 13
Chennai 12
Rome 12
Amsterdam 11
Denver 10
Johannesburg 10
Paris 10
Poplar 10
Ludwigshafen am Rhein 9
Medford 9
Misilmeri 9
Bordeaux 8
Chicago 8
Da Nang 8
Fairfield 8
London 8
Redondo Beach 8
Sciara 8
Altamura 7
Houston 7
Mexico City 7
Phoenix 7
Toronto 7
Turku 7
Bagheria 6
Desnes 6
Genoa 6
Hyderabad 6
Isola delle Femmine 6
Jakarta 6
Madrid 6
Marsala 6
Munich 6
Salemi 6
Ankara 5
Atlanta 5
Campinas 5
Dhaka 5
Haiphong 5
Hillsboro 5
Manchester 5
Montevideo 5
Ottawa 5
Ourense 5
Princeton 5
San Cipirello 5
Stockholm 5
Tashkent 5
Turin 5
Wilmington 5
Acireale 4
Amman 4
Augusta 4
Buenos Aires 4
Cambridge 4
Columbus 4
Istanbul 4
Lawrence 4
Monreale 4
Mumbai 4
Nairobi 4
Naples 4
Padova 4
Padua 4
Panama City 4
Pedara 4
Totale 2.605
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Nome #
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 178
Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions 158
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 157
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 156
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 151
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 150
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES 150
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety 150
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 149
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 148
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 144
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 144
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 141
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives 137
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 137
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive 136
A novel microbiological approach to impact the aromatic composition of sour loquat beer 130
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation 129
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 129
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 128
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 126
Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage 122
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 121
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 121
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 119
METABOLOMIC FINGERPRINTING STUDIES OF STARMERELLA LACTIS-CONDENSI (A NOVEL WINE YEAST SPECIES) AND LACHANCEA THERMOTOLERANS: EFFECTS ON SENSORY QUALITY AND ACIDITY OF CATARRATTO AND SYRAH WINES IN SICILY 115
Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging 115
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 109
LARGE-SCALE APPLICATION OF LACTIPLANTIBACILLUS PLANTARUM IN THE WINEMAKING PROCESS OF NERO D'AVOLA AND PETIT VERDOT GRAPES IN SICILY 108
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine 107
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 106
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains 104
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY 101
Olive Oil-Based Lipid Coating as a Precursor Organogel for Postharvest Preservation of Lychee: Efficacy Combined with Polyamide/Polyethylene Packaging Under Passive Atmosphere 99
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY 97
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii 95
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 88
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads 85
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION 79
How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review 79
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives 73
Exo-metabolome from novel microbial consortia including lactic acid bacteria, Starmerella lactis-condensi and Candida oleophila for assessing wine active aroma fraction 45
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 40
Reducing energy demand in Castelvetrano-style table olive production through Candida-based bioprotection approach 1
Totale 5.157
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Categoria #
all - tutte 15.690
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 15.690
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211 0 0 0 0 0 0 0 0 0 0 0 1
2021/202287 4 2 5 10 0 2 12 6 14 10 9 13
2022/2023157 15 24 7 12 17 17 12 11 21 7 10 4
2023/2024319 18 16 20 47 33 33 63 8 6 7 24 44
2024/2025820 15 46 89 65 33 12 86 58 58 112 140 106
2025/20263.759 206 85 192 576 398 463 419 451 295 226 213 235
Totale 5.157