Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

NASELLI, Vincenzo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 1.800
NA - Nord America 1.677
AS - Asia 1.428
Continente sconosciuto - Info sul continente non disponibili 273
SA - Sud America 261
AF - Africa 41
OC - Oceania 2
Totale 5.482
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.569
IT - Italia 636
RU - Federazione Russa 574
SG - Singapore 520
CN - Cina 286
BR - Brasile 192
BD - Bangladesh 168
FR - Francia 168
VN - Vietnam 151
HK - Hong Kong 120
PL - Polonia 100
DE - Germania 77
CA - Canada 65
JP - Giappone 50
FI - Finlandia 48
GB - Regno Unito 48
NL - Olanda 40
IN - India 36
ES - Italia 31
AR - Argentina 30
TR - Turchia 16
MX - Messico 15
ZA - Sudafrica 15
IE - Irlanda 14
SE - Svezia 11
KR - Corea 10
ID - Indonesia 9
IQ - Iraq 8
JM - Giamaica 8
AT - Austria 7
BE - Belgio 7
EC - Ecuador 7
UA - Ucraina 7
VE - Venezuela 7
AE - Emirati Arabi Uniti 6
SA - Arabia Saudita 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
CR - Costa Rica 4
EG - Egitto 4
GR - Grecia 4
NP - Nepal 4
PY - Paraguay 4
TW - Taiwan 4
AM - Armenia 3
BO - Bolivia 3
HN - Honduras 3
LT - Lituania 3
MA - Marocco 3
TT - Trinidad e Tobago 3
AU - Australia 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BW - Botswana 2
CI - Costa d'Avorio 2
CZ - Repubblica Ceca 2
LB - Libano 2
MD - Moldavia 2
MK - Macedonia 2
NG - Nigeria 2
PE - Perù 2
PH - Filippine 2
SR - Suriname 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
GT - Guatemala 1
HU - Ungheria 1
IL - Israele 1
IR - Iran 1
KZ - Kazakistan 1
LC - Santa Lucia 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 5.209
Salva come PNG Salva come JPEG
Città #
Ashburn 334
Singapore 325
San Jose 246
Palermo 180
Hong Kong 109
Moscow 92
Zgierz 82
Los Angeles 69
Ho Chi Minh City 66
Council Bluffs 64
New York 61
The Dalles 52
Beijing 50
Tokyo 50
Chandler 46
Hefei 42
Hanoi 38
Boardman 36
Milan 36
Santa Clara 36
Lauterbourg 35
Buffalo 33
Dallas 30
Lappeenranta 27
Montreal 21
São Paulo 20
Orem 17
Rome 17
Dijon 16
Piscataway 16
Frankfurt am Main 15
Toronto 15
Dublin 14
Helsinki 14
Nuremberg 14
Warsaw 14
Brooklyn 13
Chennai 12
Amsterdam 11
Chicago 11
Denver 10
Johannesburg 10
Paris 10
Poplar 10
Ludwigshafen am Rhein 9
Medford 9
Misilmeri 9
Bordeaux 8
Da Nang 8
Fairfield 8
Houston 8
London 8
Mexico City 8
Phoenix 8
Redondo Beach 8
Sciara 8
Altamura 7
Genoa 7
Turku 7
Bagheria 6
Desnes 6
Hyderabad 6
Isola delle Femmine 6
Jakarta 6
Madrid 6
Marsala 6
Munich 6
Salemi 6
Seattle 6
Ankara 5
Atlanta 5
Campinas 5
Columbus 5
Dhaka 5
Haiphong 5
Hillsboro 5
Kingston 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
Florence 4
Istanbul 4
Lawrence 4
Monreale 4
Mumbai 4
Nairobi 4
Naples 4
Padova 4
Totale 2.741
Salva come PNG Salva come JPEG
Nome #
Use of Hanseniaspora uvarum and a novel strain of Saccharomyces cerevisiae isolated from manna ash to produce loquat beer 182
Bioprotection of Nocellara del Belice table olives: effects of Candida boidinii LC1 and Candida norvegica OC10 under different thermal storage conditions 169
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY 167
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 163
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 162
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 159
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 157
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety 156
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES 154
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 153
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive 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 148
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 146
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 145
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives 144
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 140
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation 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 132
A novel microbiological approach to impact the aromatic composition of sour loquat beer 132
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 132
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 130
Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage 127
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 126
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 125
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 124
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 119
Effect of Hot Air-Drying Technique on the Quality and Stability of Blood Orange Slices in Modified Atmosphere Packaging 118
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 116
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine 114
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY 113
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 112
LARGE-SCALE APPLICATION OF LACTIPLANTIBACILLUS PLANTARUM IN THE WINEMAKING PROCESS OF NERO D'AVOLA AND PETIT VERDOT GRAPES IN SICILY 112
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains 111
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY 106
Olive Oil-Based Lipid Coating as a Precursor Organogel for Postharvest Preservation of Lychee: Efficacy Combined with Polyamide/Polyethylene Packaging Under Passive Atmosphere 102
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii 96
Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with Foeniculum vulgare 96
How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review 91
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads 87
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION 85
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives 76
Exo-metabolome from novel microbial consortia including lactic acid bacteria, Starmerella lactis-condensi and Candida oleophila for assessing wine active aroma fraction 48
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 41
Fermentation kinetics and copper adsorption capacity of commercial Saccharomyces and non-Saccharomyces yeasts 20
Microbial interaction dynamics of Candida oleophila and Starmerella lactis-condensi with Saccharomyces cerevisiae in winter-melon beer fermentation 19
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads 19
Reducing energy demand in Castelvetrano-style table olive production through Candida-based bioprotection approach 11
Selection of Saccharomyces cerevisiae strains for traditional Sicilian sparkling wines: effects on secondary fermentation kinetics and sensory profile 1
Sequential inoculation strategies in malolactic fermentation: impact on fermentation kinetics and volatile compounds in Catarratto wines 1
Impact of maceration duration and microbial consortia on antioxidant capacity and colour characteristics of orange wines 1
Functional screening of non-Saccharomyces yeasts from grape must, manna, and honey for wine colour stability and aroma modulation 1
Microbial response and process stability under sodium reduction in Castelvetrano table olives 1
Circular microbial biotechnology for improving colour and aroma in rosé wines produced in warm climates 1
Non-Saccharomyces yeasts as bio-tools for modulating wine aroma and acidity in warm-climate regions 1
Totale 5.482
Salva come PNG Salva come JPEG
Categoria #
all - tutte 16.961
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 16.961
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202283 0 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
2025/20263.830 206 85 192 576 398 463 419 451 295 226 213 306
2026/2027254 200 54 0 0 0 0 0 0 0 0 0 0
Totale 5.482