Archivio istituzionale della ricerca dell'Università degli Studi di Palermo

NASELLI, Vincenzo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 421
NA - Nord America 331
AS - Asia 179
SA - Sud America 70
AF - Africa 6
Totale 1.007
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 323
IT - Italia 264
SG - Singapore 104
BR - Brasile 57
DE - Germania 52
CN - Cina 44
NL - Olanda 19
FR - Francia 17
FI - Finlandia 16
GB - Regno Unito 11
HK - Hong Kong 9
IE - Irlanda 7
AT - Austria 6
CA - Canada 6
SE - Svezia 6
BE - Belgio 5
TR - Turchia 4
ET - Etiopia 3
KR - Corea 3
PT - Portogallo 3
UY - Uruguay 3
AR - Argentina 2
CI - Costa d'Avorio 2
CL - Cile 2
CO - Colombia 2
ES - Italia 2
GR - Grecia 2
IQ - Iraq 2
LT - Lituania 2
PA - Panama 2
PE - Perù 2
PL - Polonia 2
RU - Federazione Russa 2
UA - Ucraina 2
AM - Armenia 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BG - Bulgaria 1
BH - Bahrain 1
BY - Bielorussia 1
EC - Ecuador 1
EE - Estonia 1
IN - India 1
JP - Giappone 1
KE - Kenya 1
KZ - Kazakistan 1
LB - Libano 1
MY - Malesia 1
NP - Nepal 1
PK - Pakistan 1
TW - Taiwan 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 1.007
Salva come PNG Salva come JPEG
Città #
Palermo 89
Singapore 75
Ashburn 52
Chandler 46
Santa Clara 17
The Dalles 17
Piscataway 15
New York 13
Nuremberg 13
Milan 11
Lappeenranta 9
Ludwigshafen am Rhein 9
Misilmeri 9
Fairfield 8
Medford 8
Sciara 8
Altamura 7
Beijing 7
Dublin 7
Helsinki 7
Bagheria 6
Rome 6
Salemi 6
Amsterdam 5
Los Angeles 5
Ottawa 5
Princeton 5
Wilmington 5
Acireale 4
Cambridge 4
Frankfurt am Main 4
Lawrence 4
Padova 4
Pedara 4
Bensheim 3
Carini 3
Columbus 3
Dijon 3
Evanston 3
Hangzhou 3
London 3
Montevideo 3
Pessac 3
Ravenna 3
Turin 3
Woodbridge 3
Abidjan 2
Agrigento 2
Ann Arbor 2
Boardman 2
Bolzano 2
Brussels 2
Campinas 2
Capaci 2
Cassino 2
Castelbuono 2
Castellana Grotte 2
Central 2
Council Bluffs 2
Düsseldorf 2
Falkenstein 2
Hong Kong 2
Houston 2
Ixelles-Elsene 2
Kilburn 2
Krakow 2
Madrid 2
Menfi 2
Messina 2
Mezzolombardo 2
Montpellier 2
Mérignac 2
Perugia 2
Porto Alegre 2
Porto Sant'Elpidio 2
Portoferraio 2
Premana 2
Santiago de Cali 2
Shenzhen 2
Somma Vesuviana 2
São Paulo 2
Viña del Mar 2
Weinan 2
Wuhan 2
Acton 1
Almaty 1
Antalya 1
Aracaju 1
Aragona 1
Araguaína 1
Araçatuba 1
Atibaia 1
Augusta 1
Baku 1
Barra dos Coqueiros 1
Barretos 1
Basra 1
Beirut 1
Belém 1
Bologna 1
Totale 622
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 105
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines 87
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety 79
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 78
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 76
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts 69
Use of Lachancea thermotolerans and Saccharomyces cerevisiae isolated from manna ash products to improve quality of loquat beer 65
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines 50
Impact of two new non-conventional yeasts, Candida oleophila and Starmerella lactis-condensi, isolated from sugar-rich substrates, on Frappato wine aroma 49
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains 46
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 41
A novel microbiological approach to impact the aromatic composition of sour loquat beer 39
Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer 37
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain 34
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase 33
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives 31
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method 31
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine 28
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives 27
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking 27
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives 25
Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads 23
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine 23
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers 19
Use of non-conventional yeasts for enhancing the sensory quality of craft beer 15
Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii 13
Totale 1.150
Salva come PNG Salva come JPEG
Categoria #
all - tutte 6.979
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 6.979
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202115 0 0 0 0 0 0 0 0 0 0 14 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
2024/2025572 15 46 89 65 33 12 86 58 58 110 0 0
Totale 1.150