LICCIARDELLO, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 14.216
EU - Europa 8.298
AS - Asia 8.186
SA - Sud America 1.158
AF - Africa 430
Continente sconosciuto - Info sul continente non disponibili 287
OC - Oceania 226
Totale 32.801
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Nazione #
US - Stati Uniti d'America 13.792
IT - Italia 2.904
SG - Singapore 2.580
GB - Regno Unito 2.167
CN - Cina 1.704
BR - Brasile 817
VN - Vietnam 809
HK - Hong Kong 787
DE - Germania 620
SE - Svezia 402
FR - Francia 396
IN - India 335
BD - Bangladesh 297
KR - Corea 282
RU - Federazione Russa 255
NL - Olanda 249
TR - Turchia 238
UA - Ucraina 234
FI - Finlandia 219
ID - Indonesia 198
CA - Canada 194
AU - Australia 187
ES - Italia 144
MX - Messico 136
ZA - Sudafrica 112
BG - Bulgaria 101
PH - Filippine 101
PK - Pakistan 98
AR - Argentina 96
IR - Iran 96
AT - Austria 91
JP - Giappone 86
MY - Malesia 86
IQ - Iraq 70
IE - Irlanda 61
PL - Polonia 61
TH - Thailandia 59
EC - Ecuador 55
DZ - Algeria 52
BE - Belgio 51
GR - Grecia 51
TW - Taiwan 51
GH - Ghana 50
RO - Romania 50
CL - Cile 45
KH - Cambogia 45
PT - Portogallo 43
CO - Colombia 41
LT - Lituania 41
PE - Perù 41
MA - Marocco 38
AE - Emirati Arabi Uniti 37
LK - Sri Lanka 34
NZ - Nuova Zelanda 31
NP - Nepal 30
NG - Nigeria 26
EG - Egitto 24
HU - Ungheria 22
SA - Arabia Saudita 22
CI - Costa d'Avorio 21
VE - Venezuela 21
CH - Svizzera 19
KE - Kenya 19
NO - Norvegia 19
JO - Giordania 18
IL - Israele 17
RS - Serbia 17
UY - Uruguay 16
LV - Lettonia 15
SV - El Salvador 15
TN - Tunisia 15
AZ - Azerbaigian 14
JM - Giamaica 14
CR - Costa Rica 13
DK - Danimarca 13
PY - Paraguay 13
UZ - Uzbekistan 13
UG - Uganda 12
BO - Bolivia 11
TT - Trinidad e Tobago 11
PA - Panama 10
GE - Georgia 9
HR - Croazia 9
OM - Oman 9
SK - Slovacchia (Repubblica Slovacca) 9
TZ - Tanzania 9
KZ - Kazakistan 8
BH - Bahrain 7
CY - Cipro 7
SI - Slovenia 7
GT - Guatemala 6
NI - Nicaragua 6
QA - Qatar 6
AL - Albania 5
ET - Etiopia 5
GA - Gabon 5
HN - Honduras 5
MN - Mongolia 5
SN - Senegal 5
ZM - Zambia 5
Totale 32.407
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Città #
Ashburn 1.713
Singapore 1.524
Southend 1.439
Santa Clara 1.335
Fairfield 1.077
Hong Kong 739
Chandler 646
San Jose 640
Council Bluffs 530
Woodbridge 516
Hefei 461
Houston 429
Seattle 406
Wilmington 368
Dearborn 364
Beijing 341
London 335
Cambridge 334
Ho Chi Minh City 299
Nyköping 275
Milan 270
Jacksonville 260
The Dalles 243
Los Angeles 236
New York 216
Modena 207
Ann Arbor 199
Hanoi 188
Seoul 171
Helsinki 167
Rome 133
Bologna 125
Chicago 110
Dallas 110
Boardman 109
Fremont 106
Jakarta 102
Redwood City 101
San Diego 100
Buffalo 96
Catania 96
Orem 96
Sofia 96
Izmir 95
Sydney 95
Bremen 92
Princeton 92
Lauterbourg 90
Falls Church 79
Shanghai 79
São Paulo 78
Nuremberg 77
Eugene 69
Munich 68
Columbus 64
Amsterdam 52
Atlanta 50
Dublin 50
Moscow 50
Palermo 48
Tokyo 48
Accra 47
Naples 46
Salt Lake City 46
Istanbul 45
Phoenix 44
Phnom Penh 43
Reggio Emilia 43
Chennai 41
Vienna 41
Durban 40
Grou 40
Johannesburg 40
Melbourne 40
Guangzhou 37
Parma 37
Redondo Beach 37
Brooklyn 36
Denver 36
Mumbai 35
Bari 34
Toronto 34
Da Nang 33
Montreal 33
Bangkok 32
Frankfurt am Main 32
Manchester 32
Des Moines 31
Warsaw 31
Brussels 30
Dong Ket 30
Lima 28
Nanjing 28
Florence 27
Kent 27
Mexico City 27
Auckland 26
Kuala Lumpur 26
Miano 26
Santiago 26
Totale 19.951
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Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.258
Improvement of CO2 retention of PET bottles for carbonated soft drinks 1.058
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 892
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 795
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 574
Packaging reduction to improve the sustainability of carbonated soft drinks 549
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 512
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 504
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 497
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 467
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 451
Optimization of chia seed mucilage extraction for the development of biobased films and coatings 416
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 415
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 383
Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates 382
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 358
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 346
Produzione e caratterizzazione di confetture e gelatine da carrube 343
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 332
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 330
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 317
Studio dello scalping di aromi di vino in diversi films plastici 315
Application of preservation strategies to improve the shelf life of spreadable cheese 314
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 312
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 310
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 309
Energy and environmental assessment of a traditional durum-wheat bread 307
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 307
Bread-making performances of durum wheat semolina, as affected by ageing 301
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 296
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 295
Recent advances on chitosan-based films for sustainable food packaging applications 293
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 292
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 292
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 286
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 285
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 283
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 281
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 274
Design of plastic packages for minimally processed fruits 274
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 274
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time 274
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots 273
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 272
Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mould caused by Penicillium digitatum 272
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 271
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 262
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part II: Physiological, microbiological and sensory aspects 261
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 260
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 259
The role of small-sized tomatoes in carotenoid uptake 258
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 258
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 253
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 251
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 249
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 249
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 248
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 248
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 247
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 245
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 244
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 242
Active coatings against dates fungal decay 240
Susceptibility of plastic packages to insect pests attacks 237
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 236
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 235
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 233
Scalping of ethyloctanoate and linalool from a model wine into plastic films 231
Shelf life assessment of industrial durum wheat bread as a function of packaging system 231
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 227
Study of the scalping of wine aroma compounds into plastic films 227
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 221
I Microrganismi dell'aceto balsamico. Atti del convegno: "Anche la tradizione va studiata" Risultati di un biennio di indagini per l'individuazione e il possibile impiego di starter per Aceto Balsamico Tradizionale. 221
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 215
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 214
Microstructural characterization of multiphase chocolate using x-ray microtomography 214
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 214
Influence of storage time and conditions on durum wheat semolina breadmaking performances 213
Contribution of blood orange-based beverages to bioactive compounds intake 213
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 212
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 205
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 204
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP) 202
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 202
Features of chitosan-gelatin films loaded with plant extracts 201
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 199
Effect of temperature and some added compounds on the stability of blood orange marmalade 197
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 182
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers 181
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 179
Correction to: Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films (Foods, (2023), 12, 5, (960), 10.3390/foods12050960) 177
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 177
Biological control of peach fungal pathogens by antagonistic microorganisms 176
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 176
Formation of furfural in heat treated must for traditional balsamic vinegar. 169
Studio dello scalping di aromi di vino in diversi film plastici 168
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 163
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 162
Exploratory use of nisin and ethyl lauroyl arginate for the inhibition of spoilage microflora during secondary shelf life 153
Studio sui materiali alternativi per confezionare la semola 148
Totale 30.130
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Categoria #
all - tutte 110.211
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 110.211
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.162 0 221 193 125 138 182 152 129 281 217 338 186
2022/20232.805 194 198 224 211 363 415 118 273 350 113 138 208
2023/20242.339 97 136 271 205 279 165 184 195 192 138 152 325
2024/20256.483 235 108 114 427 1.031 839 601 325 841 537 694 731
2025/202610.196 677 345 765 992 1.295 847 1.262 545 1.023 1.061 746 638
2026/20271.616 859 757 0 0 0 0 0 0 0 0 0 0
Totale 32.801