LICCIARDELLO, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 10.927
EU - Europa 7.311
AS - Asia 6.147
SA - Sud America 908
AF - Africa 341
OC - Oceania 201
Continente sconosciuto - Info sul continente non disponibili 5
Totale 25.840
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Nazione #
US - Stati Uniti d'America 10.682
IT - Italia 2.438
GB - Regno Unito 2.100
SG - Singapore 2.083
CN - Cina 1.461
HK - Hong Kong 685
BR - Brasile 667
DE - Germania 578
SE - Svezia 395
VN - Vietnam 380
FR - Francia 261
RU - Federazione Russa 245
IN - India 224
TR - Turchia 218
UA - Ucraina 218
AU - Australia 174
NL - Olanda 174
KR - Corea 172
ID - Indonesia 166
FI - Finlandia 157
ES - Italia 121
MX - Messico 110
BG - Bulgaria 97
ZA - Sudafrica 95
CA - Canada 94
IR - Iran 90
AT - Austria 87
PK - Pakistan 80
PH - Filippine 77
AR - Argentina 73
MY - Malesia 70
JP - Giappone 65
IE - Irlanda 59
TH - Thailandia 53
PL - Polonia 52
GH - Ghana 50
BE - Belgio 49
TW - Taiwan 47
DZ - Algeria 45
RO - Romania 45
IQ - Iraq 43
GR - Grecia 41
EC - Ecuador 40
LT - Lituania 40
BD - Bangladesh 39
KH - Cambogia 38
CO - Colombia 33
PE - Perù 33
PT - Portogallo 33
LK - Sri Lanka 24
CL - Cile 23
NG - Nigeria 23
AE - Emirati Arabi Uniti 22
NZ - Nuova Zelanda 22
CI - Costa d'Avorio 20
EG - Egitto 19
HU - Ungheria 17
MA - Marocco 17
LV - Lettonia 15
CH - Svizzera 14
JO - Giordania 13
NO - Norvegia 13
NP - Nepal 13
RS - Serbia 13
SA - Arabia Saudita 12
UY - Uruguay 12
VE - Venezuela 12
DK - Danimarca 11
SV - El Salvador 10
UG - Uganda 10
IL - Israele 9
KE - Kenya 9
PA - Panama 9
TZ - Tanzania 9
UZ - Uzbekistan 9
PY - Paraguay 8
TT - Trinidad e Tobago 8
SK - Slovacchia (Repubblica Slovacca) 7
TN - Tunisia 7
AZ - Azerbaigian 6
GE - Georgia 6
HR - Croazia 6
BO - Bolivia 5
CY - Cipro 5
OM - Oman 5
ZM - Zambia 5
AL - Albania 4
AO - Angola 4
CZ - Repubblica Ceca 4
GA - Gabon 4
GT - Guatemala 4
KZ - Kazakistan 4
QA - Qatar 4
SI - Slovenia 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BF - Burkina Faso 3
BH - Bahrain 3
ET - Etiopia 3
FJ - Figi 3
Totale 25.775
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Città #
Southend 1.439
Santa Clara 1.236
Singapore 1.210
Ashburn 1.208
Fairfield 1.077
Hong Kong 651
Chandler 646
Woodbridge 516
Hefei 460
Houston 420
Seattle 404
Wilmington 367
Dearborn 364
Cambridge 333
London 326
Nyköping 275
Beijing 261
Jacksonville 258
Modena 206
Ann Arbor 199
Milan 168
New York 157
Ho Chi Minh City 156
The Dalles 151
San Jose 142
Los Angeles 139
Council Bluffs 121
Bologna 116
Rome 115
Helsinki 109
Fremont 105
Redwood City 101
San Diego 98
Seoul 97
Jakarta 96
Chicago 94
Izmir 93
Sofia 93
Bremen 92
Princeton 92
Catania 89
Sydney 88
Boardman 84
Falls Church 79
Shanghai 75
Hanoi 74
Nuremberg 74
Eugene 69
Munich 68
Buffalo 67
São Paulo 64
Dallas 59
Moscow 50
Dublin 49
Accra 47
Istanbul 41
Reggio Emilia 41
Durban 39
Salt Lake City 39
Vienna 38
Redondo Beach 37
Amsterdam 36
Melbourne 36
Phnom Penh 36
Guangzhou 32
Johannesburg 31
Palermo 31
Parma 31
Tokyo 31
Des Moines 30
Dong Ket 30
Bangkok 29
Brooklyn 29
Brussels 29
Mumbai 29
Warsaw 28
Denver 27
Kent 27
Nanjing 27
Naples 26
Orem 25
Atlanta 24
Bari 24
Ankara 23
Columbus 23
Frankfurt am Main 22
Münster 22
Ottawa 22
Phoenix 22
Pisa 22
Belo Horizonte 21
Bengaluru 21
Lima 21
Manchester 21
Toronto 21
Mexico City 20
Stockholm 20
Turin 20
Abidjan 19
Athens 19
Totale 16.469
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Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.072
Improvement of CO2 retention of PET bottles for carbonated soft drinks 809
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 806
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 736
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 456
Packaging reduction to improve the sustainability of carbonated soft drinks 453
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 414
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 398
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 396
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 363
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 353
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 350
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 312
Produzione e caratterizzazione di confetture e gelatine da carrube 311
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 307
Studio dello scalping di aromi di vino in diversi films plastici 298
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 277
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 276
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 271
Application of preservation strategies to improve the shelf life of spreadable cheese 268
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 266
Bread-making performances of durum wheat semolina, as affected by ageing 263
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 262
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 260
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 254
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 252
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 247
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 245
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 244
Energy and environmental assessment of a traditional durum-wheat bread 243
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 240
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time 240
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 237
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 235
Recent advances on chitosan-based films for sustainable food packaging applications 234
Design of plastic packages for minimally processed fruits 233
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 233
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 231
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 229
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 229
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots 228
The role of small-sized tomatoes in carotenoid uptake 225
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 225
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 223
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 223
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 220
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 218
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 217
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 215
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 213
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 213
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 210
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 207
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 207
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 207
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 205
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 204
Scalping of ethyloctanoate and linalool from a model wine into plastic films 201
Shelf life assessment of industrial durum wheat bread as a function of packaging system 197
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 196
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 194
Study of the scalping of wine aroma compounds into plastic films 194
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. 191
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 189
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 189
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 187
Microstructural characterization of multiphase chocolate using x-ray microtomography 187
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 185
Influence of storage time and conditions on durum wheat semolina breadmaking performances 181
Active coatings against dates fungal decay 180
Contribution of blood orange-based beverages to bioactive compounds intake 179
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 178
Susceptibility of plastic packages to insect pests attacks 177
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 176
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 175
Effect of temperature and some added compounds on the stability of blood orange marmalade 174
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 169
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 164
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 160
Features of chitosan-gelatin films loaded with plant extracts 157
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP) 156
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 155
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 155
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 151
Studio dello scalping di aromi di vino in diversi film plastici 145
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers 145
Biological control of peach fungal pathogens by antagonistic microorganisms 144
Formation of furfural in heat treated must for traditional balsamic vinegar. 143
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 142
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 141
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 139
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) 138
Studio sui materiali alternativi per confezionare la semola 135
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 130
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 129
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 128
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 125
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing 119
Selezione di lieviti starter per la produzione di Malvasia delle Lipari. Selection of starter yeasts for Malvasia delle Lipari wine production 118
La distribuzione degli amminoacidi liberi quale criterio per accertare l’origine geografica delle arance bionde e pigmentate 114
Totale 24.395
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Categoria #
all - tutte 91.530
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 91.530
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.688 0 0 0 0 0 0 367 277 178 364 290 212
2021/20222.295 133 221 193 125 138 182 152 129 281 217 338 186
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
2025/20265.129 677 345 765 992 1.295 847 208 0 0 0 0 0
Totale 26.118