LICCIARDELLO, Fabio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.427
EU - Europa 7.229
AS - Asia 5.888
SA - Sud America 894
AF - Africa 330
OC - Oceania 201
Continente sconosciuto - Info sul continente non disponibili 4
Totale 24.973
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.190
IT - Italia 2.416
GB - Regno Unito 2.091
SG - Singapore 1.936
CN - Cina 1.431
HK - Hong Kong 681
BR - Brasile 657
DE - Germania 576
SE - Svezia 393
VN - Vietnam 356
FR - Francia 247
RU - Federazione Russa 245
IN - India 220
UA - Ucraina 216
TR - Turchia 215
AU - Australia 174
KR - Corea 172
NL - Olanda 172
ID - Indonesia 165
FI - Finlandia 134
ES - Italia 121
MX - Messico 109
BG - Bulgaria 97
ZA - Sudafrica 93
CA - Canada 90
IR - Iran 86
AT - Austria 85
PH - Filippine 76
AR - Argentina 73
PK - Pakistan 73
MY - Malesia 68
JP - Giappone 63
IE - Irlanda 59
TH - Thailandia 51
GH - Ghana 50
PL - Polonia 50
BE - Belgio 48
DZ - Algeria 45
RO - Romania 45
GR - Grecia 41
LT - Lituania 40
EC - Ecuador 39
BD - Bangladesh 38
KH - Cambogia 37
TW - Taiwan 37
IQ - Iraq 35
CO - Colombia 33
PE - Perù 33
PT - Portogallo 33
LK - Sri Lanka 24
CL - Cile 23
NG - Nigeria 23
NZ - Nuova Zelanda 22
CI - Costa d'Avorio 20
AE - Emirati Arabi Uniti 19
EG - Egitto 19
HU - Ungheria 17
LV - Lettonia 15
CH - Svizzera 14
NO - Norvegia 13
NP - Nepal 13
RS - Serbia 13
SA - Arabia Saudita 12
UY - Uruguay 12
DK - Danimarca 11
JO - Giordania 11
MA - Marocco 11
SV - El Salvador 10
UG - Uganda 10
IL - Israele 9
KE - Kenya 9
TZ - Tanzania 9
VE - Venezuela 9
PY - Paraguay 8
TT - Trinidad e Tobago 8
UZ - Uzbekistan 8
PA - Panama 7
SK - Slovacchia (Repubblica Slovacca) 7
TN - Tunisia 7
AZ - Azerbaigian 6
HR - Croazia 6
BO - Bolivia 5
CY - Cipro 5
GE - Georgia 5
ZM - Zambia 5
AL - Albania 4
CZ - Repubblica Ceca 4
GT - Guatemala 4
KZ - Kazakistan 4
OM - Oman 4
QA - Qatar 4
SI - Slovenia 4
AM - Armenia 3
AO - Angola 3
BA - Bosnia-Erzegovina 3
BF - Burkina Faso 3
BH - Bahrain 3
ET - Etiopia 3
FJ - Figi 3
JM - Giamaica 3
Totale 24.912
Salva come PNG Salva come JPEG
Città #
Southend 1.439
Santa Clara 1.234
Ashburn 1.178
Singapore 1.107
Fairfield 1.077
Hong Kong 649
Chandler 646
Woodbridge 516
Hefei 460
Houston 418
Seattle 402
Wilmington 367
Dearborn 364
Cambridge 333
London 322
Nyköping 275
Beijing 258
Jacksonville 255
Modena 206
Ann Arbor 199
Milan 164
New York 151
Ho Chi Minh City 148
Los Angeles 132
Rome 115
Bologna 114
Fremont 105
Redwood City 101
San Diego 98
Seoul 97
Jakarta 96
The Dalles 96
Izmir 93
Sofia 93
Bremen 92
Princeton 92
Helsinki 90
Catania 89
Sydney 88
Boardman 84
Falls Church 79
Shanghai 75
Nuremberg 74
Eugene 69
Hanoi 69
Munich 68
Buffalo 67
Council Bluffs 65
São Paulo 63
Chicago 58
Dallas 56
Moscow 50
Dublin 49
Accra 47
Istanbul 41
Reggio Emilia 41
Durban 39
Redondo Beach 37
Vienna 37
Melbourne 36
Phnom Penh 35
Amsterdam 34
Guangzhou 31
Parma 31
Des Moines 30
Dong Ket 30
Johannesburg 30
Palermo 30
Tokyo 30
Brussels 29
Mumbai 29
Salt Lake City 29
Bangkok 28
Kent 27
Nanjing 27
Warsaw 26
Brooklyn 25
Denver 25
Bari 24
Naples 24
Columbus 23
Frankfurt am Main 22
Münster 22
Ottawa 22
Pisa 22
Ankara 21
Bengaluru 21
Lima 21
Orem 21
Atlanta 20
Belo Horizonte 20
Turin 20
Abidjan 19
Athens 19
Dhaka 19
Florence 19
Manchester 19
Mexico City 19
San Mateo 19
Toronto 19
Totale 15.944
Salva come PNG Salva come JPEG
Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.049
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 800
Improvement of CO2 retention of PET bottles for carbonated soft drinks 780
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 726
Packaging reduction to improve the sustainability of carbonated soft drinks 444
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 436
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 401
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 387
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 379
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 350
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 341
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 339
Produzione e caratterizzazione di confetture e gelatine da carrube 307
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 298
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 297
Studio dello scalping di aromi di vino in diversi films plastici 296
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 272
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 271
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 263
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 261
Application of preservation strategies to improve the shelf life of spreadable cheese 260
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 259
Bread-making performances of durum wheat semolina, as affected by ageing 250
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 247
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 246
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 244
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 240
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 239
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 237
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 235
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time 233
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 231
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 229
Recent advances on chitosan-based films for sustainable food packaging applications 227
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 226
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 226
Design of plastic packages for minimally processed fruits 223
Energy and environmental assessment of a traditional durum-wheat bread 223
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 222
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 221
The role of small-sized tomatoes in carotenoid uptake 220
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots 220
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 220
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 220
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 218
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 214
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 208
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 207
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 207
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 205
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 204
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 204
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 203
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 202
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 202
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 198
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 197
Study of the scalping of wine aroma compounds into plastic films 193
Scalping of ethyloctanoate and linalool from a model wine into plastic films 190
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 190
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. 189
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 188
Shelf life assessment of industrial durum wheat bread as a function of packaging system 187
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 185
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 181
Microstructural characterization of multiphase chocolate using x-ray microtomography 181
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 181
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 180
Influence of storage time and conditions on durum wheat semolina breadmaking performances 180
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 173
Contribution of blood orange-based beverages to bioactive compounds intake 173
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 172
Active coatings against dates fungal decay 170
Effect of temperature and some added compounds on the stability of blood orange marmalade 167
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 165
Susceptibility of plastic packages to insect pests attacks 162
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 162
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 158
Features of chitosan-gelatin films loaded with plant extracts 153
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 152
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 150
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 150
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP) 149
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 144
Studio dello scalping di aromi di vino in diversi film plastici 143
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers 143
Formation of furfural in heat treated must for traditional balsamic vinegar. 142
Biological control of peach fungal pathogens by antagonistic microorganisms 141
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 141
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 137
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 132
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) 131
Studio sui materiali alternativi per confezionare la semola 130
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 127
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 122
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 121
Selezione di lieviti starter per la produzione di Malvasia delle Lipari. Selection of starter yeasts for Malvasia delle Lipari wine production 115
Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing 113
La distribuzione degli amminoacidi liberi quale criterio per accertare l’origine geografica delle arance bionde e pigmentate 112
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 109
Totale 23.648
Salva come PNG Salva come JPEG
Categoria #
all - tutte 89.072
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 89.072
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.993 0 0 0 0 0 305 367 277 178 364 290 212
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
2025/20264.260 677 345 765 992 1.295 186 0 0 0 0 0 0
Totale 25.249