LICCIARDELLO, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 12.920
EU - Europa 8.148
AS - Asia 7.850
SA - Sud America 1.130
AF - Africa 422
OC - Oceania 225
Continente sconosciuto - Info sul continente non disponibili 5
Totale 30.700
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Nazione #
US - Stati Uniti d'America 12.545
IT - Italia 2.812
SG - Singapore 2.517
GB - Regno Unito 2.160
CN - Cina 1.641
BR - Brasile 803
VN - Vietnam 796
HK - Hong Kong 770
DE - Germania 617
SE - Svezia 398
FR - Francia 393
IN - India 313
RU - Federazione Russa 253
KR - Corea 250
NL - Olanda 245
TR - Turchia 234
BD - Bangladesh 233
UA - Ucraina 233
FI - Finlandia 219
ID - Indonesia 187
AU - Australia 186
CA - Canada 173
MX - Messico 133
ES - Italia 132
ZA - Sudafrica 110
BG - Bulgaria 101
PK - Pakistan 95
PH - Filippine 94
AR - Argentina 92
IR - Iran 92
AT - Austria 89
MY - Malesia 82
JP - Giappone 80
IQ - Iraq 69
IE - Irlanda 60
PL - Polonia 60
EC - Ecuador 54
TH - Thailandia 53
DZ - Algeria 52
BE - Belgio 51
GH - Ghana 50
RO - Romania 50
GR - Grecia 47
KH - Cambogia 44
TW - Taiwan 44
CL - Cile 42
LT - Lituania 41
CO - Colombia 40
PE - Perù 37
AE - Emirati Arabi Uniti 36
PT - Portogallo 36
MA - Marocco 35
LK - Sri Lanka 34
NZ - Nuova Zelanda 31
NP - Nepal 28
NG - Nigeria 26
EG - Egitto 24
HU - Ungheria 22
SA - Arabia Saudita 22
CI - Costa d'Avorio 21
VE - Venezuela 20
CH - Svizzera 19
JO - Giordania 18
KE - Kenya 18
IL - Israele 16
RS - Serbia 16
UY - Uruguay 16
LV - Lettonia 15
NO - Norvegia 15
TN - Tunisia 15
AZ - Azerbaigian 14
DK - Danimarca 13
PY - Paraguay 13
UZ - Uzbekistan 13
SV - El Salvador 12
UG - Uganda 12
BO - Bolivia 11
TT - Trinidad e Tobago 10
CR - Costa Rica 9
GE - Georgia 9
HR - Croazia 9
PA - Panama 9
SK - Slovacchia (Repubblica Slovacca) 9
TZ - Tanzania 9
OM - Oman 8
BH - Bahrain 7
CY - Cipro 7
KZ - Kazakistan 7
SI - Slovenia 7
JM - Giamaica 6
QA - Qatar 6
AL - Albania 5
ET - Etiopia 5
GA - Gabon 5
GT - Guatemala 5
HN - Honduras 5
SN - Senegal 5
ZM - Zambia 5
AO - Angola 4
CZ - Repubblica Ceca 4
Totale 30.598
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Città #
Ashburn 1.542
Singapore 1.489
Southend 1.439
Santa Clara 1.303
Fairfield 1.077
Hong Kong 723
Chandler 646
San Jose 600
Woodbridge 516
Hefei 446
Houston 426
Seattle 404
Council Bluffs 378
Wilmington 368
Dearborn 364
Cambridge 334
London 330
Beijing 327
Ho Chi Minh City 296
Nyköping 275
Milan 263
Jacksonville 258
The Dalles 239
Modena 207
Los Angeles 203
Ann Arbor 199
New York 197
Hanoi 184
Helsinki 167
Seoul 167
Rome 127
Bologna 118
Chicago 106
Fremont 105
Redwood City 101
Boardman 99
Jakarta 99
San Diego 99
Sofia 96
Catania 94
Izmir 94
Sydney 94
Bremen 92
Princeton 92
Orem 91
Lauterbourg 89
Buffalo 88
Falls Church 79
Shanghai 78
Dallas 77
Nuremberg 77
São Paulo 76
Eugene 69
Munich 68
Amsterdam 51
Moscow 50
Dublin 49
Accra 47
Palermo 46
Salt Lake City 45
Istanbul 44
Phnom Penh 42
Tokyo 42
Chennai 41
Naples 41
Reggio Emilia 41
Durban 40
Grou 40
Melbourne 40
Vienna 40
Atlanta 39
Johannesburg 39
Guangzhou 37
Redondo Beach 37
Parma 36
Phoenix 36
Mumbai 35
Brooklyn 33
Bari 32
Da Nang 32
Frankfurt am Main 32
Manchester 32
Toronto 32
Des Moines 31
Brussels 30
Dong Ket 30
Warsaw 30
Denver 29
Nanjing 27
Auckland 26
Bangkok 26
Kent 26
Miano 26
Ankara 25
Florence 25
Kuala Lumpur 25
Mexico City 25
Montreal 25
Santiago 25
Columbus 24
Totale 19.181
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Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.213
Improvement of CO2 retention of PET bottles for carbonated soft drinks 908
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 878
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 785
Packaging reduction to improve the sustainability of carbonated soft drinks 536
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 511
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 495
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 489
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 483
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 444
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 429
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 406
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 360
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 353
Produzione e caratterizzazione di confetture e gelatine da carrube 338
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 336
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 327
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 322
Studio dello scalping di aromi di vino in diversi films plastici 313
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 304
Application of preservation strategies to improve the shelf life of spreadable cheese 302
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 301
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 300
Bread-making performances of durum wheat semolina, as affected by ageing 297
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 297
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 293
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 291
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 287
Recent advances on chitosan-based films for sustainable food packaging applications 286
Energy and environmental assessment of a traditional durum-wheat bread 282
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 281
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 277
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 276
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 275
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 273
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots 272
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time 271
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 267
Design of plastic packages for minimally processed fruits 267
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 266
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 266
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 265
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 263
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 260
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 258
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 257
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 255
The role of small-sized tomatoes in carotenoid uptake 252
Optimization of chia seed mucilage extraction for the development of biobased films and coatings 251
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 249
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 244
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 244
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 244
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 244
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 243
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 242
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 241
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 239
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 238
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 235
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 234
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 233
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 232
Active coatings against dates fungal decay 230
Scalping of ethyloctanoate and linalool from a model wine into plastic films 227
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 227
Study of the scalping of wine aroma compounds into plastic films 225
Shelf life assessment of industrial durum wheat bread as a function of packaging system 223
Susceptibility of plastic packages to insect pests attacks 221
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 220
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. 219
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 216
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 211
Microstructural characterization of multiphase chocolate using x-ray microtomography 210
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 208
Influence of storage time and conditions on durum wheat semolina breadmaking performances 208
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 208
Contribution of blood orange-based beverages to bioactive compounds intake 206
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 199
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 199
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 198
Features of chitosan-gelatin films loaded with plant extracts 195
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 195
Effect of temperature and some added compounds on the stability of blood orange marmalade 193
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 190
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 178
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers 176
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) 173
Biological control of peach fungal pathogens by antagonistic microorganisms 172
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 171
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 170
Studio dello scalping di aromi di vino in diversi film plastici 165
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 163
Formation of furfural in heat treated must for traditional balsamic vinegar. 161
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 157
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 155
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 152
Exploratory use of nisin and ethyl lauroyl arginate for the inhibition of spoilage microflora during secondary shelf life 146
Studio sui materiali alternativi per confezionare la semola 146
Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials 143
Totale 28.636
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Categoria #
all - tutte 103.886
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 103.886
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021212 0 0 0 0 0 0 0 0 0 0 0 212
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
2024/20256.430 235 108 114 427 1.031 839 582 319 837 535 686 717
2025/202610.043 669 338 741 973 1.259 840 1.250 543 1.019 1.055 741 615
Totale 30.979