LICCIARDELLO, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 16.904
EU - Europa 8.560
AS - Asia 8.324
SA - Sud America 1.209
AF - Africa 446
Continente sconosciuto - Info sul continente non disponibili 296
OC - Oceania 240
Totale 35.979
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Nazione #
US - Stati Uniti d'America 16.329
IT - Italia 3.051
SG - Singapore 2.585
GB - Regno Unito 2.206
CN - Cina 1.720
BR - Brasile 848
VN - Vietnam 813
HK - Hong Kong 790
DE - Germania 627
FR - Francia 407
SE - Svezia 405
IN - India 350
BD - Bangladesh 307
KR - Corea 285
RU - Federazione Russa 275
NL - Olanda 261
CA - Canada 253
TR - Turchia 244
UA - Ucraina 234
ID - Indonesia 225
FI - Finlandia 221
AU - Australia 189
ES - Italia 146
MX - Messico 139
ZA - Sudafrica 116
PH - Filippine 107
AR - Argentina 104
BG - Bulgaria 101
PK - Pakistan 101
IR - Iran 96
AT - Austria 91
JP - Giappone 89
MY - Malesia 89
IQ - Iraq 70
IE - Irlanda 64
PL - Polonia 64
TH - Thailandia 63
EC - Ecuador 58
DZ - Algeria 54
GR - Grecia 53
BE - Belgio 51
RO - Romania 51
TW - Taiwan 51
GH - Ghana 50
KH - Cambogia 47
CL - Cile 46
PE - Perù 45
CO - Colombia 44
LT - Lituania 43
NZ - Nuova Zelanda 43
PT - Portogallo 43
AE - Emirati Arabi Uniti 39
MA - Marocco 38
IL - Israele 34
LK - Sri Lanka 34
NP - Nepal 30
JM - Giamaica 27
SA - Arabia Saudita 27
NG - Nigeria 26
SV - El Salvador 26
EG - Egitto 25
HU - Ungheria 22
VE - Venezuela 22
CI - Costa d'Avorio 21
TT - Trinidad e Tobago 21
CH - Svizzera 19
CR - Costa Rica 19
KE - Kenya 19
NO - Norvegia 19
JO - Giordania 18
RS - Serbia 18
UY - Uruguay 16
GT - Guatemala 15
LV - Lettonia 15
TN - Tunisia 15
AZ - Azerbaigian 14
DK - Danimarca 14
NI - Nicaragua 14
HN - Honduras 13
PY - Paraguay 13
UZ - Uzbekistan 13
PA - Panama 12
PR - Porto Rico 12
UG - Uganda 12
BO - Bolivia 11
CW - ???statistics.table.value.countryCode.CW??? 9
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
GP - Guadalupe 7
KW - Kuwait 7
SI - Slovenia 7
ET - Etiopia 6
QA - Qatar 6
SC - Seychelles 6
Totale 35.552
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Città #
Ashburn 2.533
Singapore 1.525
Southend 1.439
Santa Clara 1.373
Fairfield 1.078
San Jose 846
Hong Kong 741
Council Bluffs 740
Chandler 646
Woodbridge 518
Hefei 461
Houston 435
Seattle 420
Wilmington 371
Dearborn 364
Beijing 344
Cambridge 338
London 338
Milan 311
Ho Chi Minh City 303
Nyköping 275
Jacksonville 263
Los Angeles 262
The Dalles 246
New York 243
Modena 210
Ann Arbor 199
Hanoi 188
Seoul 173
Helsinki 167
Rome 146
Dallas 141
Chicago 130
Bologna 129
Buffalo 110
Boardman 109
Fremont 107
Jakarta 103
Orem 101
Redwood City 101
San Diego 101
São Paulo 100
Catania 98
Princeton 97
Sofia 96
Izmir 95
Sydney 95
Bremen 92
Lauterbourg 90
Falls Church 79
Shanghai 79
Nuremberg 77
Eugene 69
Munich 69
Atlanta 66
Columbus 66
Phoenix 62
Amsterdam 54
Toronto 54
Naples 53
Dublin 51
Palermo 51
Moscow 50
Tokyo 50
Denver 48
Istanbul 48
Salt Lake City 48
Accra 47
Reggio Emilia 47
Brooklyn 45
Phnom Penh 45
Saint Augustine 43
Montreal 42
Chennai 41
Vienna 41
Durban 40
Grou 40
Johannesburg 40
Melbourne 40
Mumbai 40
San Francisco 38
Guangzhou 37
North Bergen 37
Parma 37
Redondo Beach 37
Bangkok 36
Bari 36
Manchester 35
Da Nang 33
Frankfurt am Main 33
Warsaw 33
Washington 33
Lima 32
Des Moines 31
Brussels 30
Dong Ket 30
Auckland 28
Florence 28
Nanjing 28
Kent 27
Totale 21.675
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Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.305
Improvement of CO2 retention of PET bottles for carbonated soft drinks 1.123
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 955
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 821
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 616
Packaging reduction to improve the sustainability of carbonated soft drinks 587
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 537
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 533
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 527
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 512
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 480
Optimization of chia seed mucilage extraction for the development of biobased films and coatings 463
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 463
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 410
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 409
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 407
Produzione e caratterizzazione di confetture e gelatine da carrube 389
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 378
Application of preservation strategies to improve the shelf life of spreadable cheese 376
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 374
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 369
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 350
Studio dello scalping di aromi di vino in diversi films plastici 342
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 337
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 333
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 330
Energy and environmental assessment of a traditional durum-wheat bread 327
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 325
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 324
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 324
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 322
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 322
Bread-making performances of durum wheat semolina, as affected by ageing 317
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 317
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 317
Recent advances on chitosan-based films for sustainable food packaging applications 314
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 296
Susceptibility of plastic packages to insect pests attacks 295
Development of modified atmosphere packages on the quality of sicilian kale (Brassica oleracea var. acephala) shoots 295
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 294
Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time 291
Design of plastic packages for minimally processed fruits 290
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 290
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 289
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 288
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 287
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 286
The role of small-sized tomatoes in carotenoid uptake 285
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 284
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 284
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 283
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 283
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 277
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 274
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 274
Shelf life assessment of industrial durum wheat bread as a function of packaging system 273
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 272
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 265
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 265
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 265
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 265
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 260
Active coatings against dates fungal decay 260
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 260
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 257
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 257
Features of chitosan-gelatin films loaded with plant extracts 256
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. 254
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 253
Scalping of ethyloctanoate and linalool from a model wine into plastic films 251
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 250
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 249
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 247
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 245
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 241
Study of the scalping of wine aroma compounds into plastic films 241
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 238
Influence of storage time and conditions on durum wheat semolina breadmaking performances 234
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 229
Microstructural characterization of multiphase chocolate using x-ray microtomography 229
Contribution of blood orange-based beverages to bioactive compounds intake 229
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 229
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP) 228
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 227
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 227
Effect of temperature and some added compounds on the stability of blood orange marmalade 215
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 214
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 212
Studio sui materiali alternativi per confezionare la semola 207
Studio dello scalping di aromi di vino in diversi film plastici 202
Formation of furfural in heat treated must for traditional balsamic vinegar. 199
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 199
Effect of Cynara cardunculus extract on the shelf life of aubergine burgers 198
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 193
Biological control of peach fungal pathogens by antagonistic microorganisms 191
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) 190
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 190
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 186
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 184
Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials 176
Totale 32.792
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Categoria #
all - tutte 119.700
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 119.700
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.623 0 0 0 0 138 182 152 129 281 217 338 186
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
2026/20274.794 859 950 1.152 1.475 358 0 0 0 0 0 0 0
Totale 35.979