LICCIARDELLO, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 13.592
EU - Europa 8.243
AS - Asia 8.127
SA - Sud America 1.144
AF - Africa 428
Continente sconosciuto - Info sul continente non disponibili 286
OC - Oceania 226
Totale 32.046
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Nazione #
US - Stati Uniti d'America 13.195
IT - Italia 2.866
SG - Singapore 2.575
GB - Regno Unito 2.166
CN - Cina 1.695
BR - Brasile 812
VN - Vietnam 805
HK - Hong Kong 785
DE - Germania 619
SE - Svezia 401
FR - Francia 395
IN - India 331
BD - Bangladesh 285
KR - Corea 279
RU - Federazione Russa 255
NL - Olanda 248
TR - Turchia 236
UA - Ucraina 234
FI - Finlandia 219
ID - Indonesia 194
AU - Australia 187
CA - Canada 187
ES - Italia 140
MX - Messico 135
ZA - Sudafrica 112
BG - Bulgaria 101
PH - Filippine 100
PK - Pakistan 98
AR - Argentina 94
IR - Iran 92
AT - Austria 91
MY - Malesia 85
JP - Giappone 83
IQ - Iraq 70
IE - Irlanda 61
PL - Polonia 61
TH - Thailandia 59
EC - Ecuador 54
DZ - Algeria 52
BE - Belgio 51
TW - Taiwan 51
GH - Ghana 50
RO - Romania 50
GR - Grecia 48
KH - Cambogia 45
CL - Cile 44
PT - Portogallo 43
CO - Colombia 41
LT - Lituania 41
MA - Marocco 38
AE - Emirati Arabi Uniti 37
PE - Perù 37
LK - Sri Lanka 34
NZ - Nuova Zelanda 31
NP - Nepal 29
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 17
RS - Serbia 17
NO - Norvegia 16
UY - Uruguay 16
LV - Lettonia 15
TN - Tunisia 15
AZ - Azerbaigian 14
DK - Danimarca 13
PY - Paraguay 13
SV - El Salvador 13
UZ - Uzbekistan 13
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
JM - Giamaica 8
OM - Oman 8
BH - Bahrain 7
CY - Cipro 7
KZ - Kazakistan 7
SI - Slovenia 7
GT - Guatemala 6
QA - Qatar 6
AL - Albania 5
ET - Etiopia 5
GA - Gabon 5
HN - Honduras 5
NI - Nicaragua 5
SN - Senegal 5
ZM - Zambia 5
AO - Angola 4
Totale 31.661
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Città #
Ashburn 1.645
Singapore 1.519
Southend 1.439
Santa Clara 1.324
Fairfield 1.077
Hong Kong 738
Chandler 646
San Jose 636
Woodbridge 516
Hefei 461
Houston 429
Seattle 406
Council Bluffs 380
Wilmington 368
Dearborn 364
Beijing 337
Cambridge 334
London 333
Ho Chi Minh City 297
Nyköping 275
Milan 267
Jacksonville 259
The Dalles 241
Los Angeles 225
New York 211
Modena 207
Ann Arbor 199
Hanoi 187
Seoul 171
Helsinki 167
Rome 132
Bologna 120
Chicago 109
Boardman 105
Fremont 105
Dallas 102
Jakarta 102
Redwood City 101
San Diego 99
Catania 96
Sofia 96
Izmir 95
Sydney 95
Buffalo 94
Orem 93
Bremen 92
Princeton 92
Lauterbourg 90
Falls Church 79
Shanghai 78
São Paulo 78
Nuremberg 77
Eugene 69
Munich 68
Amsterdam 52
Dublin 50
Moscow 50
Palermo 48
Accra 47
Atlanta 45
Istanbul 45
Salt Lake City 45
Tokyo 45
Phoenix 44
Phnom Penh 43
Naples 42
Chennai 41
Reggio Emilia 41
Vienna 41
Durban 40
Grou 40
Johannesburg 40
Melbourne 40
Guangzhou 37
Parma 37
Redondo Beach 37
Denver 36
Mumbai 35
Brooklyn 34
Bari 33
Da Nang 33
Toronto 33
Bangkok 32
Columbus 32
Frankfurt am Main 32
Manchester 32
Des Moines 31
Montreal 31
Warsaw 31
Brussels 30
Dong Ket 30
Nanjing 28
Florence 27
Kent 27
Mexico City 27
Auckland 26
Kuala Lumpur 26
Miano 26
Santiago 26
Ankara 25
Totale 19.598
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Nome #
Dependance of the shelf-life of carbonated soft drinks from PET performances as required by "the Coca Cola Company" 1.246
Improvement of CO2 retention of PET bottles for carbonated soft drinks 1.048
Studio delle caratteristiche organolettiche di marmellate e confetture durante la conservazione 886
Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine 791
Stress-cracking of PET bottle as an unpredictable factor limiting the commercial life of carbonated soft drinks 556
Packaging reduction to improve the sustainability of carbonated soft drinks 544
Comprehensive characterization of active chitosan-gelatin blend films enriched with different essential oils 505
Packaging, blessing in disguise. Review on its diverse contribution to food sustainability 493
Development of antimicrobial films based on chitosan-polyvinyl alcohol blend enriched with ethyl lauroyl arginate (LAE) for food packaging applications 493
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum) 460
Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications 443
Caratterizzazione preliminare di farine di semi di carruba (Ceratonia siliqua L.) di differente origine geografica 410
Optimization of chia seed mucilage extraction for the development of biobased films and coatings 377
Antimicrobial and antioxidant features of "Gabsi" pomegranate peel extracts 368
Exploring the Microbial Community of Traditional Sourdoughs to Select Yeasts and Lactic Acid Bacteria 355
Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains 343
Produzione e caratterizzazione di confetture e gelatine da carrube 340
Effect of cultivar x ozone treatment interaction on the total polyphenols content and antioxidant activity of globe artichoke 328
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 326
Studio dello scalping di aromi di vino in diversi films plastici 314
Improvement of Paper Resistance against Moisture and Oil by Coatings with Poly(-3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) and Polycaprolactone (PCL) 310
Application of preservation strategies to improve the shelf life of spreadable cheese 306
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato 305
Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications 304
Biological control of peach fungal pathogens by commercial products and indigenous yeasts 303
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 298
Bread-making performances of durum wheat semolina, as affected by ageing 297
Properties of poly(vinyl alcohol) films as determined by thermal curing and addition of polyfunctional organic acids 295
Energy and environmental assessment of a traditional durum-wheat bread 293
Aloe vera extract as a promising treatment for the quality maintenance of minimally-processed table grapes 291
Recent advances on chitosan-based films for sustainable food packaging applications 290
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 284
Development of solvent-cast antimicrobial PHBV films for the inhibition of spoilage microflora 282
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage 280
Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products 278
Diffusional behaviour of essential oil components in active packaging polypropylene films by Multiple Head-Space-Solid Phase Microextraction-Gas Chromatography (MHS-SPME-GC-MS) 277
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 272
Design of plastic packages for minimally processed fruits 270
Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe 270
Quality traits of ready-to-use globe artichoke slices as affected by genotype, harvest time and storage time. Part I: Biochemical and physical aspects 269
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars Innovative Food Science and Emerging Technologies 269
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 269
Evaluation of some quality parameters of minimally processed white and violet-pigmented cauliflower curds 267
Secondary shelf life assessment of UHT milk and its potential for food waste reduction 267
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
Role of different factors affecting the formation of 5-hydroxymethyl-2-furancarboxaldehyde in heated grape must 256
Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads 256
The role of small-sized tomatoes in carotenoid uptake 255
Quality maintenance performance and resistance to Tribolium castaneum and Plodia interpunctella penetration of an alternative packaging material for semolina 253
Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions 251
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures 249
Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues 248
Rapid assessment of the effectiveness of antioxidant active packaging – Study with grape pomace and olive leaf extracts 247
Evaluation of intolerance to food preservatives by non-invasive biophysical technologies 246
Effetto di Lactobacillus rhamnosus sulle caratteristiche chimico-fisiche di confettura probiotica di pesche 244
Volatile profiling of durum wheat kernels by HS-SPME/GC-MS 243
Measures to prevent stress corrosion cracking of aluminum cans for carbonated beverages 242
Quality evaluation of shrimps (Parapenaeus longirostris) as affected by edible films 241
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum) 241
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 238
Active coatings against dates fungal decay 236
Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice 235
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges 232
Susceptibility of plastic packages to insect pests attacks 230
Scalping of ethyloctanoate and linalool from a model wine into plastic films 228
Shelf life assessment of industrial durum wheat bread as a function of packaging system 228
Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing 227
Study of the scalping of wine aroma compounds into plastic films 225
Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine 222
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. 220
Optimization and development of a biobased coating for cardboard packaging to improve grease and mineral oil resistance 214
Microstructural characterization of multiphase chocolate using x-ray microtomography 213
Waste Orange Peels as a Source of Cellulose Nanocrystals and Their Use for the Development of Nanocomposite Films 211
Geographical origin assessment of orange juices by comparison of free aminoacids distribution 211
Influence of storage time and conditions on durum wheat semolina breadmaking performances 210
Contribution of blood orange-based beverages to bioactive compounds intake 209
Microbiota Survey of Sliced Cooked Ham During the Secondary Shelf Life 209
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 206
Strategies for the extension of the shelf life of ready to eat prickly pear fruits 201
Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation 200
Features of chitosan-gelatin films loaded with plant extracts 197
Effect of process variables on the quality of swordfish fillets flavoured with smoke condensate 197
Effect of high pressure processing (HPP) on the stabilization of plant-based beverages 195
Effect of temperature and some added compounds on the stability of blood orange marmalade 195
Stabilization of Prickly Pear Puree by High-Pressure Processing (HPP) 192
Effect of vacuum and modified atmophere packaging on the shelf life of liquid smoked swordfish (Xiphias gladius) slices 179
Evaluation of High-Pressure Processing (HPP) for the Stabilization of Prickly Pear Puree through the Assessment of Its Microbiological, Enzymatic, and Nutritional Features 176
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) 175
Packaging solutions to extend the shelf life of green asparagus (Asparagus officinalis l.) ‘vegalim’ 173
Biological control of peach fungal pathogens by antagonistic microorganisms 172
Sous-vide packaging: Sensory characteristics of potato slices treated with rosemary essential oil 166
Studio dello scalping di aromi di vino in diversi film plastici 165
Formation of furfural in heat treated must for traditional balsamic vinegar. 162
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage 160
Shelf life assessment of green asparagus packaged in polypropylene macro-perforated and micro-perforated 156
Exploratory use of nisin and ethyl lauroyl arginate for the inhibition of spoilage microflora during secondary shelf life 148
Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials 146
Totale 29.466
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Categoria #
all - tutte 107.650
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 107.650
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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
2026/2027861 859 2 0 0 0 0 0 0 0 0 0 0
Totale 32.046