Concepedia

Author

Raimondo Gaglio

University of PalermoORCID

Also Known As

Gaglio R., Gaglio, Raimondo, R. Gaglio, Raimondo Gaglio

217

Publications

3.3K

Citations

32

H-Index

83

Concepts

All Affiliations

University of PalermoFondazione Edmund MachIstituto Zooprofilattico Sperimentale Della Sicilia
RG

About

Raimondo Gaglio is an author at University of Palermo specializing in health sciences, microbiology, and food safety.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

28

46

1.6K

2

Medicine

11

12

404

3

Engineering

8

8

127

4

Education

4

4

91

5

Natural Sciences

1

1

33

Raimondo Gaglio

×

97

Publications

3K

Citations

32

H-Index

YearCitations

Diversity and technological potential of lactic acid bacteria of wheat flours

Antonio Alfonzo, Giusi Daniela Ventimiglia, Onofrio Corona,

Food Microbiology

2013

125

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Concetta María Messina, Raimondo Gaglio, Maria Morghese,

Foods

2019

98

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

Rosa Guarcello, Maria De Angelis, Luca Settanni,

Applied and Environmental Microbiology

2016

97

Evaluation of antimicrobial resistance and virulence of enterococci from equipment surfaces, raw materials, and traditional cheeses

Raimondo Gaglio, Natacha Couto, Cátia Marques,

International Journal of Food Microbiology

2016

93

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses

Maria Luisa Scatassa, Raimondo Gaglio, Giusi Macaluso,

Food Microbiology

2015

75

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

Margherita Cruciata, Raimondo Gaglio, Maria Luisa Scatassa,

Applied and Environmental Microbiology

2017

74

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Antonio Alfonzo, Alessandra Martorana, Valeria Guarrasi,

Food Control

2016

66

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

Michele Matraxia, Antonio Alfonzo, Rosario Prestianni,

Food Microbiology

2021

63

Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits

Roberta Passafiume, Raimondo Gaglio, Giuseppe Sortino,

Foods

2020

62

Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads

Raimondo Gaglio, Alessandro Miceli, Maria Teresa Sardina,

Journal of Food Processing and Preservation

2019

61

Page 1