Onofrio Corona - Concepedia

Author

Onofrio Corona

Also Known As

CORONA, Onofrio, Corona O., Corona, O., INDOVINA, Maria Concetta, O. Corona, Onofrio CORONA, Onofrio Corona, Pusateri U., Tirelli, A.

168

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

University of Palermo University of Salerno Istituto Zooprofilattico Sperimentale Della Sicilia Regione Siciliana University of Molise

About

Onofrio Corona is an author at University of Palermo specializing in health sciences, microbiology, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	25	1.4K
2	Engineering	11	11	398
3	Medicine	11	12	424
4	Public Health	5	5	246
5	Education	3	3	52

Onofrio Corona

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms Walter Randazzo, Onofrio Corona, Rosa Guarcello, Food Microbiology Food FermentationWater Kefir MicroorganismsFood MicrobiologyNew Non-dairy BeveragesMediterranean Fruit Juices	2015	199
Characterization of kefir-like beverages produced from vegetable juices Onofrio Corona, Walter Randazzo, Alessandro Miceli, LWT BiotechnologyFood EngineeringFood ProcessingFood QualityKefir-like Beverages	2015	161
An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain Giada La Scalia, Anna Nasca, Onofrio Corona, Journal of Food Process Engineering Shelf LifeEngineeringSmart Logistic UnitIndustrial EngineeringFood Analysis	2015	134
Diversity and technological potential of lactic acid bacteria of wheat flours Antonio Alfonzo, Giusi Daniela Ventimiglia, Onofrio Corona, Food Microbiology Food FermentationTechnological PotentialLactic Acid BacteriaFood MicrobiologyFood Bioprocessing	2013	125
Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production Onofrio Corona, Antonio Alfonzo, Giusi Daniela Ventimiglia, Food Microbiology ProbioticFood FermentationLactic Acid BacteriaBacteriologyFood Microbiology	2016	88
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives Cinzia Lucia Randazzo, Aldo Todaro, Alessandra Pino, Food Microbiology Food FermentationIn Vitro FermentationMicrobial EcologyMicrobial MetabolismSpontaneous Fermentation	2017	80
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation Giusi Daniela Ventimiglia, Antonio Alfonzo, Paola Galluzzo, Food Microbiology ProbioticFood FermentationLactic Acid BacteriaBacteriologySourdough Fermentation	2015	80
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production Luca Settanni, Giusi Daniela Ventimiglia, Antonio Alfonzo, Food Research International BiomanufacturingFood FermentationLactic Acid BacteriaBiochemical EngineeringFlour Origin	2013	72
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria Antonio Alfonzo, Valeria Urso, Onofrio Corona, International Journal of Food Microbiology ProbioticDirect FermentationBiomanufacturingFood FermentationIn Vitro Fermentation	2016	60
Antibacterial activity of Borago officinalis and Brassica juncea aqueous extracts evaluated in vitro and in situ using different food model systems Alessandro Miceli, Aurora Aléo, Onofrio Corona, Food Control Food ChemistryMedicineAntibacterial ActivityAqueous ExtractsBorago Officinalis	2013	57

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