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Annalisa Romano

University of Naples Federico II

23H指数
101论文数
1.5K被引数
收录论文 36
发表时间
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Green innovation in bakery: Ice cream wafer sheet made with green lentil flour and processing by-products烘焙业的绿色创新：使用绿鹰豆粉和加工副产品制成的冰淇淋华夫饼胚
errApplied Food Research
IF6.2
err2026-09-02
err0
errOAAI
errFederica Cirrincione; Pasquale Ferranti; Raffaele Romano; Annalisa Romano
err分享
err收藏
Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health-A Review乳制品和烘焙产品中的微塑料污染：来源及其对人类健康的影响——综述
errFOOD SAFETY AND HEALTH
IF0
err2025-10-01
err0
errOAAI
errDangal, Anish; Dahal, Sangam; Timsina, Prekshya; Khan, Khan Irfan; Romano, Annalisa; Giuffre, Angelo Maria; Acharya, Dev Raj; Rai, Kishor; Baroncelli, Elena Benedetta; Gautam, Navin; Ghimire, Himalaya
err分享
err收藏
Study of lipid oxidation and volatile component of roasted peanuts stored in high-barrier packaging高阻隔包装下烤花生中脂质氧化和挥发性成分的研究
errinternational journal of transportation science and technology
IF3.1
err2025-04-23
err0
PREAI
errBasile, Giulia; De Luca, Lucia; Calabrese, Martina; Esposito, Mariarca; Sorrentino, Giovanni; Romano, Annalisa; Pizzolongo, Fabiana; Lambiase, Gianfranco; Romano, Raffaele
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err收藏
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-03-01
err0
PREAI
errVelotto, Salvatore; Squillante, Jonathan; Coppola, Lucia; Romano, Annalisa; Romano, Raffaele; Cirillo, Teresa; Esposito, Francesco
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err收藏
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-01-15
err0
PREAI
errRomano, Annalisa; De Luca, Lucia; Romano, Raffaele
err分享
err收藏
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-07-01
err2
errOAAI
errCirrincione, Federica; Ferranti, Pasquale; Ferrara, Alessandra; Romano, Annalisa
err分享
err收藏
Strike early-strike strong lipid-lowering strategy with proprotein convertase subtilisin/kexin type 9 inhibitors in acute coronary syndrome patients: real-world evidence from the AT-TARGET-IT registry急性冠脉综合征患者中使用前蛋白转化酶枯草杆菌蛋白酶/kexin 9型抑制剂的罢工早期-罢工强降脂策略: 来自AT-TARGET-IT注册表的真实世界证据
errEUROPEAN JOURNAL OF PREVENTIVE CARDIOLOGY
IF7.5
err2024-05-24
err5
PREAI
errGargiulo, Paola; Basile, Christian; Galasso, Gennaro; Bellino, Michele; D'Elia, Debora; Patti, Giuseppe; Bosco, Manuel; Prinetti, Matteo; Ando, Giuseppe; Campanella, Francesca; Taverna, Giovanni; Calabro, Paolo; Cesaro, Arturo; Fimiani, Fabio; Catalano, Angelo; Varbella, Ferdinando; Corleto, Antonella; Barilla, Francesco; Muscoli, Saverio; Musumeci, Giuseppe; Delnevo, Fabrizio; Giallauria, Francesco; Napoli, Raffaele; Porto, Italo; Polimeni, Alberto; Quarta, Rossella; Maloberti, Alessandro; Merlini, Piera Angelica; De Luca, Leonardo; Casu, Gavino; Brunetti, Natale Daniele; Crisci, Mario; Paloscia, Leonardo; Bilato, Claudio; Indolfi, Ciro; Marzano, Federica; Fontanarosa, Sara; Buonocore, Davide; Parlati, Antonio Luca Maria; Nardi, Ermanno; Prastaro, Maria; Soricelli, Andrea; Salvatore, Marco; Paolillo, Stefania; Perrone-Filardi, Pasquale; Cuomo, Gianluigi; Testa, Crescenzo; Passaretti, Gianluca; Vallefuoco, Giuseppe; Romano, Annalisa; Dell'Anno, Raffaele; Merolla, Aurora; Iannone, Francesca Paola
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Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour发芽时间对绿色Altamura小扁豆 (Lens culinaris Medik。) 面粉的结构，功能，风味属性和体外消化率的影响
errFOOD & FUNCTION
IF5.4
err2024-01-01
err3
errOAAI
errRomano, Annalisa; De Luca, Lucia; Romano, Raffaele
err分享
err收藏
Study of medium-high shelf life ready-to-use dough rolls for making pizza napoletana
errITALIAN JOURNAL OF FOOD SCIENCE
IF3.3
err2023-12-08
err1
errOAAI
errFalciano, Aniello; Di Pierro, Prospero; Sorrentino, Angela; Cavella, Silvana; Masi, Paolo; Romano, Annalisa
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Effect of the refreshment on the liquid sourdough preparation
errITALIAN JOURNAL OF FOOD SCIENCE
IF3.3
err2022-10-07
err0
errOAAI
errFalciano, Aniello; Romano, Annalisa; Almendarez, Blanca E. Garcia; Regalado-Gonzalez, Carlos; Di Pierro, Prospero; Masi, Paolo
err分享
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Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2022-07-01
err7
PREAI
errGallo, Veronica; Romano, Annalisa; Ferranti, Pasquale; D'Auria, Giovanni; Masi, Paolo
err分享
err收藏
Food structure, function and artificial intelligence食物结构、功能与人工智能
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2022-05-01
err16
errOAAI
errMengucci, Carlo; Ferranti, Pasquale; Romano, Annalisa; Masi, Paolo; Picone, Gianfranco; Capozzi, Francesco
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Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2022-01-01
err19
errOAAI
errGallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernandez, Marta; Recio, Isidra
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New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2021-10-01
err33
PREAI
errRomano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, O.
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Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2021-08-01
err61
PREAI
errRomano, Annalisa; Gallo, Veronica; Ferranti, Pasquale; Masi, Paolo
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Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-11-01
err79
PREAI
errSantos-Hernandez, Marta; Alfieri, Fabio; Gallo, Veronica; Miralles, Beatriz; Masi, Paolo; Romano, Annalisa; Ferranti, Pasquale; Recio, Isidra
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Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta?
errFOOD STRUCTURE-NETHERLANDS
IF5.9
err2020-04-01
err19
PREAI
errGallo, Veronica; Romano, Annalisa; Masi, Paolo
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err收藏
Effects of UVC treatment on re-milled semolina dough and data - driven analysis of leavening process
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2020-01-01
err6
PREAI
errCampagna, A.; Romano, A.; Raiola, A.; Masi, P.; Toraldo, G.; Cavella, S.
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Impact of heat treatments on technological performance of re-milled semolina dough and bread
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2020-01-01
err12
errOAAI
errRaiola, Assunta; Romano, Annalisa; Shanakhat, Hina; Masi, Paolo; Cavella, Silvana
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Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2019-07-01
err10
errOAAI
errMoriano, Maria Eletta; Cappa, Carola; Casiraghi, Maria Cristina; Ciappellano, Salvatore; Romano, Annalisa; Torri, Luisa; Alamprese, Cristina
err分享
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