Enrico Novelli

University of Illinois System

H指数:34

被引数:3,100

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Formulation and Ripening Duration of Italian-Style Ostrich Salami: Impact on Physicochemical Quality and Sensory Traits

意大利风味鸵鸟萨拉米香肠的配方与成熟时间：对理化品质和感官特性的影响

Foods

IF5.1

2026-08-110

Design, rationale, and baseline patient characteristics for the Sickle Cell Disease and CardiovAscular Risk-Red cell Exchange (SCD-CARRE) trial

SCD-CARRE试验的设计、原理和基线患者特征：镰状细胞病与心血管风险-红细胞交换（Sickle Cell Disease and Cardiovascular Risk-Red cell Exchange）

American Heart Journal

IF3.5

2026-08-010

PRE

An Integrated Approach in Assessing the Food-Related Properties of Microparticulated and Fermented Whey

评估微颗粒化和发酵乳清的食品相关特性的综合方法

Foods 2025, Vol. 14, Page 3421

IF5.1

2025-10-040

OAAI

Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham

富含橄榄油废水酚类的盐水：一种减少熟火腿中硝酸盐的绿色策略

Antioxidants 2025, Vol. 14, Page 1124

IF6.6

2025-09-180

The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products (vol 158, 110246, 2024)

FOOD CONTROL

IF6.3

2024-06-010

OAAI

The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products

FOOD CONTROL

IF6.3

2024-04-012

OAAI

Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-02-012

OAAI

Does Bentonite Cause Cytotoxic and Whole-Transcriptomic Adverse Effects in Enterocytes When Used to Reduce Aflatoxin B1 Exposure?

膨润土在用于减少黄曲霉毒素B1暴露时是否会引起肠细胞的细胞毒性和全转录组不良反应？

TOXINS

IF4

2022-06-261

OAAI

Ambient mass spectrometry for rapid authentication of milk from Alpine or lowland forage

SCIENTIFIC REPORTS

IF3.9

2022-05-0520

OAAI

Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis)

FOOD CONTROL

IF6.3

2022-02-0115

PRE

Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

ANTIOXIDANTS

IF6.6

2021-12-0922

OAAI

Kohonen Artificial Neural Network and Multivariate Analysis in the Identification of Proteome Changes during Early and Long Aging of Bovine Longissimus dorsi Muscle Using SWATH Mass Spectrometry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-09-155

OAAI

An Iron Shield to Protect Epigallocatehin-3-Gallate from Degradation: Multifunctional Self-Assembled Iron Oxide Nanocarrier Enhances Protein Kinase CK2 Intracellular Targeting and Inhibition

PHARMACEUTICS

IF5.5

2021-08-167

OAAI

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

MOLECULES

IF4.6

2021-07-165

OAAI

Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

FOOD QUALITY AND SAFETY

IF4.4

2021-03-1015

OAAI

Microbial metabarcoding highlights different bacterial and fungal populations in honey samples from local beekeepers and market in north-eastern Italy

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-12-0117

PREAI

Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages

FOOD CONTROL

IF6.3

2020-04-0123

PREAI

Effects of honeybush (Cyclopia subternata) extract on physico-chemical, oxidative and sensory traits of typical Italian salami

FOOD SCIENCE & NUTRITION

IF3.8

2020-03-242

OAAI

Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds

SCIENTIFIC REPORTS

IF3.9

2019-12-1311

OAAI

H2O2 Tolerance in Pseudomonas Fluorescens: Synergy between Pyoverdine-Iron(III) Complex and a Blue Extracellular Product Revealed by a Nanotechnology-Based Electrochemical Approach

CHEMELECTROCHEM

IF3.5

2019-07-113

OAAI

Enrico Novelli

个人简介

教育背景

工作经历

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