Antonio Luca Langellotti

university of naples federico ii

H指数:18

被引数:1,041

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New biotechnological routes to upcycle food by-products and waste into high-value lipids through microalgae

利用微藻将食品副产物和废弃物升级为高价值脂类的新生物技术途径

Critical Reviews in Biotechnology

IF7.7

2026-04-260

A comprehensive evaluation of metabolically engineered Cynara cardunculus calli as platform for valuable fatty acid derivatives production

对代谢工程改造的Cynara cardunculus愈伤组织作为生产高价值脂肪酸衍生物平台的综合评估

Scientific Reports

IF3.9

2025-11-200

OAAI

Phycocyanin extraction from Limnospira spp.: sustainable source of natural blue color for the food industry

Limnospira spp.中的藻蓝蛋白提取：为食品工业提供可持续的天然蓝色色素来源

Current Research in Food Science

IF7

2025-07-100

OAAI

New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2025-02-050

Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems

PLANTS-BASEL

IF4.1

2024-10-110

OAAI

Sustainable cultivation of Porphyridium cruentum via agroindustrial by-products: A study on biomass and lipid enhancement

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2024-09-012

OAAI

Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2023-12-1916

OAAI

Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach

MARINE DRUGS

IF5.4

2023-03-198

OAAI

Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop

PLANTS-BASEL

IF4.1

2023-03-178

OAAI

Protist-Lactic Acid Bacteria Co-Culture as a Strategy to Bioaccumulate Polyunsaturated Fatty Acids in the Protist Aurantiochytrium sp. T66

MARINE DRUGS

IF5.4

2023-02-230

OAAI

New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste

SUSTAINABILITY

IF3.3

2023-01-078

The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on consumers

FOOD CHEMISTRY-X

IF8.2

2022-12-015

OAAI

Use of Different Organic Carbon Sources in Cynara cardunculus Cells: Effects on Biomass Productivity and Secondary Metabolites

PLANTS-BASEL

IF4.1

2022-03-058

OAAI

Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei

MARINE DRUGS

IF5.4

2021-12-2922

OAAI

Oyster Crassostrea gigas, a good model for correlating viral and chemical contamination in the marine environment

MARINE POLLUTION BULLETIN

IF4.9

2021-11-0114

PREAI

Quantitative Real-Time PCR and Digital PCR to Evaluate Residual Quantity of HAV in Experimentally Depurated Mussels

实时定量PCR和数字PCR评估实验脱贻贝中HAV的残留量

FOOD AND ENVIRONMENTAL VIROLOGY

IF2.7

2021-03-177

PREAI

Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-04-2717

PREAI

Accumulation and Depuration Kinetics of Rotavirus in Mussels Experimentally Contaminated

实验污染的贻贝中轮状病毒的积累和净化动力学

FOOD AND ENVIRONMENTAL VIROLOGY

IF2.7

2019-11-0611

PREAI

Distribution of Toxigenic Halomicronema spp. in Adjacent Environments on the Island of Ischia: Comparison of Strains from Thermal Waters and Free Living in Posidonia Oceanica Meadows

TOXINS

IF4

2019-02-087

OAAI

Functional ingredients from microalgae

FOOD & FUNCTION

IF5.4

2014-01-01172

PREAI

Antonio Luca Langellotti

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