Cristina Sgherri - Publications, H-index & Citations

Cristina Sgherri

University of Pisa

40H指数

128论文数

5.1K被引数

收录论文 36

发表时间

Impact of Leaf Removal on Phenolics and Antioxidant Activity of Trebbiano Berries (Vitis vinifera L.)

PLANTS-BASEL

IF4.1

2022-05-13

OAAI

Quartacci, Mike Frank; Sgherri, Cristina; Pinzino, Calogero

Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?

MOLECULES

IF4.6

2020-10-24

OAAI

Castagna, Antonella; Benelli, Giovanni; Conte, Giuseppe; Sgherri, Cristina; Signorini, Francesca; Nicolella, Cristiano; Ranieri, Annamaria; Canale, Angelo

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours 不同谷物全谷粉发酵过程中功能酵母菌株的表征和选择

SCIENTIFIC REPORTS

IF3.9

2020-07-30

OAAI

Palla, Michela; Blandino, Massimo; Grassi, Arianna; Giordano, Debora; Sgherri, Cristina; Quartacci, Mike Frank; Reyneri, Amedeo; Agnolucci, Monica; Giovannetti, Manuela

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

NUTRIENTS

IF5

2020-05-27

OAAI

Flori, Lorenzo; Macaluso, Monica; Taglieri, Isabella; Sanmartin, Chiara; Sgherri, Cristina; De Leo, Marinella; Ciccone, Valerio; Donnini, Sandra; Venturi, Francesca; Pistelli, Luisa; Martelli, Alma; Calderone, Vincenzo; Testai, Lara; Zinnai, Angela

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

MOLECULES

IF4.6

2019-07-19

OAAI

Sanmartin, Chiara; Taglieri, Isabella; Macaluso, Monica; Sgherri, Cristina; Ascrizzi, Roberta; Flamini, Guido; Venturi, Francesca; Quartacci, Mike Frank; Luro, Francois; Curk, Franck; Pistelli, Luisa; Zinnai, Angela

Olive Leaf Addition Increases Olive Oil Nutraceutical Properties 橄榄叶的添加增加了橄榄油的营养成分

MOLECULES

IF4.6

2019-02-02

OAAI

Tarchoune, Imen; Sgherri, Cristina; Eddouzi, Jamel; Zinnai, Angela; Quartacci, Mike Frank; Zarrouk, Mokhtar

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

MOLECULES

IF4.6

2018-12-25

OAAI

Ascrizzi, Roberta; Taglieri, Isabella; Sgherri, Cristina; Flamini, Guido; Macaluso, Monica; Sanmartin, Chiara; Venturi, Francesca; Quartacci, Mike Frank; Pistelli, Luisa; Zinnai, Angela

Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2018-04-01

OAAI

Assumpcao, Carolina Fagundes; Hermes, Vanessa Stahl; Pagno, Carlos; Castagna, Antonella; Mannucci, Alessia; Sgherri, Cristina; Pinzino, Calogero; Ranieri, Annamaria; Flores, Simone Hickmann; Rios, Alessandro de Oliveira

Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO2 在高光照强度和升高的CO2下生长的生菜中酚类化合物的浓度增加

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2018-02-01

PREAI

Perez-Lopez, Usue; Sgherri, Cristina; Miranda-Apodaca, Jon; Micaelli, Francesco; Lacuesta, Maite; Mena-Petite, Amaia; Quartacci, Mike Frank; Munoz-Rueda, Alberto

A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position

FOOD PACKAGING AND SHELF LIFE

IF10.6

2017-09-01

OAAI

Venturi, Francesca; Sanmartin, Chiara; Taglieri, Isabella; Ying Xiaoguo; Quartacci, Mike F.; Sgherri, Cristina; Andrich, Gianpaolo; Zinnai, Angela

Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-06-28

PREAI

Ciccolini, Valentina; Pellegrino, Elisa; Coccina, Antonio; Fiaschi, Anna Ida; Cerretani, Daniela; Sgherri, Cristina; Quartacci, Mike Frank; Ercoli, Laura

Elevated CO2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2017-06-01

OAAI

Sgherri, Cristina; Perez-Lopez, Usue; Micaelli, Francesco; Miranda-Apodaca, Jon; Mena-Petite, Amaia; Munoz-Rueda, Alberto; Quartacci, Mike Frank

Biochar amendment affects phenolic composition and antioxidant capacity restoring the nutraceutical value of lettuce grown in a copper-contaminated soil

SCIENTIA HORTICULTURAE

IF4.2

2017-01-01

PREAI

Quartacci, Mike Frank; Sgherri, Cristina; Frisenda, Simona

Microwave-Assisted Drying for the Conservation of Honeybee Pollen

MATERIALS

IF3.2

2016-05-12

OAAI

Canale, Angelo; Benelli, Giovanni; Castagna, Antonella; Sgherri, Cristina; Poli, Piera; Serra, Andrea; Mele, Marcello; Ranieri, Annamaria; Signorini, Francesca; Bientinesi, Matteo; Nicolella, Cristiano

Ultraviolet-B radiation applied to detached peach fruit: A study of free radical generation by EPR spin trapping

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2015-11-01

PREAI

Sgherri, C.; Scattino, C.; Pinzino, C.; Tonutti, P.; Ranieri, A. M.

Effect of Nitrogen Fertilization and Harvest Time on Steviol Glycosides, Flavonoid Composition, and Antioxidant Properties in Stevia rebaudiana Bertoni

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-08-03

OAAI

Tavarini, Silvia; Sgherri, Cristina; Ranieri, Anna Maria; Angelini, Luciana G.