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G

Gianfranco Panfili

department of agriculture

H指数:35

被引数:3,536

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Balancing nutrition and safety: How phytochemicals and mycotoxins from dent and flint × dent corn are affected by different dry milling strategies

营养与安全的平衡：硬粒玉米和 Flint × 硬粒玉米中的植物化学物质和真菌毒素如何受到不同干法研磨策略的影响

IF9.8

2025-12-080

OAAI

Tocols and fatty acids as markers of the origin of vegetable oils and fats in bakery products

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2024-10-230

OA

Diplotaxis erucoides and Oxalis pes-caprae: Two Wild Edible Plants as a New and Valuable Source of Carotenoids, Tocols and B1 and B2 Vitamins

IF5

2024-07-170

OAAI

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95

乳酸杆菌LP95发酵豆乳的抗氧化特性

IF6.6

2023-07-188

OAAI

Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses

INTERNATIONAL DAIRY JOURNAL

IF3.4

2022-10-011

PRE

Chemical characterization of `Pecorino Di Farindola' cheese during ripening

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2021-02-013

OA

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

地中海饮食中食用的野生菊科食用植物中的生物活性化合物

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-08-1532

PREAI

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-02-1117

PREAI

Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-09-2322

PREAI

Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking

意大利市场上大米中的生物活性化合物: 色素品种作为类胡萝卜素，总酚化合物和花青素的来源，烹饪前后

IF9.8

2019-03-0162

PREAI

Stabilization of sourdough starter by spray drying technique: New breadmaking perspective

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-01-0145

PREAI

Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarian L.)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-06-0154

PREAI

Effect of pH on malolactic fermentation in southern Italian wines

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-02-0826

PREAI

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

用不同牛奶制成的Caciocavallo奶酪成熟过程中游离氨基酸的演变

JOURNAL OF DAIRY SCIENCE

IF4.4

2017-12-0137

OAAI

Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.)

FOOD RESEARCH INTERNATIONAL

IF8

2017-09-0146

PREAI

Patulin Degradation by the Biocontrol Yeast Sporobolomyces sp Is an Inducible Process

IF4

2017-02-1051

OAAI

Limits and potentials of African red palm oils purchased from European ethnic food stores

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2016-12-286

PREAI

Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses

JOURNAL OF DAIRY SCIENCE

IF4.4

2016-12-019

OAAI

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

JOURNAL OF FOOD SCIENCE

IF3.4

2015-11-0527

PREAI

Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

IF6.3

2015-08-0117

PREAI