Graziele G. Bovi - Concepedia

Author

Graziele G. Bovi

Leibniz Institute for Agricultural Engineering and Bioeconomy ORCID

Also Known As

Graziele G. Bovi, Graziele Grossi Bovi, Graziele Grossi Bovi Karatay, Grossi Bovi Karatay, Graziele

Publications

630

Citations

H-Index

Concepts

All Affiliations

Leibniz Institute for Agricultural Engineering and Bioeconomy Universidade Estadual de Campinas (UNICAMP)Institute for Deciduous Fruit, Vines and Wine Technische Universität Berlin University of Malta

About

Graziele G. Bovi is an author at Leibniz Institute for Agricultural Engineering and Bioeconomy specializing in health sciences, food processing, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	318
2	Engineering	4	4	147
3	Natural Sciences	2	2	49
4	Medicine	1	1	14
5	Public Health	1	1	24

Graziele G. Bovi

Publications

457

Citations

H-Index

Page 1

	Year	Citations
Moisture absorption kinetics of FruitPad for packaging of fresh strawberry Graziele G. Bovi, Oluwafemi J. Caleb, Eylin Klaus, Journal of Food Engineering Food PackagingHealth SciencesAgricultural EconomicsFood ProcessingPost-harvest Physiology	2017	61
Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries Graziele G. Bovi, Oluwafemi J. Caleb, Kathrin Ilte, Food Packaging and Shelf Life Food ChemistryFood PackagingOff-odour DevelopmentFood PreservationPost-harvest Physiology	2018	60
Measurement and modelling of transpiration losses in packaged and unpackaged strawberries Graziele G. Bovi, Guido Rux, Oluwafemi J. Caleb, Biosystems Engineering Unpackaged StrawberriesShelf LifeEngineeringSustainable AgricultureAgricultural Economics	2018	52
Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels Lívia Alves Barroso, Graziele G. Bovi, Míriam Dupas Hubinger Gels	2022	49
Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis Graziele G. Bovi, Ana Paula Rebellato, Caroline Joy Steel, Foods	2022	41
Feasibility of incorporating buriti (<i>Mauritia flexuosa</i> L.) oil nanoemulsions in isotonic sports drink Graziele G. Bovi, Rodrigo Rodrigues Petrus, Samantha C. Pinho International Journal of Food Science & Technology Food ColloidIsotonic Sports DrinkEngineeringFood AnalysisChemistry	2017	37
High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris) Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi, Colloids and Surfaces A Physicochemical and Engineering Aspects BiochemistryOphthalmologyNatural SciencesLentil Protein IsolateProtein Engineering	2022	35
Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba Graziele G. Bovi, Andrêssa Maria Medeiros Theóphilo Galvão, Míriam Dupas Hubinger Foods Food ChemistryCanola OilFood ColloidBiomanufacturingFood Packaging	2022	30
Condensation regulation of packaged strawberries under fluctuating storage temperature Graziele G. Bovi, Oluwafemi J. Caleb, Cornelia Rauh, Packaging Technology and Science Shelf LifeFood PackagingEngineeringAgricultural EconomicsFood Preservation	2019	28
Effect of cold atmospheric pressure plasma processing on quality and shelf life of red currants Athanasios Limnaios, Namrata Pathak, Graziele G. Bovi, LWT Shelf LifeFood PreservationFood EngineeringFood ProcessingPost-harvest Physiology	2021	26

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