Maria Gabriella Di Serio

Author

Research Centre for Olive Growing and Olive Oil Industry ORCID

Also Known As

L. Di Giacinto, Luciana Di Giacinto, M. G. Di Serio, M.G. Di Serio, Maria G. Di Serio, Maria Gabriella Di Serio

Publications

964

Citations

H-Index

Concepts

All Affiliations

Research Centre for Olive Growing and Olive Oil Industry Cereal Research Centre Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria

About

Maria Gabriella Di Serio is an author at Research Centre for Olive Growing and Olive Oil Industry specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	174
2	Engineering	5	5	208
3	Microbiology	2	2	148
4	Medicine	1	1	132
5	Environmental Engineering	1	1	25

Maria Gabriella Di Serio

Publications

388

Citations

H-Index

Page 1

	Year	Citations
Effects of olive mill wastewater spreading on the physico-chemical and microbiological characteristics of soil Maria Gabriella Di Serio, Barbara Lanza, Maria Regina Mucciarella, International Biodeterioration & Biodegradation EngineeringOlive Mill WastewaterSoil PollutionEnvironmental RemediationMicrobial Ecology	2008	132
Nutritional, textural and sensorial characterisation of Italian table olives (<i>Olea europaea</i> L. cv. ‘Intosso d’Abruzzo’) Barbara Lanza, Maria Gabriella Di Serio, Emilia Iannucci, International Journal of Food Science & Technology Food ChemistryNutritionProtein ContentFood Bioactive CompoundFood Composition	2009	40
SEM characterization of olive (Olea europaea L.) fruit epicuticular waxes and epicarp Barbara Lanza, Maria Gabriella Di Serio Scientia Horticulturae Food ChemistryOlea Europaea L.Sem CharacterizationBotanyRipening	2015	27
Long-Term Spreading of Olive Mill Wastewater on Olive Orchard: Effects on Olive Production, Oil Quality, and Soil Properties Barbara Lanza, Maria Gabriella Di Serio, Luciano Di Giovacchino Communications in Soil Science and Plant Analysis Olive OrchardEngineeringAgricultural WasteWastewater TreatmentOlive Grove	2017	25
Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv Maria Gabriella Di Serio, Giuseppina Di Loreto, Lucia Giansante, European Journal of Lipid Science and Technology Food ChemistryFood CompositionFlavoromicsConservative QualityFood Analysis	2015	24
Ethyl esters versus fermentative organoleptic defects in virgin olive oil Maria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto, Food Chemistry Food ChemistryEthyl Esters	2016	24
Influence of olive crushing methods on the yields and oil characteristics Serena Maria Preziuso, Maria Gabriella Di Serio, Alessandro Biasone, European Journal of Lipid Science and Technology Extractive MetallurgyChemical Enhanced Oil RecoveryGranite Stone MillEngineeringOil Characteristics	2010	21
Shelf life of extra-virgin olive oils: First efforts toward a prediction model Maria Gabriella Di Serio, Lucia Giansante, Giuseppina Di Loreto Journal of Food Processing and Preservation Food ChemistryPrediction ModelQuality DeteriorationShelf LifeFood Packaging	2018	19
Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ Barbara Lanza, Maria Gabriella Di Serio, Lucia Giansante, Acta Alimentaria FlavoromicsOxidation IndicesFood AnalysisFood PreservationVolatile Fraction	2015	16
Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products Barbara Lanza, Sara Di Marco, Martina Bacceli, Fermentation Food ChemistryEngineeringFood FermentationHealth SciencesMixed Starter Combined	2021	16

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