Concepedia

Author

Paola Schiattarella

University of Naples Federico II

Also Known As

Paola Schiattarella

4

Publications

48

Citations

3

H-Index

20

Concepts

All Affiliations

University of Naples Federico IIUniversity Niccolò Cusano
PS

About

Paola Schiattarella is an author at University of Naples Federico II specializing in food chemistry, food microbiology, and health sciences.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

2

2

28

2

Microbiology

2

2

28

3

Public Health

1

1

11

4

Nutrition

1

1

11

5

Biochemical Engineering

1

1

11

Paola Schiattarella

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3

Publications

47

Citations

3

H-Index

YearCitations

Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition

Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante,

Heliyon

2020

19

Lactic Fermentation of Cereal Flour: Feasibility Tests on Rice, Oat and Wheat

Marianna Gallo, Federica Nigro, Francesca Passannanti,

SHILAP Revista de lepidopterología

2019

17

Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid

Marianna Gallo, Francesca Passannanti, Paola Schiattarella,

Applied Sciences

2021

11

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