Concepedia
Statistics
Publications
28
Citations
1.2K
H-Index
21
Active since
1990
Affiliations
University of Parma(Current)
Ospedali Riuniti di Ancona
Experimental Station for the Food Preserving Industry
Leatherhead Food Research
University of Udine
Davide Barbanti is an author at University of Parma specializing in food science, agriculture, and food analysis.
Publications per year
1990–2023
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat
Davide Barbanti, Marina Pasquini · LWT · 2004 · 182 citations
Agriculture, Food Science, Poultry Science +13
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi
Elena Vittadini, Massimiliano Rinaldi, Emma Chiavaro et al. · Meat Science · 2004 · 86 citations
Agriculture, Animal Sciences, Food Science +13
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
Emma Chiavaro, Massimiliano Rinaldi, Elena Vittadini et al. · Journal of Food Engineering · 2009 · 81 citations
Agriculture, Animal Sciences, Food Science +15
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content
Massimiliano Rinaldi, Augusta Caligiani, Rossana Borgese et al. · LWT · 2013 · 71 citations
Agriculture, Food Science, Food Chemistry +16
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices
Andrea Versari, Sabine Biesenbruch, Davide Barbanti et al. · Food Research International · 1997 · 65 citations
Agriculture, Biochemistry, Food Science +15
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