Concepedia

Lucrezia Cosmai

LC

8

Publications

340

Citations

8

H-Index

2013

Active since

Affiliations

University of Bari Aldo Moro(Current)

Lucrezia Cosmai is an author at University of Bari Aldo Moro specializing in food chemistry, health sciences, and food safety.

Top concepts

HealthFood ChemistryFood SafetyFood QualityFood ProcessingFood TechnologyMicrobiologyBiotechnologyFood EngineeringFood Fermentation

Publications per year

2013–2018

8

Publications

8

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

Maria De Angelis, Daniela Campanella, Lucrezia Cosmai et al. · Food Microbiology · 2015 · 118 citations · Full text

Biology, Cerignola Table Olives, Food Fermentation +8

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti et al. · Food Research International · 2018 · 84 citations

Food Chemistry, Nutrition, Lipid Analysis +11

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

Francesco Caponio, Graziana Difonzo, Maria Calasso et al. · Food Research International · 2018 · 47 citations

Food Chemistry, Table Olives, Food Analysis +4

Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato‐Based Food

Lucrezia Cosmai, Carmine Summo, Francesco Caponio et al. · Journal of Food Science · 2013 · 29 citations

Food Chemistry, Volatile Compounds, Thermal Stabilization Process +12

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

Francesco Caponio, Mariagrazia Giarnetti, Carmine Summo et al. · Food Research International · 2013 · 18 citations

Food Chemistry, Bakery Products, Food Analysis +5

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