Concepedia

Caterina Prinzivalli

CP

4

Publications

160

Citations

4

H-Index

2002

Active since

Affiliations

Food Technology Research Unit(Current)

University of Milan

Caterina Prinzivalli is an author at Food Technology Research Unit specializing in botany, health sciences, and food chemistry.

Top concepts

BotanyHealthFood ChemistryEngineeringFlavoromicsFood QualityFood ProcessingPlant PhysiologyOsmosisPhysiology

Publications per year

2002–2006

4

Publications

4

Effect of osmosis time on structure, texture and pectic composition of strawberry tissue

Caterina Prinzivalli, Ada Brambilla, Dario Maffi et al. · European Food Research and Technology · 2006 · 50 citations

Biomanufacturing, Pectic Composition, Engineering +9

Headspace volatile compounds during osmotic dehydration of strawberries (cv Camarosa): Influence of osmotic solution composition and processing time

A. Rizzolo, Francesca Gerli, Caterina Prinzivalli et al. · LWT · 2006 · 41 citations

Food Chemistry, Osmotic Solution Composition, Agricultural Chemistry +9

Influence of ripening stage on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (<i>Cucumis melo</i> L var <i>reticulatus</i> Naud)

E. Senesi, L.F. Di Cesare, Caterina Prinzivalli et al. · Journal of the Science of Food and Agriculture · 2005 · 41 citations

Food Chemistry, Volatiles Composition, Botany +13

Relationships between volatile composition and sensory evaluation in eight varieties of netted muskmelon (<i>Cucumis melo</i> L var reticulatus Naud)

E. Senesi, Roberto Lo Scalzo, Caterina Prinzivalli et al. · Journal of the Science of Food and Agriculture · 2002 · 28 citations

Food Chemistry, Health Sciences, Flavoromics +11

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