Roberto Forniti - Concepedia

Author

Roberto Forniti

Università degli Studi della Tuscia

Also Known As

Forniti, Roberto, R. Forniti, Roberto Forniti

Publications

397

Citations

H-Index

Concepts

All Affiliations

Università degli Studi della Tuscia University of Pisa Scuola Superiore Sant'Anna University of Naples Federico II

About

Roberto Forniti is an author at Università degli Studi della Tuscia specializing in environmental engineering, food chemistry, and ozone.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Environmental Engineering	3	3	56
2	Engineering	2	2	34
3	Health Sciences	2	2	34
4	Environmental Chemistry	1	1	18
5	Flavoromics	1	1	16

Roberto Forniti

Publications

349

Citations

H-Index

Page 1

	Year	Citations
Methyl jasmonate and ozone affect the antioxidant system and the quality of wine grape during postharvest partial dehydration Margherita Modesti, Milena Petriccione, Roberto Forniti, Food Research International Wine GrapeWine TastingAntioxidant SystemRipeningMethyl Jasmonate	2018	89
Postharvest treatment with chitosan affects the antioxidant metabolism and quality of wine grape during partial dehydration Milena Petriccione, Luca Pagano, Roberto Forniti, Postharvest Biology and Technology Food ChemistryWine GrapePartial DehydrationAntioxidant MetabolismPost-harvest Physiology	2017	54
Effects of ozone postharvest treatment on physicochemical and qualitative traits of <i>Actinidia chinensis</i> ‘Soreli’ during cold storage Valentina Goffi, Luigi Zampella, Roberto Forniti, Journal of the Science of Food and Agriculture	2019	38
Ozone gas as a storage treatment to control <i>Gnomoniopsis castanea,</i> preserving chestnut quality Anna Maria Vettraino, Leonardo Bianchini, Valentina Caradonna, Journal of the Science of Food and Agriculture	2019	32
Technological parameters of water curing affect postharvest physiology and storage of marrons (Castanea sativa Mill., Marrone fiorentino) Rinaldo Botondi, Matteo Vailati, Andrea Bellincontro, Postharvest Biology and Technology Affect Postharvest PhysiologyEnvironmental EngineeringWater QualityTechnological ParametersMarrone Fiorentino	2008	22
Effects of gaseous ozone treatment on the mite pest control and qualitative properties during ripening storage of pecorino cheese C Grasso, Vanessa Eramo, Micaela Lembo, Journal of the Science of Food and Agriculture	2022	20
Gaseous Ozone as a Suitable Solution for Postharvest Chestnut Storage: Evaluation of Quality Parameter Trends Anna Maria Vettraino, Vittorio Vinciguerra, Giulia Pacini, Food and Bioprocess Technology Environmental ChemistryGaseous OzoneEngineeringEnvironmental EngineeringPostharvest Chestnut Storage	2019	18
Quality of green (<i>Actinidia chinensis</i>var.<i>deliciosa</i>‘Hayward’) and yellow (<i>A. chinensis</i>var.<i>chinensis</i>‘Soreli’) kiwifruit during cold storage at 0°C in normal atmosphere and with gaseous ozone Valentina Goffi, Margherita Modesti, Roberto Forniti, Acta Horticulturae	2018	17
First Application of Ozone Postharvest Fumigation to Remove Smoke Taint from Grapes Adriano Antolini, Roberto Forniti, Margherita Modesti, Ozone Science and Engineering Food ChemistryAgricultural ChemistrySmoke TaintAir SamplingEngineering	2020	16
Using <scp>UAV</scp>‐based remote sensing to assess grapevine canopy damage due to fire smoke Elena Brunori, Mauro Maesano, Federico Valerio Moresi, Journal of the Science of Food and Agriculture	2020	13

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