G. Barbieri - Concepedia

Author

G. Barbieri

Experimental Station for the Food Preserving Industry ORCID

Also Known As

G Barbieri, G P BARBIERI, G. BARBIERI, G. Barbieri, Giampiero Barbieri, Giulio Barbieri

Publications

485

Citations

H-Index

Concepts

All Affiliations

Experimental Station for the Food Preserving Industry Shiraz University Consorzio del Formaggio Parmigiano-Reggiano University of Parma

About

G. Barbieri is an author at Experimental Station for the Food Preserving Industry specializing in food chemistry, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	191
2	Engineering	2	2	44
3	Biochemistry	2	2	36
4	Medicine	1	1	22
5	Allergy	1	1	22

G. Barbieri

Publications

391

Citations

H-Index

Page 1

	Year	Citations
Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage Enayat Berizi, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush, International Journal of Biological Macromolecules Food ChemistryEdible FilmCoated Rainbow TroutFood PreservationPomegranate Peel Extract	2017	65
Chemical parameters of the non-volatile fraction of ripened Parmigiano-Reggiano cheese Maria Careri, S. Spagnoli, G. Panari, International Dairy Journal Food ChemistryChemical ParametersFood AnalysisFood ProcessingFood Structure	1996	53
Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles Maria Careri, Paola Manini, S. Spagnoli, Chromatographia Food ChemistryGas ChromatographyFood AnalysisDynamic Headspace MethodsAnalytical Chemistry	1994	38
Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata) G. Barbieri, Ge. Barbieri LWT Food ChemistryAgricultural ChemistrySeaweed ExtractCooking ProcessPalmaria Palmata	2016	38
Sensory-Chemical Relationships in Parmigiano-Reggiano Cheese Roberta Virgili, G. Parolari, Luciana Bolzoni, LWT Food ChemistryParmigiano-reggiano CheeseSensory ScienceFood StructureFood Technology	1994	35
Aflatoxin M <sub>1</sub> in Parmesan Cheese: HPLC Determination G. Barbieri, Cecília Whitaker Bergamini, Ori E, Journal of Food Science	1994	35
The behaviour of the protein complex throughout the technological process in the production of cooked cold meats G. Barbieri, P. Rivaldi Meat Science EngineeringMeat ScienceMeat QualityFood ChemistryProtein Folding	2008	24
Identification of hidden allergens: Detection of pistachio traces in mortadella G. Barbieri, Giulia Frigeri Food Additives & Contaminants Environmental AllergyFood ForensicsFood AllergyPesticide-residue AnalysisAllergen	2006	22
Kinetics of nitrite evaluated in a meat product G. Barbieri Meat Science Chemical EngineeringEngineeringAnalytical ChemistryMeat QualityChemical Kinetics	2012	20
Survey of the chemical, physical, and sensory characteristics of currently produced mortadella bologna G. Barbieri Meat Science Food ChemistryFood AnalysisMortadella BolognaSensory CharacteristicsFood Quality	2013	19

Page 1