Daniela Salvatori - Concepedia

Author

Daniela Salvatori

Also Known As

D Salvatori, D. SALVATORI, D. Salvatori, D.M. Salvatori, DANIELA M. SALVATORI, DANIELA SALVATORI, Daniela M. Salvatori, Daniela Marisol Salvatori, Daniela Salvatori

Publications

2.4K

Citations

H-Index

Concepts

All Affiliations

Universidad de Buenos Aires Fundación Ciencias Exactas y Naturales National University of Comahue Consejo Nacional de Investigaciones Científicas y Técnicas Universitat Politècnica de València

About

Daniela Salvatori is an author at Universidad de Buenos Aires specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	14	1.1K
2	Engineering	13	14	1K
3	Medicine	7	7	478
4	Public Health	5	5	233
5	Natural Sciences	2	2	88

Daniela Salvatori

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Novel functional foods from vegetable matrices impregnated with biologically active compounds Stella M. Alzamora, Daniela Salvatori, M. S. Tapia, Journal of Food Engineering Food ChemistryFood FunctionEngineeringFood Bioactive CompoundBiochemistry	2004	193
Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features Andrea Nieto, Daniela Salvatori, María A. Castro, Journal of Food Engineering Osmotic StressSucrose Osmotic DehydrationPhysiologyGlycobiologyStructural Changes	2003	163
THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION Daniela Salvatori, Ana Andrés, Amparo Chiralt, Journal of Food Process Engineering EngineeringBotanyMechanical EngineeringAtmospheric PressureAgricultural Economics	1998	144
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders Lorena Franceschinis, Daniela Salvatori, Natalia Sosa, Drying Technology Food ChemistryMaterials ScienceMedicineFood AnalysisBioanalysis	2013	134
Air drying behaviour of apples as affected by blanching and glucose impregnation Andrea Nieto, Daniela Salvatori, María A. Castro, Journal of Food Engineering Food ChemistryGlucose ImpregnationFood PreservationPost-harvest PhysiologyFood Quality	1998	119
Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts Silvana V. Anino, Daniela Salvatori, Stella M. Alzamora Food Research International MechanobiologyTissue EngineeringEngineeringBiomechanicsPhysiology	2005	112
Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior Paula L. Gómez, Stella M. Alzamora, María A. Castro, Journal of Food Engineering Ultraviolet LightUltraviolet-c Light DoseCompression BehaviorPhotobiologyFood Microbiology	2009	107
Integral valorization of fruit waste from wine and cider industries Paula Sette, Anabel Fernandez, José Miguel Guillén Soria, Journal of Cleaner Production EngineeringEnvironmental EngineeringIntegral ValorizationAgricultural WasteAgricultural Economics	2019	93
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content Maite Gagneten, Rocío Corfield, Milagros Gómez Mattson, Powder Technology Food ChemistryNutritionFood Bioactive CompoundBioactive Components ContentBioactive Compounds	2018	84
Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability Paula L. Gómez, Daniela Salvatori, Analía B. García‐Loredo, Food and Bioprocess Technology Plant PathologyCut AppleMicrobiologyRipeningPost-harvest Physiology	2011	80

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