Concepedia

D. Viscardi

DV

4

Publications

225

Citations

4

H-Index

2002

Active since

Affiliations

Food Technology Research Unit(Current)

D. Viscardi is an author at Food Technology Research Unit specializing in food chemistry, health sciences, and food preservation.

Top concepts

Food ChemistryBotanyHealthChromatographyFood PreservationBiophysicsEngineeringFood ProcessingPlant NutritionFood Preservatives

Publications per year

2002–2010

4

Publications

4

Changes in the Chemical Composition of Basil Caused by Different Drying Procedures

L.F. Di Cesare, Elisabetta Forni, D. Viscardi et al. · Journal of Agricultural and Food Chemistry · 2003 · 148 citations

Food Chemistry, Different Drying Procedures, Chemical Composition +7

Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices

A. Rizzolo, R. Nani, D. Viscardi et al. · Journal of Food Engineering · 2002 · 30 citations

Food Chemistry, Frozen Blueberry Juices, Glass Transition Temperature +6

Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (Origanum vulgare L. ssp. prismaticum Gaudin).

L.F. Di Cesare, E. Forni, D. Viscardi et al. · Italian Journal of Food Science · 2004 · 27 citations · Full text

Food Chemistry, Agricultural Chemistry, Volatile Phenolic Compounds +9

Quality of tomato fertilized with nitrogen and phosphorous.

L.F. Di Cesare, Carmela Anna Migliori, D. Viscardi et al. · Italian Journal of Food Science · 2010 · 20 citations · Full text

Engineering, Botany, Sustainable Agriculture +4

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