Imperatrice Capotorto

Antioxidant activity induced by main polyphenols present in edible artichoke heads: influence of in vitro gastro-intestinal digestion

Antonella Garbetta, Imperatrice Capotorto, Angela Cardinali et al. · Journal of Functional Foods · 2014 · 73 citations · Full text

Food Chemistry, Nutrition, Food Bioactive Compound +8

Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Bernardo Pace, Imperatrice Capotorto, Maddalena Ventura et al. · Journal of Food Processing and Preservation · 2014 · 51 citations

Food Analysis, Plant Pathology, Food Preservation +18

Effect of anti-browning solutions on quality of fresh-cut fennel during storage

Imperatrice Capotorto, María Luisa Amodio, M. T. Fernández‐Díaz et al. · Postharvest Biology and Technology · 2017 · 45 citations

Anti-browning Solutions, Food Preservation, Food Engineering +5

The use of hyperspectral imaging to predict the distribution of internal constituents and to classify edible fennel heads based on the harvest time

María Luisa Amodio, Imperatrice Capotorto, Muhammad Mudassir Arif Chaudhry et al. · Computers and Electronics in Agriculture · 2017 · 34 citations

Engineering, Food Authentication, Medical Imaging +14

Volatile metabolites, quality and sensory parameters of “Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres

Rosaria Cozzolino, Antonella Martignetti, Maria Cefola et al. · Food Chemistry · 2019 · 28 citations

Food Chemistry, Environmental Chemistry, Chemical Engineering +12