Bernardo Pace - Concepedia

Author

Bernardo Pace

Institute of Sciences of Food Production ORCID

Also Known As

B. Pace, Bernardo Pace, Pace, B., Pace, Bernardo

122

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Institute of Sciences of Food Production National Research Council University of Foggia Institute of Food Science University of Bari Aldo Moro

About

Bernardo Pace is an author at Institute of Sciences of Food Production specializing in food quality, health sciences, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	24	1K
2	Engineering	17	21	743
3	Public Health	7	7	233
4	Medicine	4	4	164
5	Natural Sciences	2	2	134

Bernardo Pace

Publications

Citations

H-Index

Page 1

	Year	Citations
Kaolin-based particle film technology affects tomato physiology, yield and quality V. Cantore, Bernardo Pace, Rossella Albrizio Environmental and Experimental Botany Vegetable ProductionEdible FilmEngineeringSustainable AgricultureAgricultural Economics	2009	113
Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit Loris Pinto, Amedeo Palma, Maria Cefola, Food Packaging and Shelf Life Atmosphere PackagingSmall Berry FruitFood PackagingFood PreservationPost-harvest Physiology	2020	90
Non-destructive and contactless quality evaluation of table grapes by a computer vision system Dario Pietro Cavallo, Maria Cefola, Bernardo Pace, Computers and Electronics in Agriculture Agricultural EngineeringImage AnalysisComputer VisionComputer Vision SystemEngineering	2018	78
Biochemical relationships and browning index for assessing the storage suitability of artichoke genotypes Maria Cefola, Isabella D’Antuono, Bernardo Pace, Food Research International BiologyStorage SuitabilityBotanyNatural SciencesFood Analysis	2012	71
Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines Bernardo Pace, Maria Cefola, Floriana Renna, Postharvest Biology and Technology BiologyImage AnalysisBotanyNatural SciencesEvolutionary Biology	2011	63
Non-destructive automatic quality evaluation of fresh-cut iceberg lettuce through packaging material Dario Pietro Cavallo, Maria Cefola, Bernardo Pace, Journal of Food Engineering Quality DeteriorationPackaging MaterialFood PackagingCrop QualityAgricultural Economics	2017	58
Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage Loris Pinto, Maria Cefola, Maria A. Bonifacio, Food Chemistry Shelf LifeThymus Vulgaris L.Food SpoilageRed Thyme OilFood Preservation	2020	58
Innovative Preservation Technology for the Fresh Fruit and Vegetables Bernardo Pace, Maria Cefola Foods Shelf LifePreservation TechnologiesFood PackagingInnovative Preservation TechnologyAgricultural Economics	2021	58
Use of reclaimed wastewater on fruit quality of nectarine in Southern Italy Francisco Pedrero Salcedo, Salvatore Camposeo, Bernardo Pace, Agricultural Water Management Reclaimed WastewaterEngineeringEnvironmental EngineeringFruit QualityWater Quality	2018	56
Application of Oxalic Acid to Preserve the Overall Quality of Rocket and Baby Spinach Leaves during Storage Maria Cefola, Bernardo Pace Journal of Food Processing and Preservation Spinach LeavesEngineeringBotanyOxalic AcidEnvironmental Engineering	2015	53

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