Giuseppe Zeppa

Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography

Giuseppe Zeppa, Lorenza Conterno, Vincenzo Gerbi · Journal of Agricultural and Food Chemistry · 2001 · 256 citations

Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese

Barbara Dal Bello, Luca Cocolin, Giuseppe Zeppa et al. · International Journal of Food Microbiology · 2011 · 150 citations · Full text

Lactococcus Lactis Strains, Technological Characterization, Microbial Contamination +10

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Marta Bertolino, Simona Belviso, Barbara Dal Bello et al. · LWT · 2015 · 147 citations · Full text

Food Chemistry, Nutrition, Food Analysis +6

Pulsed Electric Field Assisted Extraction of Bioactive Compounds from Cocoa Bean Shell and Coffee Silverskin

Letricia Barbosa‐Pereira, Alessandro Guglielmetti, Giuseppe Zeppa · Food and Bioprocess Technology · 2018 · 147 citations

Food Chemistry, Chemical Engineering, Engineering +9

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

Roberta Marchiani, Marta Bertolino, Simona Belviso et al. · Journal of Food Quality · 2015 · 119 citations

Nutrition, Food Analysis, Grape Cultivar +20