Giuseppe Zeppa - Concepedia

Author

Giuseppe Zeppa

University of Turin ORCID

Also Known As

G Zeppa, G. Zeppa, GIUSEPPE ZEPPA, Giuseppe ZEPPA, Giuseppe Zeppa, ZEPPA, Giuseppe, Zeppa Giuseppe, Zeppa, G.

117

Publications

3.8K

Citations

H-Index

Concepts

All Affiliations

University of Turin Universidade de Santiago de Compostela Université Libre de Bruxelles University of Gastronomic Sciences Istituto Nazionale di Ricerca Metrologica

About

Giuseppe Zeppa is an author at University of Turin specializing in health sciences, food chemistry, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	35	2K
2	Medicine	17	19	1.1K
3	Engineering	11	11	530
4	Public Health	4	4	207
5	Natural Sciences	1	1	24

Giuseppe Zeppa

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
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
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese Barbara Dal Bello, Luca Cocolin, Giuseppe Zeppa, International Journal of Food Microbiology Lactococcus Lactis StrainsTechnological CharacterizationMicrobial ContaminationFoodborne PathogensLactic Acid Bacteria	2011	150
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, LWT Food ChemistryNutritionFood AnalysisSensory PropertiesFood Engineering	2015	147
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 Food ChemistryChemical EngineeringEngineeringHealth SciencesCocoa Bean Shell	2018	147
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties Roberta Marchiani, Marta Bertolino, Simona Belviso, Journal of Food Quality NutritionFood AnalysisGrape CultivarRipeningPolyphenolics	2015	119
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) Daniela Ghirardello, C. Contessa, N. Valentini, Postharvest Biology and Technology Food ChemistryShelf LifeStorage ConditionsBotanyPhysical Characteristics	2013	116
Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese Maria Grazia Fortina, Giovanni Ricci, A. Acquati, Food Microbiology Health SciencesLactic Acid BacteriaBacteriologyFood MicrobiologyItalian Cheese	2003	107
Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts A. Agourram, Daniela Ghirardello, Kalliopi Rantsiou, International Journal of Food Properties NutritionFood AnalysisPhenolic ContentPolyphenolicsOxidative Stress	2012	103
Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses Roberta Marchiani, Marta Bertolino, Daniela Ghirardello, Journal of Food Science and Technology Food ChemistryFood AnalysisFood StructureFood EngineeringFood Quality	2015	97
Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology Paola Dolci, Valentina Alessandria, Kalliopi Rantsiou, International Journal of Food Microbiology Food FermentationCastelmagno PdoLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2008	95

Page 1