Carla Di Mattia - Concepedia

Author

Carla Di Mattia

Also Known As

Andrich, L., C. Di Mattia, C.D. Di Mattia, Carla D. Di Mattia, Carla Daniela Di Mattia, Carla Di Mattia, Carla di Mattia, DI MATTIA, CARLA DANIELA, PITTIA, Paola

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

University of Teramo University of Bari Aldo Moro University of Perugia University of Chieti-Pescara University of Parma

About

Carla Di Mattia is an author at University of Teramo specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	533
2	Medicine	10	11	387
3	Engineering	7	7	321
4	Business	1	1	67
5	Management	1	1	67

Carla Di Mattia

Publications

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates Carla Di Mattia, Natalia Battista, Giampiero Sacchetti, Frontiers in Nutrition	2019	186
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing Francesca Ioannone, Carla Di Mattia, Miriam De Gregorio, Food Chemistry Food ChemistryTheobroma Cacao L.Food AnalysisPost-harvest PhysiologyAntioxidant Activity Changes	2014	173
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction Giampiero Sacchetti, Carla Di Mattia, Paola Pittia, Journal of Food Engineering Food ChemistryPhenolic FractionPhytochemicalEquivalent Thermal EffectPolyphenolics	2008	147
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Food Research International Food ChemistryFood ColloidPhenolic AntioxidantsChemical StabilityDispersion State	2009	133
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) Angelica Galieni, Carla Di Mattia, Miriam De Gregorio, Scientia Horticulturae Phenolic CompoundsNutritionEngineeringBotanyNutritive Stress	2015	120
Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil Michele Del Carlo, Giampiero Sacchetti, Carla Di Mattia, Journal of Agricultural and Food Chemistry	2004	111
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Food Hydrocolloids Food ChemistryPhenolic CompoundsDispersion DegreeMicroemulsionSurface Properties	2010	110
Non enzymatic browning during cocoa roasting as affected by processing time and temperature Giampiero Sacchetti, Francesca Ioannone, Miriam De Gregorio, Journal of Food Engineering Non Enzymatic Browning	2015	98
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract Federica Flamminii, Carla Di Mattia, Marco Nardella, Food Hydrocolloids Biopolymer GelMixed BiopolymersEngineeringEdible PackagingDifferent Biopolymers	2020	91
Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction Domenico Cifá, Mihaela Skrt, Paola Pittia, Food Science & Nutrition	2018	86

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