Concepedia
Statistics
Publications
21
Citations
715
H-Index
16
Active since
2013
Affiliations
University of Bologna(Current)
Laboratori Guglielmo Marconi (Italy)
University of Turin
Virginia Glicerina is an author at University of Bologna specializing in agriculture, food science, and food rheology.
Publications per year
2013–2023
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2015 · 136 citations · Full text
Agriculture, Food Science, Food Analysis +14
Rheological, textural and calorimetric modifications of dark chocolate during process
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2013 · 128 citations
Agriculture, Food Science, Materials Science +10
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa et al. · Journal of Food Engineering · 2014 · 63 citations · Full text
Agriculture, Food Science, Materials Science +12
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb
Vito Verardo, Virginia Glicerina, Emiliano Cocci et al. · LWT · 2017 · 43 citations · Full text
Agriculture, Biochemistry, Food Science +13
Formation of acrylamide in biscuits during baking under different heat transfer conditions
Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina et al. · LWT · 2021 · 39 citations · Full text
Agriculture, Food Science, Food Engineering +12
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