Próspero Di Pierro - Concepedia

Author

Próspero Di Pierro

University of Naples Federico II ORCID

Also Known As

P Di Pierro, P Pierro, P. Di Pierro, Prospero DI PIERRO, Prospero Di Pierro, Prospero di Pierro, Próspero Di Pierro

117

Publications

3.3K

Citations

H-Index

101

Concepts

All Affiliations

University of Naples Federico II Autonomous University of Queretaro An-Najah National University University of Matanzas University of Campania "Luigi Vanvitelli"

About

Próspero Di Pierro is an author at University of Naples Federico II specializing in biomolecular engineering, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	20	1.2K
2	Health Sciences	17	19	1.2K
3	Medicine	12	12	342
4	Natural Sciences	6	6	181
5	Public Health	2	2	53

Próspero Di Pierro

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life Próspero Di Pierro, Angela Sorrentino, Loredana Mariniello, LWT Shelf LifeBiomanufacturingEngineeringEdible FilmBiotechnology	2010	236
Chitosan−Whey Protein Edible Films Produced in the Absence or Presence of Transglutaminase: Analysis of Their Mechanical and Barrier Properties Próspero Di Pierro, Belkis Chico, Reynaldo Villalonga, Biomacromolecules	2006	182
Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase Loredana Mariniello, Próspero Di Pierro, Carla Esposito, Journal of Biotechnology Materials ScienceFood ChemistryEdible FilmEngineeringMechanical Properties	2003	180
Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films Giovanna Rossi‐Márquez, Próspero Di Pierro, Loredana Mariniello, LWT Food ChemistryBiomanufacturingEngineeringEdible FilmEdible Packaging	2016	152
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods Giovanna Rossi‐Márquez, Próspero Di Pierro, Marilena Esposito, Food and Bioprocess Technology Food ChemistryEdible FilmWater Barrier CoatingsBaked FoodsProtein Engineering	2013	93
Incorporation of whey proteins into cheese curd by using transglutaminase Anna Cozzolino, Próspero Di Pierro, Loredana Mariniello, Biotechnology and Applied Biochemistry Protein ContentCurd Formation TimeBiomanufacturingEngineeringMilk Coagulation Time	2003	81
Physical, Structural, Barrier, and Antifungal Characterization of Chitosan–Zein Edible Films with Added Essential Oils Monserrat Escamilla‐García, Georgina Calderón‐Domínguez, José Jorge Chanona‐Pérez, International Journal of Molecular Sciences Shelf LifeEdible FilmFood PackagingAdded Essential OilsChemistry	2017	81
Transglutaminase-catalyzed preparation of chitosan–ovalbumin films Próspero Di Pierro, Belkis Chico, Reynaldo Villalonga, Enzyme and Microbial Technology PolysaccharideTransglutaminase-catalyzed PreparationBiomolecular Engineering	2006	73
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds Raffaele Romano, Lucia De Luca, Alessandra Aiello, Foods	2022	71
Development and properties of new chitosan-based films plasticized with spermidine and/or glycerol Mohammed Sabbah, Próspero Di Pierro, Marcella Cammarota, Food Hydrocolloids Materials ScienceBiofunctional MaterialEdible FilmEngineeringSpermidine And/or Glycerol	2018	65

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