Anna Fiore - Concepedia

Author

Anna Fiore

University of Foggia ORCID

Also Known As

A G Fiore, A. Fiore, A. G. Fiore, A.G. Fiore, Anna Fiore, Anna G Fiore, Anna G. Fiore, Anna Giuseppina Fiore

Publications

782

Citations

H-Index

Concepts

All Affiliations

University of Foggia Institute of Sciences of Food Production

About

Anna Fiore is an author at University of Foggia specializing in food chemistry, health sciences, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	446
2	Engineering	4	4	110
3	Medicine	1	1	17
4	Biochemistry	1	1	54
5	Biology	1	1	17

Anna Fiore

Publications

657

Citations

H-Index

Page 1

	Year	Citations
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects C. Severini, Antonio Derossi, Ilde Ricci, Journal of Food Engineering Critical VariablesShelf LifeEdible FilmFood PackagingNew Advances	2017	265
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup Antonio Derossi, Ilde Ricci, Rossella Caporizzi, Journal of the Science of Food and Agriculture	2017	71
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions Antonio Derossi, Teresa De Pilli, Anna Fiore LWT Food ChemistryNon-isothermal ConditionsShelf LifeBiochemistryFood Preservation	2009	54
Ultrasound-assisted extraction to improve the recovery of phenols and antioxidants from spent espresso coffee ground: a study by response surface methodology and desirability approach C. Severini, Antonio Derossi, Anna Fiore European Food Research and Technology Food ChemistryChemical EngineeringDesirability ApproachEngineeringSonoelectrochemistry	2016	40
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins C. Severini, Rossella Caporizzi, Anna Fiore, LWT Food ChemistrySpent Espresso CoffeeSustainable SourceSensory Effects	2019	38
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano, Foods NutritionEngineeringFood AnalysisAgricultural EconomicsBsg Flour	2023	30
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops C. Severini, Antonio Derossi, Anna Fiore, Journal of the Science of Food and Agriculture	2015	27
Effect of some emulsifiers on the structure of extrudates with high content of fat Teresa De Pilli, Barbara F. Carbone, Anna Fiore, Journal of Food Engineering Food ColloidFood EngineeringHigh ContentEmulsion	2006	26
Effects of operating conditions on oil loss and structure of almond snacks Teresa De Pilli, Barbara F. Carbone, Antonio Derossi, International Journal of Food Science & Technology NutritionEngineeringFood AnalysisMechanical EngineeringAlmond Snacks	2008	23
Roasting Conditions, Grinding Level and Brewing Method Highly Affect the Healthy Benefits of A Coffee Cup C. Severini, Antonio Derossi, Ilde Ricci, International Journal of Clinical Nutrition & Dietetics	2018	21

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