Vincenzo Marsilio - Concepedia

Concepedia

Author

Vincenzo Marsilio

Istituto Sperimentale per la Zootecnia

Also Known As

V Marsilio, V. MARSILIO, V. Marsilio, Vincenzo Marsilio

38

Publications

1.6K

Citations

20

H-Index

46

Concepts

All Affiliations

Istituto Sperimentale per la Zootecnia

VM

About

Vincenzo Marsilio is an author at Istituto Sperimentale per la Zootecnia specializing in food chemistry, health sciences, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	626
2	Engineering	5	5	267
3	Medicine	3	3	206
4	Natural Sciences	3	3	198
5	Public Health	1	1	71

Vincenzo Marsilio

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23

Publications

1.6K

Citations

20

H-Index

	Year	Citations
Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes M. Patumi, R. d’Andria, Vincenzo Marsilio, Food Chemistry Different Irrigation RegimesAgricultural EconomicsOlive Oil Quality	2002	222
Hydrolysis of Oleuropein by <i>Lactobacillus plantarum</i> Strains Associated with Olive Fermentation Gino Ciafardini, Vincenzo Marsilio, Barbara Lanza, Applied and Environmental Microbiology	1994	139
Phenolic compounds change during California-style ripe olive processing Vincenzo Marsilio, Cristina Campestre, Barbara Lanza Food Chemistry Food ChemistryCalifornia-style Ripe OliveBotanyRipeningPost-harvest Physiology	2001	125
Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes Vincenzo Marsilio, Cristina Campestre, Barbara Lanza, Food Chemistry Food ChemistryOlea Europaea L.Table Olive PurposesPolyol Compositions	2001	112
Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata) Nadia Sabatini, Maria Regina Mucciarella, Vincenzo Marsilio LWT Volatile CompoundsLactobacillus PlantarumInoculated Table OlivesMicrobiologyVolatile Element	2007	102
Use of a lactic acid bacteria starter culture during green olive (<i>Olea europaea</i> L cv Ascolana tenera) processing Vincenzo Marsilio, Leonardo Seghetti, Emilia Iannucci, Journal of the Science of Food and Agriculture Phenolic CompositionFood PreservationPolyphenolicsFood ChemistryLactic Acid Bacteria	2005	89
Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (<i>Olea europaea</i>) Isabel Mafra, Barbara Lanza, Ana Reis, Physiologia Plantarum Cell Wall BreakageEngineeringBiochemistryBotanyOlive Fruit	2001	86
Characterisation of an oleuropein degrading strain ofLactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity Vincenzo Marsilio, Barbara Lanza Journal of the Science of Food and Agriculture Microbial PhysiologyPolysaccharideBitter PrincipleFood MicrobiologyMicrobial Ecology	1998	85
Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar) Nadia Sabatini, Vincenzo Marsilio Food Chemistry Food ChemistryAgricultural ChemistryVolatile CompoundsBotanyTable Olives	2007	85
1H and 13C NMR characterization of new oleuropein aglycones Rita Limiroli, Roberto Consonni, Gianluca Ottolina, Journal of the Chemical Society Perkin Transactions 1 Carbon NmrBiotransformationBiochemistryNmr TubeNatural Sciences	1995	80

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