Barbara Lanza - Concepedia

Author

Barbara Lanza

Istituto Sperimentale per la Zootecnia ORCID

Also Known As

B Lanza, B. Lanza, BARBARA LANZA, Barbara Lanza, Lanza B., Lanza Barbara

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Istituto Sperimentale per la Zootecnia Research Centre for Olive Growing and Olive Oil Industry Cereal Research Centre University of L'Aquila

About

Barbara Lanza is an author at Istituto Sperimentale per la Zootecnia specializing in health sciences, food chemistry, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	21	867
2	Medicine	11	11	517
3	Engineering	9	9	456
4	Natural Sciences	5	5	184
5	Public Health	5	5	127

Barbara Lanza

Publications

2.1K

Citations

H-Index

Page 1

	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
Effects of olive mill wastewater spreading on the physico-chemical and microbiological characteristics of soil Maria Gabriella Di Serio, Barbara Lanza, Maria Regina Mucciarella, International Biodeterioration & Biodegradation EngineeringOlive Mill WastewaterSoil PollutionEnvironmental RemediationMicrobial Ecology	2008	132
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
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
Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation Barbara Lanza Frontiers in Microbiology	2013	86
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
Progress in table olive debittering: Degradation<i>in vitro</i> of oleuropein and its derivatives by<i>Lactobacillus plantarum</i> Vincenzo Marsilio, Barbara Lanza, Nicoletta Pozzi Journal of the American Oil Chemists Society EngineeringGlycobiologyFood ChemistryBiosynthesisTable Olive Debittering	1996	77

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