Concepedia

Attilio Visconti

AV

11

Publications

1.6K

Citations

11

H-Index

2002

Active since

Affiliations

University of Naples Federico II(Current)

University of Parma

Wageningen University & Research

University of Udine

Attilio Visconti is an author at University of Naples Federico II specializing in health sciences, food chemistry, and food quality.

Top concepts

Publications per year

2002–2022

11

Publications

11

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

Cristiana Miglio, Emma Chiavaro, Attilio Visconti et al. · Journal of Agricultural and Food Chemistry · 2007 · 560 citations · Full text

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Chemical Characterization and Antioxidant Properties of Coffee Melanoidins

Rosa Cinzia Borrelli, Attilio Visconti, Carmela Mennella et al. · Journal of Agricultural and Food Chemistry · 2002 · 377 citations

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Teresa Mazzeo, Denis Yao N’Dri, Emma Chiavaro et al. · Food Chemistry · 2011 · 177 citations · Full text

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Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

Rosalia Ferracane, Nicoletta Pellegrini, Attilio Visconti et al. · Journal of Agricultural and Food Chemistry · 2008 · 171 citations · Full text

Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures

Raffaele Romano, Antonello Santini, Laura Le Grottaglie et al. · Journal of Food Composition and Analysis · 2014 · 85 citations

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