Concepedia
Statistics
Publications
32
Citations
1.2K
H-Index
23
Active since
1968
Affiliations
University of Naples Federico II(Current)
Institute of Food Science
Federico II University Hospital
Instituto de Investigación en Ciencias de la Alimentación
Universidad Autónoma de Madrid
Annalisa Romano is an author at University of Naples Federico II specializing in food chemistry, health sciences, and engineering.
Top concepts
Food ChemistryHealthEngineeringMedicineNutritionFood QualityMicrobiologyIn Vitro FermentationBotanyBiotechnology
Publications per year
1968–2024
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol
Marta Santos-Hernández, Fábio Marcon Alfieri, Veronica Gallo et al. · Food Research International · 2020 · 139 citations
Plant Analysis, Biochemistry, Infogest Digestion Protocol +13
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry
Annalisa Romano, Veronica Gallo, Pasquale Ferranti et al. · Current Opinion in Food Science · 2021 · 113 citations
Food Chemistry, Nutrition, In Vitro Fermentation +9
Description of leavening of bread dough with mathematical modelling
Annalisa Romano, Gerardo Toraldo, Silvana Cavella et al. · Journal of Food Engineering · 2007 · 85 citations
Applied Mathematical Modelling, Mathematical Modeling, Engineering +6
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta
Annalisa Romano, Pasquale Ferranti, Veronica Gallo et al. · Current Opinion in Food Science · 2021 · 67 citations
Wheat Semolina, High Quality, New Ingredients
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs
Maria Aponte, Floriana Boscaino, Alida Sorrentino et al. · Food Chemistry · 2013 · 57 citations
Volatile Compounds, Food Fermentation, Microbial Ecology +3
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