Carmela Anna Migliori

Phytochemical content in organic and conventionally grown Italian cauliflower

Valentina Picchi, Carmela Anna Migliori, Roberto Lo Scalzo et al. · Food Chemistry · 2011 · 128 citations

Food Chemistry, Agricultural Chemistry, Botany +3

Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations

Pasquale Tripodi, Teodoro Cardi, G. Bianchi et al. · European Food Research and Technology · 2018 · 54 citations

Hot Pepper Varieties, Botany, Crop Protection +6

Variations in the Phytochemical Contents and Antioxidant Capacity of Organically and Conventionally Grown Italian Cauliflower (Brassica oleracea L. subsp. <i>botrytis</i>): Results from a Three-Year Field Study

Roberto Lo Scalzo, Valentina Picchi, Carmela Anna Migliori et al. · Journal of Agricultural and Food Chemistry · 2013 · 53 citations

Nutrition, Engineering, Botany +18

Correlation Between Volatile Compounds and Spiciness in Domesticated and Wild Fresh Chili Peppers

Cosimo Taiti, Corrado Costa, Carmela Anna Migliori et al. · Food and Bioprocess Technology · 2019 · 49 citations

Food Chemistry, Health Sciences, Food Quality

Effects of preharvest applications of natural antimicrobial products on tomato fruit decay and quality during long-term storage

Carmela Anna Migliori, Luca Salvati, L.F. Di Cesare et al. · Scientia Horticulturae · 2017 · 46 citations

Microbial Inactivation, Shelf Life, Environmental Engineering +13