Teresa Oliviero - Concepedia

Author

Teresa Oliviero

Wageningen University & Research

Also Known As

Oliviero, Teresa, T. Oliviero, Teresa Oliviero

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research University of Ottawa Unilever Foods Innovation Centre University of Bologna Soegijapranata Catholic University

About

Teresa Oliviero is an author at Wageningen University & Research specializing in health sciences, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	467
2	Medicine	5	5	333
3	Engineering	3	3	111
4	Natural Sciences	2	2	68
5	Public Health	2	2	138

Teresa Oliviero

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana Franziska S. Hanschen, Rebecca Klopsch, Teresa Oliviero, Scientific Reports	2017	122
Functional significance and structure–activity relationship of food-derived α-glucosidase inhibitors Elisa Di Stefano, Teresa Oliviero, Chibuike C. Udenigwe Current Opinion in Food Science Food ChemistryFood-derived α-Glucosidase InhibitorsBiochemistryMedicinePharmacology	2018	122
Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility Lijiao Kan, Teresa Oliviero, Ruud Verkerk, Journal of Functional Foods	2020	122
Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems Teresa Oliviero, Edoardo Capuano, Bettina Cämmerer, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsCocoa BeansBiochemistryFood Quality	2008	118
Lipid oxidation promotes acrylamide formation in fat-rich model systems Edoardo Capuano, Teresa Oliviero, Özge Ç. Açar, Food Research International BiochemistryLipid ChemistryLipid ScienceFat-rich Model SystemsMetabolism	2010	104
Food design strategies to increase vegetable intake: The case of vegetable enriched pasta Teresa Oliviero, Vincenzo Fogliano Trends in Food Science & Technology Food ChoiceNutritionVegetable IntakeFood SystemsPublic Health Nutrition	2016	93
Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica) Teresa Oliviero, Ruud Verkerk, Matthijs Dekker Food Chemistry Food ChemistryAgricultural ChemistryEngineeringBotanyEnvironmental Engineering	2011	77
Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities Elisa Di Stefano, Apollinaire Tsopmo, Teresa Oliviero, Scientific Reports	2019	77
Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica) Teresa Oliviero, Ruud Verkerk, M.A.J.S. van Boekel, Food Chemistry Food ChemistryAgricultural ChemistryBotanyInactivation KineticsPost-harvest Physiology	2014	65
Inhibition of α-glucosidases by tea polyphenols in rat intestinal extract and Caco-2 cells grown on Transwell Lijiao Kan, Edoardo Capuano, Vincenzo Fogliano, Food Chemistry Food ChemistryTea PolyphenolsCaco-2 CellsRat Intestinal ExtractFood Bioactive Compound	2021	61

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