Bruno Zanoni - Concepedia

Author

Bruno Zanoni

Also Known As

B ZANONI, B Zanoni, B. ZANONI, B. Zanoni, BRUNO ZANONI, Bruno Borges Zanoni, Bruno Zanoni, S. Trapani, ZANONI, BRUNO, Zanoni B

165

Publications

Citations

H-Index

100

Concepts

All Affiliations

University of Florence University of Milan University of Turin Camera di Commercio di Firenze Istituto Nazionale di Fisica Nucleare, Sezione di Firenze

About

Bruno Zanoni is an author at University of Florence specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	38	1.2K
2	Engineering	19	26	974
3	Business	1	1	47
4	Education	1	1	17
5	Language Studies	1	1	47

Bruno Zanoni

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Oxidative heat damage of tomato halves as affected by drying Bruno Zanoni, Claudio Peri, R. Nani, Food Research International Food PreservationTomato HalvesThermal ProcessingPost-harvest Physiology	1998	190
Water sorption, drying and antioxidant properties of dried tomato products G. Giovanelli, Bruno Zanoni, Vera Lavelli, Journal of Food Engineering Food ChemistryTomato ProductsEnvironmental EngineeringFood AnalysisFood Processing	2002	170
A study of the bread-baking process. I: A phenomenological model Bruno Zanoni, Claudio Peri, Sauro Pierucci Journal of Food Engineering GastronomyBread-baking ProcessProcessing AidAgricultural EconomicsFood Engineering	1993	148
Effect of water activity on carotenoid degradation in dehydrated carrots Vera Lavelli, Bruno Zanoni, A. Zaniboni Food Chemistry Food ChemistryWater ActivityCarotenoidEngineeringEnvironmental Engineering	2007	141
Modelling of browning kinetics of bread crust during baking Bruno Zanoni, Claudio Peri, D. Bruno LWT	1995	130
Study of the bread baking process — II. Mathematical modelling Bruno Zanoni, Sauro Pierucci, Claudio Peri Journal of Food Engineering Applied Mathematical ModellingMathematical ModelingEngineeringFood EngineeringMathematical Modelling	1994	103
Techniques and technologies for the breadmaking process with unrefined wheat flours Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni Trends in Food Science & Technology EngineeringAgricultural EconomicsUnrefined Wheat FloursGrain ScienceGrain Storage	2020	92
A naive model of starch gelatinization kinetics Bruno Zanoni, Alberto Schiraldi, R. Simonetta Journal of Food Engineering Biopolymer GelEngineeringBiotechnologyFood EngineeringStarch Gelatinization Kinetics	1995	85
Determination of the thermal diffusivity of bread as a function of porosity Bruno Zanoni, Claudio Peri, R. D. Gianotti Journal of Food Engineering EngineeringThermal AnalysisFood EngineeringThermodynamicsHeat Transfer	1995	67
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots Vera Lavelli, Ella Pagliarini, Roberto Ambrosoli, Postharvest Biology and Technology Food ChemistryNutritionFood CompositionSensory ParametersMinimally-processed Carrots	2006	59

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