Vincenzo di Bari - Concepedia

Author

Vincenzo di Bari

University of Nottingham ORCID

Also Known As

F Mut, V. di Bari, Vincenzo Di Bari, Vincenzo di Bari

Publications

527

Citations

H-Index

Concepts

All Affiliations

University of Nottingham University of Birmingham Wageningen University & Research

About

Vincenzo di Bari is an author at University of Nottingham specializing in food engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	207
2	Engineering	4	4	195
3	Materials Science	2	2	146
4	Mechanical Engineering	2	2	37
5	Medicine	1	1	18

Vincenzo di Bari

Publications

481

Citations

H-Index

Page 1

	Year	Citations
Fat crystallisation at oil–water interfaces M. Douaire, Vincenzo di Bari, J.E. Norton, Advances in Colloid and Interface Science Materials ScienceEngineeringInterfacial PhenomenonInterfacial PhenomenaInterfacial Study	2013	132
Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media Simone De Chirico, Vincenzo di Bari, Tim Foster, Food Chemistry Petroleum ChemistryBiotechnologyFood EngineeringFood ProcessingBicarbonate-based Soaking	2017	95
The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7 María Juliana Romero-Guzmán, Vasileios Petris, Simone De Chirico, Food Chemistry	2019	56
Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability Simone De Chirico, Vincenzo di Bari, María Juliana Romero-Guzmán, Food Chemistry Food ChemistryLipid AnalysisRapeseed Oil BodyBiotechnologyEmulsion Purity	2020	43
Crystallisation in water-in-cocoa butter emulsions: Role of the dispersed phase on fat crystallisation and polymorphic transition Vincenzo di Bari, William MacNaughtan, J.E. Norton, Food Structure	2016	33
Effect of processing on the microstructural properties of water-in-cocoa butter emulsions Vincenzo di Bari, J.E. Norton, Ian T. Norton Journal of Food Engineering Microstructural PropertiesEngineeringWater-in-cocoa Butter EmulsionsRheologyFood Engineering	2013	26
Influence of Pecan Nut Pretreatment on the Physical Quality of Oil Bodies Pujuan Zhang, Vincenzo di Bari, Rhianna Briars, Journal of Food Quality Oil BodiesIntact Oil BodiesEngineeringFood AnalysisMechanical Engineering	2017	23
Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements Alexander L. Bowler, Samet Ozturk, Vincenzo di Bari, Food Control	2023	21
Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties Farah Zaaboul, Tian Tian, Pallab Kumar Borah, Food Chemistry Food ChemistryPeanut Oil BodiesFood ColloidFat ReplacerFood Engineering	2023	20
Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS Alessandro Genovese, Nicola Caporaso, Vincenzo di Bari, Food Research International Food ChemistryPolyphenolicsMedicineAnalytical ChemistryPhytochemical	2019	18

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