Concepedia

L. Matricardi

LM

3

Publications

172

Citations

3

H-Index

1997

Active since

Affiliations

University of Bologna(Current)

Experimental Station for the Food Preserving Industry

L. Matricardi is an author at University of Bologna specializing in food chemistry, health sciences, and biochemistry.

Top concepts

Food ChemistryHealthBiochemistryBiotechnologyBiomanufacturingBioanalysisEngineeringFlavoromicsFood SafetyFood Quality

Publications per year

1997–2000

3

Publications

3

Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage

Massimo Castellari, L. Matricardi, Giuseppe Arfelli et al. · Food Chemistry · 2000 · 107 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +9

Effects of high pressure processing on polyphenoloxidase enzyme activity of grape musts

Massimo Castellari, L. Matricardi, Giuseppe Arfelli et al. · Food Chemistry · 1997 · 44 citations

Food Chemistry, Biomanufacturing, Polyphenoloxidase Enzyme Activity +5

Effects of high hydrostatic pressure processing and of glucose oxidase-catalase addition on the color stability and sensorial score of grape juice / Efectos del tratamiento con altas presiones y de la adición de glucosa oxidasa-catalasa en la estabilidad del color y en la evaluación sensorial del zumo de uva

Massimo Castellari, L. Matricardi, Giuseppe Arfelli et al. · Food Science and Technology International · 2000 · 21 citations

Engineering, Flavoromics, Food Analysis +19

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