Concepedia

Roberto Lo Scalzo

RL

80

Publications

3.8K

Citations

36

H-Index

1993

Active since

Affiliations

Food Technology Research Unit(Current)

University of Milan

Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria

Centro di Ricerca per l’Orticoltura

University of Catania

Roberto Lo Scalzo is an author at Food Technology Research Unit specializing in food chemistry, health sciences, and botany.

Top concepts

BotanyFood ChemistryHealthMedicineAgricultural EconomicsOxidative StressFood QualityPharmacologyBiochemistryEngineering

Publications per year

1993–2024

80

Publications

80

Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice

Margherita Rossi, Elena Giussani, Roberto Morelli et al. · Food Research International · 2003 · 213 citations

Food Chemistry, Radical Scavenging Activity, Food Bioactive Compound +3

Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

Roberto Lo Scalzo, A. Genna, F. Branca et al. · Food Chemistry · 2007 · 191 citations

Food Chemistry, Plant Physiology, Plant Analysis +6

Fenton-Dependent Damage to Carbohydrates: Free Radical Scavenging Activity of Some Simple Sugars

Roberto Morelli, Samantha Russo-Volpe, Novella Bruno et al. · Journal of Agricultural and Food Chemistry · 2003 · 148 citations

Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage

Katya Carbone, B. Giannini, Valentina Picchi et al. · Food Chemistry · 2011 · 137 citations

Food Chemistry, Phenolic Composition, Tissue Type +5

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

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