Concepedia

Iolanda Acampa

IA

3

Publications

358

Citations

3

H-Index

2006

Active since

Affiliations

University of Naples Federico II(Current)

Iolanda Acampa is an author at University of Naples Federico II specializing in food chemistry, food quality, and food engineering.

Top concepts

HealthMedicineBiochemistryFood QualityGlycobiologyPharmacologyFood ChemistryFood Engineering

Publications per year

2006–2009

3

Publications

3

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa et al. · Food Research International · 2009 · 202 citations

Food Physic, Flour Type, Food Engineering +2

Characterization of the Maillard reaction in bread crisps

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa et al. · European Food Research and Technology · 2008 · 96 citations

Food Chemistry, Food Quality, Bread Crisps +2

In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten

M. Dolores del Castillo, Antonella Ferrigno, Iolanda Acampa et al. · Journal of Cereal Science · 2006 · 60 citations · Full text

Biochemistry, Medicine, Glycobiology +6

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