Lucia Vollano - Concepedia

Author

Lucia Vollano

University of Naples Federico II ORCID

Also Known As

L Vollano, L. Vollano, Lucia Vollano

Publications

209

Citations

H-Index

Concepts

All Affiliations

University of Naples Federico II Federico II University Hospital

About

Lucia Vollano is an author at University of Naples Federico II specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	58
2	Engineering	1	1	17
3	Public Health	1	1	24
4	Clinical Nutrition	1	1	24
5	Electrical Engineering	1	1	17

Lucia Vollano

Publications

172

Citations

H-Index

Page 1

	Year	Citations
Levels of Benzo[<i>a</i>]pyrene (BaP) in “Mozzarella di Bufala Campana” Cheese Smoked According to Different Procedures Aniello Anastasio, Raffaelina Mercogliano, Lucia Vollano, Journal of Agricultural and Food Chemistry	2004	39
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Italian Journal of Food Safety	2019	27
Determination of nitrate and nitrite levels in infant foods marketed in Southern Italy Maria Luisa Cortesi, Lucia Vollano, Maria Francesca Peruzy, CyTA - Journal of Food NutritionDietary ExposureFood AnalysisAgricultural EconomicsFood Contaminant	2015	24
Effects of Feeding and Maturation System on Qualitative Characteristics of Buffalo Meat (Bubalus bubalis) Raffaele Marrone, Angela Salzano, Antonio Di Francia, Animals	2020	22
Optimization of stunning electrical parameters to improve animal welfare in a poultry slaughterhouse Mariagrazia Girasole, Claudia Chirollo, Marina Ceruso, Italian Journal of Food Safety EngineeringPoultry SlaughterhouseAnimal WelfareWater BathMeat Quality	2015	17
Physicochemical composition, fatty acid profile and cholesterol content of “Pecorino Carmasciano” cheese, a traditional Italian dairy product Raffaele Marrone, Anna Balestrieri, Tiziana Pepe, Journal of Food Composition and Analysis Food ChemistryNutritionPhysicochemical CompositionFatty Acid ProfileFood Composition	2014	17
Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening Rosa Luisa Ambrosio, Giorgio Smaldone, Marika Di Paolo, Animals	2021	15
Formulation and shelf-life of fish burgers served to preschool children Giorgio Smaldone, Raffaele Marrone, T. Zottola, Italian Journal of Food Safety	2017	11

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