Gaetano Cardone - Concepedia

Author

Gaetano Cardone

University of Milan ORCID

Also Known As

G. Cardone, Gaetano Cardone

Publications

618

Citations

H-Index

Concepts

All Affiliations

University of Milan National Research Council Institute of Sciences of Food Production BOKU University

About

Gaetano Cardone is an author at University of Milan specializing in agricultural economics, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	151
2	Engineering	5	5	218
3	Public Health	3	3	91
4	Biochemistry	2	2	46
5	Natural Sciences	1	1	34

Gaetano Cardone

Publications

592

Citations

H-Index

Page 1

	Year	Citations
Flour from sprouted wheat as a new ingredient in bread-making Alessandra Marti, Gaetano Cardone, Maria Ambrogina Pagani, LWT New IngredientGrain ScienceGrain Quality	2017	104
Sprouted wheat as an alternative to conventional flour improvers in bread-making Alessandra Marti, Gaetano Cardone, A. Nicolodi, LWT Sprouted WheatEngineeringAgricultural EconomicsGrain ScienceConventional Flour Improvers	2017	95
Sprouting improves the bread‐making performance of whole wheat flour (<scp><i>Triticum aestivum</i></scp> L.) Gaetano Cardone, Paolo D’Incecco, Maria Ambrogina Pagani, Journal of the Science of Food and Agriculture	2020	47
Sprouting as a pre-processing for producing quinoa-enriched bread Diego Suárez‐Estrella, Gaetano Cardone, Susanna Buratti, Journal of Cereal Science Quinoa-enriched BreadCrop ProductionEngineeringAgricultural EconomicsBiotechnology	2020	47
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations Andrea Bresciani, Gaetano Cardone, C. Jucker, Insects Food ColloidNutritionAgricultural EconomicsGrain QualityCrop Quality	2022	46
Monitoring the sprouting process of wheat by non-conventional approaches Silvia Grassi, Gaetano Cardone, Davide Bigagnoli, Journal of Cereal Science Crop ProductionPrecision AgricultureEngineeringBotanyCrop Science	2018	45
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization Davide Emide, Chiara Magni, Francesca Saitta, Food Chemistry Protein ChemistryGluten Protein OrganizationBiochemistryProtein FoldingNatural Sciences	2022	34
Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures Dea Korcari, Riccardo Secchiero, Monica Laureati, LWT Shelf LifeTechnological PropertiesConsumer PreferenceAgricultural EconomicsFood Engineering	2021	29
Bread-making performance of durum wheat as affected by sprouting Gaetano Cardone, Silvia Grassi, A. Scipioni, LWT Crop ProductionSustainable AgricultureAgricultural EconomicsCrop YieldBread-making Performance	2020	28
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation Abd Elmoneim O. Elkhalifa, Rita Bernhardt, Gaetano Cardone, Journal of Food Science and Technology Food ChemistryAgricultural EconomicsCombined Germination-fermentationCrop ImprovementGrain Quality	2017	26

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