Enrico Maltini - Concepedia

Author

Enrico Maltini

University of Udine

Also Known As

E Maltini, E. Maltini, ENRICO MALTINI, Enrico Maltini

Publications

760

Citations

H-Index

Concepts

All Affiliations

University of Udine Food Technology Research Unit

About

Enrico Maltini is an author at University of Udine specializing in food chemistry, biophysics, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	318
2	Engineering	4	4	101
3	Public Health	4	4	122
4	Medicine	3	3	77
5	Natural Sciences	1	1	12

Enrico Maltini

Publications

740

Citations

H-Index

Page 1

	Year	Citations
Water activity and the preservation of plant foods Enrico Maltini, D. Torreggiani, Elena Venir, Food Chemistry Food ChemistryBotanyFood PreservationWater QualityPlant Foods	2003	203
Crystallization in “Tarassaco” Italian honey studied by DSC Elena Venir, M. Spaziani, Enrico Maltini Food Chemistry Crystal FormationCrystallographyVitrificationChemistry	2009	127
Evaluation of viscosities of amorphous phases in partially frozen systems by WLF kinetics and glass transition temperatures Enrico Maltini, Monica Anese Food Research International Materials ScienceWlf KineticsEngineeringGlass-forming LiquidPhase Equilibrium	1995	53
Influence of Structural Properties and Kinetic Constraints on <i>Bacillus cereus</i> Growth Mara Lucia Stecchini, Manuela Del Torre, Ileana Sarais, Applied and Environmental Microbiology	1998	48
Preparation of freeze-dried yoghurt as a space food Elena Venir, Manuela Del Torre, Mara Lucia Stecchini, Journal of Food Engineering Food ChemistryNutritionFood PreservationFood ProcessingSpace Food	2006	45
Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties Lara Manzocco, Maria Cristina Nicoli, Monica Anese, Food Research International BiochemistryMedicineBiochemical EngineeringPeroxidase ActivityFrozen Systems	1998	39
Structure related changes during moistening of freeze dried apple tissue Elena Venir, Marina Munari, A. Tonizzo, Journal of Food Engineering DesiccationFood EngineeringRipeningApple TissueSoft Matter	2006	35
Functional properties of reduced moisture fruits as ingredients in food systems Enrico Maltini, D. Torreggiani, Barbara Rondo Brovetto, Food Research International Food ChemistryNutritionFunctional PropertiesFood SystemsAgricultural Economics	1993	34
Influence of agar content on the growth parameters of Bacillus cereus Mara Lucia Stecchini, Manuela Del Torre, Stefania Donda, International Journal of Food Microbiology Agar ContentBacteriologyBiotechnologyMicrobial PhysiologyFood Microbiology	2001	25
Water activity and viscosity—relations with glass transition temperatures in model food systems Monica Anese, I. Shtylla, D. Torreggiani, Thermochimica Acta Water ActivityEngineeringModel Food SystemsGlass TransitionGlass Transition Temperatures	1996	23

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