G. Caporale - Concepedia

Author

G. Caporale

University of Basilicata

Also Known As

G Caporale, G. Caporale, Gabriella Caporale

Publications

927

Citations

H-Index

Concepts

All Affiliations

University of Basilicata University of Florence

About

G. Caporale is an author at University of Basilicata specializing in marketing, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	273
2	Engineering	3	3	262
3	Management	2	2	71
4	Business	1	1	208
5	Education	1	1	59

G. Caporale

Publications

888

Citations

H-Index

Page 1

	Year	Citations
Influence of information about manufacturing process on beer acceptability G. Caporale, Erminio Monteleone Food Quality and Preference Industrial DesignEngineeringBusinessProcess EngineeringBeer Acceptability	2003	208
Consumer expectations for sensory properties in virgin olive oils G. Caporale, Sonia Policastro, Angela Carlucci, Food Quality and Preference Consumer ExpectationsMarketingSensometricsSensory Science	2005	186
Effect of information about animal welfare and product nutritional properties on acceptability of meat from Podolian cattle Fabio Napolitano, G. Caporale, A. Carlucci, Food Quality and Preference Product Nutritional PropertiesNutritionAnimal ScienceAnimal NutritionPodolian Cattle	2006	96
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil G. Caporale, Sonia Policastro, Erminio Monteleone Food Quality and Preference Food ChemistryFlavoromicsModel Olive OilCut Grass OdorantBitterness Enhancement	2003	82
Rapid determination of phenol content in extra virgin olive oil Fabio Favati, G. Caporale, Mario Bertuccioli Grasas y Aceites Food ChemistryQuick Extraction MethodologyPolyphenolicsPhenol ContentFood Analysis	1994	72
Hedonic ratings and consumption of school lunch among preschool children G. Caporale, Sonia Policastro, Hely Tuorila, Food Quality and Preference Food ChoiceChild PsychologyBehavioral SciencesChild HealthKindergarten Education	2009	59
Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil G. Caporale, Erminio Monteleone Sciences des Aliments	2001	56
An exploratory study of sensory attributes and consumer traits underlying liking for and perceptions of freshness for ready to eat mixed salad leaves in Italy Caterina Dinnella, Luisa Torri, G. Caporale, Food Research International Food ChoiceNutritionSensory AttributesBehavioral SciencesManagement	2014	56
Optimisation of extra virgin olive oil quality Erminio Monteleone, G. Caporale, Angela Carlucci, Journal of the Science of Food and Agriculture Food ChemistryTotal Polyphenol ContentFood PackagingOlive RipeningOil Stability	1998	39
A methodological approach to the selection of Saccharomyces cerevisiae wine strains P. Romano, Erminio Monteleone, M. Paraggio, Florence Research (University of Florence) BiologyGeneticsMethodological ApproachBiotechnologyWine Tasting	1998	19

Page 1