Concepedia

R. Chizzolini

RC

23

Publications

1.8K

Citations

19

H-Index

1975

Active since

Affiliations

University of Parma(Current)

University of Bologna

Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "Bruno Ubertini"

Institute of Food Science

University of Padua

R. Chizzolini is an author at University of Parma specializing in health sciences, food quality, and food chemistry.

Top concepts

HealthFood QualityFood ChemistryNutritionFood SafetyMedicineMetabolismPhysiologyEngineeringMeat Science

Publications per year

1975–2005

23

Publications

23

Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni et al. · Trends in Food Science & Technology · 1999 · 255 citations

Food Chemistry, Nutrition, Food Composition +9

Volatile compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini et al. · Meat Science · 1999 · 185 citations

Food Chemistry, Volatile Compounds, Chemical Composition +4

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 159 citations

Fermented Sausages, Engineering, Food Fermentation +13

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Emanuela Zanardi, Sergio Ghidini, A. Battaglia et al. · Meat Science · 2003 · 135 citations

Food Chemistry, Fermented Sausages, Food Fermentation +9

Oxidation in traditional mediterranean meat products

R. Chizzolini, Enrico Novelli, Emanuela Zanardi · Meat Science · 1998 · 125 citations

Food Chemistry, Engineering, Environmental Engineering +7

Rows per page

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