Tiziana Dipalmo - Concepedia

Author

Tiziana Dipalmo

University of Bari Aldo Moro

Also Known As

Tiziana Dipalmo

Publications

361

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro Centro di Ricerca per l’Orticoltura University of Foggia

About

Tiziana Dipalmo is an author at University of Bari Aldo Moro specializing in botany, food quality, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	132
2	Engineering	1	1	37
3	Medicine	1	1	37
4	Natural Sciences	1	1	47
5	Biology	1	1	47

Tiziana Dipalmo

Publications

361

Citations

H-Index

Page 1

	Year	Citations
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency Maria Lisa Clodoveo, Tiziana Dipalmo, Pasquale Crupi, Plant Foods for Human Nutrition Food ChemistryProcess EfficiencyFood AnalysisAgricultural EconomicsFood Engineering	2016	71
Emerging technology to develop novel red winemaking practices: An overview Maria Lisa Clodoveo, Tiziana Dipalmo, Carlo Giuseppe Rizzello, Innovative Food Science & Emerging Technologies Beverage IndustryTechnologyWine Tasting	2016	70
Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging Tiziana Dipalmo, Pasquale Crupi, Sandra Pati, LWT BiologyAnthocyanin-derived PigmentsCarotenoidBotanyWine Studies	2016	47
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines Antonio Coletta, Antonio Trani, Michele Faccia, International Journal of Food Science & Technology Food ChemistryAgricultural ChemistryFlavoromicsWine PerceptionSustainable Agriculture	2013	45
Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques Pasquale Crupi, Tiziana Dipalmo, Maria Lisa Clodoveo, European Food Research and Technology Food ChemistryAgricultural ChemistryPolyphenolicsBotanyBiotechnology	2018	42
What’s now, what’s new and what’s next in virgin olive oil elaboration systems? A perspective on current knowledge and future trends Maria Lisa Clodoveo, Tiziana Dipalmo, Cristina Schiano, Journal of Agricultural Engineering BiomanufacturingEngineeringOlive PasteComplex ElaborationCurrent Knowledge	2014	37
Free and bound aroma compounds characterization by GC‐MS of Negroamaro wine as affected by soil management Aline Theodoro Toci, Pasquale Crupi, Giuseppe Gambacorta, Journal of Mass Spectrometry	2012	33
A chemometric approach to identify the grape cultivar employed to produce nutraceutical fruit juice Pasquale Crupi, Carlo Bergamini, Rocco Perniola, European Food Research and Technology BotanyNutraceutical Fruit JuiceNutraceutical ProductionGrape CultivarChemometric Approach	2015	16

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