Concepedia

Raffaella Inchingolo

RI

8

Publications

258

Citations

8

H-Index

2013

Active since

Affiliations

University of Bologna(Current)

University of Massachusetts Amherst

Raffaella Inchingolo is an author at University of Bologna specializing in food chemistry, health sciences, and oxidative stress.

Top concepts

Food ChemistryHealthMedicinePharmacologyOxidative StressChemistryEngineeringFood SafetyFood QualityFood Packaging

Publications per year

2013–2021

8

Publications

8

Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters

Raquel Rainho Espinosa, Raffaella Inchingolo, Severino Matias de Alencar et al. · Food Chemistry · 2015 · 65 citations · Full text

Omega-3 Fatty Acid, Medicine, Antioxidant Activity +7

The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions

David R. Johnson, Raffaella Inchingolo, Eric A. Decker · Innovative Food Science & Emerging Technologies · 2018 · 37 citations

Food Chemistry, Food Packaging, Edible Packaging +10

Effect of Microwave Heating on Phytosterol Oxidation

Everth Jimena Leal-Castañeda, Raffaella Inchingolo, Vladimiro Cardenia et al. · Journal of Agricultural and Food Chemistry · 2015 · 32 citations

Engineering, Green Chemistry, Food Preservation +16

Analysis of phytosterols and phytostanols in enriched dairy products by Fast gas chromatography with mass spectrometry

Raffaella Inchingolo, Vladimiro Cardenia, María Teresa Rodríguez‐Estrada · Journal of Separation Science · 2014 · 29 citations · Full text

The effects of microwave heating on edible oils and lipid‐containing food

Raffaella Inchingolo, Vladimiro Cardenia, María Teresa Rodríguez‐Estrada · Lipid Technology · 2013 · 29 citations · Full text

Food Chemistry, Nutrition, Lipid Analysis +14

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