Davide Tagliazucchi - Concepedia

Author

Davide Tagliazucchi

University of Modena and Reggio Emilia ORCID

Also Known As

D TAGLIAZUCCHI, D Tagliazucchi, D. Tagliazucchi, DAVIDE TAGLIAZUCCHI, Davide Tagliazucchi, Tagliazucchi, Davide

150

Publications

5.3K

Citations

H-Index

Concepts

All Affiliations

University of Modena and Reggio Emilia Damanhour University University of Bologna University of Pisa Consorzio del Formaggio Parmigiano-Reggiano

About

Davide Tagliazucchi is an author at University of Modena and Reggio Emilia specializing in medicine, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	27	32	2.3K
2	Health Sciences	18	20	1K
3	Engineering	9	9	497
4	Natural Sciences	5	5	188
5	Education	3	3	225

Davide Tagliazucchi

Publications

5.1K

Citations

H-Index

Page 1

	Year	Citations
In vitro bio-accessibility and antioxidant activity of grape polyphenols Davide Tagliazucchi, Elena Verzelloni, Davide Bertolini, Food Chemistry Food ChemistryMedicinePhytochemicalPharmacologyGrape Polyphenols	2009	650
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery Carlo Giuseppe Rizzello, Davide Tagliazucchi, Elena Babini, Journal of Functional Foods BiomanufacturingEngineeringBiochemistryPeptide EngineeringPeptide Library	2016	242
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar Elena Verzelloni, Davide Tagliazucchi, Angela Conte Food Chemistry Food ChemistryAgricultural ChemistryFood Bioactive CompoundTraditional Balsamic VinegarFlavonoid Content	2007	229
Antiglycative and neuroprotective activity of colon‐derived polyphenol catabolites Elena Verzelloni, Claudia Pellacani, Davide Tagliazucchi, Molecular Nutrition & Food Research	2011	191
Phenolic compounds profile and antioxidant properties of six sweet cherry ( Prunus avium ) cultivars Serena Martini, Angela Conte, Davide Tagliazucchi Food Research International Food ChemistrySweet CherryFood Bioactive CompoundPrunus AviumAntioxidant Properties	2017	163
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice Seyedeh Parya Samaei, Mohammad Ghorbani, Davide Tagliazucchi, Food Chemistry Food ChemistryNutritionFood FunctionFood Bioactive CompoundNutraceutical Ingredient	2020	126
Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin Angela Conte, Silvia Pellegrini, Davide Tagliazucchi Brain Research Bulletin Pc12 CellsSynergistic ProtectionMedicineβ-Amyloid ToxicityCell Death	2003	124
Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt Ahmed Helal, Davide Tagliazucchi LWT Food ChemistryNutritionStirred Cinnamon-fortified YogurtFood Bioactive CompoundAntioxidant Activity	2017	123
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins Elena Babini, Davide Tagliazucchi, Serena Martini, Food Chemistry Novel Antioxidant PeptidesBiochemistryLc-esi-qtof-ms IdentificationVegetable ProteinsBioanalysis	2017	113
Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk Davide Tagliazucchi, Serena Martini, Sherif Shamsia, International Dairy Journal Animal NutritionAnimal SciencePeptidomic ProfileMedicineBiotechnology	2018	110

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