Concepedia

Giangaetano Pinnavaia

GP

Statistics

Publications

4

Citations

321

H-Index

4

Active since

2008

Affiliations

University of Bologna(Current)

Giangaetano Pinnavaia is an author at University of Bologna specializing in food chemistry, food quality, and health sciences.

Top concepts

Food ChemistryHealthFood QualityMedicineNutritionBiophysicsBiochemistryFood StorageMetabolomicsPharmacology

Publications per year

2008–2015

4

Publications

4

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

Federica Balestra, Emiliano Cocci, Giangaetano Pinnavaia et al. · LWT · 2010 · 139 citations · Full text

Near infrared spectroscopy: An analytical tool to predict coffee roasting degree

Laura Alessandrini, Santina Romani, Giangaetano Pinnavaia et al. · Analytica Chimica Acta · 2008 · 111 citations

Food Chemistry, Thermography, Analytical Tool +7

Influence of processing and storage on the antioxidant activity of apple derivatives

Giampiero Sacchetti, Emiliano Cocci, Giangaetano Pinnavaia et al. · International Journal of Food Science & Technology · 2008 · 41 citations

Food Chemistry, Nutrition, Apple Derivatives +15

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

Federica Balestra, Luca Laghi, Danielle Taneyo Saa et al. · Food Chemistry · 2015 · 30 citations

Food Chemistry, Agricultural Chemistry, Kamut® Khorasan +8

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