G. B. Quaglia - Concepedia

Author

G. B. Quaglia

Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione

Also Known As

G B Quaglia, G QUAGLIA, G. B. QUAGLIA, G. B. Quaglia, G. QUAGLIA, G. Quaglia, G.B Quaglia, G.B. QUAGLIA, G.B. Quaglia, Giammarco Quaglia

Publications

754

Citations

H-Index

Concepts

All Affiliations

Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione University of Rome Tor Vergata Sapienza University of Rome

About

G. B. Quaglia is an author at Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione specializing in engineering, food chemistry, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	364
2	Medicine	5	5	228
3	Health Sciences	3	3	129
4	Public Health	2	2	39
5	Natural Sciences	1	1	21

G. B. Quaglia

Publications

661

Citations

H-Index

Page 1

	Year	Citations
NMR and statistical study of olive oils from Lazio: A geographical, ecological and agronomic characterization Marco D’Imperio, Luisa Mannina, Donatella Capitani, Food Chemistry Olive OilsBotanyAgronomic CharacterizationStatistical StudyPetroleomics	2007	100
Enzymic solubilisation of proteins of sardine (sardina pilchardus) by commercial proteases G. B. Quaglia, Elena Orban Journal of the Science of Food and Agriculture Nitrogen RecoveryEnzymatic ModificationProtein SynthesisProtein PurificationFood Chemistry	1987	99
Influence of Enzymatic Hydrolysis on Structure and Emulsifying Properties of Sardine (Sardina pilchardus) Protein Hydrolysates G. B. Quaglia, Elena Orban Journal of Food Science Food ChemistrySodium CaseinateEmulsifying CapacityProtein ChemistryEngineering	1990	99
Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas G. B. Quaglia, R. Gravina, Raffaella Paperi, LWT Food ChemistryAgricultural ChemistryHigh Pressure TreatmentsEngineeringBotany	1996	80
Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine (<i>Sardina pilchardus</i>) G. B. Quaglia, Elena Orban Journal of the Science of Food and Agriculture Food ChemistryProtein ChemistryEngineeringBiochemistryGlycobiology	1987	65
Electronic nose and sensorial analysis: comparison of performances in selected cases Corrado Di Natale, Antonella Macagnano, Roberto Paolesse, Sensors and Actuators B Chemical EngineeringBiometricsBioinstrumentationWearable TechnologyElectrophysiology	1998	50
Effect of temperature and yeast concentration on the autolysis of Kluyverommyces fragilis grown on lactose-based media Elena Orban, G. B. Quaglia, Irene Casini, Journal of Food Engineering Food ChemistryLactose-based MediaFood FermentationBiochemistryFood Spoilage	1994	24
Synergistic effects of α-tocopherol, β-sitosterol and squalene on antioxidant activity assayed by crocin bleaching method Enrico Finotti, Michele D’Ambrosio, Flavio Paoletti, Food / Nahrung Food ChemistryCrocin Bleaching MethodBiochemistryMedicineAntioxidant Activity	2000	23
Improving the nutritional value of wheat bran by a white-rot fungus Gabriella Di Lena, Elvira Patroni, G. B. Quaglia International Journal of Food Science & Technology	1997	23
Physico-chemical characteristics of olives and olive oil from two mono-cultivars during various ripening phases Enrico Finotti, Cheikh Beye, N. Nardo, Food / Nahrung NutritionBiochemistryBotanyMedicineNatural Sciences	2001	21

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