E. Carnovale - Concepedia

Author

E. Carnovale

Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione

Also Known As

E Carnovale, E. Carnovale, EMILIA CARNOVALE, Emilia Carnovale, Emilia. Carnovale

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione Sapienza University of Rome National Institute of Nutrition University of Leeds University of Nigeria

About

E. Carnovale is an author at Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione specializing in nutrition, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	15	588
2	Engineering	11	12	609
3	Medicine	9	9	447
4	Natural Sciences	4	4	102
5	Education	2	2	87

E. Carnovale

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Solubility−Digestibility Relationship of Legume Proteins Marina Carbonaro, M. Cappelloni, Stefano Nicoli, Journal of Agricultural and Food Chemistry NutritionEngineeringFood AnalysisFood BiophysicsProtein Purification	1997	216
Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (<i>Cicer arietinum</i> L.) and Common Beans (<i>Phaseolus vulgaris</i> L.) Following Microwave Cooking Emanuele Marconi, Stefania Ruggeri, M. Cappelloni, Journal of Agricultural and Food Chemistry	2000	123
Chemical composition and nutritive value of nuts grown in Italy S. Ruggeri, M. Cappelloni, Loretta Gambelli, Italian Journal of Food Science Food ChemistryNutritionPine NutFood CompositionBotany	1998	93
Determination of folate vitamers in food and in Italian reference diet by high-performance liquid chromatography Stefania Ruggeri, Liisa Vahteristo, Altero Aguzzi, Journal of Chromatography A Food ChemistryNutritionFood CompositionFood AnalysisBioanalysis	1999	92
Phytic acid in faba bean and pea: effect on protein availability E. Carnovale, Elena Lugaro, Ginevra Lombardi‐Boccia Cereal Chemistry Journal Protein AvailabilityBiosynthesisEngineeringBiochemistryPlant Biochemistry	1988	84
Increasing natural food folates through bioprocessing and biotechnology Margaretha Jägerstad, Vieno Piironen, Caroline Walker, Trends in Food Science & Technology BiomanufacturingEngineeringBiochemical EngineeringBiotechnologyFood Biotechnology	2005	81
A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria Henrietta Nkechi Ene‐Obong, E. Carnovale Food Chemistry NutritionAmino Acid CompositionFood CompositionAgricultural EconomicsAlternative Protein Source	1992	73
Amino acid composition of hen's egg P. Lunven, Christopher Marcq, E. Carnovale, British Journal Of Nutrition NutritionEducationEgg ProteinAmino Acid CompositionFeed Additive	1973	69
Homocysteine Lowering by Folate-Rich Diet or Pharmacological Supplementations in Subjects with Moderate Hyperhomocysteinemia Bruno Zappacosta, Pierpaolo Mastroiacovo, Silvia Persichilli, Nutrients	2013	66
Evidence for Protein–Tannin Interaction in Legumes: Implications in the Antioxidant Properties of Faba Bean Tannins Marina Carbonaro, Fabio Virgili, E. Carnovale LWT BiochemistryTanninLegume ScienceFaba Bean TanninsProtein–tannin Interaction	1996	62

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