日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment

通过葡萄酒浓缩法将亲水性还原化合物整合到塔拉利酒中对品质和安全性的影响

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-025-00538-0
Caputi, Antonio F; Squeo, Giacomo; Silletti, Roccangelo; Caponio, Francesco
发表日期：2025
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Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars

不同洋蓟品种副产品的酚类成分表征及营养保健价值评价

期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.14232
Caponio, Giusy Rita; Vacca, Mirco; Scalvenzi, Laura; Annunziato, Alessandro; Silletti, Roccangelo; Ruta, Claudia; Difonzo, Graziana; De Angelis, Maria; De Mastro, Giuseppe
发表日期：2025
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Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita"

马苏里拉奶酪类型对“玛格丽特披萨”化学和感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods13020209
Piscopo, Amalia; Mincione, Antonio; Summo, Carmine; Silletti, Roccangelo; Giacondino, Corinne; Rocco, Ilenia; Pasqualone, Antonella
发表日期：2024
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Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties

那不勒斯披萨TSG浇头所用油类型对其物理、化学和感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12010041
Piscopo, Amalia; Zappia, Angela; Mincione, Antonio; Silletti, Roccangelo; Summo, Carmine; Pasqualone, Antonella
发表日期：2022
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