Author

Fernanda Galgano

Observed names: F Galgano, F. Galgano, FERNANDA GALGANO, GALGANO, Fernanda, Galgano, Fernanda

Observed institution: University of Basilicata

ORCID: 0000-0003-3594-6667

Observed ORCID: 0000-0003-3594-6667

OpenAlex ID: A5031180219

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis

2001 · Fausto Gardini, Maria Martuscelli, et al. · International Journal of Food Microbiology · 277

Processing tomato quality as affected by irrigation scheduling

2009 · Fabio Favati, Stella Lovelli, et al. · Scientia Horticulturae · 257

Focus on gluten free biscuits: Ingredients and issues

2018 · Maria Di Cairano, Fernanda Galgano, et al. · Trends in Food Science & Technology · 159

Analysis of trace elements in southern Italian wines and their classification according to provenance

2008 · Fernanda Galgano, Fabio Favati, et al. · LWT · 147

Recent Updates on the Use of Agro-Food Waste for Biogas Production

2019 · Marisa Carmela Caruso, Ada Braghieri, et al. · Applied Sciences · 131

PDF

Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials

2009 · Fernanda Galgano, Fabio Favati, et al. · Food Research International · 129

A survey of yeasts in traditional sausages of southern Italy

2001 · Fausto Gardini, Giovanna Suzzi, et al. · FEMS Yeast Research · 105

PDF

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

2015 · Mariana Amato, Marisa C. Caruso, et al. · European Food Research and Technology · 100

Focused Review: Agmatine in Fermented Foods

2012 · Fernanda Galgano, Marisa Caruso, et al. · Frontiers in Microbiology · 98

PDF

Biodegradable packaging and edible coating for fresh-cut fruits and vegetables

2015 · GALGANO, Fernanda, CONDELLI, NICOLA, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 97

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

2020 · Maria Di Cairano, Nicola Condelli, et al. · LWT · 92

Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds

2022 · Lucia Sportiello, Fabio Favati, et al. · Food Chemistry · 90

Gluten-Free Brewing: Issues and Perspectives

2020 · Nazarena Cela, Nicola Condelli, et al. · Fermentation · 89

PDF

Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese

2001 · G Suzzi, M.T Lanorte, et al. · International Journal of Food Microbiology · 84

Encapsulation of health-promoting ingredients: applications in foodstuffs

2016 · Roberta Tolve, Fernanda Galgano, et al. · International Journal of Food Sciences and Nutrition · 83

The Influence of Processing and Preservation on the Retention of Health‐Promoting Compounds in Broccoli

2007 · F. Galgano, F. Favati, et al. · Journal of Food Science · 82

Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions

2001 · M.E Guerzoni, R Lanciotti, et al. · International Journal of Food Microbiology · 80

Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods

2021 · Fernanda Galgano, Roberta Tolve, et al. · Foods · 70

PDF

Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area

2015 · Nicola Condelli, Marisa Carmela Caruso, et al. · Food Chemistry · 68

PDF

Biogenic amines during ripening in ‘Semicotto Caprino’ cheese: role of enterococci

2001 · Fernanda Galgano, Giovanna Suzzi, et al. · International Journal of Food Science & Technology · 66

Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study

2020 · Roberta Tolve, Nazarena Cela, et al. · Foods · 63

PDF

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

2017 · Federica Tinello, Anna Lante, et al. · European Food Research and Technology · 59

Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis

2016 · Marisa Carmela Caruso, Fernanda Galgano, et al. · European Food Research and Technology · 59

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

2015 · Rocco Bochicchio, Tim D. Philips, et al. · Springer eBooks · 59

PDF

Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere

2006 · Fabio Favati, Fernanda Galgano, et al. · LWT · 57

Works count: 155

Citation count: 3,879

H-index: 39

I10-index: 70