Author

Serena Niro

Observed names: NIRO, Serena, S Niro, S. Niro

Observed institution: University of Molise

ORCID: 0000-0001-5590-0733

Observed ORCID: 0000-0001-5590-0733

OpenAlex ID: A5066723536

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

2020 · Andrea Roncolini, Vesna Milanović, et al. · Food Research International · 122

Effect of a physical pre-treatment and drying on carotenoids of goji berries (Lycium barbarum L.)

2018 · A. Fratianni, S. Niro, et al. · LWT · 86

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

2019 · Serena Niro, Annacristina D’Agostino, et al. · Foods · 82

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Kinetics of carotenoids degradation and furosine formation in dried apricots ( Prunus armeniaca L.)

2016 · A. Fratianni, S. Niro, et al. · Food Research International · 67

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

2017 · Serena Niro, Mariantonietta Succi, et al. · Journal of Dairy Science · 56

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Nutritional Evaluation of Fresh and Dried Goji Berries Cultivated in Italy

2017 · Serena Niro, Alessandra Fratianni, et al. · Archivio Istituzionale della Ricerca - Università degli Studi del Molise · 53

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

2020 · Gianfranco Panfili, Serena Niro, et al. · Plant Foods for Human Nutrition · 48

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

2020 · Alessandra Fratianni, Giuseppina Adiletta, et al. · Foods · 47

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Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

2014 · Serena Niro, Alessandra Fratianni, et al. · Journal of Dairy Science · 44

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Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

2015 · Alessandra Fratianni, Rossella Mignogna, et al. · Journal of Food Science · 39

Effect of pH on malolactic fermentation in southern Italian wines

2018 · Luciano Cinquanta, Giovanni De Stefano, et al. · European Food Research and Technology · 36

Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

2021 · Alessandra Fratianni, Annacristina D’Agostino, et al. · Foods · 35

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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

2019 · Alessandra Fratianni, Serena Niro, et al. · European Food Research and Technology · 31

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Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

2020 · Anna Reale, Tiziana Di Renzo, et al. · Food Science & Nutrition · 22

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Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

2015 · R. Mignogna, A. Fratianni, et al. · Food Control · 19

Phytochemicals in Goji Berries: Applications in Functional Foods

2020 · Serena Niro, Alessandra Fratianni, et al. · CRC Press eBooks · 18

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

2020 · Vittorio Farina, Luciano Cinquanta, et al. · Plant Foods for Human Nutrition · 18

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Variability in chemical and microbiological profiles of long-ripened Caciocavallo cheeses

2016 · Mariantonietta Succi, Maria Aponte, et al. · Journal of Dairy Science · 17

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Technological use of donkey milk in cheesemaking

2017 · Serena Niro, Alessandra Fratianni, et al. · International Journal of Dairy Technology · 16

Production of functional Ricotta Cheese

2013 · Serena Niro, Mariantonietta Succi, et al. · Archivio Istituzionale della Ricerca - Università degli Studi del Molise · 11

Limits and potentials of African red palm oils purchased from European ethnic food stores

2016 · Antonella De Leonardis, Vincenzo Macciola, et al. · European Food Research and Technology · 9

An innovative pre-ripening drying method to improve the quality of pasta filata cheeses

2012 · Serena Niro, Alessandra Fratianni, et al. · Journal of Dairy Research · 9

Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening

2021 · Serena Niro, Alessandra Fratianni, et al. · Italian Journal of Food Science · 4

Innovazione di processo e di prodotto in formaggi a pasta filata

2011 · Serena Niro · Archivio Istituzionale della Ricerca - Università degli Studi del Molise · 4

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Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses

2022 · Serena Niro, Alessandra Fratianni, et al. · International Dairy Journal · 1

Works count: 44

Citation count: 895

H-index: 17

I10-index: 20