R. Giangiacomo

PROFILE

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Aliases
R Giangiacomo, R. Giangiacomo, Roberto Giangiacomo
Publication record
48 papers · 981 citations · H-index 16

PAPERS

Great Success of the Workshop “NIR & Wood Sounds Good”
20141 citationsauthor #1
Contribution of Light Scattering to near Infrared Absorption in Milk
200940 citationsauthor #4
Sugars as a Perturbation of the Water Matrix
200911 citationsauthor #1
Aflatoxin M1 distribution during cream separation and butter manufacture from naturally contaminated milk.
20091 citationsauthor #4
Near Infrared Spectroscopy for the Control of Osmo-Air Dehydrated Apple Rings
20087 citationsauthor #5
Why Does near Infrared Transmittance Spectroscopy Discriminate Quark-Type Cheese Manufactured in the Presence or Absence of Aflatoxin M1 (AFM1)?
20081 citationsauthor #4
Influence of cheese technology on Aflatoxin M1 interaction with proteins in goat and ewe milk
20080 citationsauthor #4
Mare's milk: monitoring the effect of thermal treatments on whey proteins stability by SDS-Capillary Electrophoresis (CE-SDS)
20079 citationsauthor #5
Applications to Foodstuffs
20063 citationsauthor #5
Chemical-physical characteristics and fatty acid composition of mare's milk
200619 citationsauthor #4
Study of water–sugar interactions at increasing sugar concentration by NIR spectroscopy
2006118 citationsauthor #1
Milk quality and automatic milking: fat globule size, natural creaming, and lipolysis.
200558 citationsauthor #4
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese
200574 citationsauthor #5
Analysis of Dairy and Eggs
20044 citationsauthor #1
Report on the Italian Symposium on NIR Spectroscopy
20040 citationsauthor #1
Introduction of AMS in Italian dairy herds: effects on cow performances and milk quality of a herd in the Grana Padano area.
20042 citationsauthor #3
Quality control of a typical pasta filata cheese by FT-IR spectroscopy
20034 citationsauthor #3
Robotic milking and milk quality: effects on the cheese-making properties of milk
20034 citationsauthor #3
Yoghurt fermentation trials utilizing mare milk: comparison with cow milk
20031 citationsauthor #5
The Italian Institute of Dairy Science
20030 citationsauthor #1
An overview on technological trends and hygienic issues.
20031 citationsauthor #1
Detection of Vegetable Proteins from Soy, Pea and Wheat Isolates in Milk Powder by near Infrared Spectroscopy
200247 citationsauthor #3
Capillary electrophoresis (CE) applied to analysis of mare's milk
200219 citationsauthor #5
Relevant aspects in goat milk cheesemaking and whey processing
20010 citationsauthor #2
Interpreting infrared spectra of solutions by outer product analysis with time domain-NMR
200110 citationsauthor #7
Caseinomacropeptide monitoring by capillary zone electrophoresis (CZE) and interpretation of structural modifications during the primary clotting phase of milk.
20002 citationsauthor #3
NIR and other Luminometric Methods to Monitor the Primary Clotting Phase of Milk
19987 citationsauthor #1
Surface properties of the fat globule in treated creams
199714 citationsauthor #4
Transfer of calibration function in near-infrared spectroscopy
199588 citationsauthor #9
Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit
199426 citationsauthor #4
Use of osmodehydrofrozen fruit cubes in yogurt
199428 citationsauthor #1
Approach to near infrared spectroscopy
19944 citationsauthor #1
Effect of an enzymatic complex from pineapple pulp on the primary clotting phase
199418 citationsauthor #4
Influence of processing on the molecular modifications of milk proteins in the course of enzymic coagulation
199310 citationsauthor #2
Application of an Experimental Design to the Detection of Foreign Substances in Milk
199313 citationsauthor #5
Significance and importance of the calibration standards on milk components measured by automatic instruments
19930 citationsauthor #1
Lysozyme: just an additive or a technological aid as well?
19926 citationsauthor #1
A spectrofluorimetric approach to the estimation of changes in protein surface hydrophobicity during cheese ripening
19914 citationsauthor #4
Modified milk obtained through partial proteolysis by pineapple pulp.
19900 citationsauthor #1
The use of NIR spectrophotometry to estimate the pectic substances in fruit and fruit products
19908 citationsauthor #2
OSMOTIC DEHYDRATION OF FRUIT: PART 1. SUGARS EXCHANGE BETWEEN FRUIT AND EXTRACTING SYRUPS1
1987136 citationsauthor #1
Near Infrared Spectrophotometric Determination of Individual Sugars in Aqueous Mixtures
198634 citationsauthor #1
Quality of Frozen Stored Taleggio Cheese
19860 citationsauthor #1
Determination of Individual Simple Sugars in Aqueous Solution by Near Infrared Spectrophotometry
198423 citationsauthor #2
Application of near infrared spectrophotometry to the nondestructive analysis of foods: a review of experimental results.
198369 citationsauthor #2
Predicting Concentrations of Individual Sugars in Dry Mixtures by Near-Infrared Reflectance Spectroscopy
198156 citationsauthor #1
Diffuse reflection: applications for the non-destructive analysis of dairy products
19781 citationsauthor #3
[Use of infrared radiations in the freeze-drying of foods (author's transl)].
19760 citationsauthor #2

TIMELINE

1976 0 citations

1978 1 citations

1981 56 citations

1983 69 citations

1984 23 citations

1986 34 citations

1987 136 citations

1990 8 citations

1991 4 citations

1992 6 citations

1993 23 citations

1994 76 citations

1995 88 citations

1997 14 citations

1998 7 citations

2000 2 citations

2001 10 citations

2002 66 citations

2003 10 citations

2004 6 citations

2005 132 citations

2006 140 citations

2007 9 citations

2008 8 citations

2009 52 citations

2014 1 citations

R. Giangiacomo

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