Angela Zappia

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 8

Top Topics

Peripheral Blood

Risk Assessment

Top Venues

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Food science and biotechnology

Journal of food science and technology

This page only lists publications with an associated author ORCID identifier.

Publications

Angela Zappia, Angelica Spanti, Rossella Princi, Valeria Imeneo, Amalia Piscopo
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish ( Raphanus sativus L.). Antioxidants (Basel, Switzerland) 12 (2) (2023)
Angela Zappia, Angelica Spanti, Rossella Princi, Valeria Imeneo, Amalia Piscopo
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish ( Raphanus sativus L.). Antioxidants (Basel, Switzerland) 12 (2) (2023)
Angela Zappia, Angelica Spanti, Rossella Princi, Valeria Imeneo, Amalia Piscopo
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish ( Raphanus sativus L.). Antioxidants (Basel, Switzerland) 12 (2) (2023)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Angela Zappia, Maria Luisa Branca, Amalia Piscopo, Marco Poiana
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. Journal of food science and technology 57 (11) (2020)
Angela Zappia, Alessandra De Bruno, Amalia Piscopo, Marco Poiana
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions. Food science and biotechnology 28 (4) (2019)