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Clelia Covino

About Clelia Covino

Clelia Covino, With an exceptional h-index of 2 and a recent h-index of 2 (since 2020), a distinguished researcher at Università degli Studi di Napoli Federico II, specializes in the field of Food Science.

His recent articles reflect a diverse array of research interests and contributions to the field:

Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and …

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-NIR Spectroscopy

Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico

Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza

Lignocellulosic fibres from enzyme-treated tomato plants: characterisation and application in paperboard manufacturing

Clelia Covino Information

University

Position

___

Citations(all)

20

Citations(since 2020)

20

Cited By

3

hIndex(all)

2

hIndex(since 2020)

2

i10Index(all)

1

i10Index(since 2020)

1

Email

University Profile Page

Google Scholar

Clelia Covino Skills & Research Interests

Food Science

Top articles of Clelia Covino

Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and …

Journal of the Science of Food and Agriculture

2024/1/31

Clelia Covino
Clelia Covino

H-Index: 1

Francesco Sestili
Francesco Sestili

H-Index: 14

Reynaldo Villalonga
Reynaldo Villalonga

H-Index: 30

Paolo Masi
Paolo Masi

H-Index: 26

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Food Chemistry Advances

2023/10/1

Clelia Covino
Clelia Covino

H-Index: 1

Raffaele Romano
Raffaele Romano

H-Index: 18

Paolo Masi
Paolo Masi

H-Index: 26

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

Foods

2023/3/26

Clelia Covino
Clelia Covino

H-Index: 1

Paolo Masi
Paolo Masi

H-Index: 26

Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples Through Ft-NIR Spectroscopy

Chemical Engineering Transactions

2022/7/15

Clelia Covino
Clelia Covino

H-Index: 1

Raffaele Romano
Raffaele Romano

H-Index: 18

Paolo Masi
Paolo Masi

H-Index: 26

Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico

2022

Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza

2022

Lignocellulosic fibres from enzyme-treated tomato plants: characterisation and application in paperboard manufacturing

International Journal of Biological Macromolecules

2020/10/15

Clelia Covino
Clelia Covino

H-Index: 1

Paolo Masi
Paolo Masi

H-Index: 26

See List of Professors in Clelia Covino University(Università degli Studi di Napoli Federico II)