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Emma Chiavaro

Emma Chiavaro

D-Index & Metrics

Chemistry

D-Index
42
Citations
6101
World Ranking
17567
National Ranking
705

Overview

Emma Chiavaro is affiliated with the University of Parma in Italy and specializes in the Agricultural and Biological Sciences field, with a focus on Food Science, Nutrition and Dietetics, and Plant Science. Their research also encompasses subfields such as Biotechnology and Animal Science and Zoology.

Their scholarly work concentrates on various aspects of food properties and quality, including topics like Food Composition and Properties, Microbial Inactivation Methods, Meat and Animal Product Quality, Microencapsulation and Drying Processes, Proteins in Food Systems, Postharvest Quality and Shelf Life Management, and Polysaccharides Composition and Applications.

Chiavaro has contributed to multiple papers published in several notable academic journals. Some recent publications include:

  • Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage (2020, LWT)
  • Quality evaluation of chestnut flour addition on fresh pasta (2020, LWT)
  • Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization (2021, Current Research in Food Science)
  • Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods (2020, Journal of the Science of Food and Agriculture)
  • Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread (2020, Foods)

Frequent publication venues for Chiavaro include Foods, LWT, European Food Research and Technology, Italian Journal of Food Science, and Food Research International, where they have published multiple articles.

Collaborations have been an important aspect of Chiavaro's research, with frequent co-authors including:

  • Massimiliano Rinaldi
  • Maria Paciulli
  • Paola Littardi
  • Marcello Alinovi
  • Tommaso Ganino

Their extensive publication record and cooperation with multiple researchers reflect an active engagement with advancing knowledge in food sciences and related disciplines. Their work spans applied and experimental approaches in food quality assessment, formulation, and preservation.

Best Publications

  • Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

    Cristiana Miglio;Emma Chiavaro;Attilio Visconti;Vincenzo Fogliano

  • Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

    Nicoletta Pellegrini;Emma Chiavaro;Claudio Gardana;Teresa Mazzeo

  • Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

    Teresa Mazzeo;Denis N’Dri;Emma Chiavaro;Attilio Visconti

  • Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.

    Rosalia Ferracane;Nicoletta Pellegrini;Attilio Visconti;Giulia Graziani

  • A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils

    Ruben Mariano Maggio;Lorenzo Cerretani;Emma Chiavaro;Teodoro Saul Kaufman

  • Physical characterization of whole and skim dried milk powders

    Unknown

  • Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)

    Maria Paciulli;Ilce Gabriela Medina-Meza;Emma Chiavaro;Gustavo Victor Barbosa-Cánovas

  • Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil.

    Emma Chiavaro;Elena Vittadini;Maria Teresa Rodriguez-Estrada;Lorenzo Cerretani

  • Physicochemical characterization and stability of inulin gels

    Emma Chiavaro;Elena Vittadini;Claudio Corradini

  • New reversed-phase liquid chromatographic method to detect aflatoxins in food and feed with cyclodextrins as fluorescence enhancers added to the eluent.

    E Chiavaro;C Dall’Asta;G Galaverna;A Biancardi

  • Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds

    Lorenzo Cerretani;Alessandra Bendini;Maria Teresa Rodriguez-Estrada;Elena Vittadini

  • Gas chromatographic-mass spectrometric characterisation of the Italian Protected Designation of Origin Altamura bread volatile profile

    F. Bianchi;M. Careri;E. Chiavaro;M. Musci

  • Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits.

    Antonella Castagna;Emma Chiavaro;Chiara Dall’Asta;Massimiliano Rinaldi

  • Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

    Chiara Dall'Asta;Martina Cirlini;Elisa Morini;Massimiliano Rinaldi

  • Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method.

    E. Chiavaro;A. Lepiani;F. Colla;P. Bettoni

  • Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

    Massimiliano Rinaldi;Maria Paciulli;Augusta Caligiani;Francesca Scazzina

  • Cooking of pork longissimus dorsi at different temperature and relative humidity values: effects on selected physico-chemical properties.

    Emma Chiavaro;Massimiliano Rinaldi;Elena Vittadini;Davide Barbanti

  • Effect of Post-harvest UV-B Irradiation on Polyphenol Profile and Antioxidant Activity in Flesh and Peel of Tomato Fruits

    Antonella Castagna;Chiara Dall’Asta;Emma Chiavaro;Gianni Galaverna

  • Characterisation of Italian vinegar by pyrolysis–mass spectrometry and a sensor device (‘electronic nose’)

    Elke Anklam;Markus Lipp;Branka Radovic;Emma Chiavaro

  • Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

    Emma Chiavaro;Maria Teresa Rodriguez-Estrada;Carlo Barnaba;Elena Vittadini

  • Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.

    Maria Paciulli;Tommaso Ganino;Nicoletta Pellegrini;Massimiliano Rinaldi

  • The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi.

    Elena Vittadini;Massimiliano Rinaldi;Emma Chiavaro;Davide Barbanti

Frequent Co-Authors

Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Alessandra Bendini
Alessandra Bendini University of Bologna
Nicoletta Pellegrini
Nicoletta Pellegrini University of Udine
Chiara Dall’Asta
Chiara Dall’Asta University of Parma
Vincenzo Fogliano
Vincenzo Fogliano Wageningen University & Research
Gianni Galaverna
Gianni Galaverna University of Parma
Francesco Caponio
Francesco Caponio University of Bari Aldo Moro
Rosangela Marchelli
Rosangela Marchelli University of Parma
Annamaria Ranieri
Annamaria Ranieri University of Pisa
Antonella Castagna
Antonella Castagna University of Pisa

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