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Biology and Biochemistry
Netherlands
2023

D-Index & Metrics

Biology and Biochemistry

D-Index
101
Citations
37298
World Ranking
1442
National Ranking
23

Research.com Recognitions

  • 2023 - Research.com Biology and Biochemistry in Netherlands Leader Award

Overview

Vincenzo Fogliano is affiliated with Wageningen University & Research in the Netherlands. Their research primarily focuses on Agricultural and Biological Sciences with a significant emphasis on Food Science, Nutrition and Dietetics, Molecular Biology, Plant Science, and Public Health, Environmental and Occupational Health.

The scientist's work covers several main scientific topics including:

  • Proteins in Food Systems
  • Food composition and properties
  • Protein Hydrolysis and Bioactive Peptides
  • Advanced Glycation End Products research
  • Consumer Attitudes and Food Labeling
  • Probiotics and Fermented Foods
  • Biochemical Analysis and Sensing Techniques

Frequent coauthors with Vincenzo Fogliano include:

  • Edoardo Capuano (28 publications)
  • Teresa Oliviero (17 publications)
  • Anita R. Linnemann (17 publications)
  • Antonio Dario Troise (15 publications)
  • Matthijs Dekker (15 publications)

The scientist has published extensively in the following venues:

  • Food Chemistry (22 publications)
  • Food & Function (17 publications)
  • Journal of Agricultural and Food Chemistry (12 publications)
  • Food Research International (11 publications)
  • SSRN Electronic Journal (10 publications)

Some notable recent papers include:

  • Mineral Biofortification of Vegetables as a Tool to Improve Human Diet, 2021, Foods
  • Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility, 2020, Journal of Functional Foods
  • Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties, 2022, Trends in Food Science & Technology
  • The antimicrobial activity of silver nanoparticles biocomposite films depends on the silver ions release behaviour, 2021, Food Chemistry
  • Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults, 2020, Journal of Functional Foods

Best Publications

  • Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

    Edoardo Capuano;Vincenzo Fogliano

  • Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines.

    Vincenzo Fogliano;Veronica Verde;Giacomino Randazzo;Alberto Ritieni

  • Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens.

    Renske H. Janssen;Jean Paul Vincken;Lambertus A.M. van den Broek;Vincenzo Fogliano

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

    Cristiana Miglio;Emma Chiavaro;Attilio Visconti;Vincenzo Fogliano

  • Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

    Paola Vitaglione;Aurora Napolitano;Vincenzo Fogliano

  • A review on the beneficial aspects of food processing.

    Martinus van Boekel;Vincenzo Fogliano;Nicoletta Pellegrini;Catherine Stanton

  • Protocatechuic Acid Is the Major Human Metabolite of Cyanidin-Glucosides

    Paola Vitaglione;Giovanna Donnarumma;Aurora Napolitano;Fabio Galvano

  • Chemical characterization and antioxidant properties of coffee melanoidins.

    Rosa Cinzia Borrelli;Attilio Visconti;Carmela Mennella;Monica Anese

  • Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota: a double-blind, placebo-controlled, crossover study.

    Adele Costabile;Annett Klinder;Francesca Fava;Aurora Napolitano

  • CYANIDINS:METABOLISM AND BIOLOGICAL PROPERTIES

    Fabio Galvano;Luca La Fauci;Giuseppe Lazzarino;Vincenzo Fogliano

  • Antioxidant activity and dietary fibre in durum wheat bran by-products

    Fabrizio Esposito;Guido Arlotti;Angela Maria Bonifati;Aurora Napolitano

  • Antioxidant nutritional quality of tomato.

    Luigi Frusciante;Paola Carli;Maria R. Ercolano;Rita Pernice

  • A new procedure to measure the antioxidant activity of insoluble food components.

    Arda Serpen;Edoardo Capuano;Vincenzo Fogliano;Vural Gökmen

  • Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages.

    Antonio Raffo;Cherubino Leonardi;Vincenzo Fogliano;Patrizia Ambrosino

  • Dietary Antioxidant Compounds and Liver Health

    Paola Vitaglione;Filomena Morisco;Nicola Caporaso;Vincenzo Fogliano

  • Bioavailability of trans-resveratrol from red wine in humans

    Paola Vitaglione;Stefano Sforza;Gianni Galaverna;Cristiana Ghidini

  • Polyphenols and Human Health: A Prospectus

    Francesco Visioli;Catalina Alarcón De La Lastra;Cristina Andres-Lacueva;Michael Aviram

  • Antioxidative Activity and Carotenoid and Tomatine Contents in Different Typologies of Fresh Consumption Tomatoes

    C. Leonardi;P. Ambrosino;F. Esposito;V. Fogliano

  • The effect of cooking on the phytochemical content of vegetables

    Mariantonella Palermo;Nicoletta Pellegrini;Vincenzo Fogliano

  • Irrigation with saline water improves carotenoids content and antioxidant activity of tomato

    Stefania De Pascale;Albino Maggio;Vincenzo Fogliano;Patrizia Ambrosino

Frequent Co-Authors

Alberto Ritieni
Alberto Ritieni University of Naples Federico II
Simona Maria Monti
Simona Maria Monti University of Naples Federico II
Nicoletta Pellegrini
Nicoletta Pellegrini University of Udine
Vural Gökmen
Vural Gökmen Hacettepe University
Antonio Logrieco
Antonio Logrieco National Research Council (CNR)
Francisco J. Morales
Francisco J. Morales Spanish National Research Council
Luisa Mannina
Luisa Mannina Sapienza University of Rome
Fabio Galvano
Fabio Galvano University of Catania
Franco Biasioli
Franco Biasioli Fondazione Edmund Mach
Luigi Frusciante
Luigi Frusciante University of Naples Federico II

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