Pamela Manzi | Academic Influence

Pamela Manzi's AcademicInfluence.com Rankings

Pamela Manzi

Computer Science

#12701

World Rank

#13599

Historical Rank

Machine Learning

#5858

World Rank

#5946

Historical Rank

Artificial Intelligence

#6317

World Rank

#6425

Historical Rank

Database

#9810

World Rank

#10393

Historical Rank

computer-science Degrees

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Computer Science

Pamela Manzi's Degrees

Masters Computer Science Stanford University
Bachelors Computer Science University of California, Berkeley

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Why Is Pamela Manzi Influential?

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According to Wikipedia, Pamela Manzi is an Italian biologist, who is active in the fields of analytical chemistry and food science; she is a researcher of the "Istituto nazionale di ricerca per gli alimenti e la nutrizione" since 1996.

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Pamela Manzi's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

NUTRITIONAL VALUE OF MUSHROOMS WIDELY CONSUMED IN ITALY (2001) (584)
Nutrients in edible mushrooms: an inter-species comparative study (1999) (523)
Commercial mushrooms: nutritional quality and effect of cooking (2004) (293)
Beta-glucans in edible mushrooms (2000) (253)
High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses. (1994) (105)
Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars (1998) (96)
Palm worm: (Rhynchophorus palmarum) traditional food in Amazonas, Venezuela—nutritional composition, small scale production and tourist palatability (2001) (62)
Normal and reversed-phase HPLC for more complete evaluation of tocopherols, retinols, carotenes and sterols in dairy products (1996) (60)
Rapid assay of choline in foods using microwave hydrolysis and a choline biosensor. (2000) (48)
Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products (1998) (45)
Melamine Detection in Milk and Dairy Products: Traditional Analytical Methods and Recent Developments (2017) (45)
Constituents of nutritional relevance in fermented milk products commercialised in Italy (1999) (44)
New Trends for the Evaluation of Heat Treatments of Milk (2017) (43)
Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application (2019) (40)
Degree of antioxidant protection: a parameter to trace the origin and quality of goat's milk and cheese. (2007) (38)
Maillard reaction in mild-based foods: nutritional consequences. (1998) (32)
Natural Preservatives from Plant in Cheese Making (2020) (31)
Nutritional Evaluation of Terrestrial Invertebrates as Traditional Food in Amazonia1 (2002) (28)
HPLC Determination of Lactulose in Heat Treated Milk (2013) (27)
Solid-state (13)C CP MAS NMR spectroscopy of mushrooms gives directly the ratio between proteins and polysaccharides. (2000) (23)
Qualitative Study of Functional Groups and Antioxidant Properties of Soy-Based Beverages Compared to Cow Milk (2015) (20)
Seasonal variation in retinol concentration of goat milk associated with grazing compared to indoor feeding (2004) (20)
New functional milk-based products in the Italian market (2007) (18)
Nutritional Evaluation of Typical and Reformulated Italian Cheese (1997) (16)
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk (2013) (15)
Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage (2007) (11)
Antioxidant properties of industrial heat-treated milk (2017) (10)
Taurine in milk and yoghurt marketed in Italy (2013) (10)
Organic vs. Conventional Milk: Some Considerations on Fat-Soluble Vitamins and Iodine Content (2017) (9)
Cholesterol and Antioxidant Vitamins in Fat Fraction of Whole and Skimmed Dairy Products (2010) (8)
CHEMICAL, NUTRITIONAL, PHYSICAL AND ANTIOXIDANT PROPERTIES OF "PECORINO D'ABRUZZO" CHEESE (2016) (7)
Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection (2020) (5)
Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils (2004) (5)
Kinetic study on unsaponifiable fraction changes and lactose hydrolysis during storage of Mozzarella di Bufala Campana PDO cheese (2009) (4)
UHT Thermal Processing of Milk (2005) (4)
Rapid determination of coenzyme Q10 in cheese using high-performance liquid chromatography (2015) (4)
Evaluation of Crocins in Cheeses Made with Saffron by UHPLC (2017) (3)
Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses (2021) (3)
Cow and Ewe Cheeses Made with Saffron: Characterization of Bioactive Compounds and Their Antiproliferative Effect in Cervical Adenocarcinoma (HeLa) and Breast Cancer (MDA-MB-231) Cells (2022) (2)
Buffalo milk and cheese from animal to human nutrition.Part 1: the unsaponifiable fraction (2007) (2)
Seasonal commitment of HMGCoA reductase activity to vitellogenin production (1992) (2)
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking. (2022) (1)
Fossa cheese in 1999: composition characteristics and nutritional quality. (2000) (0)
Calcium content in Italian dairy products. (2010) (0)
Provola delle madonie: effect of ripening on chemical and nutritional quality (2014) (0)
Cis-trans retinol isomerisation: Influence of microorganisms during the production of pasta filata cheeses (2022) (0)
Buffalo milk and cheese from animal to human nutrition.Part 2: tracing parameters (2007) (0)
[Chemical and nutritive traits of Campania buffalo mozzarella PDO produced in year 2004 [Protected Designation of Origin]] (2005) (0)
Is the degree of retinol isomerization an index of manifacturing stresses in milk and dairy products (1999) (0)
Animal diet and season: quality of buffalo milk. (2010) (0)
Determination of Choline in Milk and Infant Formulas by Enzymatic Analysis : Collaborative Study (0)
Edible mushrooms: Functional foods or functional ingredients? A focus on Pleurotus spp. (2023) (0)

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What Schools Are Affiliated With Pamela Manzi?

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