Giancarlo Moschetti
About
Giancarlo Moschetti has authored 168 papers that have received a total of 5.5k indexed citations.
This includes 131 papers in Food Science, 53 papers in Molecular Biology and 45 papers in Plant Science. The topics of these papers are Probiotics and Fermented Foods (74 papers), Fermentation and Sensory Analysis (50 papers) and Meat and Animal Product Quality (27 papers). Giancarlo Moschetti is often cited by papers focused on Probiotics and Fermented Foods (74 papers), Fermentation and Sensory Analysis (50 papers) and Meat and Animal Product Quality (27 papers) and collaborates with scholars based in Italy, Portugal and Spain. Giancarlo Moschetti's co-authors include Luca Settanni, Nicola Francesca, Raimondo Gaglio, Antonio Alfonzo and Giuseppe Blaiotta and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry
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