| Review of non-enzymatic browning and antioxidant capacity in processed foods L Manzocco, S Calligaris, D Mastrocola, MC Nicoli, CR Lerici Trends in food science & technology 11 (9-10), 340-346, 2000 | 1069 | 2000 |
| Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater R Lanciotti, A Gianotti, D Baldi, R Angrisani, G Suzzi, D Mastrocola, ... Bioresource technology 96 (3), 317-322, 2005 | 233 | 2005 |
| Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry M Del Carlo, A Pepe, G Sacchetti, D Compagnone, D Mastrocola, ... Food Chemistry 111 (3), 771-777, 2008 | 228 | 2008 |
| Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction G Sacchetti, C Di Mattia, P Pittia, D Mastrocola Journal of Food Engineering 90 (1), 74-80, 2009 | 217 | 2009 |
| Functional foods: Trends and development of the global market A Vicentini, L Liberatore, D Mastrocola Italian Journal of Food Science 28 (2), 338, 2016 | 168 | 2016 |
| Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, P Pittia Food research international 42 (8), 1163-1170, 2009 | 148 | 2009 |
| Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil M Del Carlo, G Sacchetti, C Di Mattia, D Compagnone, D Mastrocola, ... Journal of agricultural and food chemistry 52 (13), 4072-4079, 2004 | 143 | 2004 |
| Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage D Mastrocola, M Munari Journal of Agricultural and Food Chemistry 48 (8), 3555-3559, 2000 | 138 | 2000 |
| Production of biogenic amines during the ripening of Pecorino Abruzzese cheese M Martuscelli, F Gardini, S Torriani, D Mastrocola, A Serio, ... International Dairy Journal 15 (6-9), 571-578, 2005 | 134 | 2005 |
| Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) A Galieni, C Di Mattia, M De Gregorio, S Speca, D Mastrocola, M Pisante, ... Scientia Horticulturae 187, 93-101, 2015 | 127 | 2015 |
| From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo CD Di Mattia, G Sacchetti, D Mastrocola, M Serafini Frontiers in Immunology 8, 1207, 2017 | 115 | 2017 |
| Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, DK Sarker, P Pittia Food Hydrocolloids 24 (6-7), 652-658, 2010 | 114 | 2010 |
| Non enzymatic browning during cocoa roasting as affected by processing time and temperature G Sacchetti, F Ioannone, M De Gregorio, C Di Mattia, M Serafini, ... Journal of Food Engineering 169, 44-52, 2016 | 105 | 2016 |
| Air drying of plums. A comparison among twelve cultivars. D Barbanti, D Mastrocola, C Severini | 99 | 1994 |
| Physical and structural properties of extra-virgin olive oil based mayonnaise C Di Mattia, F Balestra, G Sacchetti, L Neri, D Mastrocola, P Pittia LWT-Food Science and Technology 62 (1), 764-770, 2015 | 83 | 2015 |
| Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system F Gardini, A Zaccarelli, N Belletti, F Faustini, A Cavazza, M Martuscelli, ... Food Control 16 (7), 609-616, 2005 | 82 | 2005 |
| Effect of different conching processes on procyanidin content and antioxidant properties of chocolate C Di Mattia, M Martuscelli, G Sacchetti, B Beheydt, D Mastrocola, P Pittia Food research international 63, 367-372, 2014 | 81 | 2014 |
| Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans C Di Mattia, M Martuscelli, G Sacchetti, I Scheirlinck, B Beheydt, ... Food and Bioprocess Technology 6, 3420-3432, 2013 | 74 | 2013 |
| Use of vacuum impregnation for the production of high quality fresh-like apple products L Neri, L Di Biase, G Sacchetti, C Di Mattia, V Santarelli, D Mastrocola, ... Journal of Food Engineering 179, 98-108, 2016 | 70 | 2016 |
| Colorimetric measurements of enzymatic and non enzymatic browning in apple puree D Mastrocola, CR Lerici Italian Journal of Food Science 3 (3), 219-229, 1991 | 67 | 1991 |
