| Experimental design PD Berger, RE Maurer, GB Celli CA (USA): Wadsworth Group Belmont, 2002 | 251 | 2002 |
| Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout … GB Celli, AB Pereira-Netto, T Beta Food research international 44 (8), 2442-2451, 2011 | 184 | 2011 |
| Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology GB Celli, A Ghanem, MSL Brooks Ultrasonics Sonochemistry 27, 449-455, 2015 | 173 | 2015 |
| Impact of extraction and processing conditions on betalains and comparison of properties with anthocyanins—A current review GB Celli, MSL Brooks Food Research International 100 (Part 3), 501-509, 2017 | 141 | 2017 |
| Haskap Berries (Lonicera caerulea L.)—a Critical Review of Antioxidant Capacity and Health-Related Studies for Potential Value-Added Products GB Celli, A Ghanem, MSL Brooks Food and Bioprocess Technology 7, 1541-1554, 2014 | 123 | 2014 |
| Influence of Freezing Process and Frozen Storage on Fruits and Fruit Products Quality GB Celli, A Ghanem, MSL Brooks Food Reviews International 32 (3), 280-304, 2016 | 102* | 2016 |
| Bioactive encapsulated powders for functional foods—a review of methods and current limitations GB Celli, A Ghanem, MSL Brooks Food and Bioprocess Technology 8, 1825-1837, 2015 | 88 | 2015 |
| Refractance Window™ drying of haskap berry–preliminary results on anthocyanin retention and physicochemical properties GB Celli, R Khattab, A Ghanem, MSL Brooks Food chemistry 194, 218-221, 2016 | 69 | 2016 |
| Optimization of Lycopene Extraction from Tomato Processing Waste Using an Eco-Friendly Ethyl Lactate–Ethyl Acetate Solvent: A Green Valorization Approach YPA Silva, TAPC Ferreira, GB Celli, MS Brooks Waste and Biomass Valorization 10, 2851–2861, 2019 | 60 | 2019 |
| Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.) R Khattab, G Bonat Celli, A Ghanem, M Su-Ling Brooks Journal of Berry Research 5, 231-242, 2015 | 52 | 2015 |
| Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization C Tan, GB Celli, A Abbaspourrad Food Hydrocolloids 81, 371-379, 2018 | 48 | 2018 |
| Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life GB Celli, R Dibazar, A Ghanem, MSL Brooks Drying Technology 34 (10), 1175-1184, 2016 | 47 | 2016 |
| Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization C Tan, GB Celli, MJ Selig, A Abbaspourrad Food Chemistry 264, 342-349, 2018 | 46 | 2018 |
| Natural sources of anthocyanins J Zhang, GB Celli, MS Brooks | 43 | 2019 |
| Polyelectrolyte complex inclusive biohybrid microgels for tailoring delivery of copigmented anthocyanins C Tan, G B. Celli, M Lee, J Licker, A Abbaspourrad Biomacromolecules 19 (5), 1517-1527, 2018 | 41 | 2018 |
| Optimized encapsulation of anthocyanin-rich extract from haskap berries (Lonicera caerulea L.) in calcium-alginate microparticles GB Celli, A Ghanem, MSL Brooks Journal of Berry Research 6 (1), 1-11, 2016 | 35 | 2016 |
| Optimization of protein extraction from bamboo shoots and processing wastes using deep eutectic solvents in a biorefinery approach Z Lin, G Jiao, J Zhang, GB Celli, MSL Brooks Biomass Conversion and Biorefinery 11, 2763-2774, 2021 | 34 | 2021 |
| Controlling the release from enzyme-responsive microcapsules with a smart natural shell R Ravanfar, GB Celli, A Abbaspourrad ACS Applied Materials & Interfaces 10, 6046-6053, 2018 | 33 | 2018 |
| Annatto-entrapped casein-chitosan complexes improve whey color quality after acid coagulation of milk GB Celli, R Ravanfar, S Kaliappan, R Kapoor, A Abbaspourrad Food Chemistry 255, 268-274, 2018 | 33 | 2018 |
| Development and evaluation of a novel alginate-based in situ gelling system to modulate the release of anthocyanins GB Celli, MSL Brooks, A Ghanem Food Hydrocolloids 60, 500-508, 2016 | 32 | 2016 |
Jill M. McSweeneyElon UniversityVerified email at elon.edu
Jill M. McSweeneyElon UniversityVerified email at elon.edu