| Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits R Lanciotti, A Gianotti, F Patrignani, N Belletti, ME Guerzoni, F Gardini Trends in food science & technology 15 (3-4), 201-208, 2004 | 571 | 2004 |
| Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery CG Rizzello, D Tagliazucchi, E Babini, GS Rutella, DLT Saa, A Gianotti Journal of Functional Foods 27, 549-569, 2016 | 242 | 2016 |
| 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 |
| The response of foodborne pathogens to osmotic and desiccation stresses in the food chain CM Burgess, A Gianotti, N Gruzdev, J Holah, S Knøchel, A Lehner, ... International Journal of Food Microbiology 221, 37-53, 2016 | 207 | 2016 |
| Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments G Sacchetti, A Gianotti, M Dalla Rosa Journal of Food Engineering 49 (2-3), 163-173, 2001 | 193 | 2001 |
| Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples R Lanciotti, N Belletti, F Patrignani, A Gianotti, F Gardini, ME Guerzoni Journal of Agricultural and Food Chemistry 51 (10), 2958-2963, 2003 | 154 | 2003 |
| Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses ME Guerzoni, L Vannini, CC Lopez, R Lanciotti, G Suzzi, A Gianotti Journal of Dairy Science 82 (5), 851-862, 1999 | 116 | 1999 |
| Shelf-life modelling for fresh-cut vegetables ME Guerzoni, A Gianotti, MR Corbo, M Sinigaglia Postharvest Biology and Technology 9 (2), 195-207, 1996 | 112 | 1996 |
| Diversity of food‐borne Bacillus volatile compounds and influence on fungal growth C Chaves‐López, A Serio, A Gianotti, G Sacchetti, M Ndagijimana, ... Journal of Applied Microbiology 119 (2), 487-499, 2015 | 106 | 2015 |
| Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli–yeasts interactions ME Guerzoni, P Vernocchi, M Ndagijimana, A Gianotti, R Lanciotti Food microbiology 24 (2), 139-148, 2007 | 102 | 2007 |
| LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins E Babini, D Tagliazucchi, S Martini, L Dei Più, A Gianotti Food Chemistry 228, 186-196, 2017 | 98 | 2017 |
| Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components M Ferri, A Gianotti, A Tassoni Journal of food composition and analysis 30 (2), 94-101, 2013 | 90 | 2013 |
| Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice SP Samaei, M Ghorbani, D Tagliazucchi, S Martini, R Gotti, T Themelis, ... Food Chemistry 330, 127120, 2020 | 89 | 2020 |
| Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization L Nissen, SP Samaei, E Babini, A Gianotti Food Chemistry 333, 127410, 2020 | 84 | 2020 |
| Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins L Dei Piu, A Tassoni, DI Serrazanetti, M Ferri, E Babini, D Tagliazucchi, ... Food chemistry 155, 199-206, 2014 | 83 | 2014 |
| Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains F Antognoni, R Mandrioli, G Potente, DLT Saa, A Gianotti Food Chemistry 292, 211-216, 2019 | 77 | 2019 |
| Prebiotic potential of hemp blended drinks fermented by probiotics L Nissen, E di Carlo, A Gianotti Food Research International 131, 109029, 2020 | 74 | 2020 |
| Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach M Ferri, DI Serrazanetti, A Tassoni, M Baldissarri, A Gianotti Food research international 89, 1095-1105, 2016 | 72 | 2016 |
| A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation P Vernocchi, S Valmorri, V Gatto, S Torriani, A Gianotti, G Suzzi, ... Food Research International 37 (5), 469-476, 2004 | 72 | 2004 |
| Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review L Nissen, F Casciano, A Gianotti FEMS Microbiology Letters 367 (12), fnaa097, 2020 | 61 | 2020 |
