| Determination of free phenolic acids in wort and beer by coulometric array detection S Floridi, L Montanari, O Marconi, P Fantozzi Journal of agricultural and food chemistry 51 (6), 1548-1554, 2003 | 148 | 2003 |
| Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low‐alcohol beer G De Francesco, B Turchetti, V Sileoni, O Marconi, G Perretti Journal of the Institute of Brewing 121 (1), 113-121, 2015 | 139 | 2015 |
| Behaviour of malted cereals and pseudo‐cereals for gluten‐free beer production B De Meo, G Freeman, O Marconi, C Booer, G Perretti, P Fantozzi Journal of the Institute of Brewing 117 (4), 541-546, 2011 | 108 | 2011 |
| Development of an all rice malt beer: A gluten free alternative H Mayer, D Ceccaroni, O Marconi, V Sileoni, G Perretti, P Fantozzi LWT-Food Science and Technology 67, 67-73, 2016 | 106 | 2016 |
| Production of alcohol-free beer L Montanari, O Marconi, H Mayer, P Fantozzi Beer in health and disease prevention, 61-75, 2009 | 101 | 2009 |
| Selenium Biofortification in Rice (Oryza sativa L.) Sprouting: Effects on Se Yield and Nutritional Traits with Focus on Phenolic Acid Profile R D’Amato, MC Fontanella, B Falcinelli, GM Beone, E Bravi, O Marconi, ... Journal of agricultural and food chemistry 66 (16), 4082-4090, 2018 | 100 | 2018 |
| Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry S Rossi, V Sileoni, G Perretti, O Marconi Journal of the Science of Food and Agriculture 94 (5), 919-928, 2014 | 94 | 2014 |
| Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain G De Francesco, C Sannino, V Sileoni, O Marconi, S Filippucci, G Tasselli, ... Food Microbiology 76, 354-362, 2018 | 69 | 2018 |
| Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg S Mattioli, A Dal Bosco, M Martino, S Ruggeri, O Marconi, V Sileoni, ... Journal of Functional Foods 22, 454-462, 2016 | 64 | 2016 |
| The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition A Dal Bosco, C Castellini, M Martino, S Mattioli, O Marconi, V Sileoni, ... Meat science 106, 31-37, 2015 | 64 | 2015 |
| Influence of barley variety and malting process on lipid content of malt E Bravi, O Marconi, G Perretti, P Fantozzi Food chemistry 135 (3), 1112-1117, 2012 | 63 | 2012 |
| Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts B Falcinelli, V Sileoni, O Marconi, G Perretti, M Quinet, S Lutts, ... Molecules 22 (8), 1377, 2017 | 59 | 2017 |
| Effect of mashing procedures on brewing L Montanari, S Floridi, O Marconi, M Tironzelli, P Fantozzi European Food Research and Technology 221, 175-179, 2005 | 57 | 2005 |
| Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley O Marconi, I Tomasi, L Dionisio, G Perretti, P Fantozzi Food research international 64, 677-682, 2014 | 55 | 2014 |
| Specialty rice malt optimization and improvement of rice malt beer aspect and aroma D Ceccaroni, V Sileoni, O Marconi, G De Francesco, EG Lee, G Perretti Lwt 99, 299-305, 2019 | 53 | 2019 |
| Organic acids profile in tomato juice by HPLC with UV detection O Marconi, S Floridi, L Montanari Journal of food quality 30 (2), 253-266, 2007 | 52 | 2007 |
| Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide G Perretti, A Troilo, E Bravi, O Marconi, F Galgano, P Fantozzi The Journal of Supercritical Fluids 82, 177-182, 2013 | 49 | 2013 |
| Determination of free fatty acids in beer E Bravi, O Marconi, V Sileoni, G Perretti Food chemistry 215, 341-346, 2017 | 45 | 2017 |
| Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] L Di Ghionno, V Sileoni, O Marconi, G De Francesco, G Perretti Lwt 84, 746-752, 2017 | 44 | 2017 |
| The use of rice in brewing O Marconi, V Sileoni, D Ceccaroni, G Perretti Adv. Int. Rice Res, 49-66, 2017 | 39 | 2017 |
