| 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 |
| Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based … FC da Silva, CR da Fonseca, SM de Alencar, M Thomazini, ... Food and Bioproducts Processing 91 (1), 28-36, 2013 | 201 | 2013 |
| Textural changes of coffee beans as affected by roasting conditions P Pittia, M Dalla Rosa, CR Lerici LWT-Food Science and Technology 34 (3), 168-175, 2001 | 173 | 2001 |
| Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding LA Volpelli, R Valusso, M Morgante, P Pittia, E Piasentier Meat science 65 (1), 555-562, 2003 | 160 | 2003 |
| 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 | 149 | 2009 |
| Molecular modifications of β-lactoglobulin upon exposure to high pressure S Iametti, P Transidico, F Bonomi, G Vecchio, P Pittia, P Rovere, ... Journal of Agricultural and Food Chemistry 45 (1), 23-29, 1997 | 128 | 1997 |
| Antiplasticization effect of water in amorphous foods. A review P Pittia, G Sacchetti Food Chemistry 106 (4), 1417-1427, 2008 | 117 | 2008 |
| 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 | 115 | 2010 |
| Effect of moisture and water activity on textural properties of raw and roasted coffee beans P Pittia, MC Nicoli, G Sacchetti Journal of texture studies 38 (1), 116-134, 2007 | 103 | 2007 |
| Functional and structural properties of β‐lactoglobulin as affected by high pressure treatment P Pittia, PJ WILDE, FA HUSBAND, DC CLARK Journal of Food Science 61 (6), 1123-1128, 1996 | 101 | 1996 |
| Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin … TA Comunian, ES Monterrey‐Quintero, M Thomazini, JCC Balieiro, ... International journal of food science & technology 46 (6), 1259-1265, 2011 | 100 | 2011 |
| Suitability of high-dynamic-pressure-treated milk for the production of yoghurt R Lanciotti, L Vannini, P Pittia, ME Guerzoni Food Microbiology 21 (6), 753-760, 2004 | 90 | 2004 |
| Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction D Cifá, M Skrt, P Pittia, C Di Mattia, N Poklar Ulrih Food science & nutrition 6 (4), 1128-1137, 2018 | 89 | 2018 |
| 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 | 84 | 2015 |
| Lactic acid bacteria exopolysaccharides producers: a sustainable tool for functional foods R Prete, MK Alam, G Perpetuini, C Perla, P Pittia, A Corsetti Foods 10 (7), 1653, 2021 | 82 | 2021 |
| 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 |
| Characterization of high-pressure-treated egg albumen S Iametti, E Donnizzelli, P Pittia, PP Rovere, N Squarcina, F Bonomi Journal of Agricultural and Food Chemistry 47 (9), 3611-3616, 1999 | 81 | 1999 |
| Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham M Martuscelli, P Pittia, LM Casamassima, AC Manetta, L Lupieri, L Neri Food chemistry 116 (4), 955-962, 2009 | 77 | 2009 |
| 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 |
| Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials T Fauster, M Giancaterino, P Pittia, H Jaeger Lwt 121, 108937, 2020 | 71 | 2020 |
