| Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt A Helal, D Tagliazucchi Lwt 89, 164-170, 2018 | 134 | 2018 |
| Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion A Helal, D Tagliazucchi, E Verzelloni, A Conte Journal of Functional Foods 7, 506-516, 2014 | 116 | 2014 |
| Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk D Tagliazucchi, S Martini, S Shamsia, A Helal, A Conte International Dairy Journal 81, 19-27, 2018 | 107 | 2018 |
| The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids D Tagliazucchi, A Helal, E Verzelloni, A Conte Journal of Agricultural and Food Chemistry 60 (44), 11056-11064, 2012 | 89 | 2012 |
| Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion D Tagliazucchi, S Shamsia, A Helal, A Conte International dairy journal 71, 6-16, 2017 | 59 | 2017 |
| Bovine milk antioxidant properties: Effect of in vitro digestion and identification of antioxidant compounds D Tagliazucchi, A Helal, E Verzelloni, A Conte Dairy Science & Technology 96, 657-676, 2016 | 48 | 2016 |
| Antioxidant properties of polyphenols incorporated in casein/sodium caseinate films A Helal, D Tagliazucchi, A Conte, S Desobry International dairy journal 25 (1), 10-15, 2012 | 40 | 2012 |
| Enhanced functional, sensory, microbial and texture properties of low-fat set yogurt supplemented with high-density inulin A Helal, N Rashid, M Dyab, M Otaibi, T Alnemr Journal of Food Processing & Beverages 6 (1), 1-11, 2018 | 34 | 2018 |
| Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk D Tagliazucchi, A Helal, E Verzelloni, A Bellesia, A Conte International Dairy Journal 61, 196-204, 2016 | 26 | 2016 |
| Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd A Helal, D Tagliazucchi, E Verzelloni, A Conte LWT-Food Science and Technology 60 (2), 957-963, 2015 | 25 | 2015 |
| Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities L Solieri, M Valentini, A Cattivelli, L Sola, A Helal, S Martini, ... Process Biochemistry 121, 590-600, 2022 | 22 | 2022 |
| Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion A Helal, S Desobry, S Banon, SM Shamsia Journal of Dairy Research 82 (1), 56-63, 2015 | 22 | 2015 |
| Peptidomics profile, bioactive peptides identification and biological activities of six different cheese varieties A Helal, D Tagliazucchi Biology 12 (1), 78, 2023 | 19 | 2023 |
| Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking D Tagliazucchi, E Verzelloni, A Helal, A Conte International journal of food science & technology 48 (4), 808-816, 2013 | 18 | 2013 |
| Utilizing the functions of hydrocolloids as fat mimetic to enhance the properties of low-fat Domiati cheese T Alnemr, A Helal, A Hassan, K Elsaadany J. Food Proc. Technol 7 (11), 1-6, 2016 | 16 | 2016 |
| In vitro bioaccessibility and antioxidant activity of phenolic compounds in coffee-fortified yogurt A Helal, A Cattivelli, A Conte, D Tagliazucchi Molecules 27 (20), 6843, 2022 | 11 | 2022 |
| Wool tenacity in the coarse wool Barki fleeces. HM El-Gabbas, A Helal, EM Al-Betar | 11 | 1999 |
| Relationships among physical, chemical and industrial characteristics of different dromedary camel's hair types. A Helal | 10 | 2015 |
| Impact of spontaneous fermentation and inoculum with natural whey starter on peptidomic profile and biological activities of cheese whey: a comparative study A Helal, C Nasuti, L Sola, G Sassi, D Tagliazucchi, L Solieri Fermentation 9 (3), 270, 2023 | 8 | 2023 |
| Influence of tomato pomace inclusion on the chemical, physical and microbiological properties of stirred yoghurt NK Alqahtani, A Helal, TM Alnemr, O Marquez International Journal of Dairy Science 15 (3), 142–151, 2020 | 6 | 2020 |
Davide TagliazucchiAssociate Professor, University of Modena and Reggio EmiliaVerified email at unimore.it