| Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy L Neri, G Dimitri, G Sacchetti Journal of food composition and analysis 23 (1), 23-29, 2010 | 119 | 2010 |
| 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 | 88 | 2015 |
| 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 | 78 | 2009 |
| Use of vacuum impregnation for the production of high quality fresh-like apple products L Neri, L Di Biase, G Sacchetti, C Di Mattia, V Santarelli, D Mastrocola, ... Journal of Food Engineering 179, 98-108, 2016 | 73 | 2016 |
| Antioxidant activity in frozen plant foods: Effect of cryoprotectants, freezing process and frozen storage L Neri, M Faieta, C Di Mattia, G Sacchetti, D Mastrocola, P Pittia Foods 9 (12), 1886, 2020 | 71 | 2020 |
| Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract F Flamminii, CD Di Mattia, M Nardella, M Chiarini, L Valbonetti, L Neri, ... Food Hydrocolloids 108, 105849, 2020 | 68 | 2020 |
| Heat-induced chemical, physical and functional changes during grape must cooking A Piva, C Di Mattia, L Neri, G Dimitri, M Chiarini, G Sacchetti Food Chemistry 106 (3), 1057-1065, 2008 | 68 | 2008 |
| Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts F Flamminii, CD Di Mattia, G Sacchetti, L Neri, D Mastrocola, P Pittia Foods 9 (8), 997, 2020 | 62 | 2020 |
| Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions V Giacintucci, C Di Mattia, G Sacchetti, L Neri, P Pittia Food chemistry 213, 369-377, 2016 | 60 | 2016 |
| Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbita pepo, L) E Occhino, I Hernando, E Llorca, L Neri, P Pittia Procedia Food Science 1, 829-835, 2011 | 60 | 2011 |
| Role of saccharides on thermal stability of phycocyanin in aqueous solutions M Faieta, L Neri, G Sacchetti, A Di Michele, P Pittia Food Research International 132, 109093, 2020 | 51 | 2020 |
| Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples A Scroccarello, F Della Pelle, L Neri, P Pittia, D Compagnone Food research international 119, 359-368, 2019 | 51 | 2019 |
| From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts F Flamminii, CD Di Mattia, G Difonzo, L Neri, M Faieta, F Caponio, P Pittia Journal of the Science of Food and Agriculture 99 (14), 6620-6627, 2019 | 49 | 2019 |
| Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots L Neri, IH Hernando, I Pérez‐Munuera, G Sacchetti, P Pittia Journal of food science 76 (1), E23-E30, 2011 | 49 | 2011 |
| Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions L Neri, I Hernando, I Pérez-Munuera, G Sacchetti, D Mastrocola, P Pittia Food chemistry 144, 65-73, 2014 | 45 | 2014 |
| Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity V Santarelli, L Neri, G Sacchetti, CD Di Mattia, D Mastrocola, P Pittia Food chemistry 308, 125570, 2020 | 43 | 2020 |
| Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) L Neri, M Giancaterino, R Rocchi, U Tylewicz, L Valbonetti, M Faieta, ... Innovative Food Science & Emerging Technologies 67, 102592, 2021 | 35 | 2021 |
| Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems L Neri, P Pittia, G Bertolo, D Torreggiani, G Sacchetti Journal of food engineering 101 (3), 289-295, 2010 | 25 | 2010 |
| Combined use of blanching and vacuum impregnation with trehalose and green tea extract as pre-treatment to improve the quality and stability of frozen carrots V Santarelli, L Neri, R Moscetti, CD Di Mattia, G Sacchetti, R Massantini, ... Food and Bioprocess Technology 14, 1326-1340, 2021 | 24 | 2021 |
| High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins M Faieta, L Neri, A Di Michele, CD Di Mattia, P Pittia Innovative Food Science & Emerging Technologies 70, 102693, 2021 | 24 | 2021 |
Paola PittiaUniversity of teramoPotvrđena adresa e-pošte na unite.it