| Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017 | 138 | 2017 |
| Functional compounds from olive pomace to obtain high‐added value foods–a review G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021 | 119 | 2021 |
| Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains M Troilo, G Difonzo, VM Paradiso, C Summo, F Caponio Foods 10 (2), 342, 2021 | 111 | 2021 |
| Use of olive leaf extract to reduce lipid oxidation of baked snacks G Difonzo, A Pasqualone, R Silletti, L Cosmai, C Summo, VM Paradiso, ... Food Research International 108, 48-56, 2018 | 94 | 2018 |
| Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel G Difonzo, K Vollmer, F Caponio, A Pasqualone, R Carle, CB Steingass Food Control 96, 260-270, 2019 | 88 | 2019 |
| Effect of acorn flour on the physico-chemical and sensory properties of biscuits A Pasqualone, FZ Makhlouf, M Barkat, G Difonzo, C Summo, G Squeo, ... Heliyon 5 (8), 2019 | 85 | 2019 |
| 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 | 80 | 2020 |
| The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value G Difonzo, G Squeo, A Pasqualone, C Summo, VM Paradiso, F Caponio Journal of the Science of Food and Agriculture 101 (8), 3099-3116, 2021 | 72 | 2021 |
| Olive leaf extracts act as modulators of the human immune response T Magrone, A Spagnoletta, R Salvatore, M Magrone, F Dentamaro, ... Endocrine, Metabolic & Immune Disorders-Drug Targets (Formerly Current Drug …, 2018 | 66 | 2018 |
| The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products A Pasqualone, D De Angelis, G Squeo, G Difonzo, F Caponio, C Summo Foods 8 (10), 504, 2019 | 60 | 2019 |
| Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis TA Giancaspero, M Colella, C Brizio, G Difonzo, GM Fiorino, P Leone, ... Frontiers in chemistry 3, 30, 2015 | 59 | 2015 |
| 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 | 54 | 2019 |
| Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties F Caponio, G Difonzo, M Calasso, L Cosmai, M De Angelis Food Research International 116, 1306-1317, 2019 | 51 | 2019 |
| Grape pomace as innovative flour for the formulation of functional muffins: How particle size affects the nutritional, textural and sensory properties M Troilo, G Difonzo, VM Paradiso, A Pasqualone, F Caponio Foods 11 (12), 1799, 2022 | 48 | 2022 |
| Chemical and sensory characterization of Brazilian virgin olive oils L Zago, G Squeo, EI Bertoncini, G Difonzo, F Caponio Food Research International 126, 108588, 2019 | 45 | 2019 |
| Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium M Ranieri, A Di Mise, G Difonzo, M Centrone, M Venneri, T Pellegrino, ... PloS one 14 (3), e0214159, 2019 | 44 | 2019 |
| Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods G Difonzo, G de Gennaro, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 102 (6), 2199-2211, 2022 | 42 | 2022 |
| Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater P Conte, S Pulina, A Del Caro, C Fadda, PP Urgeghe, A De Bruno, ... Foods 10 (5), 923, 2021 | 41 | 2021 |
| Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods G Difonzo, A Aresta, P Cotugno, R Ragni, G Squeo, C Summo, F Massari, ... Molecules 26 (3), 598, 2021 | 40 | 2021 |
| Effectiveness of oat-hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content C Summo, D De Angelis, G Difonzo, F Caponio, A Pasqualone Foods 9 (8), 1057, 2020 | 39 | 2020 |