| Phenolic compounds in different olive varieties M Esti, L Cinquanta, E La Notte Journal of Agricultural and Food Chemistry 46 (1), 32-35, 1998 | 409 | 1998 |
| Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage M Esti, L Cinquanta, F Sinesio, E Moneta, M Di Matteo Food Chemistry 76 (4), 399-405, 2002 | 323 | 2002 |
| Evolution of phenolic compounds in virgin olive oil during storage L Cinquanta, M Esti, EL Notte Journal of the American oil chemists' society 74, 1259-1264, 1997 | 209 | 1997 |
| Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars P Manzi, G Panfili, M Esti, L Pizzoferrato Journal of the Science of Food and Agriculture 77 (1), 115-120, 1998 | 153 | 1998 |
| Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes M Esti, MC Messia, F Sinesio, A Nicotra, L Conte, E La Notte, G Palleschi Food Chemistry 60 (4), 659-666, 1997 | 136 | 1997 |
| Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications I Benucci, K Liburdi, I Cacciotti, C Lombardelli, M Zappino, F Nanni, M Esti Food Hydrocolloids 74, 124-131, 2018 | 116 | 2018 |
| Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars L Cinquanta, M Di Matteo, M Esti Food chemistry 79 (2), 233-238, 2002 | 116 | 2002 |
| Lysozyme in wine: an overview of current and future applications K Liburdi, I Benucci, M Esti Comprehensive Reviews in Food Science and Food Safety 13 (5), 1062-1073, 2014 | 111 | 2014 |
| Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review I Benucci, C Lombardelli, C Mazzocchi, M Esti Comprehensive Reviews in Food Science and Food Safety 21 (3), 2715-2737, 2022 | 92 | 2022 |
| Valorization of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment M Esti, G Panfili, E Marconi, MC Trivisonno Food Chemistry 58 (1-2), 125-128, 1997 | 90 | 1997 |
| Oxidative stability of virgin olive oils L Cinquanta, M Esti, M Di Matteo Journal of the American Oil Chemists' Society 78 (12), 1197, 2001 | 83 | 2001 |
| Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch.) var. chinensis): electrochemical and multivariate analyses M Esti, MC Messia, P Bertocchi, F Sinesio, E Moneta, A Nicotra, ... Food Chemistry 61 (3), 293-300, 1998 | 82 | 1998 |
| Development of a biosensor for monitoring of glycerol during alcoholic fermentation D Compagnone, M Esti, MC Messia, E Peluso, G Palleschi Biosensors and Bioelectronics 13 (7-8), 875-880, 1998 | 78 | 1998 |
| Bromelain from pineapple stem in alcoholic–acidic buffers for wine application I Benucci, K Liburdi, AMV Garzillo, M Esti Food Chemistry 124 (4), 1349-1353, 2011 | 73 | 2011 |
| A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously … N Merendino, R Molinari, L Costantini, A Mazzucato, A Pucci, ... Food & Function 5 (5), 1017-1026, 2014 | 72 | 2014 |
| Phenolics compounds and temporal perception of bitterness and pungency in extra-virgin olive oils: Changes occurring throughout storage M Esti, M Contini, E Moneta, F Sinesio Food Chemistry 113 (4), 1095-1100, 2009 | 71 | 2009 |
| Assessment of Urea Degradation Rate in Model Wine Solutions by Acid Urease from Lactobacillus fermentum M Fidaleo, M Esti, M Moresi Journal of Agricultural and Food Chemistry 54 (17), 6226-6235, 2006 | 71 | 2006 |
| HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite S Pati, P Crupi, I Benucci, D Antonacci, A Di Luccia, M Esti Food research international 66, 207-215, 2014 | 69 | 2014 |
| Influence of winemaking techniques on aroma precursors M Esti, P Tamborra Analytica Chimica Acta 563 (1-2), 173-179, 2006 | 68 | 2006 |
| Optimization of pectinase and protease clarification treatment of pomegranate juice M Cerreti, K Liburdi, I Benucci, SE Spinelli, C Lombardelli, M Esti LWT-Food Science and Technology 82, 58-65, 2017 | 65 | 2017 |