| Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit I Ramazzina, A Berardinelli, F Rizzi, S Tappi, L Ragni, G Sacchetti, ... Postharvest Biology and Technology 107, 55-65, 2015 | 323 | 2015 |
| Atmospheric gas plasma treatment of fresh-cut apples S Tappi, A Berardinelli, L Ragni, M Dalla Rosa, A Guarnieri, P Rocculi Innovative Food Science & Emerging Technologies 21, 114-122, 2014 | 296 | 2014 |
| Cold plasma treatment for fresh-cut melon stabilization S Tappi, G Gozzi, L Vannini, A Berardinelli, S Romani, L Ragni, P Rocculi Innovative Food Science & Emerging Technologies 33, 225-233, 2016 | 245 | 2016 |
| Comparison of quality traits among breast meat affected by current muscle abnormalities G Baldi, F Soglia, L Laghi, S Tappi, P Rocculi, S Tavaniello, D Prioriello, ... Food Research International 115, 369-376, 2019 | 119 | 2019 |
| The impact of pulsed electric field on the extraction of bioactive compounds from beetroot M Nowacka, S Tappi, A Wiktor, K Rybak, A Miszczykowska, J Czyzewski, ... Foods 8 (7), 244, 2019 | 116 | 2019 |
| Effect of cold plasma treatment on the functional properties of fresh-cut apples I Ramazzina, S Tappi, P Rocculi, G Sacchetti, A Berardinelli, A Marseglia, ... Journal of Agricultural and Food Chemistry 64 (42), 8010-8018, 2016 | 103 | 2016 |
| Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries U Tylewicz, S Tappi, C Mannozzi, S Romani, N Dellarosa, L Laghi, ... Journal of Food Engineering 213, 2-9, 2017 | 96 | 2017 |
| Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields J Genovese, S Tappi, W Luo, U Tylewicz, S Marzocchi, S Marziali, ... Innovative food science & emerging technologies 55, 18-26, 2019 | 95 | 2019 |
| Acrylamide in coffee: formation and possible mitigation strategies–a review MA Schouten, S Tappi, S Romani Critical reviews in food science and nutrition 60 (22), 3807-3821, 2020 | 93 | 2020 |
| Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment S Tappi, L Ragni, U Tylewicz, S Romani, I Ramazzina, P Rocculi Innovative Food Science & Emerging Technologies 53, 56-62, 2019 | 89 | 2019 |
| Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions MA Mauro, N Dellarosa, U Tylewicz, S Tappi, L Laghi, P Rocculi, ... Food chemistry 195, 19-28, 2016 | 78 | 2016 |
| Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere L Siroli, F Patrignani, DI Serrazanetti, G Tabanelli, C Montanari, S Tappi, ... Food Control 46, 403-411, 2014 | 69 | 2014 |
| Acrylamide formation and antioxidant activity in coffee during roasting–A systematic study MA Schouten, S Tappi, S Angeloni, M Cortese, G Caprioli, S Vittori, ... Food Chemistry 343, 128514, 2021 | 66 | 2021 |
| Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value R Laurita, G Gozzi, S Tappi, F Capelli, A Bisag, G Laghi, M Gherardi, ... Innovative Food Science & Emerging Technologies 73, 102805, 2021 | 65 | 2021 |
| Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method S Romani, P Rocculi, S Tappi, M Dalla Rosa Food Chemistry 195, 97-103, 2016 | 62 | 2016 |
| Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips MA Schouten, J Genovese, S Tappi, A Di Francesco, E Baraldi, M Cortese, ... Innovative Food Science & Emerging Technologies 64, 102397, 2020 | 57 | 2020 |
| The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass … J Cropotova, S Tappi, J Genovese, P Rocculi, M Dalla Rosa, T Rustad Heliyon 7 (1), 2021 | 56 | 2021 |
| Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce L Siroli, F Patrignani, DI Serrazanetti, S Tappi, P Rocculi, F Gardini, ... Postharvest Biology and Technology 103, 35-44, 2015 | 56 | 2015 |
| Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—An opportunity for a circular economy approach AC De Aguiar Saldanha Pinheiro, FJ Martí-Quijal, FJ Barba, S Tappi, ... Foods 10 (9), 2030, 2021 | 53 | 2021 |
| Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting J Cropotova, S Tappi, J Genovese, P Rocculi, L Laghi, M Dalla Rosa, ... Innovative food science & emerging technologies 70, 102706, 2021 | 48 | 2021 |
