| Emerging green techniques for the extraction of antioxidants from agri-food by-products as promising ingredients for the food industry S Carpentieri, F Soltanipour, G Ferrari, G Pataro, F Donsì Antioxidants 10 (9), 1417, 2021 | 134 | 2021 |
| Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks S Carpentieri, D Larrea-Wachtendorff, F Donsi, G Ferrari Trends in Food Science & Technology 122, 49-65, 2022 | 59 | 2022 |
| Pulsed electric field-assisted extraction of aroma and bioactive compounds from aromatic plants and food by-products S Carpentieri, A Režek Jambrak, G Ferrari, G Pataro Frontiers in Nutrition 8, 792203, 2022 | 45 | 2022 |
| A comprehensive overview of tomato processing by-product valorization by conventional methods versus emerging technologies E Eslami, S Carpentieri, G Pataro, G Ferrari Foods 12 (1), 166, 2022 | 34 | 2022 |
| High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and … M Nutrizio, G Pataro, D Carullo, S Carpentieri, L Mazza, G Ferrari, ... Molecules 25 (18), 4131, 2020 | 29 | 2020 |
| Pulsed electric fields‐ and ultrasound‐assisted green extraction of valuable compounds from Origanum vulgare L. and Thymus serpyllum L. S Carpentieri, L Mazza, M Nutrizio, AR Jambrak, G Ferrari, G Pataro International journal of food science & technology 56 (10), 4834-4842, 2021 | 27 | 2021 |
| Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: process optimization using response surface methodology S Carpentieri, G Ferrari, G Pataro Frontiers in Nutrition 10, 1158019, 2023 | 20 | 2023 |
| Antioxidant and anti-inflammatory effects of extracts from pulsed electric field-treated artichoke by-products in lipopolysaccharide-stimulated human THP-1 macrophages S Carpentieri, G Augimeri, J Ceramella, A Vivacqua, MS Sinicropi, ... Foods 11 (15), 2250, 2022 | 20 | 2022 |
| Optimization of pulsed electric fields-assisted extraction of phenolic compounds from white grape pomace using response surface methodology S Carpentieri, G Ferrari, G Pataro Frontiers in Sustainable Food Systems 6, 854968, 2022 | 17 | 2022 |
| All-natural wheat gliadin-gum arabic nanocarriers for encapsulation and delivery of grape by-products phenolics obtained through different extraction procedures S Carpentieri, G Ferrari, F Donsì Food Chemistry 424, 136385, 2023 | 13 | 2023 |
| Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends S Carpentieri, A Orkusz, G Ferrari, J Harasym Current Research in Food Science 8, 100672, 2024 | 6 | 2024 |
| Influence of mechanical comminution of raw materials and PEF treatment on the aqueous extraction of phenolic compounds from artichoke wastes D Carullo, S Carpentieri, G Ferrari, G Pataro Journal of Food Engineering 369, 111939, 2024 | 2 | 2024 |
| Sustainable Valorization of Industrial Cherry Pomace: A Novel Cascade Approach Using Pulsed Electric Fields and Ultrasound Assisted-Extraction E Rrucaj, S Carpentieri, M Scognamiglio, F Siano, G Ferrari, G Pataro Foods 13 (7), 1043, 2024 | 2 | 2024 |
| Effect of high-voltage electrical discharge (HVED) at high frequency on vacuum freeze-drying time and physicochemical properties of blueberries R Díaz-Álvarez, S Carpentieri, G Ferrari, G Pataro, L Segura-Ponce Journal of Food Engineering 365, 111815, 2024 | 2 | 2024 |
| Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows Y Pronina, O Belozertseva, Z Nabiyeva, A Pirozzi, S Carpentieri, G Ferrari, ... Frontiers in Nutrition 10, 1321004, 2024 | 2 | 2024 |
| Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology E Rrucaj, S Carpentieri, F Siano, G Ferrari, G Pataro Frontiers in Food Science and Technology 3, 1273243, 2023 | 2 | 2023 |
| Influence of semolina characteristics and pasta-making process on the physicochemical, structural, and sensorial properties of commercial durum wheat spaghetti S Carpentieri, D Larrea-Wachtendorff, G Ferrari Frontiers in Food Science and Technology 4, 1416654, 2024 | 1 | 2024 |
| In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP) S Carpentieri, D Larrea-Wachtendorff, GV Barbosa-Cánovas, G Ferrari Innovative Food Science & Emerging Technologies 93, 103646, 2024 | 1 | 2024 |
| High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion S Carpentieri, G Ferrari, F Donsì Antioxidants 12 (10), 1855, 2023 | | 2023 |
| Investigation of aflatoxins occurrence in flavoring preparations for the alcoholic beverage industry B Laratta, S Carpentieri, D Cautela Frontiers in Food Science and Technology 3, 1213980, 2023 | | 2023 |
