| Production and characterization of functional biscuits obtained from purple wheat A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Chemistry 180, 64-70, 2015 | 187 | 2015 |
| Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Research International 65, 385-393, 2014 | 184 | 2014 |
| Changes in phenolic content and antioxidant activity of Italian extra‐virgin olive oils during storage A Baiano, G Gambacorta, C Terracone, MA Previtali, C Lamacchia, ... Journal of food science 74 (2), C177-C183, 2009 | 136 | 2009 |
| Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage G Gambacorta, M Faccia, S Pati, C Lamacchia, A Baiano, E LA NOTTE Journal of Food Lipids 14 (2), 202-215, 2007 | 115 | 2007 |
| Application of abscisic acid (S-ABA) to ‘Crimson Seedless’ grape berries in a Mediterranean climate: effects on color, chemical characteristics, metabolic profile, and S-ABA … G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, A Pacifico, ... Journal of plant growth regulation 32, 491-505, 2013 | 113 | 2013 |
| Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies A Baiano, C Terracone, G Gambacorta, E La Notte Journal of food science 74 (3), C258-C267, 2009 | 103 | 2009 |
| Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy G Ferrara, A Giancaspro, A Mazzeo, SL Giove, AMS Matarrese, C Pacucci, ... Scientia Horticulturae 178, 70-78, 2014 | 101 | 2014 |
| Pesticide residues in tomato grown in open field G Gambacorta, M Faccia, C Lamacchia, A Di Luccia, E La Notte Food control 16 (7), 629-632, 2005 | 101 | 2005 |
| Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk A Trani, G Gambacorta, P Loizzo, A Cassone, C Fasciano, AV Zambrini, ... Food chemistry 233, 385-390, 2017 | 92 | 2017 |
| Application of abscisic acid (S‐ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. C rimson S eedless grape berries G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, R Punzi, M Faccia, ... Australian Journal of Grape and Wine Research 21 (1), 18-29, 2015 | 89 | 2015 |
| Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide … A Pasqualone, G Gambacorta, C Summo, F Caponio, G Di Miceli, ... Food chemistry 213, 545-553, 2016 | 88 | 2016 |
| Ultrasound‐assisted extraction of virgin olive oil to improve the process efficiency ML Clodoveo, V Durante, D La Notte, R Punzi, G Gambacorta European Journal of Lipid Science and Technology 115 (9), 1062-1069, 2013 | 87 | 2013 |
| Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage A Baiano, C Terracone, G Gambacorta, EL Notte Journal of the American Oil Chemists' Society 86, 1083-1092, 2009 | 86 | 2009 |
| Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage G Gambacorta, M Faccia, MA Previtali, S Pati, EL Notte, A Baiano Journal of food science 75 (3), C229-C235, 2010 | 79 | 2010 |
| Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour C Lamacchia, A Di Luccia, A Baiano, G Gambacorta, B La Gatta, S Pati, ... Journal of Cereal Science 46 (1), 58-63, 2007 | 79 | 2007 |
| Simultaneous separation and identification of oligomeric procyanidins and anthocyanin‐derived pigments in raw red wine by HPLC‐UV‐ESI‐MSn S Pati, I Losito, G Gambacorta, EL Notte, F Palmisano, PG Zambonin Journal of Mass Spectrometry 41 (7), 861-871, 2006 | 74 | 2006 |
| Ethephon as a potential abscission agent for table grapes: effects on pre-harvest abscission, fruit quality, and residue G Ferrara, A Mazzeo, AMS Matarrese, C Pacucci, A Trani, MW Fidelibus, ... Frontiers in plant science 7, 620, 2016 | 70 | 2016 |
| Effects of grape pomace polyphenols and in vitro gastrointestinal digestion on antimicrobial activity: Recovery of bioactive compounds GR Caponio, M Noviello, FM Calabrese, G Gambacorta, G Giannelli, ... Antioxidants 11 (3), 567, 2022 | 68 | 2022 |
| Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product A Pasqualone, R Punzi, A Trani, C Summo, VM Paradiso, F Caponio, ... International Journal of Food Science and Technology 52 (9), 2078-2087, 2017 | 65 | 2017 |
| Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity D Campanella, CG Rizzello, C Fasciano, G Gambacorta, D Pinto, ... Food microbiology 65, 25-35, 2017 | 65 | 2017 |
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di BariVerifisert e-postadresse på uniba.it