| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods F Donsì, M Annunziata, M Sessa, G Ferrari LWT-Food Science and Technology 44 (9), 1908-1914, 2011 | 991 | 2011 |
| Essential oil nanoemulsions as antimicrobial agents in food F Donsì, G Ferrari Journal of biotechnology 233, 106-120, 2016 | 683 | 2016 |
| Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier F Donsì, M Annunziata, M Vincensi, G Ferrari Journal of biotechnology 159 (4), 342-350, 2012 | 492 | 2012 |
| Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia A Boussaid, M Chouaibi, L Rezig, R Hellal, F Donsì, G Ferrari, S Hamdi Arabian journal of chemistry 11 (2), 265-274, 2018 | 357 | 2018 |
| Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue F Donsì, G Ferrari, G Pataro Food Engineering Reviews 2, 109-130, 2010 | 356 | 2010 |
| Innovative alternative technologies to extract carotenoids from microalgae and seaweeds MM Poojary, FJ Barba, B Aliakbarian, F Donsì, G Pataro, DA Dias, ... Marine drugs 14 (11), 214, 2016 | 323 | 2016 |
| Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli … R Severino, G Ferrari, KD Vu, F Donsì, S Salmieri, M Lacroix Food control 50, 215-222, 2015 | 316 | 2015 |
| Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems M Sessa, ML Balestrieri, G Ferrari, L Servillo, D Castaldo, N D’Onofrio, ... Food chemistry 147, 42-50, 2014 | 309 | 2014 |
| Protein‐based delivery systems for the nanoencapsulation of food ingredients M Fathi, F Donsi, DJ McClements Comprehensive reviews in food science and food safety 17 (4), 920-936, 2018 | 244 | 2018 |
| Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion M Sessa, R Tsao, R Liu, G Ferrari, F Donsì Journal of agricultural and food chemistry 59 (23), 12352-12360, 2011 | 217 | 2011 |
| Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris D Carullo, BD Abera, AA Casazza, F Donsì, P Perego, G Ferrari, G Pataro Algal research 31, 60-69, 2018 | 195 | 2018 |
| Innovative technologies for encapsulation of Mediterranean plants extracts M Vinceković, M Viskić, S Jurić, J Giacometti, DB Kovačević, P Putnik, ... Trends in Food Science & Technology 69, 1-12, 2017 | 193 | 2017 |
| Encapsulation of bioactive compounds in nanoemulsion-based delivery systems F Donsì, M Sessa, H Mediouni, A Mgaidi, G Ferrari Procedia Food Science 1, 1666-1671, 2011 | 177 | 2011 |
| Sources, stability, encapsulation and application of natural pigments in foods S Jurić, M Jurić, Ż Król-Kilińska, K Vlahoviček-Kahlina, M Vinceković, ... Food Reviews International 38 (8), 1735-1790, 2022 | 162 | 2022 |
| Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation F Donsì, G Ferrari, E Lenza, P Maresca Chemical Engineering Science 64 (3), 520-532, 2009 | 153 | 2009 |
| Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing F Donsì, E Marchese, P Maresca, G Pataro, KD Vu, S Salmieri, M Lacroix, ... Postharvest Biology and Technology 106, 21-32, 2015 | 146 | 2015 |
| 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 | 136 | 2021 |
| Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria … R Severino, KD Vu, F Donsì, S Salmieri, G Ferrari, M Lacroix International journal of food microbiology 191, 82-88, 2014 | 136 | 2014 |
| Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals F Donsì, B Senatore, Q Huang, G Ferrari Journal of Agricultural and Food Chemistry 58 (19), 10653-10660, 2010 | 132 | 2010 |
| Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization F Donsì, M Sessa, G Ferrari Industrial & Engineering Chemistry Research 51 (22), 7606-7618, 2012 | 126 | 2012 |
