| Focused review: agmatine in fermented foods F Galgano, M Caruso, N Condelli, F Favati Frontiers in microbiology 3, 199, 2012 | 496 | 2012 |
| Exploring influences on food choice in a large population sample: The Italian Taste project E Monteleone, S Spinelli, C Dinnella, I Endrizzi, M Laureati, E Pagliarini, ... Food Quality and Preference 59, 123-140, 2017 | 180 | 2017 |
| Prediction of perceived astringency induced by phenolic compounds E Monteleone, N Condelli, C Dinnella, M Bertuccioli Food Quality and Preference 15 (7-8), 761-769, 2004 | 155 | 2004 |
| Focus on gluten free biscuits: Ingredients and issues M Di Cairano, F Galgano, R Tolve, MC Caruso, N Condelli Trends in Food Science & Technology 81, 203-212, 2018 | 153 | 2018 |
| Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample M Laureati, S Spinelli, E Monteleone, C Dinnella, J Prescott, C Cattaneo, ... Food Quality and Preference 68, 113-124, 2018 | 145 | 2018 |
| Biodegradable packaging and edible coating for fresh-cut fruits and vegetables F Galgano, N Condelli, F Favati, V Di Bianco, G Perretti, MC Caruso Italian Journal of Food Science 27 (1), 1A, 2015 | 142 | 2015 |
| Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples N Condelli, C Dinnella, A Cerone, E Monteleone, M Bertuccioli Food Quality and Preference 17 (1-2), 96-107, 2006 | 105 | 2006 |
| Encapsulation of health-promoting ingredients: applications in foodstuffs R Tolve, F Galgano, MC Caruso, FL Tchuenbou-Magaia, N Condelli, ... International journal of food sciences and nutrition 67 (8), 888-918, 2016 | 87 | 2016 |
| Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area N Condelli, MC Caruso, F Galgano, D Russo, L Milella, F Favati Food Chemistry 177, 233-239, 2015 | 87 | 2015 |
| Gender, age, geographical area, food neophobia and their relationships with the adherence to the Mediterranean diet: new insights from a large population cross-sectional study S Predieri, F Sinesio, E Monteleone, S Spinelli, M Cianciabella, ... Nutrients 12 (6), 1778, 2020 | 77 | 2020 |
| Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours M Di Cairano, N Condelli, MC Caruso, A Marti, N Cela, F Galgano Lwt 133, 109860, 2020 | 76 | 2020 |
| Gluten-free brewing: Issues and perspectives N Cela, N Condelli, MC Caruso, G Perretti, M Di Cairano, R Tolve, ... Fermentation 6 (2), 53, 2020 | 67 | 2020 |
| Microencapsulation as a tool for the formulation of functional foods: The phytosterols’ case study R Tolve, N Cela, N Condelli, M Di Cairano, MC Caruso, F Galgano Foods 9 (4), 470, 2020 | 62 | 2020 |
| Extra virgin olive oil bitterness evaluation by sensory and chemical analyses F Favati, N Condelli, F Galgano, MC Caruso Food chemistry 139 (1-4), 949-954, 2013 | 62 | 2013 |
| Fortification of dark chocolate with microencapsulated phytosterols: Chemical and sensory evaluation R Tolve, N Condelli, MC Caruso, D Barletta, F Favati, F Galgano Food & Function 9 (2), 1265-1273, 2018 | 51 | 2018 |
| Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds L Sportiello, F Favati, N Condelli, M Di Cairano, MC Caruso, B Simonato, ... Food Chemistry 405, 134703, 2023 | 46 | 2023 |
| Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis MC Caruso, F Galgano, MA Colangelo, N Condelli, T Scarpa, R Tolve, ... European Food Research and Technology 243, 1183-1191, 2017 | 46 | 2017 |
| Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations A Braghieri, N Piazzolla, F Galgano, N Condelli, G De Rosa, F Napolitano Meat Science 122, 68-75, 2016 | 42 | 2016 |
| Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine A Capece, R Pietrafesa, G Siesto, R Romaniello, N Condelli, P Romano Fermentation 5 (4), 87, 2019 | 41 | 2019 |
| Extraction kinetics of total polyphenols, flavonoids, and condensed tannins of lentil seed coat: Comparison of solvent and extraction methods F Galgano, R Tolve, T Scarpa, MC Caruso, L Lucini, B Senizza, ... Foods 10 (8), 1810, 2021 | 38 | 2021 |
