| Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation F De Filippis, AD Troise, P Vitaglione, D Ercolini Food microbiology 73, 11-16, 2018 | 250 | 2018 |
| Conversion of dietary inositol into propionate and acetate by commensal Anaerostipes associates with host health TPN Bui, L Mannerås-Holm, R Puschmann, H Wu, AD Troise, B Nijsse, ... Nature Communications 12 (1), 4798, 2021 | 142 | 2021 |
| Trichoderma Applications on Strawberry Plants Modulate the Physiological Processes Positively Affecting Fruit Production and Quality N Lombardi, S Caira, AD Troise, A Scaloni, P Vitaglione, F Vinale, ... Frontiers in Microbiology 11, 1364, 2020 | 94 | 2020 |
| Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk AD Troise, A Fiore, A Colantuono, S Kokkinidou, DG Peterson, V Fogliano Journal of agricultural and food chemistry 62 (41), 10092-10100, 2014 | 92 | 2014 |
| The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process AD Troise, E Bandini, R De Donno, G Meijer, M Trezzi, V Fogliano Food Research International 89, 514-525, 2016 | 91 | 2016 |
| Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies A Fiore, AD Troise, B Ataç Mogol, V Roullier, A Gourdon, ... Journal of Agricultural and Food Chemistry 60 (43), 10808-10814, 2012 | 90 | 2012 |
| Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution … AD Troise, A Fiore, M Wiltafsky, V Fogliano Food Chemistry 188, 357-364, 2015 | 85 | 2015 |
| Metabolite profiling of Italian tomato landraces with different fruit types S Baldina, ME Picarella, AD Troise, A Pucci, V Ruggieri, R Ferracane, ... Frontiers in Plant Science 7, 664, 2016 | 82 | 2016 |
| Intestinimonas-like bacteria are important butyrate producers that utilize Nε-fructosyllysine and lysine in formula-fed infants and adults TPN Bui, AD Troise, B Nijsse, GN Roviello, V Fogliano, WM de Vos Journal of functional foods 70, 103974, 2020 | 79 | 2020 |
| Simultaneous quantification of amino acids and Amadori products in foods through ion-pairing liquid chromatography–high-resolution mass spectrometry AD Troise, A Fiore, G Roviello, SM Monti, V Fogliano Amino acids 47, 111-124, 2015 | 68 | 2015 |
| Reactants encapsulation and Maillard reaction AD Troise, V Fogliano Trends in food science & technology 33 (1), 63-74, 2013 | 58 | 2013 |
| Anaerobic Degradation of N-ε-Carboxymethyllysine, a Major Glycation End-Product, by Human Intestinal Bacteria TPN Bui, AD Troise, V Fogliano, WM De Vos Journal of agricultural and food chemistry 67 (23), 6594-6602, 2019 | 57 | 2019 |
| Melanoidins from coffee, cocoa, and bread are able to scavenge α-dicarbonyl compounds under simulated physiological conditions H Zhang, H Zhang, AD Troise, V Fogliano Journal of Agricultural and Food Chemistry 67 (39), 10921-10929, 2019 | 53 | 2019 |
| Polyphenols and tryptophan metabolites activate the aryl hydrocarbon receptor in an in vitro model of colonic fermentation JEB Koper, LMP Loonen, JM Wells, AD Troise, E Capuano, V Fogliano Molecular Nutrition & Food Research 63 (3), 1800722, 2019 | 51 | 2019 |
| Quantitation of acrylamide in foods by high-resolution mass spectrometry AD Troise, A Scaloni Acrylamide in Food, 565-579, 2024 | 47 | 2024 |
| Effects of beetroot (Beta vulgaris) preparations on the Maillard reaction products in milk and meat-protein model systems I Račkauskienė, A Pukalskas, PR Venskutonis, A Fiore, AD Troise, ... Food Research International 70, 31-39, 2015 | 45 | 2015 |
| The bioactive profile of lettuce produced in a closed soilless system as configured by combinatorial effects of genotype and macrocation supply composition C El-Nakhel, SA Petropoulos, A Pannico, MC Kyriacou, M Giordano, ... Food Chemistry 309, 125713, 2020 | 44 | 2020 |
| Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I AD Troise, M Buonanno, A Fiore, SM Monti, V Fogliano Food Chemistry 212, 722-729, 2016 | 44 | 2016 |
| The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products AD Troise, M Wiltafsky, V Fogliano, P Vitaglione Food chemistry 247, 29-38, 2018 | 42 | 2018 |
| Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk AD Troise, NA Dathan, A Fiore, G Roviello, A Di Fiore, S Caira, M Cuollo, ... Amino Acids 46, 279-288, 2014 | 38 | 2014 |
