| Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions D Ercolini, F Russo, E Torrieri, P Masi, F Villani Applied and environmental microbiology 72 (7), 4663-4671, 2006 | 624 | 2006 |
| Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase L Mariniello, P Di Pierro, C Esposito, A Sorrentino, P Masi, R Porta Journal of biotechnology 102 (2), 191-198, 2003 | 254 | 2003 |
| Chitosan− whey protein edible films produced in the absence or presence of transglutaminase: Analysis of their mechanical and barrier properties P Di Pierro, B Chico, R Villalonga, L Mariniello, AE Damiao, P Masi, ... Biomacromolecules 7 (3), 744-749, 2006 | 236 | 2006 |
| Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties L Piazza, P Masi Cereal Chemistry 72 (3), 320-325, 1995 | 224 | 1995 |
| Effect of sourdough at different concentrations on quality and shelf life of bread E Torrieri, O Pepe, V Ventorino, P Masi, S Cavella LWT-Food Science and Technology 56 (2), 508-516, 2014 | 223 | 2014 |
| Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements R DI MONACO, S Cavella, P Masi Journal of Texture Studies 39 (2), 129-149, 2008 | 200 | 2008 |
| Development of spoilage microbiota in beef stored in nisin activated packaging D Ercolini, I Ferrocino, A La Storia, G Mauriello, S Gigli, P Masi, F Villani Food microbiology 27 (1), 137-143, 2010 | 180 | 2010 |
| The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication L De Gennaro, S Cavella, R Romano, P Masi Journal of food engineering 39 (4), 401-407, 1999 | 154 | 1999 |
| The effect of expectations generated by brand name on the acceptability of dried semolina pasta R Di Monaco, S Cavella, S Di Marzo, P Masi Food Quality and Preference 15 (5), 429-437, 2004 | 152 | 2004 |
| Temporal dominance of sensations: A review R Di Monaco, C Su, P Masi, S Cavella Trends in food science & technology 38 (2), 104-112, 2014 | 143 | 2014 |
| Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax) E Torrieri, S Cavella, F Villani, P Masi Journal of Food Engineering 77 (4), 1078-1086, 2006 | 136 | 2006 |
| Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview H Shanakhat, A Sorrentino, A Raiola, A Romano, P Masi, S Cavella Journal of the Science of Food and Agriculture 98 (11), 4003-4013, 2018 | 127 | 2018 |
| Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots K Jahanbin, S Moini, AR Gohari, Z Emam-Djomeh, P Masi Food hydrocolloids 27 (1), 14-21, 2012 | 116 | 2012 |
| Gas sorption and transport in a copolyester and its blend with polycarbonate P Masi, DR Paul, JW Barlow Journal of Polymer Science: Polymer Physics Edition 20 (1), 15-26, 1982 | 116 | 1982 |
| Lentil flour: Nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry A Romano, V Gallo, P Ferranti, P Masi Current Opinion in Food Science 40, 157-167, 2021 | 115 | 2021 |
| Influence of information on origin and technology on the consumer response: The case of soppressata salami T Iaccarino, R Di Monaco, A Mincione, S Cavella, P Masi Food Quality and Preference 17 (1-2), 76-84, 2006 | 113 | 2006 |
| Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol M Santos-Hernández, F Alfieri, V Gallo, B Miralles, P Masi, A Romano, ... Food Research International 137, 109708, 2020 | 106 | 2020 |
| Description of leavening of bread dough with mathematical modelling A Romano, G Toraldo, S Cavella, P Masi Journal of Food Engineering 83 (2), 142-148, 2007 | 105 | 2007 |
| Characterization of dynamic viscoelastic behavior of wheat flour doughs at different moisture contents P Masi, S Cavella, M Sepe Cereal Chemistry 75 (4), 428-432, 1998 | 103 | 1998 |
| Incorporation of whey proteins into cheese curd by using transglutaminase A Cozzolino, P Di Pierro, L Mariniello, A Sorrentino, P Masi, R Porta Biotechnology and applied biochemistry 38 (3), 289-295, 2003 | 102 | 2003 |
