| Distal tephra record for the last ca 105,000 years from core PRAD 1-2 in the central Adriatic Sea: implications for marine tephrostratigraphy AJ Bourne, JJ Lowe, F Trincardi, A Asioli, SPE Blockley, S Wulf, ... Quaternary Science Reviews 29 (23-24), 3079-3094, 2010 | 142 | 2010 |
| Late-Holocene climate variability in the Adriatic sea (Central Mediterranean) A Piva, A Asioli, F Trincardi, RR Schneider, L Vigliotti The Holocene 18 (1), 153-167, 2008 | 136 | 2008 |
| The impact of cascading currents on the Bari Canyon System, SW-Adriatic margin (Central Mediterranean) F Trincardi, F Foglini, G Verdicchio, A Asioli, A Correggiari, D Minisini, ... Marine Geology 246 (2-4), 208-230, 2007 | 135 | 2007 |
| Climatic cycles as expressed in sediments of the PROMESS1 borehole PRAD1‐2, central Adriatic, for the last 370 ka: 1. Integrated stratigraphy A Piva, A Asioli, RR Schneider, F Trincardi, N Andersen, ... Geochemistry, Geophysics, Geosystems 9 (1), 2008 | 92 | 2008 |
| Anatomy of a compound delta from the post-glacial transgressive record in the Adriatic Sea C Pellegrini, V Maselli, A Cattaneo, A Piva, A Ceregato, F Trincardi Marine Geology 362, 43-59, 2015 | 80 | 2015 |
| Heat-induced chemical, physical and functional changes during grape must cooking A Piva, C Di Mattia, L Neri, G Dimitri, M Chiarini, G Sacchetti Food Chemistry 106 (3), 1057-1065, 2008 | 72 | 2008 |
| Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine E Sartini, G Arfelli, A Fabiani, A Piva Food Chemistry 104 (4), 1599-1604, 2007 | 66 | 2007 |
| The middle–upper pleistocene fronte section (Taranto, Italy): an exceptionally preserved marine record of the Last Interglacial A Amorosi, F Antonioli, A Bertini, S Marabini, G Mastronuzzi, P Montagna, ... Global and Planetary Change 119, 23-38, 2014 | 62 | 2014 |
| The combined effect of sea level and supply during Milankovitch cyclicity: Evidence from shallow-marine δ18O records and sequence architecture (Adriatic margin) D Ridente, F Trincardi, A Piva, A Asioli Geology 37 (11), 1003-1006, 2009 | 61 | 2009 |
| Sedimentary response to climate and sea level changes during the past∼ 400 ka from borehole PRAD1–2 (Adriatic margin) D Ridente, F Trincardi, A Piva, A Asioli, A Cattaneo Geochemistry, Geophysics, Geosystems 9 (9), 2008 | 56 | 2008 |
| Climatic cycles as expressed in sediments of the PROMESS1 borehole PRAD1‐2, central Adriatic, for the last 370 ka: 2. Paleoenvironmental evolution A Piva, A Asioli, N Andersen, JO Grimalt, RR Schneider, F Trincardi Geochemistry, Geophysics, Geosystems 9 (3), 2008 | 40 | 2008 |
| Preboreal climatic oscillations recorded by pollen and foraminifera in the southern Adriatic Sea S Favaretto, A Asioli, A Miola, A Piva Quaternary International 190 (1), 89-102, 2008 | 37 | 2008 |
| Preliminary studies on the effect of Oidium tuckeri on the phenolic composition of grapes and wines A Amati, A Piva, M Castellari, G Arfelli, A Amati, A Piva, M Castellari, ... Vitis 35 (3), 149-150, 1996 | 34 | 1996 |
| Palaeomagnetic and rock magnetic analysis of Holocene deposits from the Adriatic Sea: detecting and dating short-term fluctuations in sediment supply L Vigliotti, KL Verosub, A Cattaneo, F Trincardi, A Asioli, A Piva The Holocene 18 (1), 141-152, 2008 | 30 | 2008 |
| Effect of sulfites on the in vitro antioxidant activity of wines CD Di Mattia, A Piva, M Martuscelli, D Mastrocola, G Sacchetti Italian Journal of Food Science 27 (4), 505-512, 2015 | 21 | 2015 |
| Effects of Botrytis cinerea on must composition of three Italian grape varieties U Pallotta, M Castellari, A Piva, R Baumes, C Bayonove Wein-Wissenschaft 53 (1), 32-36, 1998 | 21 | 1998 |
| Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production R Tofalo, G Perpetuini, AP Rossetti, S Gaggiotti, A Piva, L Olivastri, ... Food Microbiology 108, 104097, 2022 | 19 | 2022 |
| Influence of quinoxyfen residues on Saccharomyces cerevisiae fermentation of grape musts CC López, E Boselli, A Piva, M Ndaghijimana, A Paparella, G Suzzi, ... Food Technology and Biotechnology 42 (2), 89-97, 2004 | 18 | 2004 |
| " Vino cotto" composition and antioxidant activity as affected by non enzymatic browning. C Di Mattia, G Sacchetti, L Seghetti, A Piva, D Mastrocola Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2007 | 17 | 2007 |
| Il lisozima in enologia per il controllo della fermentazione malolattica A Amati, F Chinnici, A Piva Ind. Bevande 23, 215-221, 1994 | 17 | 1994 |
