| Valorisation of grape pomace: an approach that is increasingly reaching its maturity–a review M Bordiga, F Travaglia, M Locatelli International Journal of Food Science & Technology 54 (4), 933-942, 2019 | 190 | 2019 |
| Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv M Bordiga, F Travaglia, M Locatelli, JD Coïsson, M Arlorio Food Chemistry 127 (1), 180-187, 2011 | 131 | 2011 |
| Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison M Bordiga, M Rinaldi, M Locatelli, G Piana, F Travaglia, JD Coïsson, ... Food Chemistry 140 (1-2), 57-67, 2013 | 123 | 2013 |
| Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate M Bordiga, M Locatelli, F Travaglia, JD Coïsson, G Mazza, M Arlorio International journal of food science & technology 50 (3), 840-848, 2015 | 94 | 2015 |
| Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions V Sovrani, M Blandino, V Scarpino, A Reyneri, JD Coïsson, F Travaglia, ... Food Chemistry 135 (1), 39-46, 2012 | 91 | 2012 |
| Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ... Food chemistry 141 (3), 2549-2557, 2013 | 90 | 2013 |
| Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy) M Bordiga, S Gomez-Alonso, M Locatelli, F Travaglia, JD Coïsson, ... Food Research International 65, 282-290, 2014 | 84 | 2014 |
| Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties D Giordano, M Locatelli, F Travaglia, M Bordiga, A Reyneri, JD Coïsson, ... Food Chemistry 233, 483-491, 2017 | 77 | 2017 |
| Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review F Bianchi, R Tolve, G Rainero, M Bordiga, CS Brennan, B Simonato International Journal of Food Science & Technology 56 (9), 4356-4366, 2021 | 69 | 2021 |
| Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products VA Papillo, M Locatelli, F Travaglia, M Bordiga, C Garino, M Arlorio, ... Food Chemistry 269, 603-609, 2018 | 68 | 2018 |
| Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications VA Papillo, M Locatelli, F Travaglia, M Bordiga, C Garino, JD Coïsson, ... Food research international 115, 511-518, 2019 | 63 | 2019 |
| Analytical Traceability of Melon (Cucumis Melo Var Reticulatus): Proximate Composition, Bioactive Compounds, and Antioxidant Capacity in Relation to Cultivar … A Maietti, P Tedeschi, C Stagno, M Bordiga, F Travaglia, M Locatelli, ... Journal of food science 77 (6), C646-C652, 2012 | 63 | 2012 |
| Valorization of wine making by-products M Bordiga CRC Press, 2016 | 62 | 2016 |
| Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making M Blandino, M Locatelli, A Gazzola, JD Coïsson, S Giacosa, F Travaglia, ... Journal of Cereal Science 65, 48-56, 2015 | 59 | 2015 |
| Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers M Arlorio, JD Coisson, M Bordiga, F Travaglia, C Garino, L Zuidmeer, ... Food Additives and Contaminants 27 (1), 11-18, 2010 | 56 | 2010 |
| Spent grape pomace as a still potential by‐product M Bordiga, F Travaglia, M Locatelli, M Arlorio, JD Coïsson International journal of food science & technology 50 (9), 2022-2031, 2015 | 53 | 2015 |
| Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study F Travaglia, M Bordiga, M Locatelli, JD Coïsson, M Arlorio Journal of Food Science 76 (5), C742-C749, 2011 | 50 | 2011 |
| Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration M Bordiga, C Lorenzo, F Pardo, MR Salinas, F Travaglia, M Arlorio, ... Food chemistry 197, 1038-1045, 2016 | 47 | 2016 |
| Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of mass spectrometry and gas chromatography M Bordiga, F Travaglia, M Meyrand, JB German, CB Lebrilla, JD Coïsson, ... Journal of agricultural and food chemistry 60 (14), 3700-3707, 2012 | 44 | 2012 |
| Protective Activity of Theobroma cacao L. Phenolic Extract on AML12 and MLP29 Liver Cells by Preventing Apoptosis and Inducing Autophagy M Arlorio, C Bottini, F Travaglia, M Locatelli, M Bordiga, JD Coisson, ... Journal of agricultural and food chemistry 57 (22), 10612-10618, 2009 | 39 | 2009 |
