| Matrix-assisted laser desorption ionization-time of flight mass spectrometry for the discrimination of food-borne microorganisms MF Mazzeo, A Sorrentino, M Gaita, G Cacace, M Di Stasio, A Facchiano, ... Applied and environmental microbiology 72 (2), 1180-1189, 2006 | 195 | 2006 |
| Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets MG Volpe, F Siano, M Paolucci, A Sacco, A Sorrentino, M Malinconico, ... LWT-Food Science and Technology 60 (1), 615-622, 2015 | 177 | 2015 |
| Proteomics for the elucidation of cold adaptation mechanisms in Listeria monocytogenes G Cacace, MF Mazzeo, A Sorrentino, V Spada, A Malorni, RA Siciliano Journal of Proteomics 73 (10), 2021-2030, 2010 | 130 | 2010 |
| Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemaking and the first months of the ripening R Coppola, M Nanni, M Iorizzo, A Sorrentino, E Sorrentino, C Chiavari, ... Le Lait 80 (5), 479-490, 2000 | 110 | 2000 |
| Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese R COPPOLA, M NANNI, M IORIZZO, A SORRENTINO, E SORRENTINO, ... Journal of Dairy Research 64 (2), 305-310, 1997 | 89 | 1997 |
| Proteomic analysis of exoproteins expressed by enterotoxigenic Staphylococcus aureus strains G Pocsfalvi, G Cacace, M Cuccurullo, G Serluca, A Sorrentino, ... Proteomics 8 (12), 2462-2476, 2008 | 85 | 2008 |
| Coupling immunomagnetic separation on magnetic beads with matrix-assisted laser desorption ionization-time of flight mass spectrometry for detection of staphylococcal enterotoxin B G Schlosser, P Kačer, M Kuzma, Z Szilágyi, A Sorrentino, C Manzo, ... Applied and Environmental Microbiology 73 (21), 6945-6952, 2007 | 82 | 2007 |
| Innovative packaging for minimally processed fruits M Avella, G Bruno, ME Errico, G Gentile, N Piciocchi, A Sorrentino, ... Packaging Technology and Science: An International Journal 20 (5), 325-335, 2007 | 72 | 2007 |
| Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs M Aponte, F Boscaino, A Sorrentino, R Coppola, P Masi, A Romano Food chemistry 141 (3), 2394-2404, 2013 | 60 | 2013 |
| Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs M Aponte, F Boscaino, A Sorrentino, R Coppola, P Masi, A Romano LWT-Food Science and Technology 58 (2), 387-395, 2014 | 48 | 2014 |
| Pathogenic Role of Associated Adherent‐Invasive Escherichia coli in Crohn's Disease G Mazzarella, A Perna, A Marano, A Lucariello, V Rotondi Aufiero, ... Journal of cellular physiology 232 (10), 2860-2868, 2017 | 46 | 2017 |
| Natural polysaccharide-based gels for dairy food preservation P Laurienzo, M Malinconico, R Pizzano, C Manzo, N Piciocchi, ... Journal of dairy science 89 (8), 2856-2864, 2006 | 32 | 2006 |
| Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.) M Paolucci, M Di Stasio, A Sorrentino, F La Cara, MG Volpe Foods 9 (12), 1793, 2020 | 28 | 2020 |
| Immune-modulating effects in mouse dendritic cells of lactobacilli and bifidobacteria isolated from individuals following omnivorous, vegetarian and vegan diets D Luongo, L Treppiccione, A Sorrentino, I Ferrocino, S Turroni, M Gatti, ... Cytokine 97, 141-148, 2017 | 23 | 2017 |
| Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast A Calabretti, F La Cara, A Sorrentino, M Di Stasio, F Santomauro, ... World Journal of Microbiology and Biotechnology 28, 1433-1442, 2012 | 22 | 2012 |
| Lactobacillus acidophilus—Rutin Interplay Investigated by Proteomics MF Mazzeo, R Lippolis, A Sorrentino, S Liberti, F Fragnito, RA Siciliano PLoS One 10 (11), e0142376, 2015 | 19 | 2015 |
| Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds F Boscaino, E Ionata, F La Cara, S Guerriero, L Marcolongo, A Sorrentino Journal of food science and technology 56, 4982-4991, 2019 | 18 | 2019 |
| Autochthonous fermentation starters for the production of aglianico wines A Sorrentino, F Boscaino, R Cozzolino, MG Volpe, E Ionata, F La Cara Chemical Engineering Transactions 27, 211-216, 2012 | 14 | 2012 |
| Technological and genotypic comparison between Streptococcus macedonicus and Streptococcus thermophilus strains coming from the same dairy environment G Blaiotta, A Sorrentino, A Ottombrino, M Aponte Journal of dairy science 94 (12), 5871-5877, 2011 | 14 | 2011 |
| Enumeration of thermophilic lactic acid bacteria in ripened cheeses manufactured from raw milk. R Coppola, M Nanni, M Succi, A Sorrentino, M Iorizzo, C Chiavari, ... | 14 | 2001 |
