| Phenolic compounds of virgin olive oil: influence of paste preparation techniques F Caponio, V Alloggio, T Gomes Food Chemistry 64 (2), 203-209, 1999 | 395 | 1999 |
| Influence of the exposure to light on extra virgin olive oil quality during storage F Caponio, MT Bilancia, A Pasqualone, E Sikorska, T Gomes European Food Research and Technology 221, 92-98, 2005 | 206 | 2005 |
| Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Research International 65, 385-393, 2014 | 171 | 2014 |
| Production and characterization of functional biscuits obtained from purple wheat A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Chemistry 180, 64-70, 2015 | 168 | 2015 |
| Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life F Caponio, T Gomes, A Pasqualone European Food Research and Technology 212, 329-333, 2001 | 154 | 2001 |
| Fermented goats’ milk produced with selected multiple starters as a potentially functional food F Minervini, MT Bilancia, S Siragusa, M Gobbetti, F Caponio Food Microbiology 26 (6), 559-564, 2009 | 141 | 2009 |
| Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017 | 128 | 2017 |
| Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017 | 128 | 2017 |
| Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection VM Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio Food chemistry 212, 43-47, 2016 | 125 | 2016 |
| Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil M Giarnetti, VM Paradiso, F Caponio, C Summo, A Pasqualone LWT-Food Science and Technology 63 (1), 339-345, 2015 | 119 | 2015 |
| Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives M De Angelis, D Campanella, L Cosmai, C Summo, CG Rizzello, ... Food Microbiology 52, 18-30, 2015 | 107 | 2015 |
| Nutritional characterization and shelf-life of packaged microgreens VM Paradiso, M Castellino, M Renna, CE Gattullo, M Calasso, R Terzano, ... Food & function 9 (11), 5629-5640, 2018 | 105 | 2018 |
| Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil A Pasqualone, C Montemurro, C Summo, W Sabetta, F Caponio, ... Journal of Agricultural and Food Chemistry 55 (10), 3857-3862, 2007 | 99 | 2007 |
| Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage E Sikorska, IV Khmelinskii, M Sikorski, F Caponio, MT Bilancia, ... International journal of food science & technology 43 (1), 52-61, 2008 | 97 | 2008 |
| Functional compounds from olive pomace to obtain high‐added value foods–a review G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021 | 94 | 2021 |
| Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils T Gomes, F Caponio Journal of Chromatography A 844 (1-2), 77-86, 1999 | 93 | 1999 |
| Effects of free fatty acids on the oxidative processes in purified olive oil VM Paradiso, T Gomes, R Nasti, F Caponio, C Summo Food Research International 43 (5), 1389-1394, 2010 | 91 | 2010 |
| Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits F Caponio, C Summo, ML Clodoveo, A Pasqualone European Food Research and Technology 227, 135-139, 2008 | 85 | 2008 |
| Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites A Pasqualone, C Montemurro, F Caponio, A Blanco Journal of Agricultural and Food Chemistry 52 (5), 1068-1071, 2004 | 85 | 2004 |
| Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil VM Paradiso, M Giarnetti, C Summo, A Pasqualone, F Minervini, ... Food Hydrocolloids 45, 30-40, 2015 | 84 | 2015 |
