| Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste A Roda, L Lucini, F Torchio, R Dordoni, DM De Faveri, M Lambri Food Chemistry 229, 734-742, 2017 | 138 | 2017 |
| Food uses of pineapple waste and by‐products: a review A Roda, M Lambri International journal of food science & technology 54 (4), 1009-1017, 2019 | 117 | 2019 |
| Effect of bentonite fining on odor-active compounds in two different white wine styles M Lambri, R Dordoni, A Silva, DM De Faveri American Journal of Enology and Viticulture 61 (2), 225-233, 2010 | 102 | 2010 |
| Consumer interest in specialty beers in three European markets G Donadini, MD Fumi, E Kordialik-Bogacka, L Maggi, M Lambri, ... Food Research International 85, 301-314, 2016 | 92 | 2016 |
| Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers MD Fumi, R Galli, M Lambri, G Donadini, DM De Faveri Journal of Food Composition and Analysis 24 (4-5), 568-573, 2011 | 71 | 2011 |
| Improved processing methods to reduce the total cyanide content of cassava roots from Burundi M Lambri, MD Fumi, A Roda, DM De Faveri African journal of biotechnology 12 (19), 2013 | 68 | 2013 |
| Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production A Roda, DM De Faveri, S Giacosa, R Dordoni, M Lambri Journal of cleaner production 112, 4477-4484, 2016 | 67 | 2016 |
| The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine D Colangelo, F Torchio, DM De Faveri, M Lambri Food chemistry 264, 301-309, 2018 | 62 | 2018 |
| Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes M Lambri, R Dordoni, A Silva, DM De Faveri International journal of food science & technology 47 (1), 1-12, 2012 | 62 | 2012 |
| Vinegar production from pineapple wastes–preliminary saccharification trials A Roda, DM De Faveri, R Dordoni, M Lambri Chem Eng 37, 607-612, 2014 | 58 | 2014 |
| A preliminary study investigating consumer preference for cheese and beer pairings G Donadini, MD Fumi, M Lambri Food Quality and Preference 30 (2), 217-228, 2013 | 57 | 2013 |
| Heat-unstable protein removal by different bentonite labels in white wines M Lambri, R Dordoni, M Giribaldi, MR Violetta, MG Giuffrida LWT-Food Science and Technology 46 (2), 460-467, 2012 | 55 | 2012 |
| Evaluation of the performances of synthetic and cork stoppers up to 24 months post-bottling A Silva, M Lambri, MD De Faveri European Food Research and Technology 216, 529-534, 2003 | 52 | 2003 |
| The hedonic response to chocolate and beverage pairing: A preliminary study G Donadini, MD Fumi, M Lambri Food Research International 48 (2), 703-711, 2012 | 50 | 2012 |
| Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae V Englezos, F Cravero, F Torchio, K Rantsiou, A Ortiz-Julien, M Lambri, ... Food microbiology 69, 179-188, 2018 | 45 | 2018 |
| Relevance and perspectives of the use of chitosan in winemaking: A review A Castro Marín, D Colangelo, M Lambri, C Riponi, F Chinnici Critical Reviews in Food Science and Nutrition 61 (20), 3450-3464, 2021 | 39 | 2021 |
| Effect of bentonite characteristics on wine proteins, polyphenols, and metals under conditions of different pH R Dordoni, D Colangelo, M Giribaldi, MG Giuffrida, DM De Faveri, ... American Journal of Enology and Viticulture 66 (4), 518-530, 2015 | 37 | 2015 |
| Odor-active compound adsorption onto bentonite in a model white wine solution M Lambri, R Dordoni, A Silva, DM De Faveri Chem. Eng. Trans 32, 1741-1746, 2013 | 36 | 2013 |
| Effect of the combined treatments of high hydrostatic pressure and temperature on Zygosaccharomyces bailii and Listeria monocytogenes in smoothies G Scolari, C Zacconi, M Busconi, M Lambri Food Control 47, 166-174, 2015 | 35 | 2015 |
| Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice … M Lambri, F Torchio, D Colangelo, SR Segade, S Giacosa, DM De Faveri, ... Food Research International 77, 584-590, 2015 | 34 | 2015 |
