| Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products G Sacchetti, GG Pinnavaia, E Guidolin, M Dalla Rosa Food Research International 37 (5), 527-534, 2004 | 268 | 2004 |
| Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit I Ramazzina, A Berardinelli, F Rizzi, S Tappi, L Ragni, G Sacchetti, ... Postharvest Biology and Technology 107, 55-65, 2015 | 226 | 2015 |
| Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry M Del Carlo, A Pepe, G Sacchetti, D Compagnone, D Mastrocola, ... Food Chemistry 111 (3), 771-777, 2008 | 213 | 2008 |
| Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction G Sacchetti, C Di Mattia, P Pittia, D Mastrocola Journal of Food Engineering 90 (1), 74-80, 2009 | 198 | 2009 |
| Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types S Romani, G Sacchetti, C Chaves López, GG Pinnavaia, M Dalla Rosa Journal of Agricultural and Food Chemistry 48 (8), 3616-3619, 2000 | 197 | 2000 |
| Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments G Sacchetti, A Gianotti, M Dalla Rosa Journal of Food Engineering 49 (2-3), 163-173, 2001 | 182 | 2001 |
| Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing F Ioannone, CD Di Mattia, M De Gregorio, M Sergi, M Serafini, G Sacchetti Food chemistry 174, 256-262, 2015 | 173 | 2015 |
| Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, P Pittia Food research international 42 (8), 1163-1170, 2009 | 135 | 2009 |
| Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil M Del Carlo, G Sacchetti, C Di Mattia, D Compagnone, D Mastrocola, ... Journal of agricultural and food chemistry 52 (13), 4072-4079, 2004 | 135 | 2004 |
| Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) V Mrkic, E Cocci, MD Rosa, G Sacchetti Journal of the Science of Food and Agriculture 86 (10), 1559-1566, 2006 | 119 | 2006 |
| Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy L Neri, G Dimitri, G Sacchetti Journal of food composition and analysis 23 (1), 23-29, 2010 | 106 | 2010 |
| Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates C Di Mattia, N Battista, G Sacchetti, M Serafini Frontiers in Nutrition 6, 106, 2019 | 104 | 2019 |
| Antiplasticization effect of water in amorphous foods. A review P Pittia, G Sacchetti Food Chemistry 106 (4), 1417-1427, 2008 | 104 | 2008 |
| Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, DK Sarker, P Pittia Food Hydrocolloids 24 (6-7), 652-658, 2010 | 103 | 2010 |
| Effect of 1-MCP treatment and N< sub> 2</sub> O MAP on physiological and quality changes of fresh-cut pineapple P Rocculi, E Cocci, S Romani, G Sacchetti, M Dalla Rosa Postharvest Biology and Technology 51 (3), 371-377, 2009 | 95 | 2009 |
| From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo CD Di Mattia, G Sacchetti, D Mastrocola, M Serafini Frontiers in Immunology 8, 1207, 2017 | 93 | 2017 |
| Effect of moisture and water activity on textural properties of raw and roasted coffee beans P Pittia, MC Nicoli, G Sacchetti Journal of texture studies 38 (1), 116-134, 2007 | 89 | 2007 |
| Non enzymatic browning during cocoa roasting as affected by processing time and temperature G Sacchetti, F Ioannone, M De Gregorio, C Di Mattia, M Serafini, ... Journal of Food Engineering 169, 44-52, 2016 | 87 | 2016 |
| Diversity of food‐borne Bacillus volatile compounds and influence on fungal growth C Chaves‐López, A Serio, A Gianotti, G Sacchetti, M Ndagijimana, ... Journal of Applied Microbiology 119 (2), 487-499, 2015 | 84 | 2015 |
| Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork A Paparella, G Mazzarrino, C Chaves-López, C Rossi, G Sacchetti, ... Food microbiology 59, 23-31, 2016 | 81 | 2016 |
