| Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography G Zeppa, L Conterno, V Gerbi Journal of agricultural and food chemistry 49 (6), 2722-2726, 2001 | 294 | 2001 |
| Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in Cottage cheese B Dal Bello, L Cocolin, G Zeppa, D Field, PD Cotter, C Hill International Journal of Food Microbiology 153 (1-2), 58-65, 2012 | 187 | 2012 |
| Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) D Ghirardello, C Contessa, N Valentini, G Zeppa, L Rolle, V Gerbi, R Botta Postharvest Biology and Technology 81, 37-43, 2013 | 151 | 2013 |
| Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese MG Fortina, G Ricci, A Acquati, G Zeppa, A Gandini, PL Manachini Food Microbiology 20 (4), 397-404, 2003 | 147 | 2003 |
| Pulsed electric field assisted extraction of bioactive compounds from cocoa bean shell and coffee silverskin L Barbosa-Pereira, A Guglielmetti, G Zeppa Food and bioprocess technology 11, 818-835, 2018 | 144 | 2018 |
| Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt M Bertolino, S Belviso, B Dal Bello, D Ghirardello, M Giordano, L Rolle, ... LWT-Food Science and Technology 63 (2), 1145-1154, 2015 | 143 | 2015 |
| Modeling heterogeneity of gravel-sand, braided stream, alluvial aquifers at the facies scale G Zappa, R Bersezio, F Felletti, M Giudici Journal of Hydrology 325 (1-4), 134-153, 2006 | 128 | 2006 |
| Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts A Agourram, D Ghirardello, K Rantsiou, G Zeppa, S Belviso, A Romane, ... International Journal of Food Properties 16 (5), 1092-1104, 2013 | 123 | 2013 |
| Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments MG Fortina, G Ricci, R Foschino, C Picozzi, P Dolci, G Zeppa, L Cocolin, ... Journal of Applied Microbiology 103 (2), 445-453, 2007 | 118 | 2007 |
| Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties R Marchiani, M Bertolino, S Belviso, M Giordano, D Ghirardello, L Torri, ... Journal of Food Quality 39 (2), 77-89, 2016 | 117 | 2016 |
| Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology P Dolci, V Alessandria, K Rantsiou, L Rolle, G Zeppa, L Cocolin International Journal of Food Microbiology 122 (3), 302-311, 2008 | 111 | 2008 |
| Assessment of grape skin hardness by a puncture test H Letaief, L Rolle, G Zeppa, V Gerbi Journal of the Science of Food and Agriculture 88 (9), 1567-1575, 2008 | 103 | 2008 |
| Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations B Dal Bello, K Rantsiou, A Bellio, G Zeppa, R Ambrosoli, T Civera, ... LWT-Food Science and Technology 43 (7), 1151-1159, 2010 | 99 | 2010 |
| Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses R Marchiani, M Bertolino, D Ghirardello, PLH McSweeney, G Zeppa Journal of food science and technology 53, 1585-1596, 2016 | 95 | 2016 |
| Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria P Dolci, V Alessandria, G Zeppa, K Rantsiou, L Cocolin Food Microbiology 25 (2), 392-399, 2008 | 94 | 2008 |
| Controlling protected designation of origin of wine by Raman spectroscopy L Mandrile, G Zeppa, AM Giovannozzi, AM Rossi Food chemistry 211, 260-267, 2016 | 88 | 2016 |
| Optimization of extraction of phenolic content from hazelnut shell using response surface methodology C Stévigny, L Rolle, N Valentini, G Zeppa Journal of the Science of Food and Agriculture 87 (15), 2817-2822, 2007 | 86 | 2007 |
| Survey of the presence of patulin and ochratoxin A in traditional semi-hard cheeses D Pattono, A Grosso, PP Stocco, M Pazzi, G Zeppa Food Control 33 (1), 54-57, 2013 | 84 | 2013 |
| Healthy yogurt fortified with n-3 fatty acids from vegetable sources B Dal Bello, L Torri, M Piochi, G Zeppa Journal of Dairy Science 98 (12), 8375-8385, 2015 | 77 | 2015 |
| In vitro cholesterol-lowering activity of Lactobacillus plantarum and Lactobacillus paracasei strains isolated from the Italian Castelmagno PDO cheese S Belviso, M Giordano, P Dolci, G Zeppa Dairy Science and Technology 89 (2), 169-176, 2009 | 77 | 2009 |
