| Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) M Paciulli, IG Medina-Meza, E Chiavaro, GV Barbosa-Cánovas LWT-Food Science and Technology 68, 98-104, 2016 | 140 | 2016 |
| Physical characterization of whole and skim dried milk powders A Pugliese, G Cabassi, E Chiavaro, M Paciulli, E Carini, G Mucchetti Journal of food science and technology 54, 3433-3442, 2017 | 111 | 2017 |
| Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation M Rinaldi, M Paciulli, A Caligiani, F Scazzina, E Chiavaro Food chemistry 224, 144-152, 2017 | 94 | 2017 |
| Chestnut flour addition in commercial gluten-free bread: A shelf-life study M Paciulli, M Rinaldi, M Cirlini, F Scazzina, E Chiavaro LWT 70, 88-95, 2016 | 91 | 2016 |
| Impact of the industrial freezing process on selected vegetables—Part I. Structure, texture and antioxidant capacity M Paciulli, T Ganino, N Pellegrini, M Rinaldi, M Zaupa, A Fabbri, ... Food Research International 74, 329-337, 2015 | 87 | 2015 |
| Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques Y Li, Z Zhang, M Paciulli, A Abbaspourrad Journal of Food Science 85 (3), 727-735, 2020 | 71 | 2020 |
| Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage M Paciulli, M Rinaldi, A Cavazza, T Ganino, M Rodolfi, B Chiancone, ... Lwt 98, 451-457, 2018 | 71 | 2018 |
| Impact of the industrial freezing process on selected vegetables-Part II. Colour and bioactive compounds T Mazzeo, M Paciulli, E Chiavaro, A Visconti, V Fogliano, T Ganino, ... Food Research International 75, 89-97, 2015 | 63 | 2015 |
| A novel time/temperature approach to sous vide cooking of beef muscle M Rinaldi, C Dall’Asta, M Paciulli, M Cirlini, C Manzi, E Chiavaro Food and Bioprocess Technology 7, 2969-2977, 2014 | 62 | 2014 |
| Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry A Pugliese, M Paciulli, E Chiavaro, G Mucchetti Journal of Thermal Analysis and Calorimetry 123, 2583-2590, 2016 | 50 | 2016 |
| Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage M Paciulli, P Littardi, E Carini, VM Paradiso, M Castellino, E Chiavaro Lwt 133, 109888, 2020 | 48 | 2020 |
| Effect of different cooking methods on structure and quality of industrially frozen carrots M Paciulli, T Ganino, E Carini, N Pellegrini, A Pugliese, E Chiavaro Journal of food science and technology 53, 2443-2451, 2016 | 45 | 2016 |
| Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains A Stelick, G Sogari, M Rodolfi, R Dando, M Paciulli Journal of Food Science 86 (2), 531-539, 2021 | 44 | 2021 |
| Durum and soft wheat flours in sourdough and straight-dough bread-making M Rinaldi, M Paciulli, A Caligiani, E Sgarbi, M Cirlini, C Dall’Asta, ... Journal of food science and technology 52, 6254-6265, 2015 | 43 | 2015 |
| Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers M Rinaldi, C Dall’Asta, M Paciulli, S Guizzetti, D Barbanti, E Chiavaro Dairy Science & Technology 94, 33-49, 2014 | 35 | 2014 |
| Quality evaluation of chestnut flour addition on fresh pasta P Littardi, M Paciulli, E Carini, M Rinaldi, M Rodolfi, E Chiavaro Lwt 126, 109303, 2020 | 33 | 2020 |
| Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucífera L.) testa and selected bean seed coats KA Adekola, AB Salleh, UH Zaidan, A Azlan, E Chiavaro, M Paciulli, ... Italian Journal of Food Science 29 (4), 2017 | 30 | 2017 |
| Short‐term storage evaluation of quality and antioxidant capacity in chestnut–wheat bread M Rinaldi, M Paciulli, C Dall'Asta, M Cirlini, E Chiavaro Journal of the Science of Food and Agriculture 95 (1), 59-65, 2015 | 26 | 2015 |
| Chlorophylls and colour changes in cooked vegetables M Paciulli, M Palermo, E Chiavaro, N Pellegrini Fruit and Vegetable Phytochemicals: Chemistry and Human Health, 2nd Edition …, 2017 | 25 | 2017 |
| Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility E Carini, E Curti, F Fattori, M Paciulli, E Vittadini European Food Research and Technology 243, 867-877, 2017 | 25 | 2017 |
