| Supercritical fluid extraction of bioactive lipids from the microalga Nannochloropsis sp. G Andrich, U Nesti, F Venturi, A Zinnai, R Fiorentini European Journal of Lipid Science and Technology 107 (6), 381-386, 2005 | 230 | 2005 |
| Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis G Andrich, A Zinnai, U Nesti, F Venturi, R Fiorentini Acta Alimentaria 35, 195-203, 2006 | 122 | 2006 |
| Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids G Luciano, M Pauselli, M Servili, E Mourvaki, A Serra, FJ Monahan, ... Meat Science 93 (3), 703-714, 2013 | 108 | 2013 |
| Olive leaf addition increases olive oil nutraceutical properties I Tarchoune, C Sgherri, J Eddouzi, A Zinnai, MF Quartacci, M Zarrouk Molecules 24 (3), 545, 2019 | 82 | 2019 |
| The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil C Sanmartin, F Venturi, C Sgherri, A Nari, M Macaluso, G Flamini, ... Heliyon 4 (11), 2018 | 61 | 2018 |
| Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining F Venturi, C Sanmartin, I Taglieri, A Nari, G Andrich, E Terzuoli, S Donnini, ... Nutrients 9 (8), 916, 2017 | 58 | 2017 |
| Supercritical fluid extraction in sunflower seed technology G Andrich, S Balzini, A Zinnai, V De Vitis, S Silvestri, F Venturi, ... European journal of lipid science and technology 103 (3), 151-157, 2001 | 57 | 2001 |
| Overcoming bread quality decay concerns: Main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review I Taglieri, M Macaluso, A Bianchi, C Sanmartin, MF Quartacci, A Zinnai, ... Journal of the Science of Food and Agriculture 101 (5), 1732-1743, 2021 | 53 | 2021 |
| Supercritical fluid extraction from microalgae with high content of LC-PUFAs. A case of study: Sc-CO2 oil extraction from Schizochytrium sp A Zinnai, C Sanmartin, I Taglieri, G Andrich, F Venturi The Journal of Supercritical Fluids 116, 126-131, 2016 | 50 | 2016 |
| A tentative model to describe the respiration of stored apples G Andrich, R Fiorentini, A Tuci, A Zinnai, G Sommovigo Journal of the American Society for Horticultural Science 116 (3), 478-481, 1991 | 49 | 1991 |
| Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread C Sanmartin, I Taglieri, F Venturi, M Macaluso, A Zinnai, S Tavarini, ... Foods 9 (2), 204, 2020 | 48 | 2020 |
| Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae A Zinnai, F Venturi, C Sanmartin, MF Quartacci, G Andrich Journal of bioscience and bioengineering 115 (1), 43-49, 2013 | 44 | 2013 |
| Aerobic respiration rate of golden delicious apples as a function of temperature and pO2 G Andrich, A Zinnai, S Balzini, S Silvestri, R Fiorentini Postharvest Biology and Technology 14 (1), 1-9, 1998 | 44 | 1998 |
| The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production … L Flori, S Donnini, V Calderone, A Zinnai, I Taglieri, F Venturi, L Testai Nutrients 11 (9), 1962, 2019 | 43 | 2019 |
| Potato peels as a source of novel green extracts suitable as antioxidant additives for fresh-cut fruits F Venturi, S Bartolini, C Sanmartin, M Orlando, I Taglieri, M Macaluso, ... Applied Sciences 9 (12), 2431, 2019 | 43 | 2019 |
| Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features C Sanmartin, I Taglieri, M Macaluso, C Sgherri, R Ascrizzi, G Flamini, ... Molecules 24 (14), 2625, 2019 | 39 | 2019 |
| A reflection of the use of the life cycle assessment tool for agri-food sustainability O Gava, F Bartolini, F Venturi, G Brunori, A Zinnai, A Pardossi Towards Sustainable Global Food Systems 211, 2018 | 39 | 2018 |
| A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position F Venturi, C Sanmartin, I Taglieri, Y Xiaoguo, MF Quartacci, C Sgherri, ... Food packaging and shelf life 13, 44-48, 2017 | 37 | 2017 |
| Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties I Taglieri, C Sanmartin, F Venturi, M Macaluso, A Bianchi, C Sgherri, ... Foods 10 (5), 942, 2021 | 34 | 2021 |
| Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients R Ascrizzi, I Taglieri, C Sgherri, G Flamini, M Macaluso, C Sanmartin, ... Molecules 24 (1), 65, 2018 | 34 | 2018 |
