| Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data M Locatelli, R Gindro, F Travaglia, JD Coïsson, M Rinaldi, M Arlorio Food chemistry 114 (3), 889-897, 2009 | 281 | 2009 |
| Valorisation of grape pomace: an approach that is increasingly reaching its maturity–a review M Bordiga, F Travaglia, M Locatelli International Journal of Food Science & Technology 54 (4), 933-942, 2019 | 211 | 2019 |
| Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.) M Arlorio, M Locatelli, F Travaglia, JD Coïsson, E Del Grosso, A Minassi, ... Food Chemistry 106 (3), 967-975, 2008 | 165 | 2008 |
| Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions M Locatelli, F Travaglia, JD Coïsson, A Martelli, C Stévigny, M Arlorio Food chemistry 119 (4), 1647-1655, 2010 | 139 | 2010 |
| Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv M Bordiga, F Travaglia, M Locatelli, JD Coïsson, M Arlorio Food Chemistry 127 (1), 180-187, 2011 | 132 | 2011 |
| Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison M Bordiga, M Rinaldi, M Locatelli, G Piana, F Travaglia, JD Coïsson, ... Food Chemistry 140 (1-2), 57-67, 2013 | 125 | 2013 |
| Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions V Sovrani, M Blandino, V Scarpino, A Reyneri, JD Coïsson, F Travaglia, ... Food Chemistry 135 (1), 39-46, 2012 | 97 | 2012 |
| Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate M Bordiga, M Locatelli, F Travaglia, JD Coïsson, G Mazza, M Arlorio International journal of food science & technology 50 (3), 840-848, 2015 | 95 | 2015 |
| Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ... Food chemistry 141 (3), 2549-2557, 2013 | 92 | 2013 |
| Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy) M Bordiga, S Gomez-Alonso, M Locatelli, F Travaglia, JD Coïsson, ... Food Research International 65, 282-290, 2014 | 86 | 2014 |
| Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties D Giordano, M Locatelli, F Travaglia, M Bordiga, A Reyneri, JD Coïsson, ... Food Chemistry 233, 483-491, 2017 | 85 | 2017 |
| Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products VA Papillo, M Locatelli, F Travaglia, M Bordiga, C Garino, M Arlorio, ... Food Chemistry 269, 603-609, 2018 | 72 | 2018 |
| Antibacterial Galloylated Alkylphloroglucinol Glucosides from Myrtle (Myrtus communis) G Appendino, L Maxia, P Bettoni, M Locatelli, C Valdivia, M Ballero, ... Journal of Natural Products 69 (2), 251-254, 2006 | 71 | 2006 |
| Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications VA Papillo, M Locatelli, F Travaglia, M Bordiga, C Garino, JD Coïsson, ... Food research international 115, 511-518, 2019 | 70 | 2019 |
| Analytical Traceability of Melon (Cucumis Melo Var Reticulatus): Proximate Composition, Bioactive Compounds, and Antioxidant Capacity in Relation to Cultivar … A Maietti, P Tedeschi, C Stagno, M Bordiga, F Travaglia, M Locatelli, ... Journal of food science 77 (6), C646-C652, 2012 | 65 | 2012 |
| Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making M Blandino, M Locatelli, A Gazzola, JD Coïsson, S Giacosa, F Travaglia, ... Journal of Cereal Science 65, 48-56, 2015 | 63 | 2015 |
| Bioactive compounds from hazelnut skin (Corylus avellana L.): Effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 R Montella, JD Coïsson, F Travaglia, M Locatelli, P Malfa, A Martelli, ... Journal of functional foods 5 (1), 306-315, 2013 | 61 | 2013 |
| Anti-inflammatory Properties of Clovamide and Theobroma cacao Phenolic Extracts in Human Monocytes: Evaluation of Respiratory Burst, Cytokine Release, NF … HW Zeng, M Locatelli, C Bardelli, A Amoruso, JD Coisson, F Travaglia, ... Journal of agricultural and food chemistry 59 (10), 5342-5350, 2011 | 57 | 2011 |
| Spent grape pomace as a still potential by‐product M Bordiga, F Travaglia, M Locatelli, M Arlorio, JD Coïsson International journal of food science & technology 50 (9), 2022-2031, 2015 | 55 | 2015 |
| Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study F Travaglia, M Bordiga, M Locatelli, JD Coïsson, M Arlorio Journal of Food Science 76 (5), C742-C749, 2011 | 52 | 2011 |
Jean Daniel CoissonFood Chemistry Associate Professor, Università Piemonte Orientale在 uniupo.it 的电子邮件经过验证
