| Biological activities of phenolic compounds of extra virgin olive oil M Servili, B Sordini, S Esposto, S Urbani, G Veneziani, ID Maio, ... Antioxidants 3 (1), 1-23, 2013 | 312 | 2013 |
| Olive phenolic compounds: metabolic and transcriptional profiling during fruit development F Alagna, R Mariotti, F Panara, S Caporali, S Urbani, G Veneziani, ... BMC plant biology 12, 1-19, 2012 | 213 | 2012 |
| The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil A Taticchi, S Esposto, G Veneziani, S Urbani, R Selvaggini, M Servili Food Chemistry 136 (2), 975-983, 2013 | 125 | 2013 |
| Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment M Servili, S Esposto, G Veneziani, S Urbani, A Taticchi, I Di Maio, ... Food Chemistry 124 (4), 1308-1315, 2011 | 115 | 2011 |
| The Use of Lactobacillus pentosus 1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application M Servili, L Settanni, G Veneziani, S Esposto, O Massitti, A Taticchi, ... Journal of Agricultural and Food Chemistry 54 (11), 3869-3875, 2006 | 105 | 2006 |
| Effect of an olive phenolic extract on the quality of vegetable oils during frying S Esposto, A Taticchi, I Di Maio, S Urbani, G Veneziani, R Selvaggini, ... Food chemistry 176, 184-192, 2015 | 100 | 2015 |
| Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars R Selvaggini, S Esposto, A Taticchi, S Urbani, G Veneziani, I Di Maio, ... Journal of agricultural and food chemistry 62 (17), 3813-3822, 2014 | 73 | 2014 |
| Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: Impact on the structural modifications of pastes and oil quality S Esposto, G Veneziani, A Taticchi, R Selvaggini, S Urbani, I Di Maio, ... Journal of Agricultural and Food Chemistry 61 (20), 4953-4960, 2013 | 72 | 2013 |
| Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time A Taticchi, R Selvaggini, S Esposto, B Sordini, G Veneziani, M Servili Food Chemistry 289, 7-15, 2019 | 69 | 2019 |
| Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition S Esposto, A Taticchi, S Urbani, R Selvaggini, G Veneziani, I Di Maio, ... Food chemistry 229, 726-733, 2017 | 59 | 2017 |
| Characterization of phenolic and volatile composition of extra virgin olive oil extracted from six Italian cultivars using a cooling treatment of olive paste G Veneziani, S Esposto, A Taticchi, S Urbani, R Selvaggini, B Sordini, ... LWT 87, 523-528, 2018 | 56 | 2018 |
| Applications of recovered bioactive compounds in food products G Veneziani, E Novelli, S Esposto, A Taticchi, M Servili Olive mill waste, 231-253, 2017 | 55 | 2017 |
| Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality G Veneziani, S Esposto, A Taticchi, S Urbani, R Selvaggini, I Di Maio, ... Food chemistry 221, 107-113, 2017 | 54 | 2017 |
| Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions S Esposto, R Selvaggini, A Taticchi, G Veneziani, B Sordini, M Servili Food chemistry 311, 126044, 2020 | 51 | 2020 |
| New approaches to virgin olive oil quality, technology, and by‐products valorization M Servili, S Esposto, A Taticchi, S Urbani, I Di Maio, G Veneziani, ... European journal of lipid science and technology 117 (11), 1882-1892, 2015 | 51 | 2015 |
| A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes B Sordini, G Veneziani, M Servili, S Esposto, R Selvaggini, A Lorefice, ... Food Chemistry 279, 426-434, 2019 | 50 | 2019 |
| Flash thermal conditioning of olive pastes during the oil mechanical extraction process: Cultivar impact on the phenolic and volatile composition of virgin olive oil G Veneziani, S Esposto, A Taticchi, R Selvaggini, S Urbani, I Di Maio, ... Journal of agricultural and food chemistry 63 (26), 6066-6074, 2015 | 47 | 2015 |
| Patè olive cake: Possible exploitation of a by-product for food applications M Tufariello, M Durante, G Veneziani, A Taticchi, M Servili, G Bleve, ... Frontiers in nutrition 6, 3, 2019 | 45 | 2019 |
| High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds A Taticchi, S Esposto, G Veneziani, A Minnocci, S Urbani, R Selvaggini, ... Food Chemistry 342, 128369, 2021 | 41 | 2021 |
| Extra-virgin olive oil extracted using pulsed electric field technology: Cultivar impact on oil yield and quality G Veneziani, S Esposto, A Taticchi, R Selvaggini, B Sordini, A Lorefice, ... Frontiers in nutrition 6, 134, 2019 | 41 | 2019 |
