| Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications I Benucci, K Liburdi, I Cacciotti, C Lombardelli, M Zappino, F Nanni, M Esti Food Hydrocolloids 74, 124-131, 2018 | 109 | 2018 |
| Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review I Benucci, C Lombardelli, C Mazzocchi, M Esti Comprehensive Reviews in Food Science and Food Safety 21 (3), 2715-2737, 2022 | 68 | 2022 |
| Optimization of pectinase and protease clarification treatment of pomegranate juice M Cerreti, K Liburdi, I Benucci, SE Spinelli, C Lombardelli, M Esti LWT-Food Science and Technology 82, 58-65, 2017 | 56 | 2017 |
| Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study E Cappannella, I Benucci, C Lombardelli, K Liburdi, T Bavaro, M Esti Food Chemistry 210, 49-55, 2016 | 55 | 2016 |
| Papain from papaya (Carica papaya L.) fruit and latex: Preliminary characterization in alcoholic–acidic buffer for wine application M Esti, I Benucci, C Lombardelli, K Liburdi, AMV Garzillo Food and Bioproducts Processing 91 (4), 595-598, 2013 | 53 | 2013 |
| Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes C Lombardelli, K Liburdi, I Benucci, M Esti Food and Bioproducts Processing 121, 43-53, 2020 | 51 | 2020 |
| Chitosan beads from microbial and animal sources as enzyme supports for wine application I Benucci, C Lombardelli, I Cacciotti, K Liburdi, F Nanni, M Esti Food Hydrocolloids 61, 191-200, 2016 | 48 | 2016 |
| Clay/chitosan biocomposite systems as novel green carriers for covalent immobilization of food enzymes I Cacciotti, C Lombardelli, I Benucci, M Esti Journal of Materials Research and Technology 8 (4), 3644-3652, 2019 | 44 | 2019 |
| Multi-enzymatic systems immobilized on chitosan beads for pomegranate juice treatment in fluidized bed reactor: Effect on haze-active molecules and chromatic properties I Benucci, C Mazzocchi, C Lombardelli, I Cacciotti, M Esti Food and Bioprocess Technology 12, 1559-1572, 2019 | 39 | 2019 |
| Novel microencapsulated yeast for the primary fermentation of green beer: Kinetic behavior, volatiles and sensory profile I Benucci, T Cecchi, C Lombardelli, D Maresca, G Mauriello, M Esti Food Chemistry 340, 127900, 2021 | 35 | 2021 |
| Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation I Benucci, C Lombardelli, K Liburdi, G Acciaro, M Zappino, M Esti Journal of food science and technology 53, 1130-1139, 2016 | 34 | 2016 |
| A novel process for the recovery of betalains from unsold red beets by low-temperature enzyme-assisted extraction C Lombardelli, I Benucci, C Mazzocchi, M Esti Foods 10 (2), 236, 2021 | 33 | 2021 |
| A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles K Liburdi, SE Spinelli, I Benucci, C Lombardelli, M Esti Food chemistry 239, 157-164, 2018 | 31 | 2018 |
| Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil A Memoli, D Albanese, M Esti, C Lombardelli, A Crescitelli, M Di Matteo, ... European Food Research and Technology 243, 651-658, 2017 | 29 | 2017 |
| Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions C Lombardelli, I Benucci, M Esti LWT 140, 110725, 2021 | 24 | 2021 |
| Papain covalently immobilized on chitosan–clay nanocomposite films: Application in synthetic and real white wine I Benucci, C Lombardelli, I Cacciotti, M Esti Nanomaterials 10 (9), 1622, 2020 | 24 | 2020 |
| Betalain extracts from beetroot as food colorants: Effect of temperature and UV-light on storability C Lombardelli, I Benucci, C Mazzocchi, M Esti Plant Foods for Human Nutrition 76, 347-353, 2021 | 19 | 2021 |
| Kinetic characterization of arginase from Saccharomyces cerevisiae during alcoholic fermentation at different temperatures I Benucci, V Fiorelli, C Lombardelli, K Liburdi, M Esti LWT-Food Science and Technology 82, 268-273, 2017 | 17 | 2017 |
| Developing a novel enzyme immobilization process by activation of epoxy carriers with glucosamine for pharmaceutical and food applications I Serra, I Benucci, MS Robescu, C Lombardelli, M Esti, C Calvio, ... Catalysts 9 (10), 843, 2019 | 11 | 2019 |
| Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient I Benucci, C Mazzocchi, C Lombardelli, F Del Franco, M Cerreti, M Esti Food Additives & Contaminants: Part A 39 (12), 1942-1952, 2022 | 6 | 2022 |
Marco ESTIUniversità degli studi della Tuscia在 unitus.it 的电子邮件经过验证
