| Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics G Spigno, L Tramelli, DM De Faveri Journal of food engineering 81 (1), 200-208, 2007 | 1356 | 2007 |
| Microwave-assisted extraction of tea phenols: A phenomenological study G Spigno, DM De Faveri Journal of food engineering 93 (2), 210-217, 2009 | 437 | 2009 |
| Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts G Spigno, DM De Faveri Journal of Food Engineering 78 (3), 793-801, 2007 | 423 | 2007 |
| Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction F Dahmoune, G Spigno, K Moussi, H Remini, A Cherbal, K Madani Industrial crops and products 61, 31-40, 2014 | 308 | 2014 |
| Grape marc phenolics: Extraction kinetics, quality and stability of extracts D Amendola, DM De Faveri, G Spigno Journal of Food Engineering 97 (3), 384-392, 2010 | 246 | 2010 |
| Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction F Dahmoune, L Boulekbache, K Moussi, O Aoun, G Spigno, K Madani Industrial Crops and Products 50, 77-87, 2013 | 213 | 2013 |
| VOCs removal from waste gases: gas-phase bioreactor for the abatement of hexane by Aspergillus niger G Spigno, C Pagella, MD Fumi, R Molteni, DM De Faveri Chemical Engineering Science 58 (3-6), 739-746, 2003 | 157 | 2003 |
| Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin A García, MG Alriols, G Spigno, J Labidi Biochemical engineering journal 67, 173-185, 2012 | 154 | 2012 |
| Cellulose and hemicelluloses recovery from grape stalks G Spigno, T Pizzorno, DM De Faveri Bioresource Technology 99 (10), 4329-4337, 2008 | 147 | 2008 |
| Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks D Amendola, DM De Faveri, I Egües, L Serrano, J Labidi, G Spigno Bioresource technology 107, 267-274, 2012 | 125 | 2012 |
| Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste G Spigno, F Donsì, D Amendola, M Sessa, G Ferrari, DM De Faveri Journal of Food Engineering 114 (2), 207-214, 2013 | 122 | 2013 |
| State of the art in grape processing by-products G Spigno, L Marinoni, GD Garrido Handbook of grape processing by-products, 1-27, 2017 | 100 | 2017 |
| Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate G Spigno, DM De Faveri Journal of Food Engineering 62 (4), 337-344, 2004 | 99 | 2004 |
| Characterization of starch based edible coatings C Pagella, G Spigno, DM De Faveri Food and Bioproducts Processing 80 (3), 193-198, 2002 | 99 | 2002 |
| Antioxidant and biocide behaviour of lignin fractions from apple tree pruning residues A García, G Spigno, J Labidi Industrial Crops and Products 104, 242-252, 2017 | 85 | 2017 |
| Mathematical modelling and simulation of phenol degradation in biofilters G Spigno, M Zilli, C Nicolella Biochemical Engineering Journal 19 (3), 267-275, 2004 | 81 | 2004 |
| Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products PSCS Harsha, C Gardana, P Simonetti, G Spigno, V Lavelli Bioresource technology 140, 263-268, 2013 | 77 | 2013 |
| Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree V Lavelli, PSCS Harsha, G Spigno Food Chemistry 209, 323-331, 2016 | 68 | 2016 |
| Influence of cultivar on the lignocellulosic fractionation of grape stalks G Spigno, L Maggi, D Amendola, M Dragoni, DM De Faveri Industrial Crops and products 46, 283-289, 2013 | 68 | 2013 |
| Recovery of winemaking by-products for innovative food application V Lavelli, L Torri, G Zeppa, L Fiori, G Spigno Italian Journal of Food Science 28, 542-564, 2016 | 60 | 2016 |
