| Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions? A Cappelli, E Cini Trends in food science & technology 99, 566, 2020 | 255 | 2020 |
| A systematic review of gluten-free dough and bread: Dough rheology, bread characteristics, and improvement strategies A Cappelli, N Oliva, E Cini Applied Sciences 10 (18), 6559, 2020 | 162 | 2020 |
| Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics A Cappelli, N Oliva, E Cini Trends in Food Science & Technology 97, 147-155, 2020 | 136 | 2020 |
| Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or … A Cappelli, N Oliva, G Bonaccorsi, C Lorini, E Cini Lwt 118, 108867, 2020 | 115 | 2020 |
| The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies A Cappelli, L Bettaccini, E Cini Trends in Food Science & Technology 104, 91-101, 2020 | 101 | 2020 |
| Challenges and opportunities in wheat flour, pasta, bread, and bakery product production chains: A systematic review of innovations and improvement strategies to increase … A Cappelli, E Cini Sustainability 13 (5), 2608, 2021 | 99 | 2021 |
| Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining A Cappelli, E Cini, L Guerrini, P Masella, G Angeloni, A Parenti Journal of Cereal Science 83, 229-235, 2018 | 75 | 2018 |
| Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development A Cappelli, E Cini, C Lorini, N Oliva, G Bonaccorsi Food Control 108, 106877, 2020 | 70 | 2020 |
| Wheat grain composition, dough rheology and bread quality as affected by nitrogen and sulfur fertilization and seeding density L Guerrini, M Napoli, M Mancini, P Masella, A Cappelli, A Parenti, ... Agronomy 10 (2), 233, 2020 | 63 | 2020 |
| Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour A Cappelli, L Guerrini, A Parenti, G Palladino, E Cini Journal of Cereal Science 91, 102879, 2020 | 63 | 2020 |
| Environmental sustainability of pasta production chains: An integrated approach for comparing local and global chains L Recchia, A Cappelli, E Cini, F Garbati Pegna, P Boncinelli Resources 8 (1), 56, 2019 | 61 | 2019 |
| Improving whole wheat dough tenacity and extensibility: A new kneading process A Cappelli, L Guerrini, E Cini, A Parenti Journal of Cereal Science 90, 102852, 2019 | 50 | 2019 |
| Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies A Cappelli, L Lupori, E Cini Trends in Food Science & Technology 115, 275-284, 2021 | 43 | 2021 |
| Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation A Cappelli, M Mugnaini, E Cini LWT 133, 110067, 2020 | 41 | 2020 |
| Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars A Cappelli, J Canessa, E Cini International Journal of Refrigeration 117, 52-60, 2020 | 31 | 2020 |
| Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods M Venturi, A Cappelli, N Pini, V Galli, L Lupori, L Granchi, E Cini Lwt 153, 112500, 2022 | 24 | 2022 |
| Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach A Cappelli, C Parretti, E Cini, P Citti Journal of Agricultural Engineering 50, 0-0, 2019 | 21 | 2019 |
| The effects of storage time and environmental storage conditions on flour quality, dough rheology, and biscuit characteristics: The case study of a traditional italian biscuit … A Cappelli, A Bini, E Cini Foods 11 (2), 209, 2022 | 16 | 2022 |
| From Chestnut Tree (Castanea sativa) to Flour and Foods: A Systematic Review of the Main Criticalities and Control Strategies towards the Relaunch of Chestnut … C Aglietti, A Cappelli, A Andreani Sustainability 14 (19), 12181, 2022 | 13 | 2022 |
| Innovative olive tree leaves shredder prototype for the valorization of wasted leaves: an application to high-quality compost production A Cappelli, N Menditto, E Cini Sustainability 13 (16), 9421, 2021 | 5 | 2021 |
