| Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction G Sacchetti, C Di Mattia, P Pittia, D Mastrocola Journal of Food Engineering 90 (1), 74-80, 2009 | 216 | 2009 |
| Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing F Ioannone, CD Di Mattia, M De Gregorio, M Sergi, M Serafini, G Sacchetti Food chemistry 174, 256-262, 2015 | 190 | 2015 |
| Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates C Di Mattia, N Battista, G Sacchetti, M Serafini Frontiers in nutrition 6, 106, 2019 | 160 | 2019 |
| Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, P Pittia Food research international 42 (8), 1163-1170, 2009 | 149 | 2009 |
| Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil M Del Carlo, G Sacchetti, C Di Mattia, D Compagnone, D Mastrocola, ... Journal of agricultural and food chemistry 52 (13), 4072-4079, 2004 | 149 | 2004 |
| Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) A Galieni, C Di Mattia, M De Gregorio, S Speca, D Mastrocola, M Pisante, ... Scientia Horticulturae 187, 93-101, 2015 | 132 | 2015 |
| From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo CD Di Mattia, G Sacchetti, D Mastrocola, M Serafini Frontiers in Immunology 8, 1207, 2017 | 118 | 2017 |
| Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions CD Di Mattia, G Sacchetti, D Mastrocola, DK Sarker, P Pittia Food Hydrocolloids 24 (6-7), 652-658, 2010 | 114 | 2010 |
| Non enzymatic browning during cocoa roasting as affected by processing time and temperature G Sacchetti, F Ioannone, M De Gregorio, C Di Mattia, M Serafini, ... Journal of Food Engineering 169, 44-52, 2016 | 108 | 2016 |
| Enhanced yield of oleuropein from olive leaves using ultrasound‐assisted extraction D Cifá, M Skrt, P Pittia, C Di Mattia, N Poklar Ulrih Food science & nutrition 6 (4), 1128-1137, 2018 | 93 | 2018 |
| Physical and structural properties of extra-virgin olive oil based mayonnaise C Di Mattia, F Balestra, G Sacchetti, L Neri, D Mastrocola, P Pittia LWT-Food Science and Technology 62 (1), 764-770, 2015 | 85 | 2015 |
| Effect of different conching processes on procyanidin content and antioxidant properties of chocolate C Di Mattia, M Martuscelli, G Sacchetti, B Beheydt, D Mastrocola, P Pittia Food research international 63, 367-372, 2014 | 81 | 2014 |
| Effect of fermentation and drying on procyanidins, antiradical activity and reducing properties of cocoa beans C Di Mattia, M Martuscelli, G Sacchetti, I Scheirlinck, B Beheydt, ... Food and Bioprocess Technology 6, 3420-3432, 2013 | 79 | 2013 |
| Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat G Sacchetti, C Di Mattia, P Pittia, G Martino Meat Science 80 (4), 1081-1085, 2008 | 73 | 2008 |
| Use of vacuum impregnation for the production of high quality fresh-like apple products L Neri, L Di Biase, G Sacchetti, C Di Mattia, V Santarelli, D Mastrocola, ... Journal of Food Engineering 179, 98-108, 2016 | 72 | 2016 |
| Heat-induced chemical, physical and functional changes during grape must cooking A Piva, C Di Mattia, L Neri, G Dimitri, M Chiarini, G Sacchetti Food Chemistry 106 (3), 1057-1065, 2008 | 68 | 2008 |
| Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders R González-Ortega, M Faieta, CD Di Mattia, L Valbonetti, P Pittia Journal of Food Engineering 285, 110089, 2020 | 66 | 2020 |
| Ethylcellulose oleogels with extra virgin olive oil: The role of oil minor components on microstructure and mechanical strength V Giacintucci, CD Di Mattia, G Sacchetti, F Flamminii, AJ Gravelle, ... Food Hydrocolloids 84, 508-514, 2018 | 66 | 2018 |
| Antioxidant activity in frozen plant foods: Effect of cryoprotectants, freezing process and frozen storage L Neri, M Faieta, C Di Mattia, G Sacchetti, D Mastrocola, P Pittia Foods 9 (12), 1886, 2020 | 64 | 2020 |
| Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract F Flamminii, CD Di Mattia, M Nardella, M Chiarini, L Valbonetti, L Neri, ... Food Hydrocolloids 108, 105849, 2020 | 64 | 2020 |
