| 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 | 69 | 2018 |
| 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 | 68 | 2020 |
| Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts F Flamminii, CD Di Mattia, G Sacchetti, L Neri, D Mastrocola, P Pittia Foods 9 (8), 997, 2020 | 60 | 2020 |
| From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts F Flamminii, CD Di Mattia, G Difonzo, L Neri, M Faieta, F Caponio, P Pittia Journal of the Science of Food and Agriculture 99 (14), 6620-6627, 2019 | 49 | 2019 |
| Influence of free and encapsulated olive leaf phenolic extract on the storage stability of single and double emulsion salad dressings OS Jolayemi, N Stranges, F Flamminii, E Casiraghi, C Alamprese Food and Bioprocess Technology 14, 93-105, 2021 | 25 | 2021 |
| Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization F Flamminii, M Paciulli, A Di Michele, P Littardi, E Carini, E Chiavaro, ... Current Research in Food Science 4, 698-706, 2021 | 25 | 2021 |
| Food waste recovery: processing technologies, industrial techniques, and applications CM Galanakis Academic Press, 2020 | 21 | 2020 |
| Near infrared spectroscopy as a green technology for the quality prediction of intact olives S Grassi, OS Jolayemi, V Giovenzana, A Tugnolo, G Squeo, P Conte, ... Foods 10 (5), 1042, 2021 | 18 | 2021 |
| Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of o/w emulsions: An oxidomics approach VM Paradiso, F Flamminii, P Pittia, F Caponio, CD Mattia Antioxidants 9 (10), 996, 2020 | 17 | 2020 |
| High pressure homogenization to boost the technological functionality of native pea proteins G D'Alessio, F Flamminii, M Faieta, R Prete, A Di Michele, P Pittia, ... Current Research in Food Science 6, 100499, 2023 | 12 | 2023 |
| The effect of harvesting time on olive fruits and oils quality parameters of Tortiglione and Dritta olive cultivars F Flamminii, E Marone, L Neri, L Pollastri, A Cichelli, CD Di Mattia European Journal of Lipid Science and Technology 123 (11), 2000382, 2021 | 12 | 2021 |
| Applications of compounds recovered from olive mill waste F Flamminii, R Gonzalez-Ortega, CD Di Mattia, MA Perito, D Mastrocola, ... Food waste recovery, 327-353, 2021 | 11 | 2021 |
| Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles U Farooq, C Di Mattia, M Faieta, F Flamminii, P Pittia Italian Journal of Food Science 33 (4), 1-10, 2021 | 11 | 2021 |
| Bioactive potential of minor italian olive genotypes from Apulia, Sardinia and Abruzzo W Sabetta, I Mascio, G Squeo, S Gadaleta, F Flamminii, P Conte, ... Foods 10 (6), 1371, 2021 | 9 | 2021 |
| Physical and thermal evaluation of olive oils from minor Italian cultivars M Paciulli, G Difonzo, P Conte, F Flamminii, A Piscopo, E Chiavaro Foods 10 (5), 1004, 2021 | 9 | 2021 |
| Microencapsulated olive leaf extract enhances physicochemical stability of biscuits M Paciulli, M Grimaldi, M Rinaldi, A Cavazza, F Flamminii, C Di Mattia, ... Future Foods 7, 100209, 2023 | 8 | 2023 |
| Pea protein isolates: emulsification properties as affected by preliminary pretreatments G D’Alessio, F Flamminii, M Faieta, P Pittia, CD Di Mattia Italian Journal of Food Science 34 (4), 25-32, 2022 | 6 | 2022 |
| Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach F Flamminii, R De Flaviis, G Sacchetti, F Caponio, VM Paradiso, ... Food Chemistry 405, 134767, 2023 | 5 | 2023 |
| The effect of washing, blanching and frozen storage on pesticide residue in spinach F Flamminii, S Minetti, A Mollica, A Cichelli, L Cerretani Foods 12 (14), 2806, 2023 | 3 | 2023 |
| The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality F Flamminii, S Gaggiotti, A Chiaudani, D Compagnone, A Cichelli Foods 12 (6), 1292, 2023 | 1 | 2023 |
