| Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations K Rantsiou, P Dolci, S Giacosa, F Torchio, R Tofalo, S Torriani, G Suzzi, ... Applied and Environmental Microbiology 78 (6), 1987-1994, 2012 | 158 | 2012 |
| Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae V Englezos, F Torchio, F Cravero, F Marengo, S Giacosa, V Gerbi, ... LWT 73, 567-575, 2016 | 110 | 2016 |
| Comparative study of texture properties, color characteristics, and chemical composition of ten white table-grape varieties L Rolle, S Giacosa, V Gerbi, V Novello American Journal of Enology and Viticulture 62 (1), 49-56, 2011 | 95 | 2011 |
| Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening L Rolle, S Río Segade, F Torchio, S Giacosa, E Cagnasso, F Marengo, ... Journal of Agricultural and Food Chemistry 59 (16), 8796-8805, 2011 | 94 | 2011 |
| Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ... Food chemistry 141 (3), 2549-2557, 2013 | 92 | 2013 |
| Comparative study of the resveratrol content of twenty-one Italian red grape varieties S Vincenzi, D Tomasi, F Gaiotti, L Lovat, S Giacosa, F Torchio, ... South African Journal of Enology and Viticulture 34 (1), 30-35, 2013 | 92 | 2013 |
| Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.) L Rolle, F Torchio, S Giacosa, SR Segade Food chemistry 173, 105-113, 2015 | 83 | 2015 |
| Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes SR Segade, S Giacosa, V Gerbi, L Rolle LWT-Food science and technology 44 (2), 392-398, 2011 | 83 | 2011 |
| Starmerella bacillaris in winemaking: opportunities and risks V Englezos, S Giacosa, K Rantsiou, L Rolle, L Cocolin Current Opinion in Food Science 17, 30-35, 2017 | 74 | 2017 |
| Chemical, mechanical and sensory monitoring of hot air-and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage S Belviso, B Dal Bello, S Giacosa, M Bertolino, D Ghirardello, M Giordano, ... Food Chemistry 217, 398-408, 2017 | 73 | 2017 |
| Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production A Roda, DM De Faveri, S Giacosa, R Dordoni, M Lambri Journal of cleaner production 112, 4477-4484, 2016 | 70 | 2016 |
| Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles SR Segade, C Pace, F Torchio, S Giacosa, V Gerbi, L Rolle Food Research International 71, 50-57, 2015 | 70 | 2015 |
| Alcohol reduction in red wines by technological and microbiological approaches: A comparative study L Rolle, V Englezos, F Torchio, F Cravero, S Río Segade, K Rantsiou, ... Australian Journal of Grape and Wine Research 24 (1), 62-74, 2018 | 68 | 2018 |
| Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on‐vine drying process L Rolle, F Torchio, S Giacosa, V Gerbi Journal of the Science of Food and Agriculture 89 (11), 1973-1980, 2009 | 68 | 2009 |
| Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.) SR Segade, S Giacosa, F Torchio, L de Palma, V Novello, V Gerbi, ... Scientia Horticulturae 160, 313-319, 2013 | 65 | 2013 |
| Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making M Blandino, M Locatelli, A Gazzola, JD Coïsson, S Giacosa, F Travaglia, ... Journal of Cereal Science 65, 48-56, 2015 | 62 | 2015 |
| Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes L Brillante, F Gaiotti, L Lovat, S Vincenzi, S Giacosa, F Torchio, ... Computers and Electronics in Agriculture 117, 186-193, 2015 | 61 | 2015 |
| CIEL* a* b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties L Rolle, M Giordano, S Giacosa, S Vincenzi, SR Segade, F Torchio, ... Analytica Chimica Acta 732, 105-113, 2012 | 58 | 2012 |
| Assessment of physicochemical differences in Nebbiolo grape berries from different production areas and sorted by flotation L Rolle, F Torchio, S Giacosa, SR Segade, E Cagnasso, V Gerbi American Journal of Enology and Viticulture 63 (2), 195-204, 2012 | 56 | 2012 |
| Varietal comparison of the chemical, physical, and mechanical properties of five colored table grapes L Rolle, S Giacosa, V Gerbi, M Bertolino, V Novello International Journal of Food Properties 16 (3), 598-612, 2013 | 52 | 2013 |
