| What kind of coffee do you drink? An investigation on effects of eight different extraction methods G Angeloni, L Guerrini, P Masella, M Bellumori, S Daluiso, A Parenti, ... Food Research International 116, 1327-1335, 2019 | 159 | 2019 |
| Comparison of espresso coffee brewing techniques A Parenti, L Guerrini, P Masella, S Spinelli, L Calamai, P Spugnoli Journal of Food Engineering 121, 112-117, 2014 | 107 | 2014 |
| Characterization and comparison of cold brew and cold drip coffee extraction methods G Angeloni, L Guerrini, P Masella, M Innocenti, M Bellumori, A Parenti Journal of the Science of Food and Agriculture 99 (1), 391-399, 2019 | 104 | 2019 |
| Techniques and technologies for the breadmaking process with unrefined wheat flours O Parenti, L Guerrini, B Zanoni Trends in Food Science & Technology 99, 152-166, 2020 | 85 | 2020 |
| 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 | 74 | 2018 |
| 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 | 62 | 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 | 61 | 2020 |
| 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 |
| The bread making process of ancient wheat: A semi-structured interview to bakers L Guerrini, O Parenti, G Angeloni, B Zanoni Journal of cereal science 87, 9-17, 2019 | 49 | 2019 |
| Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts S Trapani, C Breschi, L Cecchi, L Guerrini, N Mulinacci, A Parenti, ... Journal of Food Engineering 207, 24-34, 2017 | 39 | 2017 |
| Shelf life and quality of olive oil filtered without vertical centrifugation M Fortini, M Migliorini, C Cherubini, L Cecchi, L Guerrini, P Masella, ... European Journal of Lipid Science and Technology 118 (8), 1213-1222, 2016 | 38 | 2016 |
| A new espresso brewing method P Masella, L Guerrini, S Spinelli, L Calamai, P Spugnoli, F Illy, A Parenti Journal of Food Engineering 146, 204-208, 2015 | 36 | 2015 |
| Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality O Parenti, L Guerrini, B Cavallini, F Baldi, B Zanoni LWT 121, 108980, 2020 | 30 | 2020 |
| Variability of tocopherols, tocotrienols and avenanthramides contents in European oat germplasm R Redaelli, L Dimberg, CU Germeier, N Berardo, S Locatelli, L Guerrini Euphytica 207, 273-292, 2016 | 30 | 2016 |
| Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration L Guerrini, P Masella, M Migliorini, C Cherubini, A Parenti Journal of Food Engineering 157, 84-87, 2015 | 30 | 2015 |
| Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis M Bellumori, G Angeloni, L Guerrini, P Masella, L Calamai, N Mulinacci, ... LWT 142, 111043, 2021 | 27 | 2021 |
| Understanding olive oil stability using filtration and high hydrostatic pressure L Guerrini, B Zanoni, C Breschi, G Angeloni, P Masella, L Calamai, ... Molecules 25 (2), 420, 2020 | 26 | 2020 |
| The influence of crusher speed on extra virgin olive oil characteristics L Guerrini, M Migliorini, M Giusti, A Parenti European Journal of Lipid Science and Technology 119 (1), 1600156, 2017 | 25 | 2017 |
| The determination of bread dough readiness during kneading of wheat flour: A review of the available methods O Parenti, L Guerrini, SB Mompin, M Toldrà, B Zanoni Journal of Food Engineering 309, 110692, 2021 | 24 | 2021 |
| Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content O Parenti, L Guerrini, B Zanoni, M Marchini, MG Tuccio, E Carini Food Chemistry 338, 128120, 2021 | 24 | 2021 |
