| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods F Donś, M Annunziata, M Sessa, G Ferrari LWT-Food Science and Technology 44 (9), 1908-1914, 2011 | 935 | 2011 |
| Essential oil nanoemulsions as antimicrobial agents in food F Donś, G Ferrari Journal of biotechnology 233, 106-120, 2016 | 602 | 2016 |
| Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier F Donś, M Annunziata, M Vincensi, G Ferrari Journal of biotechnology 159 (4), 342-350, 2012 | 455 | 2012 |
| Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue F Donś, G Ferrari, G Pataro Food Engineering Reviews 2, 109-130, 2010 | 329 | 2010 |
| Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia A Boussaid, M Chouaibi, L Rezig, R Hellal, F Donś, G Ferrari, S Hamdi Arabian journal of chemistry 11 (2), 265-274, 2018 | 313 | 2018 |
| Innovative alternative technologies to extract carotenoids from microalgae and seaweeds MM Poojary, FJ Barba, B Aliakbarian, F Donś, G Pataro, DA Dias, ... Marine drugs 14 (11), 214, 2016 | 294 | 2016 |
| Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems M Sessa, ML Balestrieri, G Ferrari, L Servillo, D Castaldo, N D’Onofrio, ... Food chemistry 147, 42-50, 2014 | 289 | 2014 |
| Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli … R Severino, G Ferrari, KD Vu, F Donś, S Salmieri, M Lacroix Food control 50, 215-222, 2015 | 283 | 2015 |
| Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion M Sessa, R Tsao, R Liu, G Ferrari, F Donś Journal of agricultural and food chemistry 59 (23), 12352-12360, 2011 | 212 | 2011 |
| Protein‐based delivery systems for the nanoencapsulation of food ingredients M Fathi, F Donsi, DJ McClements Comprehensive reviews in food science and food safety 17 (4), 920-936, 2018 | 206 | 2018 |
| Innovative technologies for encapsulation of Mediterranean plants extracts M Vinceković, M Viskić, S Jurić, J Giacometti, DB Kovačević, P Putnik, ... Trends in Food Science & Technology 69, 1-12, 2017 | 180 | 2017 |
| Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris D Carullo, BD Abera, AA Casazza, F Donś, P Perego, G Ferrari, G Pataro Algal research 31, 60-69, 2018 | 168 | 2018 |
| Encapsulation of bioactive compounds in nanoemulsion-based delivery systems F Donś, M Sessa, H Mediouni, A Mgaidi, G Ferrari Procedia Food Science 1, 1666-1671, 2011 | 156 | 2011 |
| Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation F Donś, G Ferrari, E Lenza, P Maresca Chemical Engineering Science 64 (3), 520-532, 2009 | 145 | 2009 |
| Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria … R Severino, KD Vu, F Donś, S Salmieri, G Ferrari, M Lacroix International journal of food microbiology 191, 82-88, 2014 | 130 | 2014 |
| Green beans preservation by combination of a modified chitosan based-coating containing nanoemulsion of mandarin essential oil with high pressure or pulsed light processing F Donś, E Marchese, P Maresca, G Pataro, KD Vu, S Salmieri, M Lacroix, ... Postharvest Biology and Technology 106, 21-32, 2015 | 128 | 2015 |
| Preparation of curcumin sub-micrometer dispersions by high-pressure homogenization F Donsi, Y Wang, JI Li, Q Huang Journal of agricultural and food chemistry 58 (5), 2848-2853, 2010 | 126 | 2010 |
| Development of novel pea protein-based nanoemulsions for delivery of nutraceuticals F Donsi, B Senatore, Q Huang, G Ferrari Journal of Agricultural and Food Chemistry 58 (19), 10653-10660, 2010 | 122 | 2010 |
| Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste G Spigno, F Donś, D Amendola, M Sessa, G Ferrari, DM De Faveri Journal of Food Engineering 114 (2), 207-214, 2013 | 120 | 2013 |
| Effect of emulsifier type and disruption chamber geometry on the fabrication of food nanoemulsions by high pressure homogenization F Donś, M Sessa, G Ferrari Industrial & Engineering Chemistry Research 51 (22), 7606-7618, 2012 | 120 | 2012 |
