| Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces L Liguori, R Califano, D Albanese, F Raimo, A Crescitelli, M Di Matteo Journal of food quality 2017, 2017 | 160 | 2017 |
| Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania … F Fratianni, F Cardinale, A Cozzolino, T Granese, D Albanese, ... Journal of functional foods 7, 551-557, 2014 | 143 | 2014 |
| Effects of drying temperatures on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa) G Attanasio, L Cinquanta, D Albanese, M Di Matteo Food chemistry 88 (4), 583-590, 2004 | 141 | 2004 |
| Effect on orange juice of batch pasteurization in an improved pilot‐scale microwave oven L Cinquanta, D Albanese, G Cuccurullo, M Di Matteo Journal of Food Science 75 (1), E46-E50, 2010 | 116 | 2010 |
| Physical and chemical changes in minimally processed green asparagus during cold-storage D Albanese, L Russo, L Cinquanta, A Brasiello, M Di Matteo Food Chemistry 101 (1), 274-280, 2007 | 108 | 2007 |
| Mathematical modeling of eggplant drying: Shrinkage effect A Brasiello, G Adiletta, P Russo, S Crescitelli, D Albanese, M Di Matteo Journal of food engineering 114 (1), 99-105, 2013 | 104 | 2013 |
| Effects of microwave and hot‐air drying methods on colour, β‐carotene and radical scavenging activity of apricots D Albanese, L Cinquanta, G Cuccurullo, M Di Matteo International Journal of Food Science & Technology 48 (6), 1327-1333, 2013 | 100 | 2013 |
| Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples D Albanese, L Cinquanta, M Di Matteo Food Chemistry 105 (3), 1054-1060, 2007 | 96 | 2007 |
| Infrared thermography assisted control for apples microwave drying G Cuccurullo, L Giordano, D Albanese, L Cinquanta, M Di Matteo Journal of food engineering 112 (4), 319-325, 2012 | 90 | 2012 |
| Evolution of quality parameters during red wine dealcoholization by osmotic distillation L Liguori, P Russo, D Albanese, M Di Matteo Food chemistry 140 (1-2), 68-75, 2013 | 88 | 2013 |
| Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process A Fratianni, D Albanese, R Mignogna, L Cinquanta, G Panfili, M Di Matteo Plant foods for human nutrition 68, 241-246, 2013 | 75 | 2013 |
| Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties D Albanese, M Di Matteo, M Poiana, S Spagnamusso Food Research International 42 (5-6), 727-732, 2009 | 69 | 2009 |
| Kinetics of carotenoids degradation and furosine formation in dried apricots (Prunus armeniaca L.) A Fratianni, S Niro, MC Messia, L Cinquanta, G Panfili, D Albanese, ... Food research international 99, 862-867, 2017 | 66 | 2017 |
| A new label-free impedimetric aptasensor for gluten detection F Malvano, D Albanese, R Pilloton, M Di Matteo Food Control 79, 200-206, 2017 | 61 | 2017 |
| Production and characterization of alcohol-free beer by membrane process L Liguori, G De Francesco, P Russo, G Perretti, D Albanese, M Di Matteo Food and bioproducts processing 94, 158-168, 2015 | 59 | 2015 |
| A highly sensitive impedimetric label free immunosensor for Ochratoxin measurement in cocoa beans F Malvano, D Albanese, R Pilloton, M Di Matteo Food chemistry 212, 688-694, 2016 | 58 | 2016 |
| Tomato peel drying and carotenoids stability of the extracts D Albanese, G Adiletta, M D′ Acunto, L Cinquanta, M Di Matteo International Journal of Food Science & Technology 49 (11), 2458-2463, 2014 | 56 | 2014 |
| An ultrasound technique for monitoring the alcoholic wine fermentation N Lamberti, L Ardia, D Albanese, M Di Matteo Ultrasonics 49 (1), 94-97, 2009 | 53 | 2009 |
| A novel impedimetric biosensor based on the antimicrobial activity of the peptide nisin for the detection of Salmonella spp. F Malvano, R Pilloton, D Albanese Food chemistry 325, 126868, 2020 | 51 | 2020 |
| Production of low-alcohol beverages: Current status and perspectives L Liguori, P Russo, D Albanese, M Di Matteo Food processing for increased quality and consumption, 347-382, 2018 | 51 | 2018 |
