| Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage M Esti, L Cinquanta, F Sinesio, E Moneta, M Di Matteo Food Chemistry 76 (4), 399-405, 2002 | 308 | 2002 |
| 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 |
| Drying characteristics and quality of grape under physical pretreatment G Adiletta, P Russo, W Senadeera, M Di Matteo Journal of Food Engineering 172, 9-18, 2016 | 157 | 2016 |
| Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes M Di Matteo, L Cinquanta, G Galiero, S Crescitelli Journal of Food Engineering 46 (2), 83-89, 2000 | 154 | 2000 |
| 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 |
| High pressure stabilization of orange juice: evaluation of the effects of process conditions G Donsi, G Ferrari, M Di Matteo Italian Journal of Food Science 8 (2), 99-106, 1996 | 115 | 1996 |
| Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars L Cinquanta, M Di Matteo, M Esti Food chemistry 79 (2), 233-238, 2002 | 110 | 2002 |
| 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 |
| The influence of drying air temperature on the physical properties of dried and rehydrated eggplant P Russo, G Adiletta, M Di Matteo Food and Bioproducts Processing 91 (3), 249-256, 2013 | 97 | 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 |
| Influence of different hot air drying temperatures on drying kinetics, shrinkage, and colour of persimmon slices W Senadeera, G Adiletta, B Önal, M Di Matteo, P Russo Foods 9 (1), 101, 2020 | 87 | 2020 |
| 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 | 87 | 2013 |
| Oxidative stability of virgin olive oils L Cinquanta, M Esti, M Di Matteo Journal of the American Oil Chemists' Society 78 (12), 1197, 2001 | 79 | 2001 |
| 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 |
| Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study G Adiletta, G Iannone, P Russo, G Patimo, S De Pasquale, M Di Matteo International journal of food science & technology 49 (12), 2602-2609, 2014 | 74 | 2014 |
