| Uncovering patterns of consumers' interest for beer: A case study with craft beers G Donadini, S Porretta Food research international 91, 183-198, 2017 | 200 | 2017 |
| Mycotoxin occurrence in beer produced in several European countries T Bertuzzi, S Rastelli, A Mulazzi, G Donadini, A Pietri Food control 22 (12), 2059-2064, 2011 | 118 | 2011 |
| Consumer interest in specialty beers in three European markets G Donadini, MD Fumi, E Kordialik-Bogacka, L Maggi, M Lambri, ... Food Research International 85, 301-314, 2016 | 97 | 2016 |
| Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers MD Fumi, R Galli, M Lambri, G Donadini, DM De Faveri Journal of Food Composition and Analysis 24 (4-5), 568-573, 2011 | 73 | 2011 |
| Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process A Pietri, T Bertuzzi, B Agosti, G Donadini Food Additives and Contaminants 27 (10), 1431-1439, 2010 | 65 | 2010 |
| A preliminary study investigating consumer preference for cheese and beer pairings G Donadini, MD Fumi, M Lambri Food Quality and Preference 30 (2), 217-228, 2013 | 63 | 2013 |
| The hedonic response to chocolate and beverage pairing: A preliminary study G Donadini, MD Fumi, M Lambri Food Research International 48 (2), 703-711, 2012 | 54 | 2012 |
| Evaluation of ideal everyday Italian food and beer pairings with regular consumers and food and beverage experts G Donadini, G Spigno, MD Fumi, R Pastori Journal of the Institute of Brewing 114 (4), 329-342, 2008 | 54 | 2008 |
| A preference study for no alcohol beer in Italy using quantitative concept analysis S Porretta, G Donadini Journal of the Institute of Brewing 114 (4), 315-321, 2008 | 52 | 2008 |
| Influence of preparation method on the hedonic response of preschoolers to raw, boiled or oven-baked vegetables G Donadini, MD Fumi, S Porretta LWT-Food Science and Technology 49 (2), 282-292, 2012 | 51 | 2012 |
| Arsenic, cadmium and lead in beers from the Italian market G Donadini, S Spalla, GM Beone Journal of the Institute of Brewing 114 (4), 283-288, 2008 | 51 | 2008 |
| Targeted healthy compounds in small and large-scale brewed beers T Bertuzzi, A Mulazzi, S Rastelli, G Donadini, F Rossi, G Spigno Food chemistry 310, 125935, 2020 | 46 | 2020 |
| An investigation on the appropriateness of chocolate to match tea and coffee G Donadini, MD Fumi Food research international 63, 464-476, 2014 | 38 | 2014 |
| Hedonic response to cheese in preschoolers G Donadini, MD Fumi, L Vanoni, S Porretta Journal of Sensory Studies 27 (3), 176-187, 2012 | 35 | 2012 |
| Consumers' preference and sensory profile of bottom fermented red beers of the Italian market G Donadini, MD Fumi, IR Newby-Clark Food Research International 58, 69-80, 2014 | 34 | 2014 |
| How foam appearance influences the Italian consumer's beer perception and preference G Donadini, MD Fumi, MD De Faveri Journal of the Institute of Brewing 117 (4), 523-533, 2011 | 34 | 2011 |
| Hedonic response to fish in preschoolers G Donadini, MD Fumi, S Porretta Journal of Sensory Studies 28 (4), 282-296, 2013 | 30 | 2013 |
| Sensory mapping of beers on sale in the Italian market G Donadini, MD Fumi Journal of sensory studies 25 (1), 19-49, 2010 | 25 | 2010 |
| Known and emerging mycotoxins in small-and large-scale brewed beer T Bertuzzi, S Rastelli, A Mulazzi, G Donadini, A Pietri Beverages 4 (2), 46, 2018 | 23 | 2018 |
| An investigation of matches of bottom fermented red beers with cheeses G Donadini, MD Fumi, IR Newby-Clark Food Research International 67, 376-389, 2015 | 23 | 2015 |
