| Chemical composition, plant genetic differences, antimicrobial and antifungal activity investigation of the essential oil of Rosmarinus officinalis L. A Angioni, A Barra, E Cereti, D Barile, JD Coïsson, M Arlorio, S Dessi, ... Journal of agricultural and food chemistry 52 (11), 3530-3535, 2004 | 454 | 2004 |
| Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data M Locatelli, R Gindro, F Travaglia, JD Coïsson, M Rinaldi, M Arlorio Food chemistry 114 (3), 889-897, 2009 | 292 | 2009 |
| Euterpe oleracea juice as a functional pigment for yogurt JD Coisson, F Travaglia, G Piana, M Capasso, M Arlorio Food research international 38 (8-9), 893-897, 2005 | 224 | 2005 |
| Inhibition of fungal growth by plant chitinases andβ-1, 3-glucanases: A morphological study M Arlorio, A Ludwig, T Boller, P Bonfante Protoplasma 171, 34-43, 1992 | 192 | 1992 |
| Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 M Arlorio, JD Coïsson, F Travaglia, F Varsaldi, G Miglio, G Lombardi, ... Food research international 38 (8-9), 1009-1014, 2005 | 182 | 2005 |
| Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides D Barile, N Tao, CB Lebrilla, JD Coisson, M Arlorio, JB German International Dairy Journal 19 (9), 524-530, 2009 | 180 | 2009 |
| In vitro bioaccessibility and gut biotransformation of polyphenols present in the water‐insoluble cocoa fraction V Fogliano, ML Corollaro, P Vitaglione, A Napolitano, R Ferracane, ... Molecular nutrition & food research 55 (S1), S44-S55, 2011 | 171 | 2011 |
| Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.) M Arlorio, M Locatelli, F Travaglia, JD Coïsson, E Del Grosso, A Minassi, ... Food Chemistry 106 (3), 967-975, 2008 | 167 | 2008 |
| Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions M Locatelli, F Travaglia, JD Coïsson, A Martelli, C Stévigny, M Arlorio Food chemistry 119 (4), 1647-1655, 2010 | 143 | 2010 |
| Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv M Bordiga, F Travaglia, M Locatelli, JD Coïsson, M Arlorio Food Chemistry 127 (1), 180-187, 2011 | 136 | 2011 |
| Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison M Bordiga, M Rinaldi, M Locatelli, G Piana, F Travaglia, JD Coïsson, ... Food Chemistry 140 (1-2), 57-67, 2013 | 129 | 2013 |
| Chemical Composition, Plant Genetic Differences, and Antifungal Activity of the Essential Oil of Helichrysum italicum G. Don ssp. microphyllum (Willd) Nym A Angioni, A Barra, M Arlorio, JD Coisson, MT Russo, FM Pirisi, M Satta, ... Journal of agricultural and food chemistry 51 (4), 1030-1034, 2003 | 121 | 2003 |
| Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions V Sovrani, M Blandino, V Scarpino, A Reyneri, JD Coïsson, F Travaglia, ... Food Chemistry 135 (1), 39-46, 2012 | 100 | 2012 |
| Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate M Bordiga, M Locatelli, F Travaglia, JD Coïsson, G Mazza, M Arlorio International journal of food science & technology 50 (3), 840-848, 2015 | 99 | 2015 |
| GC‐MS detection of chiral markers in cocoa beans of different quality and geographic origin A Caligiani, M Cirlini, G Palla, R Ravaglia, M Arlorio Chirality: The Pharmacological, Biological, and Chemical Consequences of …, 2007 | 99 | 2007 |
| Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction M Blandino, V Sovrani, F Marinaccio, A Reyneri, L Rolle, S Giacosa, ... Food chemistry 141 (3), 2549-2557, 2013 | 95 | 2013 |
| Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy) M Bordiga, S Gomez-Alonso, M Locatelli, F Travaglia, JD Coïsson, ... Food Research International 65, 282-290, 2014 | 91 | 2014 |
| Isolation, cloning, and characterization of the 2S albumin: a new allergen from hazelnut C Garino, L Zuidmeer, J Marsh, A Lovegrove, M Morati, S Versteeg, ... Molecular nutrition & food research 54 (9), 1257-1265, 2010 | 79 | 2010 |
| Production of biogenic amines in “Salamini italiani alla cacciatora PDO” JD Coı̈sson, C Cerutti, F Travaglia, M Arlorio Meat Science 67 (2), 343-349, 2004 | 78 | 2004 |
| Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products VA Papillo, M Locatelli, F Travaglia, M Bordiga, C Garino, M Arlorio, ... Food Chemistry 269, 603-609, 2018 | 76 | 2018 |
Jean Daniel CoissonFood Chemistry Associate Professor, Università Piemonte Orientale在 uniupo.it 的电子邮件经过验证
