| Chitosan coatings enriched with essential oils: Effects on fungi involved in fruit decay and mechanisms of action CD Grande-Tovar, C Chaves-López, A Serio, C Rossi, A Paparella Trends in Food Science & Technology 78, 61-71, 2018 | 197 | 2018 |
| Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes A Paparella, L Taccogna, I Aguzzi, C Chaves-López, A Serio, F Marsilio, ... Food Control 19 (12), 1174-1182, 2008 | 170 | 2008 |
| Hydrosols: Biological activity and potential as antimicrobials for food applications S D'Amato, A Serio, CC López, A Paparella Food Control 86, 126-137, 2018 | 169 | 2018 |
| Traditional fermented foods and beverages from a microbiological and nutritional perspective: the Colombian heritage C Chaves‐López, A Serio, CD Grande‐Tovar, R Cuervo‐Mulet, ... Comprehensive Reviews in Food Science and Food Safety 13 (5), 1031-1048, 2014 | 167 | 2014 |
| Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk C Chaves-López, A Serio, A Paparella, M Martuscelli, A Corsetti, R Tofalo, ... Food microbiology 42, 117-121, 2014 | 147 | 2014 |
| Salmonella enterica and Listeria monocytogenes inactivation dynamics after treatment with selected essential oils G Mazzarrino, A Paparella, C Chaves-López, A Faberi, M Sergi, ... Food Control 50, 794-803, 2015 | 138 | 2015 |
| Production of biogenic amines during the ripening of Pecorino Abruzzese cheese M Martuscelli, F Gardini, S Torriani, D Mastrocola, A Serio, ... International Dairy Journal 15 (6-9), 571-578, 2005 | 135 | 2005 |
| Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese) C Chaves‐López, M De Angelis, M Martuscelli, A Serio, A Paparella, ... Journal of Applied Microbiology 101 (2), 353-360, 2006 | 120 | 2006 |
| Diversity of food‐borne Bacillus volatile compounds and influence on fungal growth C Chaves‐López, A Serio, A Gianotti, G Sacchetti, M Ndagijimana, ... Journal of Applied Microbiology 119 (2), 487-499, 2015 | 106 | 2015 |
| Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork A Paparella, G Mazzarrino, C Chaves-López, C Rossi, G Sacchetti, ... Food microbiology 59, 23-31, 2016 | 94 | 2016 |
| Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry C Rossi, A Serio, C Chaves-López, F Anniballi, B Auricchio, E Goffredo, ... Food Control 86, 241-248, 2018 | 89 | 2018 |
| Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review C Rossi, C Chaves-López, A Serio, M Casaccia, F Maggio, A Paparella Critical Reviews in Food Science and Nutrition 62 (8), 2172-2191, 2022 | 82 | 2022 |
| Changes occurring in spontaneous maize fermentation: An overview C Chaves-López, C Rossi, F Maggio, A Paparella, A Serio Fermentation 6 (1), 36, 2020 | 81 | 2020 |
| Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk C Chaves-López, R Tofalo, A Serio, A Paparella, G Sacchetti, G Suzzi International Journal of Food Microbiology 159 (1), 39-46, 2012 | 78 | 2012 |
| Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese A Serio, C Chaves-López, A Paparella, G Suzzi International Dairy Journal 20 (7), 459-464, 2010 | 73 | 2010 |
| Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants C Rossi, C Chaves-López, A Serio, E Goffredo, BTC Goga, A Paparella Italian journal of food safety 5 (3), 2016 | 67 | 2016 |
| Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens R Tardugno, A Serio, F Pellati, S D’Amato, C Chaves López, MG Bellardi, ... Natural product research 33 (22), 3330-3335, 2019 | 63 | 2019 |
| Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspects A Serio, A Paparella, C Chaves-López, A Corsetti, G Suzzi Journal of food protection 70 (7), 1561-1568, 2007 | 63 | 2007 |
| Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese R Lanciotti, C Chaves‐López, F Patrignani, A Paparella, ME Guerzoni, ... International Journal of Dairy Technology 57 (1), 19-25, 2004 | 63 | 2004 |
| Characterization of essential oils obtained from Abruzzo autochthonous plants: Antioxidant and antimicrobial activities assessment for food application M Pellegrini, A Ricci, A Serio, C Chaves-López, G Mazzarrino, S D’Amato, ... Foods 7 (2), 19, 2018 | 60 | 2018 |
Antonello PaparellaUniversità degli Studi di Teramo在 unite.it 的电子邮件经过验证
