| 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 | 206 | 2018 |
| Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types S Romani, G Sacchetti, C Chaves López, GG Pinnavaia, M Dalla Rosa Journal of Agricultural and Food Chemistry 48 (8), 3616-3619, 2000 | 199 | 2000 |
| 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 | 171 | 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 | 170 | 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 | 165 | 2014 |
| Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must R Tofalo, C Chaves-López, F Di Fabio, M Schirone, GE Felis, S Torriani, ... International journal of food microbiology 130 (3), 179-187, 2009 | 157 | 2009 |
| 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 | 144 | 2014 |
| Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor AM Martín-Sánchez, C Chaves-López, E Sendra, E Sayas, ... Meat science 89 (1), 35-44, 2011 | 140 | 2011 |
| 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 | 139 | 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 | 134 | 2005 |
| Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages R Di Cagno, CC Lòpez, R Tofalo, G Gallo, M De Angelis, A Paparella, ... Meat Science 79 (2), 224-235, 2008 | 123 | 2008 |
| 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 |
| Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses ME Guerzoni, L Vannini, CC Lopez, R Lanciotti, G Suzzi, A Gianotti Journal of Dairy Science 82 (5), 851-862, 1999 | 117 | 1999 |
| 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 | 110 | 2015 |
| A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours A Corsetti, L Settanni, CC López, GE Felis, M Mastrangelo, G Suzzi Systematic and Applied Microbiology 30 (7), 561-571, 2007 | 109 | 2007 |
| 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 | 86 | 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 | 82 | 2020 |
| Bio-Removal of Methylene Blue from Aqueous Solution by Galactomyces geotrichum KL20A M Contreras, CD Grande-Tovar, W Vallejo, C Chaves-López Water 11 (2), 282, 2019 | 82 | 2019 |
Carlos David Grande TovarProfessor at Universidad del Atlantico在 mail.uniatlantico.edu.co 的电子邮件经过验证
Carlos David Grande TovarProfessor at Universidad del Atlantico在 mail.uniatlantico.edu.co 的电子邮件经过验证