| Lactobacillus rhamnosus lowers zebrafish lipid content by changing gut microbiota and host transcription of genes involved in lipid metabolism S Falcinelli, S Picchietti, A Rodiles, L Cossignani, DL Merrifield, ... Scientific reports 5 (1), 9336, 2015 | 220 | 2015 |
| The sourdough microflora. Characterization of hetero-and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced P Damiani, M Gobbetti, L Cossignani, A Corsetti, MS Simonetti, J Rossi LWT-food science and technology 29 (1-2), 63-70, 1996 | 198 | 1996 |
| Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin D Montesano, F Blasi, MS Simonetti, A Santini, L Cossignani Foods 7 (3), 30, 2018 | 160 | 2018 |
| Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves G Rocchetti, F Blasi, D Montesano, S Ghisoni, MC Marcotullio, S Sabatini, ... Food research international 115, 319-327, 2019 | 155 | 2019 |
| Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk F Blasi, D Montesano, M De Angelis, A Maurizi, F Ventura, L Cossignani, ... Journal of Food Composition and Analysis 21 (1), 1-7, 2008 | 150 | 2008 |
| Gas chromatographic evaluation of pesticide residue contents in nectarines after non-toxic washing treatments P Pugliese, JC Molto, P Damiani, R Marin, L Cossignani, J Manes Journal of Chromatography A 1050 (2), 185-191, 2004 | 116 | 2004 |
| Free D‐and L‐amino acid evolution during sourdough fermentation and baking M Gobbetti, MS Simonetti, J Rossi, L Cossignani, A Corsetti, P Damiani Journal of food science 59 (4), 881-884, 1994 | 115 | 1994 |
| Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents G Rocchetti, JP Pagnossa, F Blasi, L Cossignani, RH Piccoli, G Zengin, ... Food Research International 127, 108712, 2020 | 114 | 2020 |
| Dietary lipid content reorganizes gut microbiota and probiotic L. rhamnosus attenuates obesity and enhances catabolic hormonal milieu in zebrafish S Falcinelli, A Rodiles, A Hatef, S Picchietti, L Cossignani, DL Merrifield, ... Scientific Reports 7 (1), 5512, 2017 | 96 | 2017 |
| Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach F Blasi, G Rocchetti, D Montesano, L Lucini, G Chiodelli, S Ghisoni, ... Food Research International 105, 507-516, 2018 | 93 | 2018 |
| Live prey enrichment, with particular emphasis on HUFAs, as limiting factor in false percula clownfish (Amphiprion ocellaris, Pomacentridae) larval development and … I Olivotto, M Di Stefano, S Rosetti, L Cossignani, A Pugnaloni, ... Comparative Biochemistry and Physiology Part A: Molecular & Integrative …, 2011 | 84 | 2011 |
| A simple HPLC‐ELSD method for sugar analysis in Goji berry D Montesano, L Cossignani, L Giua, E Urbani, MS Simonetti, F Blasi Journal of chemistry 2016 (1), 6271808, 2016 | 83 | 2016 |
| Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria) L Cossignani, E Urbani, MS Simonetti, A Maurizi, C Chiesi, F Blasi Food Chemistry 143, 446-451, 2014 | 82 | 2014 |
| Preserved copepods as a new technology for the marine ornamental fish aquaculture: A feeding study I Olivotto, NE Tokle, V Nozzi, L Cossignani, O Carnevali Aquaculture 308 (3-4), 124-131, 2010 | 82 | 2010 |
| Characterisation and geographical traceability of Italian goji berries D Bertoldi, L Cossignani, F Blasi, M Perini, A Barbero, S Pianezze, ... Food chemistry 275, 585-593, 2019 | 81 | 2019 |
| Pigments profile in monovarietal virgin olive oils from various Italian olive varieties D Giuffrida, F Salvo, A Salvo, L Cossignani, G Dugo Food chemistry 124 (3), 1119-1123, 2011 | 80 | 2011 |
| An overview of natural extracts with antioxidant activity for the improvement of the oxidative stability and shelf life of edible oils F Blasi, L Cossignani Processes 8 (8), 956, 2020 | 79 | 2020 |
| Changes in olive oil composition due to microwave heating L Cossignani, MS Simonetti, A Neri, P Damiani Journal of the American Oil Chemists’ Society 75, 931-937, 1998 | 79 | 1998 |
| Biopeptides from vegetable proteins: new scientific evidences D Montesano, M Gallo, F Blasi, L Cossignani Current Opinion in Food Science 31, 31-37, 2020 | 68 | 2020 |
| Fatty Acids and Phytosterols to Discriminate Geographic Origin of Lycium barbarum Berry L Cossignani, F Blasi, MS Simonetti, D Montesano Food analytical methods 11, 1180-1188, 2018 | 68 | 2018 |
