| Biodegradation of phenols by laccase immobilised in a membrane reactor A Lante, A Crapisi, A Krastanov, P Spettoli Process Biochemistry 36 (1-2), 51-58, 2000 | 197 | 2000 |
| Essential amino acids: master regulators of nutrition and environmental footprint? P Tessari, A Lante, G Mosca Scientific reports 6 (1), 26074, 2016 | 176 | 2016 |
| Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES A Lante, G Lomolino, M Cagnin, P Spettoli Food Control 17 (3), 229-233, 2006 | 163 | 2006 |
| Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products F Tinello, A Lante Innovative Food Science & Emerging Technologies 50, 73-83, 2018 | 158 | 2018 |
| Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation N D’Incecco, E Bartowsky, S Kassara, A Lante, P Spettoli, P Henschke Food Microbiology 21 (3), 257-265, 2004 | 154 | 2004 |
| Nisin-loaded poly-L-lactide nano-particles produced by CO2 anti-solvent precipitation for sustained antimicrobial activity S Salmaso, N Elvassore, A Bertucco, A Lante, P Caliceti International Journal of Pharmaceutics 287 (1-2), 163-173, 2004 | 115 | 2004 |
| Chemical composition, antioxidant activity and anti‐lipase activity of Origanum vulgare and Lippia turbinata essential oils PR Quiroga, NR Grosso, A Lante, G Lomolino, JA Zygadlo, V Nepote International journal of food science & technology 48 (3), 642-649, 2013 | 96 | 2013 |
| UV-A light treatment for controlling enzymatic browning of fresh-cut fruits A Lante, F Tinello, M Nicoletto Innovative Food Science & Emerging Technologies 34, 141-147, 2016 | 94 | 2016 |
| Red chicories as potent scavengers of highly reactive radicals: a study on their phenolic composition and peroxyl radical trapping capacity and efficiency M Rossetto, A Lante, P Vanzani, P Spettoli, M Scarpa, A Rigo Journal of Agricultural and Food Chemistry 53 (21), 8169-8175, 2005 | 94 | 2005 |
| Controlled release of biomolecules from temperature-sensitive hydrogels prepared by radiation polymerization P Caliceti, S Salmaso, A Lante, M Yoshida, R Katakai, F Martellini, ... Journal of controlled release 75 (1-2), 173-181, 2001 | 84 | 2001 |
| Evaluation of red chicory extract as a natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems A Lante, T Nardi, F Zocca, A Giacomini, V Corich Journal of Agricultural and Food Chemistry 59 (10), 5318-5324, 2011 | 74 | 2011 |
| Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers A Crapisi, A Lante, G Pasini, P Spettoli Process biochemistry 28 (1), 17-21, 1993 | 72 | 1993 |
| Citrus hydrosols as useful by-products for tyrosinase inhibition A Lante, F Tinello Innovative Food Science & Emerging Technologies 27, 154-159, 2015 | 66 | 2015 |
| Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion A Lante, D Friso Food research international 54 (1), 269-276, 2013 | 65 | 2013 |
| A multifunctional bread rich in beta glucans and low in starch improves metabolic control in type 2 diabetes: a controlled trial P Tessari, A Lante Nutrients 9 (3), 297, 2017 | 64 | 2017 |
| Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage F Zocca, G Lomolino, A Curioni, P Spettoli, A Lante Food Chemistry 102 (1), 59-65, 2007 | 57 | 2007 |
| Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils F Tinello, A Lante, M Bernardi, F Cappiello, F Galgano, MC Caruso, ... European Food Research and Technology 244, 747-755, 2018 | 50 | 2018 |
| Dog rose and pomegranate extracts as agents to control enzymatic browning F Zocca, G Lomolino, A Lante Food Research International 44 (4), 957-963, 2011 | 50 | 2011 |
| Effect of dietary supplementation with different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais young bulls G Cozzi, P Prevedello, AL Stefani, A Piron, B Contiero, A Lante, ... Animal 5 (10), 1531-1538, 2011 | 50 | 2011 |
| Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT F Tinello, A Lante Lwt 131, 109797, 2020 | 48 | 2020 |
Albert KrastanovProfessor, University of Food Technologies在 uft-plovdiv.bg 的电子邮件经过验证
