| Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil M Baldioli, M Servili, G Perretti, GF Montedoro Journal of the American Oil Chemists' Society 73 (11), 1589-1593, 1996 | 735 | 1996 |
| Organic and phenolic acids in beer L Montanari, G Perretti, F Natella, A Guidi, P Fantozzi LWT-Food Science and Technology 32 (8), 535-539, 1999 | 161 | 1999 |
| Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low‐alcohol beer G De Francesco, B Turchetti, V Sileoni, O Marconi, G Perretti Journal of the Institute of Brewing 121 (1), 113-121, 2015 | 139 | 2015 |
| Biodegradable packaging and edible coating for fresh-cut fruits and vegetables F Galgano Italian Journal of Food Science 27 (1), 1-20, 2015 | 135 | 2015 |
| Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector E Bravi, G Perretti, L Montanari Journal of chromatography A 1134 (1-2), 210-214, 2006 | 122 | 2006 |
| Behaviour of malted cereals and pseudo‐cereals for gluten‐free beer production B De Meo, G Freeman, O Marconi, C Booer, G Perretti, P Fantozzi Journal of the Institute of Brewing 117 (4), 541-546, 2011 | 110 | 2011 |
| Development of an all rice malt beer: A gluten free alternative H Mayer, D Ceccaroni, O Marconi, V Sileoni, G Perretti, P Fantozzi LWT-Food Science and Technology 67, 67-73, 2016 | 105 | 2016 |
| Characterization of the volatile profiles of beer using headspace solid‐phase microextraction and gas chromatography–mass spectrometry S Rossi, V Sileoni, G Perretti, O Marconi Journal of the Science of Food and Agriculture 94 (5), 919-928, 2014 | 98 | 2014 |
| Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters G Perretti, A Motori, E Bravi, F Favati, L Montanari, P Fantozzi The Journal of supercritical fluids 40 (3), 349-353, 2007 | 95 | 2007 |
| Improving the value of rice by-products by SFE G Perretti, E Miniati, L Montanari, P Fantozzi The Journal of supercritical fluids 26 (1), 63-71, 2003 | 92 | 2003 |
| Production and characterization of alcohol-free beer by membrane process L Liguori, G De Francesco, P Russo, G Perretti, D Albanese, M Di Matteo Food and bioproducts processing 94, 158-168, 2015 | 64 | 2015 |
| Influence of barley variety and malting process on lipid content of malt E Bravi, O Marconi, G Perretti, P Fantozzi Food chemistry 135 (3), 1112-1117, 2012 | 63 | 2012 |
| Gluten-free brewing: Issues and perspectives N Cela, N Condelli, MC Caruso, G Perretti, M Di Cairano, R Tolve, ... Fermentation 6 (2), 53, 2020 | 60 | 2020 |
| Germination under Moderate Salinity Increases Phenolic Content and Antioxidant Activity in Rapeseed (Brassica napus var oleifera Del.) Sprouts B Falcinelli, V Sileoni, O Marconi, G Perretti, M Quinet, S Lutts, ... Molecules 22 (8), 1377, 2017 | 60 | 2017 |
| Specialty rice malt optimization and improvement of rice malt beer aspect and aroma D Ceccaroni, V Sileoni, O Marconi, G De Francesco, EG Lee, G Perretti Lwt 99, 299-305, 2019 | 56 | 2019 |
| Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley O Marconi, I Tomasi, L Dionisio, G Perretti, P Fantozzi Food Research International 64, 677-682, 2014 | 56 | 2014 |
| Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide G Perretti, A Troilo, E Bravi, O Marconi, F Galgano, P Fantozzi The Journal of Supercritical Fluids 82, 177-182, 2013 | 51 | 2013 |
| Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] L Di Ghionno, V Sileoni, O Marconi, G De Francesco, G Perretti Lwt 84, 746-752, 2017 | 48 | 2017 |
| Determination of free fatty acids in beer E Bravi, O Marconi, V Sileoni, G Perretti Food Chemistry 215, 341-346, 2017 | 48 | 2017 |
| Authentication of Italian red wines on the basis of the polyphenols and biogenic amines F Galgano, M Caruso, G Perretti, F Favati European Food Research and Technology 232, 889-897, 2011 | 48 | 2011 |
