| Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins A Ricci, KJ Olejar, GP Parpinello, PA Kilmartin, A Versari Applied Spectroscopy Reviews 50 (5), 407-442, 2015 | 343 | 2015 |
| Progress in authentication, typification and traceability of grapes and wines by chemometric approaches A Versari, VF Laurie, A Ricci, L Laghi, GP Parpinello Food Research International 60, 2-18, 2014 | 257 | 2014 |
| Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines AV Violeta Ivanova-Petropulos, Arianna Rici, Dusko Nedelkovski, Violeta ... Food Chemistry 171, 412 - 420, 2015 | 87 | 2015 |
| Recent advances and applications of pulsed electric fields (PEF) to improve polyphenol extraction and color release during red winemaking A Ricci, GP Parpinello, A Versari Beverages 4 (1), 18, 2018 | 84 | 2018 |
| Analytical profiling of food-grade extracts from grape (Vitis vinifera sp.) seeds and skins, green tea (Camellia sinensis) leaves and Limousin oak (Quercus robur) heartwood … A Ricci, GP Parpinello, AS Palma, N Teslić, C Brilli, A Pizzi, A Versari Journal of Food Composition and Analysis 59, 95-104, 2017 | 52 | 2017 |
| Recovery of phenolic compounds from red grape pomace extract through nanofiltration membranes JA Arboleda Mejia, A Ricci, AS Figueiredo, A Versari, A Cassano, ... Foods 9 (11), 1649, 2020 | 48 | 2020 |
| Superior antioxidant polymer films created through the incorporation of grape tannins in ethyl cellulose. PAK Kenneth J. Olejar, Sudip Ray, Arianna Ricci Cellulose, 2014 | 47 | 2014 |
| Characterization of an antioxidant and antimicrobial extract from cool climate, white grape marc KJ Olejar, A Ricci, S Swift, Z Zujovic, KC Gordon, B Fedrizzi, A Versari, ... Antioxidants 8 (7), 232, 2019 | 42 | 2019 |
| Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices S Giacosa, GP Parpinello, SR Segade, A Ricci, MA Paissoni, A Curioni, ... Food Research International 143, 110277, 2021 | 37 | 2021 |
| Spectroscopy analysis of phenolic and sugar patterns in a food grade chestnut tannin A Ricci, MC Lagel, GP Parpinello, A Pizzi, PA Kilmartin, A Versari Food Chemistry 203, 425-429, 2016 | 37 | 2016 |
| Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy and chemometrics for the identification and classification of commercial tannins A Ricci, GP Parpinello, KJ Olejar, PA Kilmartin, A Versari Applied Spectroscopy 69 (11), 1243-1250, 2015 | 35 | 2015 |
| Suitability of the cyclic voltammetry measurements and DPPH• spectrophotometric assay to determine the antioxidant capacity of food-grade oenological tannins A Ricci, GP Parpinello, N Teslić, PA Kilmartin, A Versari Molecules 24 (16), 2925, 2019 | 33 | 2019 |
| Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems GP Parpinello, A Ricci, AD Rombolà, G Nigro, A Versari Food Chemistry 283, 499-507, 2019 | 32 | 2019 |
| Future climatic suitability of the Emilia-Romagna (Italy) region for grape production N Teslić, M Vujadinović, M Ruml, A Ricci, A Vuković, GP Parpinello, ... Regional Environmental Change 19, 599-614, 2019 | 32 | 2019 |
| Antioxidant activity of commercial food grade tannins exemplified in a wine model A Ricci, KJ Olejar, GP Parpinello, AU Mattioli, N Teslić, PA Kilmartin, ... Food Additives & Contaminants: Part A 33 (12), 1761-1774, 2016 | 31 | 2016 |
| Modelling the evolution of oxidative browning during storage of white wines: Effects of packaging and closures A Ricci, GP Parpinello, A Versari International journal of food science & technology 52 (2), 472-479, 2017 | 29 | 2017 |
| Multivariate characterization of Italian monovarietal red wines using FTIR spectroscopy GP Parpinello, A Versari, A Ricci, P Arapitsas, A Curioni, L Moio, ... ŒnoIVAS 2019: 11th International Symposium of Oenology of Bordeaux and 11th …, 2019 | 26 | 2019 |
| Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study A Ricci, JAA Mejia, A Versari, E Chiarello, A Bordoni, GP Parpinello Food and Bioproducts Processing 132, 1-12, 2022 | 25 | 2022 |
| Extraction and evaluation of natural occurring bioactive compounds and change in antioxidant activity during red winemaking V Ivanova-Petropulos, S Durakova, A Ricci, GP Parpinello, A Versari Journal of food science and technology 53, 2634-2643, 2016 | 22 | 2016 |
| Wine derived additives as poly (butylene succinate)(PBS) natural stabilizers for different degradative environments A Nanni, A Ricci, A Versari, M Messori Polymer Degradation and Stability 182, 109381, 2020 | 21 | 2020 |
