| 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 | 200 | 2000 |
| Essential amino acids: master regulators of nutrition and environmental footprint? P Tessari, A Lante, G Mosca Scientific reports 6 (1), 26074, 2016 | 193 | 2016 |
| 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 | 169 | 2018 |
| 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 | 167 | 2006 |
| 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 | 156 | 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 | 120 | 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 | 105 | 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 | 103 | 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 | 95 | 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 | 88 | 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 | 79 | 2011 |
| Chlorophylls as natural bioactive compounds existing in food by-products: A critical review P Ebrahimi, Z Shokramraji, S Tavakkoli, D Mihaylova, A Lante Plants 12 (7), 1533, 2023 | 74 | 2023 |
| 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 | 74 | 1993 |
| Citrus hydrosols as useful by-products for tyrosinase inhibition A Lante, F Tinello Innovative Food Science & Emerging Technologies 27, 154-159, 2015 | 70 | 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 | 70 | 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 | 67 | 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 | 58 | 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 | 57 | 2018 |
| 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 | 53 | 2020 |
| Study on the antioxidant and antimicrobial activities of Allium ursinum L. pressurised-liquid extract DS Mihaylova, A Lante, F Tinello, AI Krastanov Natural product research 28 (22), 2000-2005, 2014 | 52 | 2014 |
Albert KrastanovProfessor, University of Food Technologies在 uft-plovdiv.bg 的电子邮件经过验证
