| Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods F Donsì, M Annunziata, M Sessa, G Ferrari LWT-Food Science and Technology 44 (9), 1908-1914, 2011 | 937 | 2011 |
| Essential oil nanoemulsions as antimicrobial agents in food F Donsì, G Ferrari Journal of biotechnology 233, 106-120, 2016 | 603 | 2016 |
| Design of nanoemulsion-based delivery systems of natural antimicrobials: effect of the emulsifier F Donsì, M Annunziata, M Vincensi, G Ferrari Journal of biotechnology 159 (4), 342-350, 2012 | 456 | 2012 |
| Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue F Donsì, G Ferrari, G Pataro Food Engineering Reviews 2, 109-130, 2010 | 330 | 2010 |
| Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia A Boussaid, M Chouaibi, L Rezig, R Hellal, F Donsì, G Ferrari, S Hamdi Arabian journal of chemistry 11 (2), 265-274, 2018 | 319 | 2018 |
| Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems M Sessa, ML Balestrieri, G Ferrari, L Servillo, D Castaldo, N D’Onofrio, ... Food chemistry 147, 42-50, 2014 | 289 | 2014 |
| Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli … R Severino, G Ferrari, KD Vu, F Donsì, S Salmieri, M Lacroix Food control 50, 215-222, 2015 | 283 | 2015 |
| Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes J Raso, W Frey, G Ferrari, G Pataro, D Knorr, J Teissie, D Miklavčič Innovative Food Science & Emerging Technologies 37, 312-321, 2016 | 232 | 2016 |
| The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice G Ferrari, P Maresca, R Ciccarone Journal of Food Engineering 100 (2), 245-253, 2010 | 227 | 2010 |
| Evaluation of the stability and antioxidant activity of nanoencapsulated resveratrol during in vitro digestion M Sessa, R Tsao, R Liu, G Ferrari, F Donsì Journal of agricultural and food chemistry 59 (23), 12352-12360, 2011 | 212 | 2011 |
| Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products R Bobinaitė, G Pataro, N Lamanauskas, S Šatkauskas, P Viškelis, ... Journal of food science and technology 52, 5898-5905, 2015 | 202 | 2015 |
| Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris D Carullo, BD Abera, AA Casazza, F Donsì, P Perego, G Ferrari, G Pataro Algal research 31, 60-69, 2018 | 170 | 2018 |
| Selective extraction of intracellular components from the microalga Chlorella vulgaris by combined pulsed electric field–temperature treatment PR Postma, G Pataro, M Capitoli, MJ Barbosa, RH Wijffels, MHM Eppink, ... Bioresource technology 203, 80-88, 2016 | 165 | 2016 |
| Encapsulation of bioactive compounds in nanoemulsion-based delivery systems F Donsì, M Sessa, H Mediouni, A Mgaidi, G Ferrari Procedia Food Science 1, 1666-1671, 2011 | 156 | 2011 |
| Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp. O Parniakov, E Apicella, M Koubaa, FJ Barba, N Grimi, N Lebovka, ... Bioresource Technology 198, 262-267, 2015 | 155 | 2015 |
| The influence of post-harvest UV-C and pulsed light treatments on quality and antioxidant properties of tomato fruits during storage G Pataro, M Sinik, MM Capitoli, G Donsì, G Ferrari Innovative Food Science & Emerging Technologies 30, 103-111, 2015 | 155 | 2015 |
| The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads V Guida, G Ferrari, G Pataro, A Chambery, A Di Maro, A Parente LWT-Food Science and Technology 53 (2), 569-579, 2013 | 150 | 2013 |
| Bacterial inactivation in fruit juices using a continuous flow pulsed light (PL) system G Pataro, A Muñoz, I Palgan, F Noci, G Ferrari, JG Lyng Food Research International 44 (6), 1642-1648, 2011 | 146 | 2011 |
| Main factors regulating microbial inactivation by high-pressure homogenization: operating parameters and scale of operation F Donsì, G Ferrari, E Lenza, P Maresca Chemical Engineering Science 64 (3), 520-532, 2009 | 145 | 2009 |
| Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria … R Severino, KD Vu, F Donsì, S Salmieri, G Ferrari, M Lacroix International journal of food microbiology 191, 82-88, 2014 | 130 | 2014 |
