| Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects V Lattanzio, VMT Lattanzio, A Cardinali Phytochemistry: Advances in research 661 (2), 23-67, 2006 | 1491 | 2006 |
| Globe artichoke: A functional food and source of nutraceutical ingredients V Lattanzio, PA Kroon, V Linsalata, A Cardinali Journal of functional foods 1 (2), 131-144, 2009 | 697 | 2009 |
| Relationship of secondary metabolism to growth in oregano (Origanum vulgare L.) shoot cultures under nutritional stress V Lattanzio, A Cardinali, C Ruta, IM Fortunato, VMT Lattanzio, V Linsalata, ... Environmental and Experimental Botany 65 (1), 54-62, 2009 | 178 | 2009 |
| Antioxidative and Apoptotic Properties of Polyphenolic Extracts from Edible Part of Artichoke (Cynara scolymus L.) on Cultured Rat Hepatocytes and on Human … S Miccadei, D Di Venere, A Cardinali, F Romano, A Durazzo, MS Foddai, ... Nutrition and cancer 60 (2), 276-283, 2008 | 175 | 2008 |
| Verbascoside, isoverbascoside, and their derivatives recovered from olive mill wastewater as possible food antioxidants A Cardinali, S Pati, F Minervini, I D’Antuono, V Linsalata, V Lattanzio Journal of Agricultural and Food Chemistry 60 (7), 1822-1829, 2012 | 170 | 2012 |
| Role of Endogenous Flavonoids in Resistance Mechanism of Vigna to Aphids V Lattanzio, S Arpaia, A Cardinali, D Di Venere, V Linsalata Journal of Agricultural and Food Chemistry 48 (11), 5316-5320, 2000 | 167 | 2000 |
| Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions? V Lattanzio, A Cardinali, D Di Venere, V Linsalata, S Palmieri Food Chemistry 50 (1), 1-7, 1994 | 167 | 1994 |
| Seed coat tannins and bruchid resistance in stored cowpea seeds V Lattanzio, R Terzano, N Cicco, A Cardinali, DD Venere, V Linsalata Journal of the Science of Food and Agriculture 85 (5), 839-846, 2005 | 128 | 2005 |
| Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): In vitro bio-accessibility, intestinal uptake and bioavailability I D'Antuono, A Garbetta, V Linsalata, F Minervini, A Cardinali Food & function 6 (4), 1268-1277, 2015 | 91 | 2015 |
| Plant phenolics: a biochemical and physiological perspective V Lattanzio, A Cardinali, V Linsalata Recent advances in polyphenol research 3, 1-39, 2012 | 91 | 2012 |
| Phytochemistry: advances in research V Lattanzio, VMT Lattanzio, A Cardinali, F Imperato Research Signpost, 23-67, 2006 | 90 | 2006 |
| Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion A Garbetta, I Capotorto, A Cardinali, I D'Antuono, V Linsalata, F Pizzi, ... Journal of Functional Foods 10, 456-464, 2014 | 79 | 2014 |
| Biological activity of high molecular weight phenolics from olive mill wastewater A Cardinali, N Cicco, V Linsalata, F Minervini, S Pati, M Pieralice, N Tursi, ... Journal of Agricultural and Food Chemistry 58 (15), 8585-8590, 2010 | 73 | 2010 |
| Biochemical relationships and browning index for assessing the storage suitability of artichoke genotypes M Cefola, I D'Antuono, B Pace, N Calabrese, A Carito, V Linsalata, ... Food Research International 48 (2), 397-403, 2012 | 72 | 2012 |
| Calcium biofortification and bioaccessibility in soilless “baby leaf” vegetable production M D’Imperio, M Renna, A Cardinali, D Buttaro, F Serio, P Santamaria Food Chemistry 213, 149-156, 2016 | 70 | 2016 |
| Cereal foods fortified with by-products from the olive oil industry A Cedola, A Cardinali, I D'Antuono, A Conte, MA Del Nobile Food Bioscience 33, 100490, 2020 | 68 | 2020 |
| The role of phenolics in the postharvest physiology of fruits and vegetables: Browning reaction and fungal diseases V Lattanzio, A Cardinali, S Palmieri Italian Journal of food science 6, 3-3, 1994 | 68 | 1994 |
| Green bean biofortification for Si through soilless cultivation: Plant response and Si bioaccessibility in pods FF Montesano, M D’Imperio, A Parente, A Cardinali, M Renna, F Serio Scientific Reports 6 (1), 31662, 2016 | 61 | 2016 |
| Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology I D'Antuono, VG Kontogianni, K Kotsiou, V Linsalata, AF Logrieco, ... Food Research International 65, 301-310, 2014 | 60 | 2014 |
| Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts M D'Imperio, M Renna, A Cardinali, D Buttaro, P Santamaria, F Serio Journal of the Science of Food and Agriculture 96 (3), 751-756, 2016 | 59 | 2016 |
Vincenzo LattanzioUniversity of FoggiaVerified email at unifg.it
