| Biorecovery of antioxidants from apple pomace by supercritical fluid extraction G Ferrentino, K Morozova, OK Mosibo, M Ramezani, M Scampicchio Journal of Cleaner Production 186, 253-261, 2018 | 146 | 2018 |
| Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction G Ferrentino, S Giampiccolo, K Morozova, N Haman, S Spilimbergo, ... Innovative Food Science & Emerging Technologies 64, 102428, 2020 | 74 | 2020 |
| Encapsulation of lipid-soluble bioactives by nanoemulsions S Banasaz, K Morozova, G Ferrentino, M Scampicchio Molecules 25 (17), 3966, 2020 | 55 | 2020 |
| Extrusion cooking of protein-based products: potentials and challenges OK Mosibo, G Ferrentino, MR Alam, K Morozova, M Scampicchio Critical Reviews in Food Science and Nutrition 62 (9), 2526-2547, 2022 | 44 | 2022 |
| Electrochemical methods to evaluate the antioxidant activity and capacity of foods: A review MA Haque, K Morozova, G Ferrentino, M Scampicchio Electroanalysis 33 (6), 1419-1435, 2021 | 44 | 2021 |
| Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.) P Filannino, AZA Tlais, K Morozova, I Cavoski, M Scampicchio, ... Food chemistry 317, 126384, 2020 | 40 | 2020 |
| Novel technologies based on supercritical fluids for the encapsulation of food grade bioactive compounds S Klettenhammer, G Ferrentino, K Morozova, M Scampicchio Foods 9 (10), 1395, 2020 | 38 | 2020 |
| Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile S Savini, MR Loizzo, R Tundis, M Mozzon, R Foligni, E Longo, ... European Food Research and Technology 243, 2255-2263, 2017 | 35 | 2017 |
| Non-Extractable polyphenols from food by-products: Current knowledge on recovery, characterisation, and potential applications Y Ding, K Morozova, M Scampicchio, G Ferrentino Processes 8 (8), 925, 2020 | 33 | 2020 |
| Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry M Bodner, K Morozova, P Kruathongsri, P Thakeow, M Scampicchio European Food Research and Technology 245, 1499-1506, 2019 | 30 | 2019 |
| Extraction of essential oils from medicinal plants and their utilization as food antioxidants G Ferrentino, K Morozova, C Horn, M Scampicchio Current pharmaceutical design 26 (5), 519-541, 2020 | 28 | 2020 |
| Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process S Klettenhammer, G Ferrentino, HS Zendehbad, K Morozova, ... Journal of Food Engineering 312, 110746, 2022 | 20 | 2022 |
| Effect of light irradiation on the antioxidant stability of oleuropein E Longo, K Morozova, M Scampicchio Food chemistry 237, 91-97, 2017 | 20 | 2017 |
| Antimicrobial Effect of Picea abies Extracts on E. coli Growth N Haman, K Morozova, G Tonon, M Scampicchio, G Ferrentino Molecules 24 (22), 4053, 2019 | 19 | 2019 |
| Capsaicinoids in chili habanero by flow injection with coulometric array detection K Morozova, I Rodríguez‐Buenfil, C López‐Domínguez, ... Electroanalysis 31 (5), 844-850, 2019 | 19 | 2019 |
| Effect of headspace volume, ascorbic acid and sulphur dioxide on oxidative status and sensory profile of Riesling wine K Morozova, O Schmidt, W Schwack European Food Research and Technology 240, 205-221, 2015 | 18 | 2015 |
| A novel stoichio-kinetic model for the DPPH• assay: The importance of the side reaction and application to complex mixtures L Angeli, S Imperiale, Y Ding, M Scampicchio, K Morozova Antioxidants 10 (7), 1019, 2021 | 17 | 2021 |
| Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue JE Oney Montalvo, K Morozova, G Ferrentino, MO Ramirez Sucre, ... European Food Research and Technology 247, 101-110, 2021 | 15 | 2021 |
| Immobilization of Saccharomyces cerevisiae on nylon-6 nanofibrous membranes for grape juice fermentation M Armani, K Morozova, M Scampicchio LWT 110, 360-364, 2019 | 15 | 2019 |
| Estimation of Scoville index of hot chili peppers using flow injection analysis with electrochemical detection H Dejmkova, K Morozova, M Scampicchio Journal of Electroanalytical Chemistry 821, 82-86, 2018 | 15 | 2018 |
Emanuele BoselliFree University of Bolzano-BozenDirección de correo verificada de unibz.it
