| Biodegradable polymers for food packaging: a review V Siracusa, P Rocculi, S Romani, M Dalla Rosa Trends in food science & technology 19 (12), 634-643, 2008 | 2417 | 2008 |
| Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit I Ramazzina, A Berardinelli, F Rizzi, S Tappi, L Ragni, G Sacchetti, ... Postharvest Biology and Technology 107, 55-65, 2015 | 282 | 2015 |
| Atmospheric gas plasma treatment of fresh-cut apples S Tappi, A Berardinelli, L Ragni, M Dalla Rosa, A Guarnieri, P Rocculi Innovative Food Science & Emerging Technologies 21, 114-122, 2014 | 277 | 2014 |
| Cold plasma treatment for fresh-cut melon stabilization S Tappi, G Gozzi, L Vannini, A Berardinelli, S Romani, L Ragni, P Rocculi Innovative Food Science & Emerging Technologies 33, 225-233, 2016 | 214 | 2016 |
| Changes in nutritional properties of minimally processed apples during storage E Cocci, P Rocculi, S Romani, M Dalla Rosa Postharvest Biology and Technology 39 (3), 265-271, 2006 | 190 | 2006 |
| Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage C Mannozzi, U Tylewicz, F Chinnici, L Siroli, P Rocculi, M Dalla Rosa, ... Food Chemistry 251, 18-24, 2018 | 156 | 2018 |
| Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life C Mannozzi, JP Cecchini, U Tylewicz, L Siroli, F Patrignani, R Lanciotti, ... LWT-Food Science and Technology 85, 440-444, 2017 | 153 | 2017 |
| Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit P Rocculi, S Romani, M Dalla Rosa Postharvest Biology and Technology 35 (3), 319-328, 2005 | 152 | 2005 |
| Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere P Rocculi, S Romani, M Dalla Rosa Food Research International 37 (4), 329-335, 2004 | 148 | 2004 |
| Poly (lactic acid)‐modified films for food packaging application: Physical, mechanical, and barrier behavior V Siracusa, I Blanco, S Romani, U Tylewicz, P Rocculi, MD Rosa Journal of applied polymer science 125 (S2), E390-E401, 2012 | 134 | 2012 |
| Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies E Betoret, N Betoret, P Rocculi, M Dalla Rosa Trends in Food Science & Technology 46 (1), 1-12, 2015 | 122 | 2015 |
| Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes P Rocculi, FG Galindo, F Mendoza, L Wadsö, S Romani, M Dalla Rosa, ... Postharvest Biology and Technology 43 (1), 151-157, 2007 | 118 | 2007 |
| Comparison of quality traits among breast meat affected by current muscle abnormalities G Baldi, F Soglia, L Laghi, S Tappi, P Rocculi, S Tavaniello, D Prioriello, ... Food Research International 115, 369-376, 2019 | 106 | 2019 |
| Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple P Rocculi, E Cocci, S Romani, G Sacchetti, M Dalla Rosa Postharvest Biology and Technology 51 (3), 371-377, 2009 | 104 | 2009 |
| Effect of cold plasma treatment on the functional properties of fresh-cut apples I Ramazzina, S Tappi, P Rocculi, G Sacchetti, A Berardinelli, A Marseglia, ... Journal of agricultural and food chemistry 64 (42), 8010-8018, 2016 | 89 | 2016 |
| Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries U Tylewicz, S Tappi, C Mannozzi, S Romani, N Dellarosa, L Laghi, ... Journal of Food Engineering 213, 2-9, 2017 | 85 | 2017 |
| The use of sodium bicarbonate for marination of broiler breast meat M Petracci, L Laghi, P Rocculi, S Rimini, V Panarese, MA Cremonini, ... Poultry Science 91 (2), 526-534, 2012 | 84 | 2012 |
| Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study V Panarese, L Laghi, A Pisi, U Tylewicz, M Dalla Rosa, P Rocculi Food chemistry 132 (4), 1706-1712, 2012 | 82 | 2012 |
| Effect of frying time on acrylamide content and quality aspects of French fries S Romani, M Bacchiocca, P Rocculi, M Dalla Rosa European Food Research and Technology 226, 555-560, 2008 | 76 | 2008 |
| Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields J Genovese, S Tappi, W Luo, U Tylewicz, S Marzocchi, S Marziali, ... Innovative food science & emerging technologies 55, 18-26, 2019 | 75 | 2019 |
