| Electrochemical sensor and biosensor for polyphenols detection in olive oils C Capannesi, I Palchetti, M Mascini, A Parenti Food Chemistry 71 (4), 553-562, 2000 | 392 | 2000 |
| What kind of coffee do you drink? An investigation on effects of eight different extraction methods G Angeloni, L Guerrini, P Masella, M Bellumori, S Daluiso, A Parenti, ... Food Research International 116, 1327-1335, 2019 | 154 | 2019 |
| Effects of cold maceration on red wine quality from Tuscan Sangiovese grape A Parenti, P Spugnoli, L Calamai, S Ferrari, C Gori European Food Research and Technology 218, 360-366, 2004 | 116 | 2004 |
| Comparison of espresso coffee brewing techniques A Parenti, L Guerrini, P Masella, S Spinelli, L Calamai, P Spugnoli Journal of Food Engineering 121, 112-117, 2014 | 108 | 2014 |
| Characterization and comparison of cold brew and cold drip coffee extraction methods G Angeloni, L Guerrini, P Masella, M Innocenti, M Bellumori, A Parenti Journal of the Science of Food and Agriculture 99 (1), 391-399, 2019 | 102 | 2019 |
| Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining A Cappelli, E Cini, L Guerrini, P Masella, G Angeloni, A Parenti Journal of Cereal Science 83, 229-235, 2018 | 74 | 2018 |
| Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour A Cappelli, L Guerrini, A Parenti, G Palladino, E Cini Journal of Cereal Science 91, 102879, 2020 | 59 | 2020 |
| Wheat grain composition, dough rheology and bread quality as affected by nitrogen and sulfur fertilization and seeding density L Guerrini, M Napoli, M Mancini, P Masella, A Cappelli, A Parenti, ... Agronomy 10 (2), 233, 2020 | 57 | 2020 |
| Influence of vertical centrifugation on extra virgin olive oil quality P Masella, A Parenti, P Spugnoli, L Calamai Journal of the American Oil Chemists' Society 86 (11), 1137, 2009 | 57 | 2009 |
| The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory‐scale conditions A Parenti, P Spugnoli, P Masella, L Calamai European journal of lipid science and technology 110 (8), 735-741, 2008 | 54 | 2008 |
| Improving whole wheat dough tenacity and extensibility: A new kneading process A Cappelli, L Guerrini, E Cini, A Parenti Journal of Cereal Science 90, 102852, 2019 | 48 | 2019 |
| Influence of the extraction process on dissolved oxygen in olive oil A Parenti, P Spugnoli, P Masella, L Calamai European Journal of Lipid Science and Technology 109 (12), 1180-1185, 2007 | 46 | 2007 |
| Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts S Trapani, C Breschi, L Cecchi, L Guerrini, N Mulinacci, A Parenti, ... Journal of Food Engineering 207, 24-34, 2017 | 40 | 2017 |
| Improving olive oil quality using CO2 evolved from olive pastes during processing A Parenti, P Spugnoli, P Masella, L Calamai, OL Pantani European Journal of Lipid Science and Technology 108 (11), 904-912, 2006 | 39 | 2006 |
| Shelf life and quality of olive oil filtered without vertical centrifugation M Fortini, M Migliorini, C Cherubini, L Cecchi, L Guerrini, P Masella, ... European Journal of Lipid Science and Technology 118 (8), 1213-1222, 2016 | 38 | 2016 |
| A new espresso brewing method P Masella, L Guerrini, S Spinelli, L Calamai, P Spugnoli, F Illy, A Parenti Journal of Food Engineering 146, 204-208, 2015 | 36 | 2015 |
| Vertical centrifugation of virgin olive oil under inert gas P Masella, A Parenti, P Spugnoli, L Calamai European Journal of Lipid Science and Technology 114 (9), 1094-1096, 2012 | 34 | 2012 |
| Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration L Guerrini, P Masella, M Migliorini, C Cherubini, A Parenti Journal of food engineering 157, 84-87, 2015 | 29 | 2015 |
| Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil P Masella, A Parenti, P Spugnoli, L Calamai European Journal of Lipid Science and Technology 112 (12), 1389-1392, 2010 | 29 | 2010 |
| Carbon dioxide emission from olive oil pastes during the transformation process: Technological spin offs A Parenti, P Spugnoli, P Masella, L Calamai European Food Research and Technology 222, 521-526, 2006 | 28 | 2006 |
