| Estimation of color of durum wheat. Comparison of WSB, HPLC, and reflectance colorimeter measurements A Fratianni, M Irano, G Panfili, R Acquistucci Journal of Agricultural and Food Chemistry 53 (7), 2373-2378, 2005 | 115 | 2005 |
| Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions R Acquistucci LWT-Food Science and Technology 33 (1), 48-52, 2000 | 105 | 2000 |
| Monitoring of marine mucilage formation in Italian seas investigated by infrared spectroscopy and independent component analysis M Mecozzi, M Pietroletti, M Scarpiniti, R Acquistucci, ME Conti Environmental Monitoring and Assessment 184, 6025-6036, 2012 | 88 | 2012 |
| Characterization of mucilage aggregates in Adriatic and Tyrrhenian Sea: structure similarities between mucilage samples and the insoluble fractions of marine humic substance M Mecozzi, R Acquistucci, V Di Noto, E Pietrantonio, M Amici, D Cardarilli Chemosphere 44 (4), 709-720, 2001 | 80 | 2001 |
| Rutin and quercetin transformation during preparation of buckwheat sourdough bread L Lukšič, G Bonafaccia, M Timoracka, A Vollmannova, J Trček, ... Journal of cereal science 69, 71-76, 2016 | 74 | 2016 |
| Isolation and Physicochemical Characterization of Fonio (Digitaria exilis Stapf) Starch M Carcea, R Acquistucci Starch‐stärke 49 (4), 131-135, 1997 | 70 | 1997 |
| Bioactive compounds in rice on Italian market: Pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking V Melini, G Panfili, A Fratianni, R Acquistucci Food chemistry 277, 119-127, 2019 | 68 | 2019 |
| Italian buckwheat (Fagopyrum esculentum) starch: Physico‐chemical and functional characterization and in vitro digestibility R Acquistucci, J Fornal Food/Nahrung 41 (5), 281-284, 1997 | 52 | 1997 |
| LARN Livelli di Assunzione di Riferimento di Nutrienti ed energia per la popolazione italiana. IV Revisione S Luca, C Laura, M Maurizio, M Claudio, P Pierluigi, P Angela, S Andrea, ... SICS editore, 2014 | 50 | 2014 |
| Phenolic compounds and bioaccessibility thereof in functional pasta V Melini, F Melini, R Acquistucci Antioxidants 9 (4), 343, 2020 | 45 | 2020 |
| Physiochemical and rheological characterization of sorghum starch M Carcea, R Cubadda, R Acquistucci Journal of Food Science 57 (4), 1024-1025, 1992 | 45 | 1992 |
| Health-promoting compounds in pigmented Thai and wild rice V Melini, R Acquistucci Foods 6 (1), 9, 2017 | 39 | 2017 |
| Amino acid composition of selected strains of diploid wheat, Triticum monococcum L. R Acquistucci, MG D'egidio, V Vallega | 38 | 1995 |
| Application of the microwave hydrolysis to furosine determination in cereal and dairy foods R Acquistucci, G Panfili, E Marconi Journal of Agricultural and Food Chemistry 44 (12), 3855-3857, 1996 | 37 | 1996 |
| Ultrasound-assisted analysis of total carbohydrates in environmental and food samples M Mecozzi, M Amici, E Pietrantonio, R Acquistucci Ultrasonics sonochemistry 6 (3), 133-139, 1999 | 32 | 1999 |
| Improvement of an ultrasound assisted method for the analysis of total carbohydrate in environmental and food samples M Mecozzi, R Acquistucci, M Amici, D Cardarilli Ultrasonics Sonochemistry 9 (4), 219-223, 2002 | 29 | 2002 |
| Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum G Galterio, D Cardarilli, P Codianni, R Acquistucci Food/Nahrung 45 (4), 263-266, 2001 | 29 | 2001 |
| Evaluation of antioxidant properties in cereals: Study of some traditional Italian wheats A Durazzo, G Casale, V Melini, G Maiani, R Acquistucci Foods 4 (3), 391-399, 2015 | 24 | 2015 |
| Effect of okra (Hibiscus esculentus L.) addition on the technological properties of a wheat flour R Acquistucci, R Francisci International journal of food sciences and nutrition 53 (5), 375-379, 2002 | 22 | 2002 |
| The physico-chemical properties of cassava starch in relation to the texture of the cooked root O Safo-Kantanka, R Acquistucci Ghana Journal of Science 28 (1), 69-80, 1995 | 22 | 1995 |
