| Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins A Ricci, KJ Olejar, GP Parpinello, PA Kilmartin, A Versari Applied Spectroscopy Reviews 50 (5), 407-442, 2015 | 354 | 2015 |
| Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina A Versari, GP Parpinello, GB Tornielli, R Ferrarini, C Giulivo Journal of Agricultural and Food Chemistry 49 (11), 5531-5536, 2001 | 289 | 2001 |
| Progress in authentication, typification and traceability of grapes and wines by chemometric approaches A Versari, VF Laurie, A Ricci, L Laghi, GP Parpinello Food Research International 60, 2-18, 2014 | 262 | 2014 |
| Leuconostoc oenos and malolactic fermentation in wine: a review A Versari, GP Parpinello, M Cattaneo Journal of Industrial Microbiology and Biotechnology 23 (6), 447-455, 1999 | 209 | 1999 |
| Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents M Castellari, A Versari, A Fabiani, GP Parpinello, S Galassi Journal of agricultural and food chemistry 49 (8), 3917-3921, 2001 | 179 | 2001 |
| An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines M Castellari, A Versari, U Spinabelli, S Galassi, A Amati Journal of liquid chromatography & related technologies 23 (13), 2047-2056, 2000 | 177 | 2000 |
| Oenological tannins: A review A Versari, W Du Toit, GP Parpinello Australian Journal of Grape and Wine Research 19 (1), 1-10, 2013 | 166 | 2013 |
| Chemometric survey of Italian bottled mineral waters by means of their labelled physico-chemical and chemical composition A Versari, GP Parpinello, S Galassi Journal of food composition and analysis 15 (3), 251-264, 2002 | 141 | 2002 |
| High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate A Fabiani, A Versari, GP Parpinello, M Castellari, S Galassi Journal of chromatographic science 40 (1), 14-18, 2002 | 127 | 2002 |
| Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy A Versari, GP Parpinello, F Scazzina, D Del Rio Food control 21 (5), 786-789, 2010 | 113 | 2010 |
| Sensory evaluation of egg products and eggs laid from hens fed diets with different fatty acid composition and supplemented with antioxidants GP Parpinello, A Meluzzi, F Sirri, N Tallarico, A Versari Food Research International 39 (1), 47-52, 2006 | 109 | 2006 |
| Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines GP Parpinello, A Versari, F Chinnici, S Galassi Food Research International 42 (10), 1389-1395, 2009 | 106 | 2009 |
| A comparison of analytical methods for measuring the color components of red wines A Versari, RB Boulton, GP Parpinello Food Chemistry 106 (1), 397-402, 2008 | 100 | 2008 |
| Analysis of some Italian lemon liquors (Limoncello) V Andrea, N Nadia, RM Teresa, A Andrea Journal of Agricultural and Food Chemistry 51 (17), 4978-4983, 2003 | 95 | 2003 |
| Utilization of sage by-products as raw material for antioxidants recovery—Ultrasound versus microwave-assisted extraction Z Zeković, D Pintać, T Majkić, S Vidović, N Mimica-Dukić, N Teslić, ... Industrial Crops and Products 99, 49-59, 2017 | 93 | 2017 |
| Fingerprint of enological tannins by multiple techniques approach L Laghi, GP Parpinello, D Del Rio, L Calani, AU Mattioli, A Versari Food chemistry 121 (3), 783-788, 2010 | 92 | 2010 |
| Targeted analysis of bioactive phenolic compounds and antioxidant activity of Macedonian red wines V Ivanova-Petropulos, A Ricci, D Nedelkovski, V Dimovska, GP Parpinello, ... Food Chemistry 171, 412-420, 2015 | 89 | 2015 |
| Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy A Versari, M Castellari, GP Parpinello, C Riponi, S Galassi Food Chemistry 76 (2), 181-185, 2002 | 89 | 2002 |
| A preliminary comparison between nanofiltration and reverse osmosis membranes for grape juice treatment R Ferrarini, A Versari, S Galassi Journal of Food Engineering 50 (2), 113-116, 2001 | 89 | 2001 |
| Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices A Versari, S Biesenbruch, D Barbanti, PJ Farnell, S Galassi Food Research International 30 (10), 811-817, 1997 | 88 | 1997 |