| Review of non-enzymatic browning and antioxidant capacity in processed foods L Manzocco, S Calligaris, D Mastrocola, MC Nicoli, CR Lerici Trends in food science & technology 11 (9-10), 340-346, 2000 | 1096 | 2000 |
| Antiradical Properties of Commercial Cognacs Assessed by the DPPH• Test C Da Porto, S Calligaris, E Celotti, MC Nicoli Journal of Agricultural and Food Chemistry 48 (9), 4241-4245, 2000 | 285 | 2000 |
| Oxidation in foods and beverages and antioxidant applications: management in different industry sectors EA Decker, RJ Elias, DJ McClements Elsevier, 2010 | 256* | 2010 |
| Shear nanostructuring of monoglyceride organogels S Da Pieve, S Calligaris, E Co, MC Nicoli, AG Marangoni Food Biophysics 5, 211-217, 2010 | 253 | 2010 |
| Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk S Calligaris, L Manzocco, M Anese, MC Nicoli International Dairy Journal 14 (5), 421-427, 2004 | 183 | 2004 |
| Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread G Fayaz, SAH Goli, M Kadivar, F Valoppi, L Barba, S Calligaris, MC Nicoli Lwt 86, 523-529, 2017 | 182 | 2017 |
| Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation L Manzocco, F Valoppi, S Calligaris, F Andreatta, S Spilimbergo, ... Food Hydrocolloids 71, 68-75, 2017 | 149 | 2017 |
| Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages T Hofmann, M Czerny, S Calligaris, P Schieberle Journal of Agricultural and Food Chemistry 49 (5), 2382-2386, 2001 | 145 | 2001 |
| Study on the applicability of high-pressure homogenization for the production of banana juices S Calligaris, M Foschia, I Bartolomeoli, M Maifreni, L Manzocco LWT-Food Science and Technology 45 (1), 117-121, 2012 | 120 | 2012 |
| Effect of oil type on formation, structure and thermal properties of γ-oryzanol and β-sitosterol-based organogels S Calligaris, G Mirolo, S Da Pieve, G Arrighetti, MC Nicoli Food Biophysics 9, 69-75, 2014 | 118 | 2014 |
| Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride‐based organogel F Valoppi, S Calligaris, L Barba, N Šegatin, N Poklar Ulrih, MC Nicoli European Journal of Lipid Science and Technology 119 (2), 1500549, 2017 | 115 | 2017 |
| Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels S Calligaris, M Alongi, P Lucci, M Anese Food chemistry 314, 126146, 2020 | 114 | 2020 |
| Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities S Calligaris, S Plazzotta, F Bot, S Grasselli, A Malchiodi, M Anese Food Research International 83, 25-30, 2016 | 109 | 2016 |
| Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives MC Nicoli, S Calligaris, L Manzocco Journal of agricultural and food chemistry 48 (10), 4576-4580, 2000 | 101 | 2000 |
| Shelf-life assessment of food undergoing oxidation–a review S Calligaris, L Manzocco, M Anese, MC Nicoli Critical Reviews in Food Science and Nutrition 56 (11), 1903-1912, 2016 | 97 | 2016 |
| Shelf-life modeling of bakery products by using oxidation indices S Calligaris, L Manzocco, G Kravina, MC Nicoli Journal of agricultural and food chemistry 55 (5), 2004-2009, 2007 | 90 | 2007 |
| Effect of monoglyceride organogel structure on cod liver oil stability S Da Pieve, S Calligaris, A Panozzo, G Arrighetti, MC Nicoli Food research international 44 (9), 2978-2983, 2011 | 89 | 2011 |
| Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food M Anese, L Manzocco, S Calligaris, MC Nicoli Journal of agricultural and food chemistry 61 (43), 10209-10214, 2013 | 86 | 2013 |
| Structural characterization of oleogels from whey protein aerogel particles S Plazzotta, S Calligaris, L Manzocco Food Research International 132, 109099, 2020 | 85 | 2020 |
| Monoglyceride self-assembled structure in O/W emulsion: Formation, characterization and its effect on emulsion properties L Mao, S Calligaris, L Barba, S Miao Food Research International 58, 81-88, 2014 | 80 | 2014 |
