| Characterization and antimicrobial activity of essential oils of industrial hemp varieties (Cannabis sativa L.) L Nissen, A Zatta, I Stefanini, S Grandi, B Sgorbati, B Biavati, A Monti Fitoterapia 81 (5), 413-419, 2010 | 363 | 2010 |
| Gut health promoting activity of new putative probiotic/protective Lactobacillus spp. strains: a functional study in the small intestinal cell model L Nissen, W Chingwaru, B Sgorbati, B Biavati, A Cencic International journal of food microbiology 135 (3), 288-294, 2009 | 128 | 2009 |
| Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization L Nissen, SP Samaei, E Babini, A Gianotti Food Chemistry 333, 127410, 2020 | 113 | 2020 |
| Prebiotic potential of hemp blended drinks fermented by probiotics L Nissen, E di Carlo, A Gianotti Food Research International 131, 109029, 2020 | 100 | 2020 |
| Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review L Nissen, F Casciano, A Gianotti FEMS Microbiology Letters 367 (12), fnaa097, 2020 | 74 | 2020 |
| Persistence in soil of microplastic films from ultra-thin compostable plastic bags and implications on soil Aspergillus flavus population C Accinelli, HK Abbas, V Bruno, L Nissen, A Vicari, N Bellaloui, NS Little, ... Waste Management 113, 312-318, 2020 | 72 | 2020 |
| Lactobacillus salivarius and L. gasseri down-regulate Aggregatibacter actinomycetemcomitans exotoxins expression L Nissen, B Sgorbati, B Biavati, GN Belibasakis Annals of microbiology 64, 611-617, 2014 | 53 | 2014 |
| Sorbitol synthesis by an engineered Lactobacillus casei strain expressing a sorbitol-6-phosphate dehydrogenase gene within the lactose operon L Nissen, G Pérez-Martínez, MJ Yebra FEMS microbiology letters 249 (1), 177-183, 2005 | 53 | 2005 |
| Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products DLT Saa, L Nissen, A Gianotti Food Research International 119, 510-516, 2019 | 45 | 2019 |
| Shift of volatile organic compounds (VOCs) in gluten-free hemp-enriched sourdough bread: A metabolomic approach L Nissen, A Bordoni, A Gianotti Nutrients 12 (4), 1050, 2020 | 44 | 2020 |
| Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli L Nissen, F Casciano, E Babini, A Gianotti Lwt 151, 112201, 2021 | 28 | 2021 |
| Colonic in vitro model assessment of the prebiotic potential of bread fortified with polyphenols rich olive fiber L Nissen, F Casciano, E Chiarello, M Di Nunzio, A Bordoni, A Gianotti Nutrients 13 (3), 787, 2021 | 27 | 2021 |
| Microbial fermentation of industrial rice-starch byproduct as valuable source of peptide fractions with health-related activity E Babini, DL Taneyo-Saa, A Tassoni, M Ferri, A Kraft, J Grän-Heedfeld, ... Microorganisms 8 (7), 986, 2020 | 27 | 2020 |
| Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach L Nissen, M Rollini, C Picozzi, A Musatti, R Foschino, A Gianotti Microorganisms 8 (6), 792, 2020 | 25 | 2020 |
| Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach L Nissen, B Demircan, DL Taneyo-Saa, A Gianotti Microorganisms 7 (11), 509, 2019 | 25 | 2019 |
| Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread DT Saa, R Di Silvestro, L Nissen, G Dinelli, A Gianotti LWT 89, 322-328, 2018 | 25 | 2018 |
| Strategies to augment non-immune system based defence mechanisms against gastrointestinal diseases in pigs M Modesto, I Stefanini, MR D’Aimmo, L Nissen, D Tabanelli, M Mazzoni, ... NJAS-Wageningen Journal of Life Sciences 58 (3-4), 149-156, 2011 | 25 | 2011 |
| Volatilome changes during probiotic fermentation of combined soy and rice drinks L Nissen, F Casciano, A Gianotti Food & Function 12 (7), 3159-3169, 2021 | 24 | 2021 |
| Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis) F Casciano, L Nissen, A Gianotti Food & Function 12 (20), 10226-10238, 2021 | 24 | 2021 |
| Red beetroot fermentation with different microbial consortia to develop foods with improved aromatic features F Casciano, H Mayr, L Nissen, A Putti, F Zoli, A Gianotti, L Conterno Foods 11 (19), 3055, 2022 | 20 | 2022 |