Citation Impact
Citing Papers
Are Organic Foods Safer or Healthier Than Conventional Alternatives
2012
The lipid peroxidation product 4-hydroxy-2-nonenal: Advances in chemistry and analysis
2013
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Screening of antibiotics and chemical analysis of penicillin residue in fresh milk and traditional dairy products in Oyo state, Nigeria
2016
Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review
2008
Pomegranate and its Many Functional Components as Related to Human Health: A Review
2010 Standout
Dietary fibre in foods: a review
2011 Standout
Current research in meat color
2005 Standout
4‐Hydroxynonenal: A membrane lipid oxidation product of medicinal interest
2007
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
The complex microbiota of raw milk
2013 Standout
Organic agriculture in the twenty-first century
2016 Standout
Chromosome instability in human hepatocellular carcinoma depends on p53 status and aflatoxin exposure
2008
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
2007
The significance of pre-slaughter stress and diet on colour and colour stability of pork
2003
Healthier meat and meat products: their role as functional foods
2001
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Functional food. Product development, marketing and consumer acceptance—A review
2008 Standout
Assessment of lipid peroxidation by measuring malondialdehyde (MDA) and relatives in biological samples: Analytical and biological challenges
2016 Standout
Mycotoxins and human disease: a largely ignored global health issue
2009 Standout
CURCUMIN: THE INDIAN SOLID GOLD
2007 Standout
Factors of significance for pork quality—a review
2003
Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages
1999 StandoutNobel
Influence of collagen denaturation on the chemorheological properties of skin, assessed by differential scanning calorimetry and hydrothermal isometric tension measurement
1982
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Role of Fiber in Cardiovascular Diseases: A Review
2010
Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications
2018 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Dietary fibre from vegetable products as source of functional ingredients
2005
Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham
2004
Heavy Metals and Human Health: Mechanistic Insight into Toxicity and Counter Defense System of Antioxidants
2015 Standout
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Optimization of instrumental colour analysis in dry-cured ham
2003
Principal Component Analysis
1988 Standout
A review: Current analytical methods for the determination of biogenic amines in foods
2006 Standout
Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal
2014 Standout
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles
2006
Are Organic Foods Safer or Healthier Than Conventional Alternatives?
2012
Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus —Relationship Between Maturity and Flavor Compounds
2002
Mechanisms of Pulsed Laser Ablation of Biological Tissues
2003 Standout
Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs
2009
Evaluation of pork colour
2002
Orange fibre as potential functional ingredient for dry-cured sausages
2006
Works of R. Chizzolini being referenced
Objective measurements of pork quality: Evaluation of various techniques
1993
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
2000
Lipid and colour stability of Milano-type sausages: effect of packing conditions
2002
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops
1998
Residues of β-lactam antibiotics in bovine milk: confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening
2003
Volatile compounds of commercial Milano salami
1999
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants
2003
Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy
2005
Calorific value and cholesterol content of normal and low-fat meat and meat products
1999
The effect of extraction, animal age and post mortem storage on tendon collagen. A differential scanning calorimetric study
1975
Colour stability and vitamin E content of fresh and processed pork
1999
Control of bioflavour and safety in fermented sausages: first results of a European project
2000
Solid Phase Extraction and Liquid Chromatography−Tandem Mass Spectrometry for the Evaluation of 4-Hydroxy-2-nonenal in Pork Products
2002
Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products
2000
Biochemical and microbiological events of Parma ham production technology.
1993