| Physico‐chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils F Siano, MC Straccia, M Paolucci, G Fasulo, F Boscaino, MG Volpe Journal of the Science of Food and Agriculture 96 (5), 1730-1735, 2016 | 138 | 2016 |
| Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs M Aponte, F Boscaino, A Sorrentino, R Coppola, P Masi, A Romano Food chemistry 141 (3), 2394-2404, 2013 | 60 | 2013 |
| Flavoring production in Kamut®, quinoa and wheat doughs fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS study T Di Renzo, A Reale, F Boscaino, MC Messia Frontiers in Microbiology 9, 341826, 2018 | 52 | 2018 |
| Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile C Garofalo, I Ferrocino, A Reale, R Sabbatini, V Milanović, ... Food research international 137, 109369, 2020 | 50 | 2020 |
| Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs M Aponte, F Boscaino, A Sorrentino, R Coppola, P Masi, A Romano LWT-Food Science and Technology 58 (2), 387-395, 2014 | 48 | 2014 |
| Use of solid-phase microextraction coupled to gas chromatography–mass spectrometry for determination of urinary volatile organic compounds in autistic children compared with … R Cozzolino, L De Magistris, P Saggese, M Stocchero, A Martignetti, ... Analytical and Bioanalytical Chemistry 406, 4649-4662, 2014 | 47 | 2014 |
| Lactic acid bacteria biota and aroma profile of Italian traditional sourdoughs from the irpinian area in Italy A Reale, T Di Renzo, F Boscaino, F Nazzaro, F Fratianni, M Aponte Frontiers in Microbiology 10, 464068, 2019 | 42 | 2019 |
| Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation A Reale, T Di Renzo, T Zotta, M Preziuso, F Boscaino, R Ianniello, ... LWT 73, 622-629, 2016 | 42 | 2016 |
| Conjugated linoleic acid prevents age-dependent neurodegeneration in a mouse model of neuropsychiatric lupus via the activation of an adaptive response [S] A Monaco, I Ferrandino, F Boscaino, E Cocca, L Cigliano, F Maurano, ... Journal of Lipid Research 59 (1), 48-57, 2018 | 37 | 2018 |
| Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese A Reale, RG Ianniello, F Ciocia, T Di Renzo, F Boscaino, A Ricciardi, ... International Dairy Journal 63, 78-87, 2016 | 37 | 2016 |
| Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds L Belleggia, I Ferrocino, A Reale, F Boscaino, T Di Renzo, MR Corvaglia, ... Food Research International 136, 109567, 2020 | 36 | 2020 |
| Dietary supplementation with fish oil or conjugated linoleic acid relieves depression markers in mice by modulation of the Nrf2 pathway L Cigliano, MS Spagnuolo, F Boscaino, I Ferrandino, A Monaco, ... Molecular nutrition & food research 63 (21), 1900243, 2019 | 34 | 2019 |
| Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves A Maoloni, V Milanović, A Osimani, F Cardinali, C Garofalo, L Belleggia, ... Food and Bioproducts Processing 127, 174-197, 2021 | 26 | 2021 |
| Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese F Santelli, F Boscaino, D Cautela, D Castaldo, A Malorni European Food Research and Technology 223, 51-56, 2006 | 25 | 2006 |
| The viability of probiotic Lactobacillus paracasei IMPC2. 1 coating on apple slices during dehydration and simulated gastro-intestinal digestion F Valerio, MG Volpe, G Santagata, F Boscaino, C Barbarisi, M Di Biase, ... Food bioscience 34, 100533, 2020 | 24 | 2020 |
| Elemental content and nutritional study of blood orange juice D Cautela, F Santelli, F Boscaino, B Laratta, L Servillo, D Castaldo Journal of the Science of Food and Agriculture 89 (13), 2283-2291, 2009 | 24 | 2009 |
| Effect of respiratory growth on the metabolite production and stress robustness of Lactobacillus casei N87 cultivated in cheese whey permeate medium A Ricciardi, T Zotta, RG Ianniello, F Boscaino, A Matera, E Parente Frontiers in microbiology 10, 441566, 2019 | 22 | 2019 |
| Bread chemical and nutritional characteristics as influenced by food grade sea water C Barbarisi, V De Vito, MP Pellicano, F Boscaino, S Balsamo, C Laurino, ... International journal of food properties 22 (1), 280-289, 2019 | 21 | 2019 |
| Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds F Boscaino, E Ionata, F La Cara, S Guerriero, L Marcolongo, A Sorrentino Journal of food science and technology 56, 4982-4991, 2019 | 18 | 2019 |
| Identification of traceability markers in Italian unifloral honeys of different botanical origin G Colucci, V De Vito, E Varricchio, F De Cunzo, E Coccia, M Paolucci, ... J. Nutr. Food Sci 6 (1), 1-10, 2016 | 15 | 2016 |
