| Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life P Di Pierro, A Sorrentino, L Mariniello, CVL Giosafatto, R Porta LWT-Food science and technology 44 (10), 2324-2327, 2011 | 304 | 2011 |
| Preparation and mechanical properties of edible pectin–soy flour films obtained in the absence or presence of transglutaminase L Mariniello, P Di Pierro, C Esposito, A Sorrentino, P Masi, R Porta Journal of biotechnology 102 (2), 191-198, 2003 | 248 | 2003 |
| Chitosan− whey protein edible films produced in the absence or presence of transglutaminase: Analysis of their mechanical and barrier properties P Di Pierro, B Chico, R Villalonga, L Mariniello, AE Damiao, P Masi, ... Biomacromolecules 7 (3), 744-749, 2006 | 223 | 2006 |
| Fresh-cut fruit and vegetable coatings by transglutaminase-crosslinked whey protein/pectin edible films GR Marquez, P Di Pierro, L Mariniello, M Esposito, CVL Giosafatto, ... Lwt 75, 124-130, 2017 | 155 | 2017 |
| Transglutaminase crosslinked pectin-and chitosan-based edible films: A review R Porta, L Mariniello, P Di Pierro, A Sorrentino, CVL Giosafatto Critical reviews in food science and nutrition 51 (3), 223-238, 2011 | 114 | 2011 |
| Application of transglutaminase-crosslinked whey protein/pectin films as water barrier coatings in fried and baked foods G Rossi Marquez, P Di Pierro, M Esposito, L Mariniello, R Porta Food and Bioprocess Technology 7, 447-455, 2014 | 102 | 2014 |
| Incorporation of whey proteins into cheese curd by using transglutaminase A Cozzolino, P Di Pierro, L Mariniello, A Sorrentino, P Masi, R Porta Biotechnology and applied biochemistry 38 (3), 289-295, 2003 | 100 | 2003 |
| Transglutaminase-catalyzed preparation of chitosan–ovalbumin films P Di Pierro, B Chico, R Villalonga, L Mariniello, P Masi, R Porta Enzyme and microbial technology 40 (3), 437-441, 2007 | 89 | 2007 |
| Effect of surface density on the engineering properties of high methoxyl pectin-based edible films T Giancone, E Torrieri, P Di Pierro, S Cavella, CVL Giosafatto, P Masi Food and Bioprocess Technology 4 (7), 1228-1236, 2011 | 79 | 2011 |
| Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin CVL Giosafatto, P Di Pierro, P Gunning, A Mackie, R Porta, L Mariniello Carbohydrate Polymers 106, 200-208, 2014 | 74 | 2014 |
| Transglutaminase-induced chemical and rheological properties of cheese PD Pierro, L Mariniello, A Sorrentino, CVL Giosafatto, L Chianese, ... Food biotechnology 24 (2), 107-120, 2010 | 74 | 2010 |
| Transglutaminase‐catalyzed synthesis of trypsin–cyclodextrin conjugates: Kinetics and stability properties R Villalonga, M Fernandez, A Fragoso, R Cao, P Di Pierro, L Mariniello, ... Biotechnology and bioengineering 81 (6), 732-737, 2003 | 71 | 2003 |
| Physical, structural, barrier, and antifungal characterization of chitosan–zein edible films with added essential oils M Escamilla-García, G Calderón-Domínguez, JJ Chanona-Pérez, ... International Journal of Molecular Sciences 18 (11), 2370, 2017 | 69 | 2017 |
| Development and properties of new chitosan-based films plasticized with spermidine and/or glycerol M Sabbah, P Di Pierro, M Cammarota, E Dell’Olmo, A Arciello, R Porta Food hydrocolloids 87, 245-252, 2019 | 63 | 2019 |
| Biopolymers as food packaging materials R Porta, M Sabbah, P Di Pierro International Journal of Molecular Sciences 21 (14), 4942, 2020 | 54 | 2020 |
| Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase P Di Pierro, L Mariniello, CVL Giosafatto, P Masi, R Porta Food Biotechnology 19 (1), 37-49, 2005 | 54 | 2005 |
| Enzymatic milk clotting activity in artichoke (Cynara scolymus) leaves and alpine thistle (Carduus defloratus) flowers. Immobilization of alpine thistle aspartic protease M Esposito, P Di Pierro, W Dejonghe, L Mariniello, R Porta Food chemistry 204, 115-121, 2016 | 53 | 2016 |
| Microstructure and properties of bitter vetch (Vicia ervilia) protein films reinforced by microbial transglutaminase R Porta, P Di Pierro, G Rossi-Marquez, L Mariniello, M Kadivar, ... Food hydrocolloids 50, 102-107, 2015 | 49 | 2015 |
| Synthesis and Resistance to in Vitro Proteolysis of Transglutaminase Cross-Linked Phaseolin, the Major Storage Protein from Phaseolus vulgaris L Mariniello, CVL Giosafatto, P Di Pierro, A Sorrentino, R Porta Journal of agricultural and food chemistry 55 (12), 4717-4721, 2007 | 48 | 2007 |
| Swelling, mechanical, and barrier properties of albedo-based films prepared in the presence of phaseolin cross-linked or not by transglutaminase L Mariniello, CVL Giosafatto, P Di Pierro, A Sorrentino, R Porta Biomacromolecules 11 (9), 2394-2398, 2010 | 47 | 2010 |
Raffaele PortaProfessore ordinario di Biochimica, Dipartimento di Scienze Chimiche, Università di Napoli "Federico II"Adresse e-mail validée de unina.it
