| Recovery of anthocyanins from eggplant peel A Todaro, F Cimino, P Rapisarda, AE Catalano, RN Barbagallo, ... Food Chemistry 114 (2), 434-439, 2009 | 133 | 2009 |
| The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of ‘Dottato’fig (Ficus carica L.) fruit A Allegra, G Sortino, P Inglese, L Settanni, A Todaro, A Gallotta Food packaging and shelf life 12, 135-141, 2017 | 115 | 2017 |
| The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’kiwifruit slices A Allegra, P Inglese, G Sortino, L Settanni, A Todaro, G Liguori Postharvest Biology and Technology 120, 45-51, 2016 | 104 | 2016 |
| Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce ( Lactuca sativa L. cv. Duende) M Chisari, A Todaro, RN Barbagallo, G Spagna Food Chemistry 119 (4), 1502-1506, 2010 | 81 | 2010 |
| Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives CL Randazzo, A Todaro, A Pino, I Pitino, O Corona, C Caggia Food Microbiology 65, 136-148, 2017 | 67 | 2017 |
| Increase of trans-resveratrol in typical Sicilian wine using β-glucosidase from various sources A Todaro, R Palmeri, RN Barbagallo, PG Pifferi, G Spagna Food chemistry 107 (4), 1570-1575, 2008 | 60 | 2008 |
| Effects of thermal treatments on pectinesterase activity determined in blood oranges juices B Ingallinera, RN Barbagallo, G Spagna, R Palmeri, A Todaro Enzyme and microbial technology 36 (2-3), 258-263, 2005 | 57 | 2005 |
| Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits . C Randazzo, A Todaro, A Pino, I Pitino, O Corona, A Mazzaglia, C Caggia FOOD RESEARCH INTERNATIONAL, 2014 | 51 | 2014 |
| History, processing and quality enhancement of traditional Egyptian Kariesh cheese: a review A Todaro, FA Adly, OAH Omar Food Science and Technology 1 (1), 1-6, 2013 | 51 | 2013 |
| Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.) A Todaro, R Cavallaro, S Argento, F Branca, G Spagna Journal of Agricultural and Food Chemistry 59 (20), 11244-11248, 2011 | 50 | 2011 |
| Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour A Pasqualone, B Laddomada, A Spina, A Todaro, C Guzmàn, C Summo, ... LWT 89, 299-306, 2018 | 49 | 2018 |
| Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system CL Randazzo, S De Luca, A Todaro, C Restuccia, CM Lanza, G Spagna, ... Journal of applied microbiology 103 (2), 427-435, 2007 | 46 | 2007 |
| Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations A Pino, M De Angelis, A Todaro, K Van Hoorde, CL Randazzo, C Caggia Frontiers in microbiology 9, 343854, 2018 | 45 | 2018 |
| Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production V Giannone, M Giarnetti, A Spina, A Todaro, B Pecorino, C Summo, ... Food Chemistry 241, 242-249, 2018 | 44 | 2018 |
| Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt Sicilian table olives A Pino, A Vaccalluzzo, L Solieri, FV Romeo, A Todaro, C Caggia, ... Frontiers in Microbiology 10, 433603, 2019 | 43 | 2019 |
| Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area C Gentile, C Reig, O Corona, A Todaro, A Mazzaglia, A Perrone, ... Plant foods for human nutrition 71, 330-338, 2016 | 41 | 2016 |
| Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese A Pino, L Liotta, CL Randazzo, A Todaro, A Mazzaglia, F De Nardo, ... Food microbiology 70, 143-154, 2018 | 40 | 2018 |
| Physiological and molecular analysis of the maturation process in fruits of clementine mandarin and one of its late-ripening mutants G Distefano, G Las Casas, M Caruso, A Todaro, P Rapisarda, S La Malfa, ... Journal of Agricultural and Food Chemistry 57 (17), 7974-7982, 2009 | 39 | 2009 |
| Anthocyanin profile and antioxidant activity of freshly squeezed pomegranate (Punica granatum L.) juices of Sicilian and Spanish provenances. A Todaro, R Cavallaro, S Malfa, A Continella, A Gentile, UA Fischer, ... Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2016 | 36 | 2016 |
| Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production M Matraxia, A Alfonzo, R Prestianni, N Francesca, R Gaglio, A Todaro, ... Food Microbiology 99, 103806, 2021 | 35 | 2021 |
rosa palmeriRicercatore, Università di CataniaAdresse e-mail validée de unict.it
