| Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview PES Munekata, G Rocchetti, M Pateiro, L Lucini, R Domínguez, ... Current Opinion in Food Science 31, 81-87, 2020 | 219 | 2020 |
| Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health G Catalkaya, K Venema, L Lucini, G Rocchetti, D Delmas, M Daglia, ... Food Frontiers 1 (2), 109-133, 2020 | 194 | 2020 |
| Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves G Rocchetti, F Blasi, D Montesano, S Ghisoni, MC Marcotullio, S Sabatini, ... Food research international 115, 319-327, 2019 | 148 | 2019 |
| Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein … M Pateiro, FC Vargas, AAIA Chincha, AS Sant'Ana, I Strozzi, G Rocchetti, ... Food Research International 114, 55-63, 2018 | 147 | 2018 |
| Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties R Domínguez, L Zhang, G Rocchetti, L Lucini, M Pateiro, PES Munekata, ... Food chemistry 330, 127266, 2020 | 143 | 2020 |
| Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review P Gullón, B Gullón, A Romaní, G Rocchetti, JM Lorenzo Trends in Food Science & Technology 101, 182-197, 2020 | 133 | 2020 |
| Interactions between phenolic compounds, amylolytic enzymes and starch: An updated overview G Giuberti, G Rocchetti, L Lucini Current Opinion in Food Science 31, 102-113, 2020 | 131 | 2020 |
| Determination of polyphenols using liquid chromatography–tandem mass spectrometry technique (LC–MS/MS): A review O López-Fernández, R Domínguez, M Pateiro, PES Munekata, ... Antioxidants 9 (6), 479, 2020 | 126 | 2020 |
| Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life JM Lorenzo, FC Vargas, I Strozzi, M Pateiro, MM Furtado, AS Sant'Ana, ... Food Research International 114, 47-54, 2018 | 120 | 2018 |
| Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics G Giuberti, G Rocchetti, S Sigolo, P Fortunati, L Lucini, A Gallo Food chemistry 239, 679-687, 2018 | 119 | 2018 |
| Bioactive profile of pumpkin: An overview on terpenoids and their health-promoting properties D Montesano, G Rocchetti, P Putnik, L Lucini Current Opinion in Food Science 22, 81-87, 2018 | 115 | 2018 |
| Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents G Rocchetti, JP Pagnossa, F Blasi, L Cossignani, RH Piccoli, G Zengin, ... Food Research International 127, 108712, 2020 | 110 | 2020 |
| Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties G Rocchetti, L Lucini, JML Rodriguez, FJ Barba, G Giuberti Food Chemistry 271, 157-164, 2019 | 105 | 2019 |
| Evaluation of phenolic profile and antioxidant capacity in gluten-free flours G Rocchetti, G Chiodelli, G Giuberti, F Masoero, M Trevisan, L Lucini Food Chemistry 228, 367-373, 2017 | 105 | 2017 |
| Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation–Effects of alginate blends and gelling solutions on the polyphenolic profile NDA Arriola, PI Chater, M Wilcox, L Lucini, G Rocchetti, M Dalmina, ... Food chemistry 275, 123-134, 2019 | 98 | 2019 |
| Functional implications of bound phenolic compounds and phenolics–food interaction: A review G Rocchetti, RP Gregorio, JM Lorenzo, FJ Barba, PG Oliveira, MA Prieto, ... Comprehensive Reviews in Food Science and Food Safety 21 (2), 811-842, 2022 | 92 | 2022 |
| Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach F Blasi, G Rocchetti, D Montesano, L Lucini, G Chiodelli, S Ghisoni, ... Food Research International 105, 507-516, 2018 | 92 | 2018 |
| UHPLC-ESI-QTOF-MS profile of polyphenols in Goji berries (Lycium barbarum L.) and its dynamics during in vitro gastrointestinal digestion and fermentation G Rocchetti, G Chiodelli, G Giuberti, S Ghisoni, G Baccolo, F Blasi, ... Journal of Functional Foods 40, 564-572, 2018 | 81 | 2018 |
| Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta G Rocchetti, L Lucini, G Chiodelli, G Giuberti, D Montesano, F Masoero, ... Food research international 100, 69-77, 2017 | 80 | 2017 |
| Italian Opuntia ficus-indica Cladodes as Rich Source of Bioactive Compounds with Health-Promoting Properties G Rocchetti, M Pellizzoni, D Montesano, L Lucini Foods 7 (2), 24, 2018 | 78 | 2018 |
Luigi LuciniUniversità Cattolica Sacro CuoreAdresse e-mail validée de unicatt.it
