| Sensory properties and aroma compounds of sweet Fiano wine A Genovese, A Gambuti, P Piombino, L Moio Food Chemistry 103 (4), 1228-1236, 2007 | 245 | 2007 |
| Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate F De Filippis, A Genovese, P Ferranti, JA Gilbert, D Ercolini Scientific reports 6 (1), 21871, 2016 | 200 | 2016 |
| Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of Oenococcus oeni M Ugliano, A Genovese, L Moio Journal of Agricultural and Food Chemistry 51 (17), 5073-5078, 2003 | 188 | 2003 |
| Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews N Caporaso, A Genovese, MD Canela, A Civitella, R Sacchi Food Research International 61, 152-160, 2014 | 150 | 2014 |
| Saliva from obese individuals suppresses the release of aroma compounds from wine P Piombino, A Genovese, S Esposito, L Moio, PP Cutolo, A Chambery, ... PloS one 9 (1), e85611, 2014 | 127 | 2014 |
| Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods N Caporaso, D Formisano, A Genovese Critical reviews in food science and nutrition 58 (16), 2829-2841, 2018 | 110 | 2018 |
| Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese … G Mauriello, L Moio, A Genovese, D Ercolini Journal of Dairy Science 86 (2), 486-497, 2003 | 106 | 2003 |
| Simulation of retronasal aroma of white and red wine in a model mouth system. Investigating the influence of saliva on volatile compound concentrations A Genovese, P Piombino, A Gambuti, L Moio Food Chemistry 114 (1), 100-107, 2009 | 102 | 2009 |
| Influence of clarification treatment on concentrations of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine L Moio, M Ugliano, A Gambuti, A Genovese, P Piombino American journal of enology and viticulture 55 (1), 7-12, 2004 | 91 | 2004 |
| Influence of enological practices on ochratoxin A concentration in wine A Gambuti, D Strollo, A Genovese, M Ugliano, A Ritieni, L Moio American journal of enology and viticulture 56 (2), 155-162, 2005 | 87 | 2005 |
| Aroma of Aglianico and Uva di Troia grapes by aromatic series A Genovese, SA Lamorte, A Gambuti, L Moio Food research international 53 (1), 15-23, 2013 | 82 | 2013 |
| Aroma composition of red wines by different extraction methods and gas chromatography‐SIM/mass spectrometry analysis A Genovese, R Dimaggio, MT Lisanti, P Piombino, L Moio Annali di Chimica: Journal of Analytical, Environmental and Cultural …, 2005 | 78 | 2005 |
| Partial dealcoholization of red wines by membrane contactor technique: effect on sensory characteristics and volatile composition MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio Food and Bioprocess Technology 6, 2289-2305, 2013 | 74 | 2013 |
| Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking P Piombino, F Sinesio, E Moneta, M Cammareri, A Genovese, MT Lisanti, ... Food Research International 50 (1), 409-419, 2013 | 64 | 2013 |
| Effect of Antioxidant Protection of Must on Volatile Compounds and Aroma Shelf Life of Falanghina (Vitis vinifera L.) Wine L Moio, M Ugliano, A Genovese, A Gambuti, R Pessina, P Piombino Journal of Agricultural and Food Chemistry 52 (4), 891-897, 2004 | 63 | 2004 |
| Flavor chemistry of virgin olive oil: An overview A Genovese, N Caporaso, R Sacchi Applied Sciences 11 (4), 1639, 2021 | 61 | 2021 |
| The role of phenolic compounds on olive oil aroma release A Genovese, N Yang, R Linforth, R Sacchi, I Fisk Food Research International 112, 319-327, 2018 | 56 | 2018 |
| Characterisation of lemon-flavoured olive oils R Sacchi, D Della Medaglia, A Paduano, N Caporaso, A Genovese LWT - Food Science and Technology 79, 326–332, 2017 | 52 | 2017 |
| Olive oil phenolic compounds affect the release of aroma compounds A Genovese, N Caporaso, V Villani, A Paduano, R Sacchi Food chemistry 181, 284-294, 2015 | 51 | 2015 |
| Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology N Caporaso, A Genovese, R Burke, C Barry-Ryan, R Sacchi Food Hydrocolloids 61, 66-76, 2016 | 49 | 2016 |
Paola PiombinoAssociate Professor, University of Naples Federico IIVerified email at unina.it
