| Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS N Caporaso, MB Whitworth, C Cui, ID Fisk Food Research International 108, 628-640, 2018 | 247 | 2018 |
| Protein content prediction in single wheat kernels using hyperspectral imaging N Caporaso, MB Whitworth, ID Fisk Food chemistry 240, 32-42, 2018 | 187 | 2018 |
| Protein content prediction in single wheat kernels using hyperspectral imaging N Caporaso, MB Whitworth, ID Fisk Food chemistry 240, 32-42, 2018 | 187 | 2018 |
| Near-Infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains N Caporaso, MB Whitworth, ID Fisk Applied spectroscopy reviews 53 (8), 667-687, 2018 | 179 | 2018 |
| 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 |
| Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging N Caporaso, MB Whitworth, S Grebby, ID Fisk Food Research International 106, 193-203, 2018 | 113 | 2018 |
| 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 |
| Pomegranate as a source of bioactive constituents: A review on their characterization, properties and applications M Pirzadeh, N Caporaso, A Rauf, MA Shariati, Z Yessimbekov, MU Khan, ... Critical reviews in food science and nutrition 61 (6), 982-999, 2021 | 99 | 2021 |
| Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging N Caporaso, MB Whitworth, S Grebby, ID Fisk Journal of food engineering 227, 18-29, 2018 | 91 | 2018 |
| Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans N Caporaso, MB Whitworth, MS Fowler, ID Fisk Food chemistry 258, 343-351, 2018 | 86 | 2018 |
| Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum) N Caporaso, A Paduano, G Nicoletti, R Sacchi European Journal of Lipid Science and Technology 115 (12), 1434-1442, 2013 | 79 | 2013 |
| Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs N Caporaso, D Formisano Food Reviews International 32 (4), 417-435, 2016 | 77 | 2016 |
| Flavor chemistry of virgin olive oil: An overview A Genovese, N Caporaso, R Sacchi Applied Sciences 11 (4), 1639, 2021 | 62 | 2021 |
| Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims? N Caporaso, M Savarese, A Paduano, G Guidone, E De Marco, R Sacchi Journal of Food Composition and Analysis 40, 154-162, 2015 | 59 | 2015 |
| 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 | 53 | 2017 |
| Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile N Caporaso Journal of Food Chemistry & Nanotechnology 2 (1), 21-31, 2016 | 51 | 2016 |
| 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 |
| Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging N Caporaso, MB Whitworth, ID Fisk Food chemistry 371, 131159, 2022 | 50 | 2022 |
| 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 |
| Microwave and ultrasound-assisted extraction of capsaicinoids from chili peppers (Capsicum annuum L.) in flavored olive oil A Paduano, N Caporaso, A Santini, R Sacchi Journal of Food Research 3 (4), 51, 2014 | 43 | 2014 |
Alessandro GenoveseUniversità di Napoli Federico IIVerified email at unina.it
