| Effect of essential oils on pathogenic bacteria F Nazzaro, F Fratianni, L De Martino, R Coppola, V De Feo Pharmaceuticals 6 (12), 1451-1474, 2013 | 2362 | 2013 |
| Essential oils and antifungal activity F Nazzaro, F Fratianni, R Coppola, V De Feo Pharmaceuticals 10 (4), 86, 2017 | 799 | 2017 |
| Microencapsulation in food science and biotechnology F Nazzaro, P Orlando, F Fratianni, R Coppola Current opinion in biotechnology 23 (2), 182-186, 2012 | 395 | 2012 |
| Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese M Succi, P Tremonte, A Reale, E Sorrentino, L Grazia, S Pacifico, ... FEMS microbiology letters 244 (1), 129-137, 2005 | 351 | 2005 |
| Composition and characteristics of ass's milk E Salimei, F Fantuz, R Coppola, B Chiofalo, P Polidori, G Varisco Animal Research 53 (1), 67-78, 2004 | 346 | 2004 |
| Quorum sensing and phytochemicals F Nazzaro, F Fratianni, R Coppola International journal of molecular sciences 14 (6), 12607-12619, 2013 | 307 | 2013 |
| Preservation of chicken breast meat treated with thyme and balm essential oils F Fratianni, L De Martino, A Melone, V De Feo, R Coppola, F Nazzaro Journal of food science 75 (8), M528-M535, 2010 | 275 | 2010 |
| Production of functional probiotic, prebiotic, and synbiotic ice creams T Di Criscio, A Fratianni, R Mignogna, L Cinquanta, R Coppola, ... Journal of dairy science 93 (10), 4555-4564, 2010 | 223 | 2010 |
| Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions F Nazzaro, F Fratianni, R Coppola, A Sada, P Orlando Journal of Functional Foods 1 (3), 319-323, 2009 | 220 | 2009 |
| Laurus nobilis: Composition of Essential Oil and Its Biological Activities L Caputo, F Nazzaro, LF Souza, L Aliberti, L De Martino, F Fratianni, ... Molecules 22 (6), 930, 2017 | 213 | 2017 |
| Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique T Marrufo, F Nazzaro, E Mancini, F Fratianni, R Coppola, L De Martino, ... Molecules 18 (9), 10989-11000, 2013 | 211 | 2013 |
| Antibiotic susceptibility of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheese R Coppola, M Succi, P Tremonte, A Reale, G Salzano, E Sorrentino Le Lait 85 (3), 193-204, 2005 | 210 | 2005 |
| Determination and assessments of selected heavy metals in eye shadow cosmetics from China, Italy, and USA MG Volpe, M Nazzaro, R Coppola, F Rapuano, RP Aquino Microchemical Journal 101, 65-69, 2012 | 208 | 2012 |
| The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation A Reale, U Konietzny, R Coppola, E Sorrentino, R Greiner Journal of Agricultural and Food Chemistry 55 (8), 2993-2997, 2007 | 202 | 2007 |
| Use of alginate and cryo-protective sugars to improve the viability of lactic acid bacteria after freezing and freeze-drying BD Giulio, P Orlando, G Barba, R Coppola, MD Rosa, A Sada, PPD Prisco, ... World Journal of Microbiology and Biotechnology 21, 739-746, 2005 | 186 | 2005 |
| Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania … F Fratianni, F Cardinale, A Cozzolino, T Granese, D Albanese, ... Journal of functional foods 7, 551-557, 2014 | 156 | 2014 |
| Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage R Coppola, M Iorizzo, R Saotta, E Sorrentino, L Grazia Food Microbiology 14 (1), 47-53, 1997 | 151 | 1997 |
| Behaviour of Lactobacillus rhamnosus strains in ass's milk R Coppola, E Salimei, M Succi, E Sorrentino, M Nanni, P Ranieri, ... Annals of Microbiology 52 (1), 55-60, 2002 | 141 | 2002 |
| Phytate Degradation by Lactic Acid Bacteria and Yeasts during the Wholemeal Dough Fermentation: a 31P NMR Study A Reale, L Mannina, P Tremonte, AP Sobolev, M Succi, E Sorrentino, ... Journal of Agricultural and Food Chemistry 52 (20), 6300-6305, 2004 | 139 | 2004 |
| Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract A Reale, T Di Renzo, F Rossi, T Zotta, L Iacumin, M Preziuso, E Parente, ... LWT-Food Science and Technology 60 (2), 721-728, 2015 | 131 | 2015 |
