| Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies E Capuano, V Fogliano LWT-food science and technology 44 (4), 793-810, 2011 | 1064 | 2011 |
| A new procedure to measure the antioxidant activity of insoluble food components A Serpen, E Capuano, V Fogliano, V Gökmen Journal of agricultural and food chemistry 55 (19), 7676-7681, 2007 | 405 | 2007 |
| The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect E Capuano Critical reviews in food science and nutrition 57 (16), 3543-3564, 2017 | 397 | 2017 |
| Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies E Capuano, A Ferrigno, I Acampa, A Serpen, ÖÇ Açar, V Gökmen, ... Food Research International 42 (9), 1295-1302, 2009 | 267 | 2009 |
| Analytical authentication of organic products: an overview of markers E Capuano, R Boerrigter‐Eenling, G van der Veer, SM van Ruth Journal of the Science of Food and Agriculture 93 (1), 12-28, 2013 | 169 | 2013 |
| Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems T Oliviero, E Capuano, B Cämmerer, V Fogliano Journal of agricultural and food chemistry 57 (1), 147-152, 2009 | 143 | 2009 |
| Characterization of the Maillard reaction in bread crisps E Capuano, A Ferrigno, I Acampa, L Ait-Ameur, V Fogliano European Food Research and Technology 228, 311-319, 2008 | 139 | 2008 |
| Lipid oxidation promotes acrylamide formation in fat-rich model systems E Capuano, T Oliviero, ÖÇ Açar, V Gökmen, V Fogliano Food Research International 43 (4), 1021-1026, 2010 | 129 | 2010 |
| Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics HJ Van Der Fels-Klerx, E Capuano, HT Nguyen, BA Mogol, T Kocadağlı, ... Food research international 57, 210-217, 2014 | 106 | 2014 |
| A closer look to cell structural barriers affecting starch digestibility in beans AM Rovalino-Córdova, V Fogliano, E Capuano Carbohydrate Polymers 181, 994-1002, 2018 | 100 | 2018 |
| Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile E Capuano, G Van der Veer, R Boerrigter-Eenling, A Elgersma, ... Food chemistry 164, 234-241, 2014 | 99 | 2014 |
| A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion F Giusti, E Capuano, G Sagratini, N Pellegrini Food Chemistry 285, 458-467, 2019 | 98 | 2019 |
| Modeling food matrix effects on chemical reactivity: Challenges and perspectives E Capuano, T Oliviero, MAJS van Boekel Critical reviews in food science and nutrition 58 (16), 2814-2828, 2018 | 95 | 2018 |
| Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility L Kan, T Oliviero, R Verkerk, V Fogliano, E Capuano Journal of Functional Foods 68, 103924, 2020 | 93 | 2020 |
| Role of the food matrix and digestion on calculation of the actual energy content of food E Capuano, T Oliviero, V Fogliano, N Pellegrini Nutrition reviews 76 (4), 274-289, 2018 | 89 | 2018 |
| The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans AM Rovalino-Córdova, V Fogliano, E Capuano Food Chemistry 286, 557-566, 2019 | 87 | 2019 |
| Mitigation strategies to reduce acrylamide formation in fried potato products F Morales, E Capuano, V Fogliano Annals of the New York Academy of Sciences 1126 (1), 89-100, 2008 | 84 | 2008 |
| Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system K Kotsiou, M Tasioula-Margari, E Capuano, V Fogliano Food chemistry 124 (1), 242-247, 2011 | 81 | 2011 |
| Food matrix and processing modulate in vitro protein digestibility in soybeans M Zahir, V Fogliano, E Capuano Food & function 9 (12), 6326-6336, 2018 | 78 | 2018 |
| The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix F Bot, R Verkerk, H Mastwijk, M Anese, V Fogliano, E Capuano Food Chemistry 240, 415-421, 2018 | 71 | 2018 |
