| In vitro bio-accessibility and antioxidant activity of grape polyphenols D Tagliazucchi, E Verzelloni, D Bertolini, A Conte Food chemistry 120 (2), 599-606, 2010 | 784 | 2010 |
| Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar E Verzelloni, D Tagliazucchi, A Conte Food chemistry 105 (2), 564-571, 2007 | 315 | 2007 |
| Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery CG Rizzello, D Tagliazucchi, E Babini, GS Rutella, DLT Saa, A Gianotti Journal of Functional Foods 27, 549-569, 2016 | 241 | 2016 |
| Antiglycative and neuroprotective activity of colon‐derived polyphenol catabolites E Verzelloni, C Pellacani, D Tagliazucchi, S Tagliaferri, L Calani, ... Molecular Nutrition & Food Research 55 (S1), S35-S43, 2011 | 235 | 2011 |
| Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin A Conte, S Pellegrini, D Tagliazucchi Brain research bulletin 62 (1), 29-38, 2003 | 172 | 2003 |
| Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars S Martini, A Conte, D Tagliazucchi Food Research International 97, 15-26, 2017 | 156 | 2017 |
| Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt A Helal, D Tagliazucchi Lwt 89, 164-170, 2018 | 125 | 2018 |
| Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation L Solieri, GS Rutella, D Tagliazucchi Food microbiology 51, 108-116, 2015 | 111 | 2015 |
| Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion A Helal, D Tagliazucchi, E Verzelloni, A Conte Journal of Functional Foods 7, 506-516, 2014 | 111 | 2014 |
| Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage D Tagliazucchi, E Verzelloni, A Conte Journal of Agricultural and Food Chemistry 58 (4), 2513-2519, 2010 | 108 | 2010 |
| Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk D Tagliazucchi, S Martini, S Shamsia, A Helal, A Conte International Dairy Journal 81, 19-27, 2018 | 100 | 2018 |
| LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins E Babini, D Tagliazucchi, S Martini, L Dei Più, A Gianotti Food Chemistry 228, 186-196, 2017 | 98 | 2017 |
| Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion D Tagliazucchi, E Verzelloni, A Conte Journal of Agricultural and Food Chemistry 53 (22), 8706-8713, 2005 | 92 | 2005 |
| Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice SP Samaei, M Ghorbani, D Tagliazucchi, S Martini, R Gotti, T Themelis, ... Food Chemistry 330, 127120, 2020 | 88 | 2020 |
| Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins L Dei Piu, A Tassoni, DI Serrazanetti, M Ferri, E Babini, D Tagliazucchi, ... Food chemistry 155, 199-206, 2014 | 83 | 2014 |
| The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids D Tagliazucchi, A Helal, E Verzelloni, A Conte Journal of Agricultural and Food Chemistry 60 (44), 11056-11064, 2012 | 83 | 2012 |
| Bioprospecting for bioactive peptide production by lactic acid bacteria isolated from fermented dairy food D Tagliazucchi, S Martini, L Solieri Fermentation 5 (4), 96, 2019 | 79 | 2019 |
| Antiglycative and antioxidative properties of coffee fractions E Verzelloni, D Tagliazucchi, D Del Rio, L Calani, A Conte Food Chemistry 124 (4), 1430-1435, 2011 | 79 | 2011 |
| From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat E Verzelloni, D Tagliazucchi, A Conte Food and Chemical Toxicology 48 (8-9), 2097-2102, 2010 | 77 | 2010 |
| Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions A Bellesia, E Verzelloni, D Tagliazucchi International Journal of Food Sciences and Nutrition 66 (1), 85-92, 2015 | 73 | 2015 |
Ahmed HelalDamanhour UniversityVerified email at damanhour.edu.eg
