| A communal catalogue reveals Earth’s multiscale microbial diversity LR Thompson, JG Sanders, D McDonald, A Amir, J Ladau, KJ Locey, ... Nature 551 (7681), 457-463, 2017 | 2202 | 2017 |
| Bacterial populations and the volatilome associated to meat spoilage A Casaburi, P Piombino, GJ Nychas, F Villani, D Ercolini Food microbiology 45, 83-102, 2015 | 642 | 2015 |
| Sensory properties and aroma compounds of sweet Fiano wine A Genovese, A Gambuti, P Piombino, L Moio Food Chemistry 103 (4), 1228-1236, 2007 | 246 | 2007 |
| Odour-impact compounds of Gorgonzola cheese L Moio, P Piombino, F Addeo Journal of Dairy Research 67 (2), 273-285, 2000 | 158 | 2000 |
| The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and vegan individuals F De Filippis, L Vannini, A La Storia, L Laghi, P Piombino, G Stellato, ... PloS one 9 (11), e112373, 2014 | 151 | 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 |
| 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 | 103 | 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 |
| 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 |
| Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey G Mauriello, L Moio, G Moschetti, P Piombino, F Addeo, S Coppola Journal of applied microbiology 90 (6), 928-942, 2001 | 69 | 2001 |
| 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 | 65 | 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 |
| Use of untargeted liquid chromatography–mass spectrometry metabolome to discriminate Italian monovarietal red wines, produced in their different terroirs P Arapitsas, M Ugliano, M Marangon, P Piombino, L Rolle, V Gerbi, ... Journal of Agricultural and Food Chemistry 68 (47), 13353-13366, 2020 | 50 | 2020 |
| Comparison of the aroma compounds in apricot (Prunus armeniaca, L. cv. Pellecchiella) and apple (Malus pumila, L. cv. Annurca) raw distillates. A Genovese, M Ugliano, R Pessina, A Gambuti, P Piombino, L Moio Italian journal of food science 16 (2), 2004 | 47 | 2004 |
| Effects of off‐vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine P Piombino, A Genovese, A Gambuti, SA Lamorte, MT Lisanti, L Moio International journal of food science & technology 45 (2), 234-244, 2010 | 46 | 2010 |
| The role of production process and information on quality expectations and perceptions of sparkling wines R Vecchio, MT Lisanti, F Caracciolo, L Cembalo, A Gambuti, L Moio, ... Journal of the Science of Food and Agriculture 99 (1), 124-135, 2019 | 45 | 2019 |
| Treatment by fining agents of red wine affected by phenolic off-odour MT Lisanti, A Gambuti, A Genovese, P Piombino, L Moio European Food Research and Technology 243, 501-510, 2017 | 43 | 2017 |
| Interactions between polyphenols and volatile compounds in wine: A literature review on physicochemical and sensory insights E Pittari, L Moio, P Piombino Applied Sciences 11 (3), 1157, 2021 | 40 | 2021 |
| Selection of products presenting given flavor characteristics: An application to wine P Piombino, S Nicklaus, Y Le Fur, L Moio, JL Le Quéré American journal of enology and viticulture 55 (1), 27-34, 2004 | 37 | 2004 |
