Dino Mastrocola

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 815 citations

Food Chemistry, Nutrition, Food Composition +7

Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry

Michele Del Carlo, Alessia Pepe, Giampiero Sacchetti et al. · Food Chemistry · 2008 · 175 citations

Food Chemistry, Gas Chromatography–mass Spectrometry, Chemical Engineering +11

Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction

Giampiero Sacchetti, Carla Di Mattia, Paola Pittia et al. · Journal of Food Engineering · 2008 · 147 citations

Food Chemistry, Phenolic Fraction, Phytochemical +3

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola et al. · Food Research International · 2009 · 133 citations

Food Chemistry, Food Colloid, Phenolic Antioxidants +4

FUNCTIONAL FOODS: TRENDS AND DEVELOPMENT OF THE GLOBAL MARKET

Assia Vicentini, Lolita Liberatore, Dino Mastrocola · UniTERAMO Research Catalog (University of Teramo) · 2016 · 131 citations · Full text

Food Choice, Nutrition, Food Marketing +13