| The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication L De Gennaro, S Cavella, R Romano, P Masi Journal of food engineering 39 (4), 401-407, 1999 | 148 | 1999 |
| Fatty acid composition of Mediterranean buffalo milk fat ML Varricchio, A Di Francia, F Masucci, R Romano, V Proto Italian Journal of Animal Science 6 (sup1), 509-511, 2007 | 102 | 2007 |
| Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation N Francesca, M Chiurazzi, R Romano, M Aponte, L Settanni, G Moschetti World Journal of Microbiology and Biotechnology 26, 337-351, 2010 | 92 | 2010 |
| Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures R Romano, A Santini, L Le Grottaglie, N Manzo, A Visconti, A Ritieni Journal of Food Composition and Analysis 35 (1), 1-9, 2014 | 89 | 2014 |
| Incoherent control and entanglement for two-dimensional coupled systems R Romano, D D’Alessandro Physical Review A 73 (2), 022323, 2006 | 88 | 2006 |
| Environment-mediated control of a quantum system R Romano, D D’Alessandro Physical review letters 97 (8), 080402, 2006 | 70 | 2006 |
| Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system G Esposito, F Masucci, F Napolitano, A Braghieri, R Romano, N Manzo, ... Journal of Dairy science 97 (4), 1918-1928, 2014 | 65 | 2014 |
| An optimal entropic uncertainty relation in a two-dimensional Hilbert space GC Ghirardi, L Marinatto, R Romano Physics Letters A 317 (1-2), 32-36, 2003 | 65 | 2003 |
| Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration N Francesca, R Romano, C Sannino, L Le Grottaglie, L Settanni, ... International journal of food microbiology 171, 84-93, 2014 | 57 | 2014 |
| Non-destructive detection of flawed hazelnut kernels and lipid oxidation assessment using NIR spectroscopy A Pannico, RE Schouten, B Basile, R Romano, EJ Woltering, C Cirillo Journal of Food Engineering 160, 42-48, 2015 | 51 | 2015 |
| Volatile compounds in intermittent frying by gas chromatography and nuclear magnetic resonance R Romano, A Giordano, L Le Grottaglie, N Manzo, A Paduano, R Sacchi, ... European Journal of Lipid Science and Technology 115 (7), 764-773, 2013 | 51 | 2013 |
| Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty R Romano, G Filosa, F Pizzolongo, A Durazzo, M Lucarini, P Severino, ... Heliyon 7 (3), 2021 | 50 | 2021 |
| Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy G Adiletta, M Petriccione, L Liguori, F Pizzolongo, R Romano, M Di Matteo European Food Research and Technology 244, 1427-1438, 2018 | 50 | 2018 |
| Comparison of the frying performance of olive oil and palm superolein R Romano, A Giordano, S Vitiello, LL Grottaglie, SS Musso Journal of food science 77 (5), C519-C531, 2012 | 50 | 2012 |
| Use of photo-selective nets for hail protection of kiwifruit vines in southern Italy. B Basile, R Romano, M Giaccone, E Barlotti, V Colonna, C Cirillo, ... | 50 | 2008 |
| Biopreservation of tomatoes using fermented media by lactic acid bacteria C Luz, V D'Opazo, JM Quiles, R Romano, J Mañes, G Meca Lwt 130, 109618, 2020 | 49 | 2020 |
| Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes’ milk F Masucci, A Di Francia, R Romano, MTM di Serracapriola, G Lambiase, ... Small Ruminant Research 65 (3), 251-259, 2006 | 49 | 2006 |
| Determination of the wax ester content in olive oils. Improvement in the method proposed by EEC Regulation 183/93 G Nota, D Naviglio, R Romano, V Sabia, SS Musso, C Improta Journal of agricultural and food chemistry 47 (1), 202-205, 1999 | 49 | 1999 |
| Volatile organic compounds in breads prepared with different sourdoughs L De Luca, A Aiello, F Pizzolongo, G Blaiotta, M Aponte, R Romano Applied Sciences 11 (3), 1330, 2021 | 48 | 2021 |
| Egg yolk antioxidants profiles: Effect of diet supplementation with linseeds and tomato-red pepper mixture before and after storage B Omri, N Alloui, A Durazzo, M Lucarini, A Aiello, R Romano, A Santini, ... Foods 8 (8), 320, 2019 | 46 | 2019 |
