| Effects of conditioning on HMF content in unifloral honeys B Fallico, M Zappala, E Arena, A Verzera Food chemistry 85 (2), 305-313, 2004 | 433 | 2004 |
| Methods for the determination of HMF in honey: a comparison M Zappala, B Fallico, E Arena, A Verzera Food control 16 (3), 273-277, 2005 | 419 | 2005 |
| Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage E Arena, B Fallico, E Maccarone Food chemistry 74 (4), 423-427, 2001 | 250 | 2001 |
| Possible alternative utilization of Cynara spp.: I. Biomass, grain yield and chemical composition of grain S Foti, G Mauromicale, SA Raccuia, B Fallico, F Fanella, E Maccarone Industrial Crops and Products 10 (3), 219-228, 1999 | 159 | 1999 |
| Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds E Arena, S Campisi, B Fallico, E Maccarone Food chemistry 104 (1), 403-408, 2007 | 153 | 2007 |
| Hydroxycinnamic acids as markers of Italian blood orange juices P Rapisarda, G Carollo, B Fallico, F Tomaselli, E Maccarone Journal of Agricultural and Food Chemistry 46 (2), 464-470, 1998 | 150 | 1998 |
| Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin MG Bellomo, B Fallico Journal of Food Composition and Analysis 20 (3-4), 352-359, 2007 | 143 | 2007 |
| Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation B Fallico, E Arena, M Zappala Food chemistry 81 (4), 569-573, 2003 | 124 | 2003 |
| Possible alternative utilization of Cynara spp.: II. Chemical characterization of their grain oil E Maccarone, B Fallico, F Fanella, G Mauromicale, SA Raccuia, S Foti Industrial crops and products 10 (3), 229-237, 1999 | 122 | 1999 |
| Volatile organic compounds (VOCs) produced by biocontrol yeasts R Contarino, S Brighina, B Fallico, G Cirvilleri, L Parafati, C Restuccia Food microbiology 82, 70-74, 2019 | 120 | 2019 |
| Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L G Ballistreri, E Arena, B Fallico Molecules 14 (11), 4358-4369, 2009 | 111 | 2009 |
| Activated carbons: in vitro affinity for fumonisin B1 and relation of adsorption ability to physicochemical parameters F Galvano, A Pietri, T Bertuzzi, M Bognanno, L Chies, A DE ANGELIS, ... Journal of food protection 60 (8), 985-991, 1997 | 105 | 1997 |
| Degradation of 5‐hydroxymethylfurfural in honey B Fallico, E Arena, M Zappala Journal of Food Science 73 (9), C625-C631, 2008 | 101 | 2008 |
| Recovery of anthocyanins from pulp wash of pigmented oranges by concentration on resins A Di Mauro, E Arena, B Fallico, A Passerini, E Maccarone Journal of agricultural and food chemistry 50 (21), 5968-5974, 2002 | 97 | 2002 |
| Role of hydroxycinnamic acids and vinylphenols in the flavor alteration of blood orange juices B Fallico, MC Lanza, E Maccarone, CN Asmundo, P Rapisarda Journal of Agricultural and Food Chemistry 44 (9), 2654-2657, 1996 | 92 | 1996 |
| Flavor components of Italian orange juices E Maccarone, S Campisi, B Fallico, P Rapisarda, R Sgarlata Journal of Agricultural and Food Chemistry 46 (6), 2293-2298, 1998 | 89 | 1998 |
| Recovery of hesperidin from orange peel by concentration of extracts on styrene− divinylbenzene resin A Di Mauro, B Fallico, A Passerini, P Rapisarda, E Maccarone Journal of Agricultural and Food Chemistry 47 (10), 4391-4397, 1999 | 88 | 1999 |
| The European Food Legislation and its impact on honey sector B Fallico, E Arena, A Verzera, M Zappalà Accreditation and Quality Assurance 11, 49-54, 2006 | 85 | 2006 |
| Thermal damage in blood orange juice: kinetics of 5‐hydroxymethyl‐2‐furancarboxaldehyde formation E Arena, B Fallico, E Maccarone International journal of food science & technology 36 (2), 145-151, 2001 | 84 | 2001 |
| Waste water from citrus processing as a source of hesperidin by concentration on styrene− divinylbenzene resin A Di Mauro, B Fallico, A Passerini, E Maccarone Journal of Agricultural and Food Chemistry 48 (6), 2291-2295, 2000 | 70 | 2000 |
