Marco Esti - Publications, H-index & Citations

Marco Esti

tuscia university

39H指数

148论文数

4.0K被引数

收录论文 85

发表时间

Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation 天然色素和环糊精：封装协同方法的概述

Comprehensive Reviews in Food Science and Food Safety

IF14.1

2026-08-28

OAAI

Chiara Pippolini; Ilaria Benucci; Claudio Lombardelli; Marco Esti

Impact of Storage on the Color of a Green Isotonic Beverage With β-Cyclodextrin/Chlorophyll Complexes Lombardelli, C.; Benucci, I.; Pippolini, C.; Marabottini, R.; Esti, M. 存储对含β-环糊精/叶绿素复合物的绿色等渗饮料颜色的影响。Int. J. Food Sci. 2025, 2025, 6273830. [Google Scholar] [CrossRef]

International Journal of Food Science

IF3.1

2025-09-04

OAAI

Claudio Lombardelli; Ilaria Benucci; Chiara Pippolini; Rosita Marabottini; Marco Esti

Bioconversion of glycyrrhizin in a natural intensive sweetener by immobilized β-glucuronidase 甘草甜素在固定化β-葡萄糖醛酸酶作用下的生物转化，作为一种天然高强度甜味剂。

Food Research International

IF8

2025-07-29

PREAI

Ilaria Benucci; Monica Mollica Graziano; Claudio Lombardelli; Paola Oliveri; Vittorio Vinciguerra; Marco Esti

Guest–Host Inclusion Complexes of β-Cyclodextrin With Commercial Oil–Soluble Copper Chlorophyll and Natural Chlorophyll Recovered by Enzyme-Assisted Extraction β-环糊精与商业油溶性铜叶绿素及酶辅助提取回收的自然叶绿素形成的客体-主体包合复合物

Food Frontiers

IF6.9

2025-07-07

OAAI

Claudio Lombardelli; Ilaria Benucci; Chiara Pippolini; Marco Esti

Preparation and evaluation of sucrose-reduced ice cream: optimization via physiochemical and sensory study 低蔗糖冰淇淋的制备与评价：基于理化性质和感官研究的优化

International Dairy Journal

IF3.4

2025-06-24

OAAI

Katia Liburdi; Alessandro Crinò; Chiara Fabrizi; Marco Esti

Enhancing the water solubility and stability of zinc modulated chlorophyll by alginate-whey protein isolate complexes at different pH values 通过海藻酸钠-乳清蛋白分离物复合物在不同pH值下调控锌调叶绿素的水溶性和稳定性

FOOD HYDROCOLLOIDS

IF12.4

2025-06-01

PREAI

Mazzocchi, Caterina; Moller, Anders Hauer; Benucci, Ilaria; Esti, Marco; Dalsgaard, Trine Kastrup

Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains

BEVERAGES

IF2.7

2024-12-12

OAAI

Pati, Sandra; Benucci, Ilaria; Rosiello, Giuseppe; Esti, Marco

A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application 对天然甜味剂的全面审查: 对感官特性，食物结构及其应用的新领域的影响

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2024-08-17

PREAI

Benucci, Ilaria; Lombardelli, Claudio; Esti, Marco

Extraction, catalytic study and milk-clotting properties of proteases from Brassica oleracea 甘蓝蛋白酶的提取、催化研究及凝乳特性

FOOD BIOSCIENCE

IF5.9

2024-08-01

PREAI

Fabrizi, Chiara; Liburdi, Katia; Esti, Marco

Stabilized chlorophyll-based food colorants from spinach: Kinetics of a tailored enzymatic extraction

JOURNAL OF FOOD SCIENCE

IF3.4

2024-07-31

OAAI

Lombardelli, Claudio; Mazzocchi, Caterina; Benucci, Ilaria; Esti, Marco

Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability, volatile composition, and sensory properties

FOOD CHEMISTRY

IF9.8

2024-01-01

OAAI

Benucci, Ilaria; Cerreti, Martina; Esti, Marco

Partitioning Recovery of Natural Pigments from Spirulina platensis

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2023-07-25

PREAI

Benucci, Ilaria; Flore, Manuela; Esti, Marco

Innovative continuous biocatalytic system based on immobilized tannase: possible prospects for the haze-active phenols hydrolysis in brewing industry

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-07-03

PREAI

Benucci, Ilaria; Lombardelli, Claudio; Esti, Marco

Galacto-Oligosaccharide (GOS) Synthesis during Enzymatic Lactose-Free Milk Production: State of the Art and Emerging Opportunities

BEVERAGES

IF2.7

2022-04-02

OAAI

Liburdi, Katia; Esti, Marco

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability-A review

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2022-04-02

OAAI

Benucci, Ilaria; Lombardelli, Claudio; Mazzocchi, Caterina; Esti, Marco

Arginase Activity Characterization During Alcoholic Fermentation by Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeast

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-09-07

PREAI

Benucci, Ilaria; Esti, Marco

Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2021-08-05

PREAI

Lombardelli, Claudio; Benucci, Ilaria; Mazzocchi, Caterina; Esti, Marco

Novel food colorants from tomatoes: Stability of carotenoid-containing chromoplasts under different storage conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-01

PREAI

Lombardelli, Claudio; Benucci, Ilaria; Esti, Marco

Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile

FOOD CHEMISTRY

IF9.8

2021-03-01

PREAI

Benucci, Ilaria; Cecchi, Teresa; Lombardelli, Claudio; Maresca, Diamante; Mauriello, Gianluigi; Esti, Marco

Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-01-24

OAAI

Liburdi, Katia; Esti, Marco; Petroselli, Verdiana; Mendler-Drienyovszki, Nora; Radicetti, Emanuele; Mancinelli, Roberto

研究方向