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| Issue Date | Title | Author(s) |
| 2011 | Bromelain from pineapple stem in alcoholic-acidic buffers for wine application | Benucci, Ilaria; Liburdi, Katia ; Garzillo, Anna Maria Vittoria; Esti, Marco |
| 2011 | Bromelain From Pineapple Stem In Alcoholic-Acidic Buffers For Wine Application | Benucci, I.; Liburdi, K.; Garzillo, A. M. V.; Esti, Marco |
| 2015 | Bromelain immobilization on microbial and animal source chitosan films, plasticized with glycerol, for application in wine-like medium | Zappino, M.; Cacciotti, I.; Benucci, I.; Nanni, F.; Liburdi, Katia ; Valentini, F.; Esti, Marco |
| 1996 | Caratterisiche qualitative e compositive di oli vergini di oliva prodotti in Molise | Esti, Marco ; Gambacorta, G.; Carrone, A.; Trivisonno , M. C. |
| 2021 | Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris | Liburdi, Katia ; Esti, Marco ; Petroselli, Verdiana; Mendler-Drienyovszki, Nóra; Radicetti, Emanuele; Mancinelli, Roberto |
| 2021 | Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris | Liburdi K.; Esti, Marco ; Petroselli V.; Mendler-Drienyovszki N.; Radicetti E.; Mancinelli R. |
| 2023 | Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.) | Liburdi, Katia ; Fabrizi, Chiara; Esti, Marco |
| 2016 | Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production | Benucci, I.; Liburdi, Katia ; Cerreti, M.; Esti, Marco |
| 1998 | Chemical compounds and sensory assessment of kiwifruit (Actinidia chinensis (Planch) var. chinensis) | Esti, Marco ; Messia, M. C.; Bertocchi, P.; Sinesio, F.; Moneta, E.; Nicotra, A.; Fantechi, P.; Palleschi, G. |
| 2016 | Chitosan beads from microbial and animal sources as enzyme supports for wine application | Benucci, Ilaria; Lombardelli, Claudio; Cacciotti, Ilaria; Liburdi, Katia ; Nanni, Francesca; Esti, Marco |
| 2016 | Chitosan beads from microbial and animal sources as enzyme supports for wine application | Benucci, I.; Lombardelli, C.; Cacciotti, I.; Liburdi, Katia ; Nanni, F.; Esti, Marco ; Cacciotti; I.; Nanni |
| 2018 | Chitosan/clay nanocomposite films as supports for enzyme immobilization: An innovative green approach for winemaking applications. | Benucci, I.; Liburdi, K.; Cacciotti, I.; Lombardelli, C.; Zappino, M.; Nanni, F.; Esti, Marco |
| 2019 | Clay/chitosan biocomposite systems as novel green carriers for covalent immobilization of food enzymes | Cacciotti, I.; Lombardelli, C.; Benucci, Ilaria ; Esti, Marco |
| 2002 | Color and phenolic compounds of ros wines from red-berry varieties of South Italy | Tamborra, P.; Esti, Marco ; Minafra, M. |
| 1996 | Composti antiossidanti e parametri qualitativi di oli vergini di oliva prodotti in Molise | Esti, Marco ; Cinquanta, L.; Carrone, A.; Trivisonno , M. C.; La Notte, E.; Gambacorta, G. |
| 2006 | Composti fenolici e percezione dinamica di amaro e piccante | Esti, Marco |
| 1996 | Curd-ripening evaluation by flow injection analysis of L-lactic acid with an electrochemical biocell during Mozzarella cheese manufacture | Esti, Marco ; Messia, M. C.; La Notte, E.; Lembo, P.; Compagnone, D.; Palleschi, G. |
| 2006 | Degradazione di urea nei vini mediante ureasi acida | Esti, Marco ; Tamborra, P. |
| 2004 | Detection and characterization of the photophysical properties of anthocyanins in wine by fluorescence techniques and flash photolysis measurements | Esti, Marco ; Venanzi, M. |
| 1998 | Determination of amines in fresh and modified atmosphere packaged fruits using electrochemical biosensors | Esti, Marco ; Volpe, G.; Massignan, L.; Compagnone, D.; La Notte, E.; Palleschi, G. |