Publications by authors named "Giampiero Sacchetti"

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A 50-Year Theoretical Gap on Color Difference in Food Science: Critical Insights and New Perspectives.
Riccardo De Flaviis, Giampiero Sacchetti

J Food Sci· June 2025

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Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono- and disaccharides.
Jessica Laika, Annalaura Sabatucci, Giampiero Sacchetti, Alessandro Di Michele, Junior Bernardo Molina Hernandez

J Food Sci· December 2024

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Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches.
Riccardo De Flaviis, Veronica Santarelli, Marialisa Giuliani, Lilia Neri, Giampiero Sacchetti

Food Res Int· September 2024

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A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market.
Luigi Esposito, Matteo Perillo, Carla Daniela Di Mattia, Annalisa Scroccarello, Flavio Della Pelle, Giampiero Sacchetti

Foods· August 2024

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An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour.
Riccardo De Flaviis, Veronica Santarelli, Sergio Grilli, Giampiero Sacchetti

Food Chem· May 2024

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An insight into the impact of climate factors associated with altitude on wheat volatiles' fingerprints at harvest using multivariate statistical analysis.
Riccardo De Flaviis, Veronica Santarelli, Giampiero Sacchetti, Dino Mastrocola

J Sci Food Agric· October 2023

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Edible insects and legumes exert an antioxidant effect on human colon mucosal cells stressed with 2,2'-azobis (2-amidinopropane)-dihydrochloride.
Veronica D'Antonio, Natalia Battista, Carla D Di Mattia, Giampiero Sacchetti, Marina Ramal-Sanchez

Front Nutr· July 2023

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Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach.
Federica Flamminii, Riccardo De Flaviis, Giampiero Sacchetti, Francesco Caponio, Vito Michele Paradiso

Food Chem· March 2023

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Long-Term In Situ Conservation Drove Microevolution of Solina d'Abruzzo Wheat on Adaptive, Agronomic and Qualitative Traits.
Caterina Morcia, Riccardo De Flaviis, Valeria Terzi, Maria Eugenia Gasparelli, Roberta Ghizzoni, Giampiero Sacchetti

Plants (Basel)· March 2023

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Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?
Riccardo De Flaviis, Veronica Santarelli, Giampiero Sacchetti, Dino Mastrocola

Food Chem· February 2023

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A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?
Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, Sergio Grilli, Giampiero Sacchetti

Curr Res Food Sci· December 2022

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Volatiles profile of 'Blanche' wheat craft beer as affected by wheat origin: A chemometric study.
Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, Marialisa Giuliani, Giampiero Sacchetti

Food Chem· August 2022

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Reparameterization of the Weibull model for practical uses in food science.
Riccardo De Flaviis, Giampiero Sacchetti

J Food Sci· May 2022

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Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain Quality.
Riccardo De Flaviis, Giorgio Tumino, Valeria Terzi, Caterina Morcia, Veronica Santarelli, Giampiero Sacchetti

Plants (Basel)· April 2022

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Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint.
Riccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, Dino Mastrocola

Food Chem· March 2022

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Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach.
Riccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, Dino Mastrocola

Food Chem· February 2022

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Wheat classification according to its origin by an implemented volatile organic compounds analysis.
Riccardo De Flaviis, Giampiero Sacchetti, Dino Mastrocola

Food Chem· March 2021

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Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion.
Raquel Lucas-González, José Ángel Pérez-Álvarez, Salvatore Moscaritolo, Juana Fernández-López, Giampiero Sacchetti

Food Chem· February 2021

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Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage.
Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola

Foods· December 2020

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Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.
Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D'Alessandro

Foods· September 2020

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Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.
Federica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, Lilia Neri, Dino Mastrocola

Foods· July 2020

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Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity.
Veronica Santarelli, Lilia Neri, Giampiero Sacchetti, Carla D Di Mattia, Dino Mastrocola

Food Chem· March 2020

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Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig).
Carlos D Grande-Tovar, Delgado-Ospina Johannes, Luisa F Puerta, Gloria C Rodríguez, Giampiero Sacchetti

An Acad Bras Cienc· September 2019

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Antioxidant Activities of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates.
Carla Di Mattia, Natalia Battista, Giampiero Sacchetti, Mauro Serafini

Front Nutr· July 2019

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Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits.
Lilia Neri, Veronica Santarelli, Carla D Di Mattia, Giampiero Sacchetti, Marco Faieta

J Food Sci· April 2019

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