Giampiero Sacchetti
Giampiero Sacchetti
Associate Professor of Food Technology, University of Teramo
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Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products
G Sacchetti, GG Pinnavaia, E Guidolin, M Dalla Rosa
Food Research International 37 (5), 527-534, 2004
2312004
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry
M Del Carlo, A Pepe, G Sacchetti, D Compagnone, D Mastrocola, ...
Food Chemistry 111 (3), 771-777, 2008
1952008
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types
S Romani, G Sacchetti, C Chaves López, GG Pinnavaia, M Dalla Rosa
Journal of Agricultural and Food Chemistry 48 (8), 3616-3619, 2000
1852000
Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
G Sacchetti, A Gianotti, M Dalla Rosa
Journal of Food Engineering 49 (2-3), 163-173, 2001
1742001
Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction
G Sacchetti, C Di Mattia, P Pittia, D Mastrocola
Journal of Food Engineering 90 (1), 74-80, 2009
1622009
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil
M Del Carlo, G Sacchetti, C Di Mattia, D Compagnone, D Mastrocola, ...
Journal of agricultural and food chemistry 52 (13), 4072-4079, 2004
1272004
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit
I Ramazzina, A Berardinelli, F Rizzi, S Tappi, L Ragni, G Sacchetti, ...
Postharvest Biology and Technology 107, 55-65, 2015
1252015
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
CD Di Mattia, G Sacchetti, D Mastrocola, P Pittia
Food research international 42 (8), 1163-1170, 2009
1182009
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
F Ioannone, CD Di Mattia, M De Gregorio, M Sergi, M Serafini, G Sacchetti
Food chemistry 174, 256-262, 2015
1112015
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.)
V Mrkic, E Cocci, MD Rosa, G Sacchetti
Journal of the Science of Food and Agriculture 86 (10), 1559-1566, 2006
1032006
Antiplasticization effect of water in amorphous foods. A review
P Pittia, G Sacchetti
Food Chemistry 106 (4), 1417-1427, 2008
942008
Effect of 1-MCP treatment and N< sub> 2</sub> O MAP on physiological and quality changes of fresh-cut pineapple
P Rocculi, E Cocci, S Romani, G Sacchetti, M Dalla Rosa
Postharvest Biology and Technology 51 (3), 371-377, 2009
912009
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy
L Neri, G Dimitri, G Sacchetti
Journal of food composition and analysis 23 (1), 23-29, 2010
872010
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
CD Di Mattia, G Sacchetti, D Mastrocola, DK Sarker, P Pittia
Food Hydrocolloids 24 (6-7), 652-658, 2010
802010
Effect of moisture and water activity on textural properties of raw and roasted coffee beans
P Pittia, MC Nicoli, G Sacchetti
Journal of texture studies 38 (1), 116-134, 2007
672007
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat
G Sacchetti, C Di Mattia, P Pittia, G Martino
Meat Science 80 (4), 1081-1085, 2008
602008
Non enzymatic browning during cocoa roasting as affected by processing time and temperature
G Sacchetti, F Ioannone, M De Gregorio, C Di Mattia, M Serafini, ...
Journal of Food Engineering 169, 44-52, 2016
582016
Heat-induced chemical, physical and functional changes during grape must cooking
A Piva, C Di Mattia, L Neri, G Dimitri, M Chiarini, G Sacchetti
Food chemistry 106 (3), 1057-1065, 2008
572008
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork
A Paparella, G Mazzarrino, C Chaves-López, C Rossi, G Sacchetti, ...
Food microbiology 59, 23-31, 2016
562016
Diversity of food‐borne Bacillus volatile compounds and influence on fungal growth
C Chaves‐López, A Serio, A Gianotti, G Sacchetti, M Ndagijimana, ...
Journal of applied microbiology 119 (2), 487-499, 2015
562015
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