Giampiero Sacchetti
Giampiero Sacchetti
Associate Professor of Food Technology, University of Teramo
Verified email at
Cited by
Cited by
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
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
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
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
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
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
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
Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates
C Di Mattia, N Battista, G Sacchetti, M Serafini
Frontiers in nutrition 6, 106, 2019
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
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
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
From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
CD Di Mattia, G Sacchetti, D Mastrocola, M Serafini
Frontiers in Immunology 8, 1207, 2017
Antiplasticization effect of water in amorphous foods. A review
P Pittia, G Sacchetti
Food Chemistry 106 (4), 1417-1427, 2008
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
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
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
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
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
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
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
The system can't perform the operation now. Try again later.
Articles 1–20