Angelo Cichelli
Angelo Cichelli
professore di Scienze e Tecnologie Alimentari, Università CHIETI-PESCARA
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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
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
RM Maggio, TS Kaufman, M Del Carlo, L Cerretani, A Bendini, A Cichelli, ...
Food Chemistry 114 (4), 1549-1554, 2009
Life cycle assessment and carbon footprint in the wine supply-chain
C Pattara, A Raggi, A Cichelli
Environmental management 49 (6), 1247-1258, 2012
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
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification
A Cichelli, GP Pertesana
Journal of Chromatography A 1046 (1-2), 141-146, 2004
Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil
AM Gómez-Caravaca, L Cerretani, A Bendini, A Segura-Carretero, ...
Journal of agricultural and food chemistry 56 (12), 4577-4583, 2008
Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil
L Liberatore, G Procida, N d'Alessandro, A Cichelli
Food Chemistry 73 (1), 119-124, 2001
Recovery and use of olive stones: commodity, environmental and economic assessment
C Pattara, GM Cappelletti, A Cichelli
Renewable and Sustainable Energy Reviews 14 (5), 1484-1489, 2010
Chlorophylls in olive and in olive oil: chemistry and occurrences
A Giuliani, L Cerretani, A Cichelli
Critical reviews in food science and nutrition 51 (7), 678-690, 2011
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
G Pacioni, L Cerretani, G Procida, A Cichelli
Food chemistry 146, 30-35, 2014
Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from …
AG Mignani, L Ciaccheri, H Ottevaere, H Thienpont, L Conte, M Marega, ...
Analytical and bioanalytical chemistry 399 (3), 1315-1324, 2011
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil
A Romani, P Pinelli, N Mulinacci, C Galardi, FF Vincieri, L Liberatore, ...
Chromatographia 53 (5), 279-284, 2001
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil
L Cerretani, A Giuliani, RM Maggio, A Bendini, T Gallina Toschi, A Cichelli
European Journal of Lipid Science and Technology 112 (10), 1150-1157, 2010
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach
G Procida, A Giomo, A Cichelli, LS Conte
Journal of the Science of Food and Agriculture 85 (13), 2175-2183, 2005
Effect of esca on the quality of berries, musts and wines
F Calzarano, A Cichelli, M Del Carlo, L Seghetti
Effect of Esca on the Quality of Berries, Musts and Wines, 1000-1011, 2004
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy
C Pattara, R Salomone, A Cichelli
Journal of Cleaner Production 127, 533-547, 2016
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches
G Procida, A Cichelli, C Lagazio, LS Conte
Journal of the Science of Food and Agriculture 96 (1), 311-318, 2016
Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano D'Abruzzo grapes and wines
F Calzarano, M Odoardi, A Cichelli
Preliminary Evaluation of Variations in Composition Induced by Esca on cv …, 2001
Sulla determinazione delle sostanze fenoliche dell'olio di oliva
M Solinas, A Cichelli
Riv. Ital. Sost. Grasse 58, 159-164, 1981
Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace
A Ianni, G Di Maio, P Pittia, L Grotta, G Perpetuini, R Tofalo, A Cichelli, ...
Journal of the Science of Food and Agriculture 99 (7), 3635-3643, 2019
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Artículos 1–20