Works by Cichelli, Angelo
Results: 40
Dietary Supplementation of Dried Grape Pomace Increases the Amount of Linoleic Acid in Beef, Reduces the Lipid Oxidation and Modifies the Volatile Profile.
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- Animals (2076-2615), 2019, v. 9, n. 8, p. 578, doi. 10.3390/ani9080578
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- Article
Whole Blood Transcriptome Analysis Reveals Positive Effects of Dried Olive Pomace-Supplemented Diet on Inflammation and Cholesterol in Laying Hens.
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- Animals (2076-2615), 2019, v. 9, n. 7, p. 427, doi. 10.3390/ani9070427
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- Article
Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 1, p. 15, doi. 10.1002/aocs.12302
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- Article
A Hairpin DNA-Based Piezoelectric E-Nose: Exploring the Performances of Heptamer Loops for the Detection of Volatile Organic Compounds.
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- Chemosensors, 2021, v. 9, n. 5, p. 115, doi. 10.3390/chemosensors9050115
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- Article
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach.
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- Journal of the Science of Food & Agriculture, 2005, v. 85, n. 13, p. 2175, doi. 10.1002/jsfa.2122
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- Article
Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease.
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- Foods, 2024, v. 13, n. 14, p. 2280, doi. 10.3390/foods13142280
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- Article
Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas.
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- Foods, 2024, v. 13, n. 12, p. 1930, doi. 10.3390/foods13121930
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- Article
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region.
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- Foods, 2024, v. 13, n. 1, p. 141, doi. 10.3390/foods13010141
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- Article
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.
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- Foods, 2023, v. 12, n. 14, p. 2806, doi. 10.3390/foods12142806
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- Article
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality.
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- Foods, 2023, v. 12, n. 6, p. 1292, doi. 10.3390/foods12061292
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- Article
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.
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- Foods, 2023, v. 12, n. 2, p. 241, doi. 10.3390/foods12020241
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- Article
Critical Review on the Presence of Phthalates in Food and Evidence of Their Biological Impact.
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 16, p. 5655, doi. 10.3390/ijerph17165655
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- Article
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory.
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- Rivista Italiana delle Sostanze Grasse, 2020, v. 97, n. 3, p. 5
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- Article
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 11, p. 1, doi. 10.1002/ejlt.202000382
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- Article
Extracellular Vesicles in Environmental Toxicological Studies: Association between Urinary Concentrations of Phthalate Metabolites and Exosomal miRNA Expression Profiles.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 9, p. 4876, doi. 10.3390/ijms25094876
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- Article
Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 23, p. 15091, doi. 10.3390/ijms232315091
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- Article
Peptide Human Neutrophil Elastase Inhibitors from Natural Sources: An Overview.
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- 2022
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- Literature Review
Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences.
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- Critical Reviews in Food Science & Nutrition, 2011, v. 51, n. 7, p. 678, doi. 10.1080/10408391003768199
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- Article
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.
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- Molecules, 2024, v. 29, n. 10, p. 2236, doi. 10.3390/molecules29102236
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- Article
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.
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- International Journal of Food Sciences & Nutrition, 2013, v. 64, n. 7, p. 857, doi. 10.3109/09637486.2013.798270
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- Article
A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgaris var. Tondino del Tavo and Cannellino Bio Extracts.
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- Antioxidants, 2022, v. 11, n. 8, p. N.PAG, doi. 10.3390/antiox11081474
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- Article
Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d'Abruzzo.
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- Antioxidants, 2021, v. 10, n. 11, p. 1704, doi. 10.3390/antiox10111704
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- Article
Exploring the Nutraceutical Potential of Dried Pepper Capsicum annuum L. on Market from Altino in Abruzzo Region.
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- Antioxidants, 2020, v. 9, n. 5, p. 400, doi. 10.3390/antiox9050400
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- Article
Relationship of Wine Consumption with Alzheimer's Disease.
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- Nutrients, 2020, v. 12, n. 1, p. 206, doi. 10.3390/nu12010206
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- Article
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 Tuscany.
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- Analytical & Bioanalytical Chemistry, 2011, v. 399, n. 3, p. 1315, doi. 10.1007/s00216-010-4408-y
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- Article
The onset of occupational diseases in mushroom cultivation and handling operators: a review.
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- Italian Journal of Mycology, 2019, v. 48, p. 26, doi. 10.6092/issn.2531-7342/9409
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- Article
Influence of Grape Pomace Intake on Nutritional Value, Lipid Oxidation and Volatile Profile of Poultry Meat.
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- Foods, 2020, v. 9, n. 4, p. 508, doi. 10.3390/foods9040508
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- Article
An Italian Innovative Small-Scale Approach to Promote the Conscious Consumption of Healthy Food.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 16, p. 5678, doi. 10.3390/app10165678
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- Article
Role of Polyphenols and Carotenoids in Endothelial Dysfunction: An Overview from Classic to Innovative Biomarkers.
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- Oxidative Medicine & Cellular Longevity, 2020, p. 1, doi. 10.1155/2020/6381380
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- Article
Characterization of Arabica and Robusta volatile coffees composition by reverse carrier gas headspace gas chromatography–mass spectrometry based on a statistical approach.
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- Food Science & Biotechnology, 2020, v. 29, n. 10, p. 1319, doi. 10.1007/s10068-020-00779-7
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- Article
Chemical–nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 7, p. 3635, doi. 10.1002/jsfa.9584
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- Article
Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 2, p. 396, doi. 10.1002/jsfa.7911
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- Article
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 311, doi. 10.1002/jsfa.7096
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- Article
Peptides, DNA and MIPs in Gas Sensing. From the Realization of the Sensors to Sample Analysis.
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- Sensors (14248220), 2020, v. 20, n. 16, p. 4433, doi. 10.3390/s20164433
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- Article
Sensory properties of iodine-biofortified potatoes.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 52, doi. 10.15586/ijfs.v33i1.1951
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- Article
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile.
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- PLoS ONE, 2018, v. 13, n. 11, p. 1, doi. 10.1371/journal.pone.0205670
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- Article
Life Cycle Assessment and Carbon Footprint in the Wine Supply-Chain.
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- Environmental Management, 2012, v. 49, n. 6, p. 1247, doi. 10.1007/s00267-012-9844-3
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- Article
Influence of chemical composition of olive oil on the development of volatile compounds during frying.
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- European Food Research & Technology, 2009, v. 230, n. 2, p. 217, doi. 10.1007/s00217-009-1160-7
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- Article
Oxidative treatments of solid olive residues: Effects on phenolic and fatty acid fractions.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 3, p. 352, doi. 10.1002/ejlt.201300083
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- Article
Acrylamide in widely consumed foods – a review.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 5, p. 853, doi. 10.1080/19440049.2022.2046292
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- Article