Federica Flamminii

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Plants (Basel, Switzerland)

University of Teramo

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Teramo Nov 01 2017 - Jun 05 2020

Italy

PhD :: Food Science and Technology

Publications

Barbara Lanza, Martina Bacceli, Sara Di Marco, Nicola Simone, Giuseppina Di Loreto, Federica Flamminii, Adriano Mollica, Angelo Cichelli
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production. Molecules (Basel, Switzerland) 29 (10) (2024)
Barbara Lanza, Martina Bacceli, Sara Di Marco, Nicola Simone, Giuseppina Di Loreto, Federica Flamminii, Adriano Mollica, Angelo Cichelli
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production. Molecules (Basel, Switzerland) 29 (10) (2024)
Federica Flamminii, Ada Consalvo, Angelo Cichelli, Alessandro Chiaudani
Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas. Foods (Basel, Switzerland) 13 (12) (2024)
Federica Flamminii, Ada Consalvo, Angelo Cichelli, Alessandro Chiaudani
Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas. Foods (Basel, Switzerland) 13 (12) (2024)
Alessandro Chiaudani, Federica Flamminii, Ada Consalvo, Mirella Bellocci, Alberto Pizzi, Chiara Passamonti, Angelo Cichelli
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region. Foods (Basel, Switzerland) 13 (1) (2023)
Federica Flamminii, Sara Gaggiotti, Alessandro Chiaudani, Dario Compagnone, Angelo Cichelli
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality. Foods (Basel, Switzerland) 12 (6) (2023)
Alessandro Chiaudani, Federica Flamminii, Ada Consalvo, Mirella Bellocci, Alberto Pizzi, Chiara Passamonti, Angelo Cichelli
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region. Foods (Basel, Switzerland) 13 (1) (2023)
Cosimo Taiti, Elisa Masi, Federica Flamminii, Carla Daniela Di Mattia, Stefano Mancuso, Elettra Marone
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils. Plants (Basel, Switzerland) 12 (22) (2023)
Federica Flamminii, Silvia Minetti, Adriano Mollica, Angelo Cichelli, Lorenzo Cerretani
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach. Foods (Basel, Switzerland) 12 (14) (2023)
Federica Flamminii, Sara Gaggiotti, Alessandro Chiaudani, Dario Compagnone, Angelo Cichelli
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality. Foods (Basel, Switzerland) 12 (6) (2023)
Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods (Basel, Switzerland) 10 (5) (2021)
Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods (Basel, Switzerland) 10 (5) (2021)
Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods (Basel, Switzerland) 10 (6) (2021)
Federica Flamminii, Carla Daniela Di Mattia, Giampiero Sacchetti, Lilia Neri, Dino Mastrocola, Paola Pittia
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts. Foods (Basel, Switzerland) 9 (8) (2020)
Vito Michele Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Daniela Di Mattia
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants (Basel, Switzerland) 9 (10) (2020)

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Publication Activity (10 Years)

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Federica Flamminii