Riccardo Massantini

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 8

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Università degli Studi della Tuscia

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

Affiliation History

Università degli Studi della Tuscia

Italy

Associate Professor :: DIBAF

Publications

Maria Teresa Frangipane, Massimo Cecchini, Danilo Monarca, Riccardo Massantini
Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil-Literature Update. Foods (Basel, Switzerland) 12 (15) (2023)
Lara Costantini, Maria Teresa Frangipane, Romina Molinari, Stefania Garzoli, Riccardo Massantini, Nicolò Merendino
Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe. Foods (Basel, Switzerland) 12 (14) (2023)
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca
Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability. Foods (Basel, Switzerland) 11 (10) (2022)
Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini
A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception. Foods (Basel, Switzerland) 10 (11) (2021)
Piermaria Corona, Maria Teresa Frangipane, Roberto Moscetti, Gabriella Lo Feudo, Tatiana Castellotti, Riccardo Massantini
Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data. Foods (Basel, Switzerland) 10 (11) (2021)
Carmen Morales-Rodriguez, Giorgia Bastianelli, Romina Caccia, Giacomo Bedini, Riccardo Massantini, Roberto Moscetti, Thomas Thomidis, Andrea Vannini
Impact of 'brown rot' caused by Gnomoniopsis castanea on chestnut fruits during the post-harvest process: critical phases and proposed solutions. Journal of the science of food and agriculture 102 (2) (2021)
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders. Foods (Basel, Switzerland) 10 (6) (2021)
Roberto Moscetti, Barbara Sturm, Stuart Oj Crichton, Waseem Amjad, Riccardo Massantini
Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using visible-NIR hyperspectral imaging. Journal of the science of food and agriculture 98 (7) (2017)

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Publication Activity (10 Years)

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Riccardo Massantini