Roberto Ciccoritti

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Sensors (Basel, Switzerland)

Plants (Basel, Switzerland)

International journal of food sciences and nutrition

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria

Università Campus Bio-Medico di Roma (PHD)

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

Affiliation History

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria Aug 01 2016

Italy

Researcher :: Centro di ricerca Olivicoltura, Frutticoltura e Agrumicoltura

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Jan 01 2014 - Jun 15 2016

Italy

Researcher :: Cereal Qulaity

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA): Roma, Lazio, Italy /Università Campus Bio-Medico di Roma Jan 01 2011 - Dec 31 2013

Italy

phD student :: Cereal Quality (QCE)

Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Sep 15 2009 - Dec 31 2010

Italy

Fellow research :: Cereal Quality (QCE)

Education History

Università Campus Bio-Medico di Roma Jan 01 2011 - Dec 31 2013

Italy

PHD

Università degli Studi di Roma La Sapienza Feb 28 2006 - Feb 28 2008

Italy

MSC :: MSFN

Università degli Studi di Roma La Sapienza Sep 15 2002 - Feb 22 2006

Italy

BSC :: MSFN

Publications

Tiziana Amoriello, Francesco Mellara, Monica Amoriello, Roberto Ciccoritti
Evaluation of Nutritional Values of Edible Algal Species Using a Shortwave Infrared Hyperspectral Imaging and Machine Learning Technique. Foods (Basel, Switzerland) 13 (14) (2024)
Tiziana Amoriello, Francesco Mellara, Monica Amoriello, Roberto Ciccoritti
Evaluation of Nutritional Values of Edible Algal Species Using a Shortwave Infrared Hyperspectral Imaging and Machine Learning Technique. Foods (Basel, Switzerland) 13 (14) (2024)
Tiziana Amoriello, Francesco Mellara, Monica Amoriello, Roberto Ciccoritti
Evaluation of Nutritional Values of Edible Algal Species Using a Shortwave Infrared Hyperspectral Imaging and Machine Learning Technique. Foods (Basel, Switzerland) 13 (14) (2024)
Roberto Ciccoritti, Rossella Manganiello, Francesca Antonucci, Danilo Ceccarelli
Interactive Effect of Cultivars, Crop Years and Rootstocks on the Biochemical Traits of Prunus persica (L.) Batsch Fruits. Plants (Basel, Switzerland) 12 (12) (2023)
Roberto Ciccoritti, Rossella Manganiello, Francesca Antonucci, Danilo Ceccarelli
Interactive Effect of Cultivars, Crop Years and Rootstocks on the Biochemical Traits of Prunus persica (L.) Batsch Fruits. Plants (Basel, Switzerland) 12 (12) (2023)
Tiziana Amoriello, Roberto Ciorba, Gaia Ruggiero, Monica Amoriello, Roberto Ciccoritti
A Performance Evaluation of Two Hyperspectral Imaging Systems for the Prediction of Strawberries' Pomological Traits. Sensors (Basel, Switzerland) 24 (1) (2023)
Tiziana Amoriello, Roberto Ciorba, Gaia Ruggiero, Monica Amoriello, Roberto Ciccoritti
A Performance Evaluation of Two Hyperspectral Imaging Systems for the Prediction of Strawberries' Pomological Traits. Sensors (Basel, Switzerland) 24 (1) (2023)
Tiziana Amoriello, Roberto Ciorba, Gaia Ruggiero, Monica Amoriello, Roberto Ciccoritti
A Performance Evaluation of Two Hyperspectral Imaging Systems for the Prediction of Strawberries' Pomological Traits. Sensors (Basel, Switzerland) 24 (1) (2023)
Rossella Manganiello, Mauro Pagano, Davide Nucciarelli, Roberto Ciccoritti, Roberto Tomasone, Maria Gabriella Di Serio, Lucia Giansante, Paolo Del Re, Maurizio Servili, Gianluca Veneziani
Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil. Foods (Basel, Switzerland) 10 (11) (2021)
Tiziana Amoriello, Francesco Mellara, Vincenzo Galli, Monica Amoriello, Roberto Ciccoritti
Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains. Foods (Basel, Switzerland) 9 (10) (2020)
Daniela Martini, Roberto Ciccoritti, Isabella Nicoletti, Francesca Nocente, Danilo Corradini, Maria Grazia D'Egidio, Federica Taddei
From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content. International journal of food sciences and nutrition 69 (1) (2017)

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Publication Activity (10 Years)

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Roberto Ciccoritti