未登录

R

Raffaele Sacchi

university of naples federico ii

H指数:42

被引数:5,046

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste

绿色技术与化学计量学分析在优化从茴香加工废弃物中提取绿原酸中的应用

Food Chemistry: X

IF0

2025-08-060

OA

Impact of Underwater Aging on the Volatile and Phenolic Compounds of Campania Wine-Based Liqueurs Elixir Falernum

水下陈化对以坎帕尼亚葡萄酒为基础的利口酒Elixir Falernum中挥发性化合物和酚类化合物的影响

IF2.7

2025-03-240

OA

An Electronic Nose Analysis of the Headspace from Extra-Virgin Olive Oil-Saliva Interactions and Its Ability to Differentiate Between Individuals Based on Body Mass Index

IF3.7

2025-01-290

OA

E-nose analysis of milk to detect the inclusion of hydroponic barley forage in the buffalo diet

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2024-07-013

OAAI

Odour Fingerprints of Black (Tuber mesentericum) and Bianchetto (Tuber borchii) Truffles from Different Areas of the Campania Region

IF3

2024-05-250

OA

Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach

IF5.4

2023-03-198

OAAI

New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste

IF3.3

2023-01-078

OA

Volatile compounds in espresso resulting from a refined selection of particle size of coffee powder

浓缩咖啡中的挥发性化合物是由咖啡粉的粒度选择引起的

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-12-0111

PRE

Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

IF4.6

2022-11-213

OAAI

Functional ice cream health benefits and sensory implications

FOOD RESEARCH INTERNATIONAL

IF8

2022-11-0146

PRE

Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei

IF5.4

2021-12-2922

OAAI

Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee

咖啡的粒度和种类用作缓解浓缩咖啡中呋喃和2-甲基呋喃含量的变量

IF9.8

2021-11-0114

PREAI

An Endophytic Fungi-Based Biostimulant Modulates Volatile and Non-Volatile Secondary Metabolites and Yield of Greenhouse Basil (Ocimum basilicum L.) through Variable Mechanisms Dependent on Salinity Stress Level

IF3.3

2021-06-2327

OAAI

Tree Planting Density and Canopy Position Affect 'Cerasuola' and 'Koroneiki' Olive Oil Quality

IF3

2021-01-2012

OAAI

Olive oil from the 79 AD Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)

NPJ SCIENCE OF FOOD

IF7.8

2020-11-026

OAAI

Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2020-04-2717

PREAI

Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

IF4.6

2020-04-2312

OAAI

Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children

JOURNAL OF FOOD SCIENCE

IF3.4

2020-04-064

PREAI

Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

IF4.6

2020-03-1520

OAAI

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

JOURNAL OF DAIRY SCIENCE

IF4.4

2020-02-0123

OAAI