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A

A. Taticchi

University of Perugia

50H指数
384论文数
9.8K被引数
收录论文 73
发表时间
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Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions评估包装材料在模拟家庭使用和储存条件下对特级初榨橄榄油品质的影响
errFoods
IF5.1
err2026-06-01
err0
errOAAI
errBeatrice Sordini; Stefania Urbani; Roberto Selvaggini; Agnese Taticchi; Maurizio Servili; Ilenia Dottori; Gianluca Veneziani; Franco Famiani; Arianna Bonucci; Davide Nucciarelli; Sonia Esposto
err分享
err收藏
Brine Enriched with Olive Wastewater Phenols: A Green Strategy to Reduce Nitrites in Cooked Ham富含橄榄油废水酚类的盐水：一种减少熟火腿中硝酸盐的绿色策略
errAntioxidants 2025, Vol. 14, Page 1124
IF6.6
err2025-09-18
err0
errOAAI
errDario Mercatante; Stefania Balzan; Sonia Esposto; Sara Barbieri; Federico Fontana; Luca Fasolato; Vincenzo De Rosa; Maurizio Servili; Agnese Taticchi; Enrico Novelli; Maria Teresa Rodriguez-Estrada
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err收藏
A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale冷冻鱼制品在散装销售系统中的实时货架期模拟
errFOODS
IF5.1
err2025-04-12
err0
errOAAI
errDottori, Ilenia; Urbani, Stefania; Daidone, Luigi; Bonucci, Arianna; Beccerica, Matteo; Selvaggini, Roberto; Sordini, Beatrice; Branciari, Raffaella; Veneziani, Gianluca; Nucciarelli, Davide; Taticchi, Agnese; Servili, Maurizio; Esposto, Sonia
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Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers用榛子皮喂养猪，并在猪肉加工过程中添加橄榄加工废水中的浓缩酚类提取物: 对萨拉米香肠品质性状和消费者接受度的影响
errMEAT SCIENCE
IF6.1
err2024-07-01
err2
errOAAI
errBolletta, Viviana; Menci, Ruggero; Valenti, Bernardo; Morbidini, Luciano; Servili, Maurizio; Taticchi, Agnese; Lilli, Emanuele; Pauselli, Mariano
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Effects of Phenols from Olive Vegetation Water on Mutagenicity and Genotoxicity of Stored-Cooked Beef Patties
errANTIOXIDANTS
IF6.6
err2024-06-06
err0
errOAAI
errMercatante, Dario; Curro, Sarah; Rosignoli, Patrizia; Cardenia, Vladimiro; Sordini, Beatrice; Taticchi, Agnese; Rodriguez-Estrada, Maria Teresa; Fabiani, Roberto
err分享
err收藏
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto
errANTIOXIDANTS
IF6.6
err2024-01-20
err2
errOAAI
errSordini, Beatrice; Urbani, Stefania; Esposto, Sonia; Selvaggini, Roberto; Daidone, Luigi; Veneziani, Gianluca; Servili, Maurizio; Taticchi, Agnese
err分享
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Recovery and valorization of food industry by-products through the application of Olea europaea L. leaves in kombucha tea manufacturing
errFOOD BIOSCIENCE
IF5.9
err2023-06-01
err3
errOAAI
errLazzaroli, Caterina; Sordini, Beatrice; Daidone, Luigi; Veneziani, Gianluca; Esposto, Sonia; Urbani, Stefania; Selvaggini, Roberto; Servili, Maurizio; Taticchi, Agnese
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Effects of In Vitro Digestion on the Antioxidant Activity of Three Phenolic Extracts from Olive Mill Wastewaters
errANTIOXIDANTS
IF6.6
err2022-12-22
err7
errOAAI
errMercatante, Dario; Ansorena, Diana; Taticchi, Agnese; Astiasaran, Iciar; Servili, Maurizio; Rodriguez-Estrada, Maria Teresa
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Continuous pulsed electric field pilot plant for olive oil extraction process
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2022-12-01
err11
PREAI
errTamborrino, Antonia; Mescia, Luciano; Taticchi, Agnese; Berardi, Antonio; Lamacchia, Claudio Maria; Leone, Alessandro; Servili, Maurizio
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Environmentally Sustainable Achiral and Chiral Chromatographic Analysis of Amino Acids in Food Supplements
errMOLECULES
IF4.6
err2022-11-09
err7
errOAAI
errVarfaj, Ina; Carotti, Andrea; Mangiapelo, Luciano; Cossignani, Lina; Taticchi, Agnese; Macchiarulo, Antonio; Ianni, Federica; Sardella, Roccaldo
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High vacuum applied during malaxation in oil industrial plant: Influence on virgin olive oil extractability and quality
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2022-07-01
err4
PREAI
errVeneziani, Gianluca; Selvaggini, Roberto; Taticchi, Agnese; Urbani, Stefania; Esposto, Sonia; Servili, Maurizio
err分享
err收藏
The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2022-06-22
err5
errOAAI
errNucciarelli, Davide; Esposto, Sonia; Veneziani, Gianluca; Daidone, Luigi; Urbani, Stefania; Taticchi, Agnese; Selvaggini, Roberto; Servili, Maurizio
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The antiinflammatory and antifibrotic effect of olive phenols and Lactiplantibacillus plantarum IMC513 in dextran sodium sulfate-induced chronic colitis
errNUTRITION
IF3
err2022-02-01
err14
errOAAI
errVetuschi, Antonella; Battista, Natalia; Pompili, Simona; Cappariello, Alfredo; Prete, Roberta; Taticchi, Agnese; Selvaggini, Roberto; Latella, Giovanni; Corsetti, Aldo; Sferra, Roberta
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Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water
errANTIOXIDANTS
IF6.6
err2021-12-09
err22
errOAAI
errBarbieri, Sara; Mercatante, Dario; Balzan, Stefania; Esposto, Sonia; Cardenia, Vladimiro; Servili, Maurizio; Novelli, Enrico; Taticchi, Agnese; Rodriguez-Estrada, Maria Teresa
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Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices
errANTIOXIDANTS
IF6.6
err2021-08-29
err32
errOAAI
errEsposto, Sonia; Veneziani, Gianluca; Taticchi, Agnese; Urbani, Stefania; Selvaggini, Roberto; Sordini, Beatrice; Daidone, Luigi; Gironi, Giacomo; Servili, Maurizio
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Exploiting Food-Grade Mesoporous Silica to Preserve the Antioxidant Properties of Fresh Olive Mill Wastewaters Phenolic Extracts
errANTIOXIDANTS
IF6.6
err2021-08-26
err7
errOAAI
errIanni, Federica; Gagliardi, Andrea; Taticchi, Agnese; Servili, Maurizio; Pinna, Nicola; Schoubben, Aurelie; Sardella, Roccaldo; Bruscoli, Stefano
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Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets
errMOLECULES
IF4.6
err2021-07-16
err5
errOAAI
errBalzan, Stefania; Cardazzo, Barbara; Novelli, Enrico; Carraro, Lisa; Fontana, Federico; Curro, Sarah; Laghetto, Matteo; Trocino, Angela; Xiccato, Gerolamo; Taticchi, Agnese; Fasolato, Luca
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Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers
errFOOD CHEMISTRY
IF9.8
err2021-07-01
err25
PREAI
errEsposto, Sonia; Taticchi, Agnese; Servili, Maurizio; Urbani, Stefania; Sordini, Beatrice; Veneziani, Gianluca; Daidone, Luigi; Selvaggini, Roberto
err分享
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Assessment of the olive oil extraction plant layout implementing a high-power ultrasound machine
errULTRASONICS SONOCHEMISTRY
IF9.7
err2021-05-01
err9
errOAAI
errTamborrino, Antonia; Taticchi, Agnese; Romaniello, Roberto; Perone, Claudio; Esposto, Sonia; Leone, Alessandro; Servili, Maurizio
err分享
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High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds
errFOOD CHEMISTRY
IF9.8
err2021-04-01
err33
PREAI
errTaticchi, Agnese; Esposto, Sonia; Veneziani, Gianluca; Minnocci, Antonio; Urbani, Stefania; Selvaggini, Roberto; Sordini, Beatrice; Daidone, Luigi; Sebastiani, Luca; Servili, Maurizio
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