Angelo Cichelli - Dissemin

Papers authored by Angelo Cichelli

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2010 Anna G. Mignani, Leonardo Ciaccheri, Heidi Ottevaere, Hugo Thienpont, Lanfranco Conte, Milena Marega, Angelo Cichelli

, Cristina Attilio, Antonio Cimato

Diffuse-Light Absorption Spectroscopy in the VIS and NIR Spectral Ranges for Adulteration Assessment of Extra Virgin Olive Oils

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Anna Grazia Mignani, Leonardo Ciaccheri, Heidi Ottevaere, Hugo Thienpont, Lanfranco Conte, Milena Marega, Angelo Cichelli

, Cristina Attilio, Antonio Cimato

Visible and near-infrared absorption spectroscopy by an integrating sphere and optical fibers for quantifying and discriminating the adulteration of extra virgin olive oil from Tuscany

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A. G. Mignani, L. Ciaccheri, L. Conte, M. Marega, H. Ottevaere, H. Thienpont, A. Cichelli

, C. Attilio, A. Cimato

Diffuse-Light Absorption Spectroscopy and Chemometrics for Discrimination and Quantification of Extra Virgin Olive Oil Adulterants

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Lorenzo Cerretani, Angela Giuliani, Rubén M. Maggio, Alessandra Bendini, Tullia Gallina Toschi, Angelo Cichelli

Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

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A. G. Mignani, L. Ciaccheri, H. Ottevaere, H. Thienpont, L. Conte, M. Marega, A. Cichelli

, C. Attilio, A. Cimato

Diffuse-light absorption spectroscopy by fiber optics for detecting and quantifying the adulteration of extra virgin olive oil

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C. Pattara, G. M. Cappelletti, A. Cichelli

Recovery and use of olive stones: Commodity, environmental and economic assessment

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A. G. Mignani, L. Ciaccheri, H. Ottevaere, H. Thienpont, L. Conte, M. Marega, A. Cichelli

, C. Attilio, A. Cimato

Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

M. Del Carlo, L. Cerretani, A. Bendini, A. Cichelli

, D. Compagnone

Changes of pigment composition of virgin olive during frying process,Evoluzione della composizione in pigmenti di oli vergini di oliva sottoposti al processo di frittura

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2009 Giuseppe Procida, Angelo Cichelli

, Dario Compagnone, Rubén M. Maggio, Lorenzo Cerretani, Michele Del Carlo

Influence of chemical composition of olive oil on the development of volatile compounds during frying

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F. Murmur, F. Murmura, C. Pattara, A. Cichelli

Technical and economic evaluation concerning the different employment of marc

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Rubén M. Maggio, Teodoro S. Kaufman

, Michele Del Carlo, Lorenzo Cerretani, Alessandra Bendini, Angelo Cichelli

, Dario Compagnone

Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares

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G. Procida, G. Pagliuca, A. Cichelli

Geographical differentiation between Italian and Spanish saffron based on volatile fraction composition. A preliminary study

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2008 Michele Del Carlo, Alessia Pepe, Giampiero Sacchetti, Dario Compagnone, Dino Mastrocola, Angelo Cichelli

Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry

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Ana Maria Gómez-Caravaca

, Lorenzo Cerretani, Alessandra Bendini, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez, Michele Del Carlo, Dario Compagnone, Angelo Cichelli

Effects of Fly Attack ( Bactrocera oleae ) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil

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A. Bendini, L. Cerretani, A. Cichelli

, G. Lercker

Effect of Bactrocera Oleae infestation on the aromatic profile of virgin olive oils,Come l'infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive

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2007 A. Bendini, A. M. Gómez-Caravaca

, L. Cerretani, M. Del Carlo, A. Segura-Carretero, D. Compagnone, A. Cichelli

, G. Lercker

Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality

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2005 Giuseppe Procida, Andrea Giomo, Angelo Cichelli

, Lanfranco S. Conte

Study of volatile compounds of defective virgin olive oils and sensory evaluation: A chemometric approach

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2004 Angelo Cichelli

, Gian Pietro Pertesana

High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification

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M. Del Carlo, G. Sacchetti, C. Di Mattia, D. Compagnone, D. Mastrocola, L. Liberatore, A. Cichelli

Contribution of the Phenolic Fraction to the Antioxidant Activity and Oxidative Stability of Olive Oil

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F. Calzarano, L. Seghetti, M. Del Carlo, A. Cichelli

Effect of esca on the quality of berries, musts and wines

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Papers authored by Angelo Cichelli