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Angelo Cichelli
Angelo Cichelli
professore di Scienze e Tecnologie Alimentari, Università CHIETI-PESCARA
Verified email at unich.it
Title
Cited by
Cited by
Year
Critical review on the presence of phthalates in food and evidence of their biological impact
A Giuliani, M Zuccarini, A Cichelli, H Khan, M Reale
International journal of environmental research and public health 17 (16), 5655, 2020
2382020
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry
M Del Carlo, A Pepe, G Sacchetti, D Compagnone, D Mastrocola, ...
Food Chemistry 111 (3), 771-777, 2008
2272008
Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares
RM Maggio, TS Kaufman, M Del Carlo, L Cerretani, A Bendini, A Cichelli, ...
Food Chemistry 114 (4), 1549-1554, 2009
2042009
Life cycle assessment and carbon footprint in the wine supply-chain
C Pattara, A Raggi, A Cichelli
Environmental management 49, 1247-1258, 2012
1742012
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil
M Del Carlo, G Sacchetti, C Di Mattia, D Compagnone, D Mastrocola, ...
Journal of agricultural and food chemistry 52 (13), 4072-4079, 2004
1432004
High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification
A Cichelli, GP Pertesana
Journal of Chromatography A 1046 (1-2), 141-146, 2004
1222004
Effects of Fly Attack (Bactrocera oleae) on the Phenolic Profile and Selected Chemical Parameters of Olive Oil
AM Gómez-Caravaca, L Cerretani, A Bendini, A Segura-Carretero, ...
Journal of agricultural and food chemistry 56 (12), 4577-4583, 2008
1112008
Chlorophylls in olive and in olive oil: chemistry and occurrences
A Giuliani, L Cerretani, A Cichelli
Critical reviews in food science and nutrition 51 (7), 678-690, 2011
1022011
Recovery and use of olive stones: commodity, environmental and economic assessment
C Pattara, GM Cappelletti, A Cichelli
Renewable and Sustainable Energy Reviews 14 (5), 1484-1489, 2010
892010
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose
G Pacioni, L Cerretani, G Procida, A Cichelli
Food chemistry 146, 30-35, 2014
862014
Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil
L Liberatore, G Procida, N d'Alessandro, A Cichelli
Food Chemistry 73 (1), 119-124, 2001
822001
Carbon footprint of extra virgin olive oil: A comparative and driver analysis of different production processes in Centre Italy
C Pattara, R Salomone, A Cichelli
Journal of Cleaner Production 127, 533-547, 2016
742016
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 …
AG Mignani, L Ciaccheri, H Ottevaere, H Thienpont, L Conte, M Marega, ...
Analytical and bioanalytical chemistry 399, 1315-1324, 2011
652011
Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile
F Biscarini, F Palazzo, F Castellani, G Masetti, L Grotta, A Cichelli, ...
PloS one 13 (11), e0205670, 2018
612018
HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil
A Romani, P Pinelli, N Mulinacci, C Galardi, FF Vincieri, L Liberatore, ...
Chromatographia 53, 279-284, 2001
612001
Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
A Mollica, G Scioli, A Della Valle, A Cichelli, E Novellino, M Bauer, ...
Antioxidants 10 (11), 1704, 2021
582021
Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil
L Cerretani, A Giuliani, RM Maggio, A Bendini, T Gallina Toschi, A Cichelli
European Journal of Lipid Science and Technology 112 (10), 1150-1157, 2010
582010
Effect of esca on the quality of berries, musts and wines
F Calzarano, L Seghetti, M Del Carlo, A Cichelli
Phytopathologia Mediterranea 43 (1), 125-135, 2004
532004
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches
G Procida, A Cichelli, C Lagazio, LS Conte
Journal of the Science of Food and Agriculture 96 (1), 311-318, 2016
522016
Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach
G Procida, A Giomo, A Cichelli, LS Conte
Journal of the Science of Food and Agriculture 85 (13), 2175-2183, 2005
502005
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