Angelo CICHELLI

FULL PROF

University of Chieti-Pescara

Italy

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About

Angelo Cichelli is a Full Professor at Università degli Studi G. d'Annunzio Chieti - Pescara, Italy. His research encompasses areas including environmental toxicology, food chemistry, and the study of phenolic compounds in agricultural products. Recent publications examine the effects of caffeine and chlorogenic acids in liver disease, mineral content in honey, and novel approaches in olive oil quality assessment. He is actively involved in exploring pesticide residue impacts and the phytochemical properties of various food extracts.

Articles (15)

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (11)

Piero Chiacchiaretta

Assistant Professor of Information Processing System

University "G. d'Annunzio"

ITALY

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Dario Compagnone

University of Teramo

ITALY

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Gianni Sagratini

Invited Professor

University of Valencia

SPAIN

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Carlo Viti

University of Florence

ITALY

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Tiziana PIETRANGELO

Professor

University of Chieti-Pescara

ITALY

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Vittore Verratti

University “G. d’Annunzio” of Chieti-Pescara

ITALY

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Rosanna Tofalo

University of Teramo

ITALY

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adriano mollica

Professore Ordinario

University of Chieti-Pescara

ITALY

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Lisa Granchi

University of Florence

ITALY

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Nicola d'Alessandro

Professor

University of Chieti-Pescara

ITALY

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Alessandro Chiaudani

Università degli Studi Gabriele d'Annunzio Chieti e Pescara

ITALY

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Angelo CICHELLI

Research Interests

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Articles (15)

Extracellular Vesicles in Environmental Toxicological Studies: Association between Urinary Concentrations of Phthalate Metabolites and Exosomal miRNA Expression Profiles

Assessing Mineral Content and Heavy Metal Exposure in Abruzzo Honey and Bee Pollen from Different Anthropic Areas

Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease

A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production

The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach

The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis

Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region

Acrylamide in widely consumed foods – a review

Rapid Detection of <i>Brettanomyces bruxellensis</i> in Wine by Polychromatic Flow Cytometry

A Comparative Study on Phytochemical Fingerprint of Two Diverse <i>Phaseolus vulgaris</i><i>var.</i> Tondino del Tavo and Cannellino Bio Extracts

An electronic nose based on 2D group VI transition metal dichalcogenides/organic compounds sensor array

Artisanal fortified beers: Brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality

Collaborators (11)

Piero Chiacchiaretta

Dario Compagnone

Gianni Sagratini

Carlo Viti

Tiziana PIETRANGELO

Vittore Verratti

Rosanna Tofalo

adriano mollica

Lisa Granchi

Nicola d'Alessandro

Alessandro Chiaudani

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