Francesco Savorani

Assoc. Professor

Politecnico di Torino

Italy

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About

Francesco Savorani is an Associate Professor at Politecnico di Torino, Italy. His research encompasses various fields including food chemistry, bioeconomy, and advanced imaging techniques, as evidenced by his recent articles on topics such as the integration of bioeconomy in energy generation and the application of NIR spectroscopy in food authenticity assessment. His work highlights innovative methodologies in analyzing food production processes and product characteristics.

Articles (10)

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2025

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2025

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2025

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2024

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2024

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2024

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2022

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2022

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2022

Year:

2020

Collaborators (13)

Marco Giovannetti

Assistant Professor (Rtd-b)

University of Turin

ITALY

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Klavs Sørensen

Københavns Universitet

DENMARK

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Jesús M. Peregrina

Universidad Internacional de La Rioja

SPAIN

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Alberto Frache

ITALY

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Søren Balling Engelsen

Professor

University of Copenhagen

DENMARK

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anna borioni

Istituto Superiore di Sanità

ITALY

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Francesco Pennisi

Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d'Aosta

ITALY

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Silvia Mari

Head of Continuous Education

University of Applied Sciences of Southern Switzerland

SWITZERLAND

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Fulvia Cravero

Polytechnic University of Turin

ITALY

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Rossella Arrigo

Associate Professor

Politecnico di Torino Dipartimento Scienza Applicata e Tecnologia

ITALY

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Nicola Cavallini

Assistant Professor

Politecnico di Torino

ITALY

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Mario LATRONICO

Professor

ITALY

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Jesús H Busto

Profesor Titular de Universidad

Universidad Internacional de La Rioja

SPAIN

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Francesco Savorani

Research Interests

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Articles (10)

Beer's linguistics and chemistry: an investigation opening new research perspectives

A new versatile algorithm to extract particle’s features from FESEM images: method evaluation and a case study on rice kernels

Unlocking the power of Italy's bioeconomy: A comparative analysis of immediate vs. deferred impact on energy generation through straw valorisation

The Effect of Processing Conditions on the Microstructure of Homopolymer High-Density Polyethylene Blends: A Multivariate Approach

Monitoring the homemade fermentation of readymade malt extract using the SCiO NIR sensor: A convergence of technology and tradition

Integration of rice apocarotenoid profile and expression pattern of Carotenoid Cleavage Dioxygenases reveals a positive effect of β-ionone on mycorrhization

Chemometric Differentiation of Sole and Plaice Fish Fillets Using Three Near-Infrared Instruments

Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy

Monitoring of the Rioja red wine production process by 1H‐NMR spectroscopy

A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment

Collaborators (13)

Marco Giovannetti

Klavs Sørensen

Jesús M. Peregrina

Alberto Frache

Søren Balling Engelsen

anna borioni

Francesco Pennisi

Silvia Mari

Fulvia Cravero

Rossella Arrigo

Nicola Cavallini

Mario LATRONICO

Jesús H Busto

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