Giampiero SACCHETTI

Professor, associate/Prof. Ph.D.

Università degli Studi di Teramo

Italy

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About

Giampiero Sacchetti is a Professor at Università degli Studi di Teramo, Italy. His research areas focus on wheat composition, food science, and the sensory properties of food products, with particular attention to health benefits and the role of genetic diversity. Recent publications include studies on emmer wheat, insect snacks, and the volatiles profile of various wheat products, highlighting his expertise in food quality and stability.

Articles (12)

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2025

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2024

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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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2021

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2021

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2021

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2021

Collaborators (1)

Roberto Moscetti

Università degli Studi di Torino

ITALY

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Giampiero SACCHETTI

Research Interests

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Articles (12)

A critical appraisal on emmer wheat composition and its potential health beneficial effect

The role of hedonic liking of new food on emotions: a laboratory study on insect snacks with young Italian participants

Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?

Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study

Reparameterization of the Weibull model for practical uses in food science

Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain Quality

Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprint

Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach

Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots

Functional properties of edible insects: a systematic review

Oil-in-water Pickering Emulsions Stabilized with Starch Particles and Formulated with Olive Oil: Colloidal Properties and Stability as Affected by Olive Oil Phenolic Content

Wheat classification according to its origin by an implemented volatile organic compounds analysis

Collaborators (1)

Roberto Moscetti

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