Matteo Scampicchio

Professore di I fascia

Free University of Bozen-Bolzano

Italy

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Matteo Scampicchio is a Professore di I fascia at the Free University of Bozen-Bolzano in Italy. His research focuses on food chemistry, particularly in the areas of antioxidant properties, extraction techniques, and metabolomics applied to food quality and authenticity. Recent publications include studies on the detection of turmeric adulteration, the antioxidant capacity of Moringa oleifera phenolics, and the valorization of Maillard reaction products from dairy sources.

Matteo Scampicchio

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Articles (24)

1H NMR spectroscopy combined with chemometrics for detection of turmeric adulteration in Italian saffron (Crocus sativus L.)

Supercritical CO2 extraction and fractionation of turmeric polyphenols: Antioxidant capacity and inhibition of lipid oxidation in sunflower oil

Antioxidant properties and colonic degradation of Moringa oleifera phenolics by HPLC-triple detection

Effect of Diet on CPFAs Used as Markers in Milk for the Detection of Silage in the Ration of Dairy Cows

Free radical scavenging kinetics of Maillard reaction products: A glucose-glycine model system

Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

Comparing Quality and Functional Properties of Protein Isolates from Soybean Cakes: Effect of De-Oiling Technologies

How distinctive are ‘Gewürztraminer’ vineyard terroirs in South Tyrol for wine production? A metabolomics-based approach

UPLC-ESI-TOF MS Profiling Discriminates Biomarkers in Authentic and Adulterated Italian Samples of Saffron (Crocus sativus L.)

Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions

Detection of butter adulteration with palm stearin and coconut oil by differential scanning calorimetry coupled with chemometric data analysis

A Kinetic Approach to Oxygen Radical Absorbance Capacity (ORAC): Restoring Order to the Antioxidant Activity of Hydroxycinnamic Acids and Fruit Juices

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food Preservatives

Applications of Solution NMR Spectroscopy in Quality Assessment and Authentication of Bovine Milk

Evaluation of the Capsaicinoid Extraction Conditions from Mexican Capsicum chinense Var. Mayapan with Supercritical Fluid Extraction (SFE)

Apples and Apple by-Products: Antioxidant Properties and Food Applications

Capsicum chinense Polyphenols Extraction by Supercritical Fluids Using Response Surface Methodology (RSM)

Natural Deep Eutectic Solvent Optimization to Obtain an Extract Rich in Polyphenols from Capsicum chinense Leaves Using an Ultrasonic Probe

LC-Q-TOF-MS/MS data of phyllobilins in apple peels cv. ‘Gala’ during ripening under shelf-life conditions

Analysis of milk with liquid chromatography–mass spectrometry: a review

Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media

Effect of extraction treatments on the functional properties of free and bound phenols in apple seeds

Oxidative stability by isothermal calorimetry of solid lipid microparticles produced by particles from gas saturated solutions technique

Collaborators (3)

Peter Robatscher

Rafael de Andrade Moral

Giovanna FERRENTINO

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