Nicolò Merendino

Associate Professor

Università degli Studi di Torino

Italy

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About

Nicolò Merendino is an Associate Professor at the Università degli Studi della Tuscia in Italy. His research primarily focuses on sensory and nutritional analysis, with recent articles exploring the characteristics of organic Italian hazelnuts, chestnuts, extra virgin olive oil, and functional food ingredients. He investigates antioxidant properties and sensory profiles in various food products, contributing significantly to the fields of food science and nutrition.

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Collaborators (9)

Roberto Moscetti

Università degli Studi di Torino

ITALY

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Riccardo Massantini

Associate Professor

Università degli Studi di Torino

ITALY

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Luisa Mannina

Sapienza University of Rome

ITALY

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Sapienza University of Rome

ITALY

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Nicolò Merendino

Research Interests

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Articles (18)

Sensory and Nutritional Characteristics of Organic Italian Hazelnuts from the Lazio Region

Organic vs. Conventional Chestnuts (Castanea sativa Mill.): A Focus on Antioxidant Activity, Volatile Compounds, and Sensory Profile

Exploring the Sensory and Volatile Profiles Associated with the Antioxidant Activity of Monovarietal Extra Virgin Olive Oil of the Leccio Del Corno Cultivar with Remarkable Resistance to the Bacterium Xylella fastidiosa

Hazelnut Skin Fortification of Dehulled Lentil Chips to Improve Nutritional, Antioxidant, Sensory, and Chemical Properties

Characterizing the antioxidant activity and sensory profile of chestnuts (Castanea sativa Mill.) grown in the Cimini Mountains of central Italy

Physico-Chemical Properties and Chemical Analysis of Wildflower Honey Before and After the Addition of Spirulina (Arthrospira platensis)

Evaluation of the Phenolic Components, Fiber Content, Antioxidant Activity, and Prebiotic Capacity of a Shortbread Cookie Fortified with Hazelnut Skin Waste

Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Endocrine Disruptors in Food, Estrobolome and Breast Cancer

Detection of Secondary Metabolites, Proximate Composition and Bioactivity of Organic Dried Spirulina (Arthrospira platensis)

Omega-3 Polyunsaturated Fatty Acids (n-3 PUFAs) for Immunomodulation in COVID-19 Related Acute Respiratory Distress Syndrome (ARDS)

Assessing Dietary Intakes from Household Budget Survey in Armenia, 2008–2019

Trans-Fatty Acids in Fast-Food and Intake Assessment for Yerevan’s Population, Armenia

Polyphenols as modulators of pre‐established gut microbiota dysbiosis: State‐of‐the‐art

Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns

Detection and Comparison of Bioactive Compounds in Different Extracts of Two Hazelnut Skin Varieties, Tonda Gentile Romana and Tonda Di Giffoni, Using a Metabolomics Approach

Collaborators (9)

Roberto Moscetti

Riccardo Massantini

Luisa Mannina

Giacomo Di Matteo

Paola Pittia

Anna Maria Timperio

Gianluca Franceschini

Daniel-Valentin Savatin

Stefania Garzoli

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