Riccardo Massantini

Associate Professor

Università degli Studi di Torino

Italy

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About

Riccardo Massantini is an Associate Professor at the Università degli Studi della Tuscia in Italy. His research primarily focuses on chemometrics, sensory analysis, and the nutritional properties of various food products, with a particular interest in olive oil, hazelnuts, and chestnuts. Recent publications explore the enhancement of EVOO adulteration detection, the antioxidant activity of organic foods, and the sensory profiles associated with different agricultural practices.

Articles (16)

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Università degli Studi di Torino

ITALY

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Riccardo Massantini

Research Interests

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Articles (16)

Comparing deep and classical Chemometrics: can CNN enhance the accuracy of EVOO adulteration detection from spectral data?

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

Effects of Filtration Processes on the Quality of Extra-Virgin Olive Oil—Literature Update

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

Quality, Sensory Analysis and Shelf Life of Ready-To-Use Fresh-Cut Zucchini Flowers Stored in Different Film Packaging

Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability

Progress in Almond Quality and Sensory Assessment: An Overview

Impact of ‘brown rot’ caused by Gnomoniopsis castanea on chestnut fruits during the post‐harvest process: critical phases and proposed solutions

A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception

Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data

Collaborators (8)

Roberto Moscetti

Nicolò Merendino

Danilo Monarca

Valerio Cristofori

Nico Sanna

Andrea VANNINI

Mariateresa Cardarelli

Massimo Cecchini

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