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Riccardo Massantini

Associate Professor

Università degli Studi di Torino

Italy

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Research Interests

Food Science

100%

Crop Science

40%

Food Quality

50%

Food Preservation

40%

Postharvest Technology

30%

Aroma Chemistry

30%

Polyphenol

20%

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Articles16

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

Article Link

Year:

2026

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

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Year:

2025

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

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Year:

2025

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

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Year:

2025

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

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Year:

2025

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

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

Progress in Almond Quality and Sensory Assessment: An Overview

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Year:

2022

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

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Year:

2022

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

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Year:

2021

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

Article Link

Year:

2021

Collaborators8

Roberto Moscetti

Università degli Studi di Torino

ITALY

Nicolò Merendino

Associate Professor

Università degli Studi di Torino

ITALY

Danilo Monarca

Professore Ordinario

Università degli Studi di Torino

ITALY

Valerio Cristofori

Associate Professor

Università degli Studi di Torino

ITALY

Nico Sanna

Prof.

University of Tuscia

ITALY

Andrea VANNINI

Full Professor

Università degli Studi di Torino

ITALY

Mariateresa Cardarelli

Assistant Professor

Università degli Studi di Torino

ITALY

Massimo Cecchini

Associate Professor

Università degli Studi di Torino

ITALY

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