Prof. NERI Lilia
Prof. NERI Lilia

Email: lneri@unite.it

Telefono: 0861-266883

Facoltà di appartenenza: BIOSCIENZE E TECNOLOGIE AGRO-ALIMENTARI E AMBIENTALI


 
 
 
 

Curriculum accademico

 

Professore Associato nel settore disciplinare AGR/15 'Scienze e Tecnologie Alimentari' presso Facoltà di Bioscienze e Tecnologie Agroalimentari ed Ambientali, Università degli Studi di Teramo.


INCARICHI ISTITUZIONALI

- Delegato del Preside della Facoltà di Bioscienze e Tecnologie Agro-alimentari ed ambientali dell’ Università degli Studi di Teramo al coordinamento delle attività di placement.

- Membro della Commissione Assicurazione Qualità del corso di laurea magistrale in Food Science and Technologies, Università degli Studi di Teramo. Da Novembre 2019.

 

TITOLI

ANNO 2017 Abilitazione Scientifica Nazionale alle funzioni di professore universitario di seconda fascia per il settore concorsuale 07/F1- SCIENZE E TECNOLOGIE ALIMENTARI conseguita in data 28/03/2017 (BANDO D.D. 1532/2016).

ANNO 2013 Abilitazione all'insegnamento negli Istituti Secondari di II grado nella classe di concorso A057- SCIENZE DEGLI ALIMENTI conseguita in data 23/07/2013 presso l'Università degli Studi dell'Aquila (Tirocinio Formativo Attivo A.A. 2011/2012).

ANNO 2010 Dottorato di ricerca in “Scienze degli alimenti” (XXII ciclo). Concorso di dottorato svolto presso l’Università degli Studi di Teramo e vinto con borsa di studio nel Novembre 2006 (D.R n. 539). Idoneità ed ammissione all’esame finale di dottorato conseguita nell’Ottobre 2009 (verbale n. 26 del Collegio dei Docenti del dottorato in Scienze degli Alimenti). Titolo conseguito nel Febbraio 2010 discutendo una tesi dal titolo “ Enzyme inactivation and quality of semi-finished plant foods intended for freezing”(verbale della commissione giudicatrice del 3 Febbraio 2010).

ANNO 2005 Laurea specialistica conseguita il 28/07/2005 presso l’Università degli Studi di Teramo con la votazione di 110/110 e lode.

 

ATTIVITA’ DIDATTICA

-Docenza nel modulo di "Advanced technology" (5 cfu), nel corso di laurea magistrale in Food Science, Università degli Studi di Teramo (dal A.A. 2017-2018).

-Docenza nel modulo di "Tecnologie avanzate" (5 cfu), nel corso di laurea magistrale in Scienze e Tecnologie Alimentari, Università degli Studi di Teramo ( A.A. 2016-2017).

- Docenza nel corso di "Tecniche di condizionamento (3 cfu), nel corso di laurea in Scienze e Tecnologie Alimentari, Università degli Studi di Teramo (dal A.A. 2015-2016).

- Affidamento di incarico di docenza nel modulo di “Scienze e Tecnologie alimentari” ( 6 cfu), nel corso di laurea magistrale in Biologia Applicata alla Sicurezza Alimentare e Nutrizione, Università degli Studi dell’Aquila (Anno Accademico 2010-2011).

- Affidamento di incarico di docenza del corso di “Tecnologie alimentari”, corso di laurea specialistica in Biotecnologie Agroindustriali, Facoltà di Biotecnologie, Università degli Studi dell’Aquila (6 CFU) (Marzo-Maggio 2006).

- Tutor di 7 relazioni finali di tirocinio e tesi di laurea magistrale in Tecnologie Alimentari.

- Co-tutor di 16 relazioni finali di tirocinio e tesi di laurea magistrale in Tecnologie Alimentari.

 

ATTIVITA’ DI RICERCA

ANNO 2017/20 Ricercatrice a tempo determinato (Rtd-b) presso la Facoltà di Bioscienze e Tecnologie Agroalimentari ed Ambientali dell’Università degli Studi di Teramo.

ANNO 2016 Ricercatrice a tempo determinato (Rtd-a) presso la Facoltà di Bioscienze e Tecnologie Agroalimentari ed Ambientali dell’Università degli Studi di Teramo.

ANNO 2012/14 Assegno di ricerca regionale post doc per attività di ricerca e alta formazione in discipline tecnico-scientifiche presso l’Unità di Tecnologie Alimentari del Dipartimento di Scienze degli Alimenti dell’Università degli Studi di Teramo (Gennaio 2012-Dicembre 2015). Progetto di Ricerca: “Studio della relazione tra proprietà fisiche e rilascio di composti volatili dell’aroma e loro percezione in sistemi alimentari amorfi”.

ANNO 2011 Contratto d’opera conferito dalla “Fondazione Università degli Studi di Teramo” per lo svolgimento di una ricerca dal titolo “Studio delle proprietà reologiche e termiche di sistemi alimentari concentrati” presso l’Unità di Tecnologie Alimentari del Dipartimento di Scienze degli Alimenti dell’Università degli Studi di Teramo (Settembre-Novembre 2011).

 Internato volontario svolto presso l’Unità di Tecnologie Alimentari del Dipartimento di Scienze degli Alimenti dell’Università degli Studi di Teramo (Gennaio 2011-Settembre 2011).

ANNO 2010 Borsa regionale post doc per le attività di ricerca e trasferimento dei risultati R&S (Ricerca & Sviluppo) alle Imprese Abruzzesi, svolta in collaborazione con il Dipartimento di Scienze degli Alimenti dell’ Università degli Studi di Teramo (Aprile-Dicembre 2010). Progetto di Ricerca: “Ottimizzazione della formulazione del Pan dell’Orso ed estensione della ‘shelf-life’ attraverso l’impiego di nuovi ingredienti con funzionalità tecnologica.

ANNO 2009 Attività di ricerca svolta nell’ambito del dottorato di ricerca sotto la supervisione della Dr.ssa Isabel Hernando Hernando presso il laboratorio di chimica e microstruttura degli alimenti dell’Università Politecnica di Valencia, Valencia, spagna (Gennaio-Luglio 2009).

ANNO 2008 Assegno regionale per attività di ricerca e di alta formazione in materie tecnico-scientifiche nell’ambito del Progetto regionale formazione tecnico scientifica- P.O.R. 2007. Progetto di Ricerca: “Qualità e stabilità di vegetali in stato congelato” (Maggio-Luglio 2008, CRA Milano).

ANNO 2006 Internato volontario svolto presso l’Unità di Tecnologie Alimentari del Dipartimento di Scienze degli Alimenti dell’Università degli Studi di Teramo (Settembre 2005-Settembre 2006).

ANNO 2004 Borsa di studio per lo svolgimento di attività di ricerca post-laurea presso l’Unità di Tecnologie Alimentari del Dipartimento di Scienze degli Alimenti dell’Università degli Studi di Teramo. Progetto di Ricerca: “Valorizzazione dei prodotti della fascia montana e pedemontana della provincia di Teramo: il caso della castagna” (Settembre 2003-Settembre 2004).

 

TEMI DI RICERCA

Attività antiossidante di biomolecole e prodotti alimentari

Stato dell’acqua negli alimenti

Attività enzimatica negli alimenti

Effetto dei processi tecnologici sulla qualità e gli aspetti nutrizionali degli alimenti

Prodotti ortofrutticoli della IV gamma e minimamente trasformati

Incapsulamento di composti volatili e bioattivi

 

PUBBLICAZIONI

ARTICOLI SU RIVISTE INTERNAZIONALI INDICIZZATE ISI

  1. Flamminii F, Di Mattia C.D*., Nardella M, Chiarini M., Valbonetti L., Neri, Difonzo G, Pittia P. (2020). Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract. Food Hydrocolloids, Food Hydrocolloids, 108, 105849. https://doi.org/10.1016/j.foodhyd.2020.105849.
  2. Faieta, M., Neri, L., Sacchetti, G., Di Michele, A., & Pittia, P*. (2020). Role of saccharides on thermal stability of phycocyanin in aqueous solutions. Food Research International, 109093. In press. https://doi.org/10.1016/j.foodres.2020.109093.
  3. Santarelli V., Neri L.*, Sacchetti G., Di Mattia C.D., Mastrocola D., Pittia P.*(2020). Response of organic and conventional apples to freezing and freezing pre-treatments: focus on polyphenols content and antioxidant activity. Food Chemistry, 10.1016/j.foodchem.2019.125570.
  4. Flamminii F., Di Mattia C.D.*, Difonzo G., Neri L., Faieta M., Caponio F., Pittia P. (2019). From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts. Journal of the Science of Food and Agriculture, 99(14): 66206627.
  5. Neri L.*, Santarelli V., Di Mattia C.D., Sacchetti G., Faieta M., Mastrocola D., Pittia P.*(2019). Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Journal of Food Science, 84(4): 798-806.
  6. Scroccarello A., Della Pelle F., Neri L., Pittia P., Compagnone D.* (2019). Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples. Food Research International, 119: 359-368.
  7. Neri L., Di Mattia C.D., Sacchetti G.*, Pittia P., Mastrocola D. (2018). The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose– maltodextrin model systems. Food and Bioproducts Processing, 107: 1-9.
  8. Di Mattia C.D.*, Sacchetti G., Neri L., Giacintucci V., Cerolini V., Mastrocola D., Pittia, P. (2018). Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment. Food Hydrocolloids, 84: 435-440.
  9. Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Pittia P.*(2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213: 369377.
  10. Neri L., Di Biase L., Sacchetti G., Di Mattia C., Santarelli V., Mastrocola D., Pittia P*. (2016). Use of vacuum impregnation for the production of high quality fresh-like apple product. Journal of Food Engineering, 179: 98–108.
  11. Di Mattia C.*, Balestra F., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT Food Science and Technology, 62(1): 764-770.
  12. Neri L., ·Pittia P., Di Mattia C.D., Bertolo G., Mastrocola D., Sacchetti G.* (2014). Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions. Food Biophysics, 9 (3): 260-266.
  13. Sacchetti G.*, Neri L., Laghi L., Capozzi F., Mastrocola D., Pittia, P. (2014). Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. Food Chemistry, 144: 65-73.
  14. Neri L.*, Pérez-Munuera I., Sacchetti G., Mastrocola D., Pittia P.* (2014). Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry, 144: 36-43.
  15. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2011). Technological parameters and antioxidant activity of cocoa powders. Progress in Nutrition, 12: 195-207.
  16. Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2011). Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions. Food Biophysics, 6: 281-287.
  17. Neri L., Hernando Hernando I., Pérez-Munuera I., Sacchetti G., Pittia P.* (2011). Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76: E23-E30.
  18. Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2010). Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems. Journal of Food Engineering, 101: 289-295.
  19. Neri L., Dimitri G., Sacchetti G.* (2010). Chemical composition and antioxidant activity of cured chestnuts from thvvree sweet chestnut (Castanea sativa) ecotypes from Italy. Journal of Food Composition and Analysis, 23: 23-29.
  20. Martuscelli M.*, Pittia P., Casamassima L.M., Manetta A.C., Lupieri L., Neri L. (2009). Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chemistry, 116: 955-962.
  21. Piva A., Di Mattia C., Neri L., Dimitri G., Chiarini M., Sacchetti G.* (2008).Heat-induced chemical, physical and functional changes during grape must cooking. Food Chemistry, 106 (3):1057-1065.

ARTICOLI SU RIVISTE NAZIONALI CON REVISORI

  1. Sacchetti G., Neri L. (2008). I microrganismi che potenziano l’attività antiossidante della patata. L’informatore Agrario, 26: 31-33.

CAPITOLI DI LIBRI

  1. Sacchetti, G.*, Neri, L., Bertolo, G., Torreggiani, D., Pittia, P. (2015). Influence of water activity and molecular mobility on peroxidase activity in solution. In: Gutiérrez-López G.F., Alamilla-Beltrán Liliana, del Pilar Buera M., Welti-Chanes J., Parada-Arias E., & BarbosaCánovas G.V. (Eds), Water Stress in Biological, Chemical, Pharmaceutical and Food Systems (Pp. 289-298). Springer: New York, NY.

ARTICOLI IN ATTI DI CONVEGNI INTERNAZIONALI e NAZIONALI

  1. Occhino E., Hernando I., Llorca E., Neri L., Pittia P.*(2011). Effect of vacuum impregnation treatment to improve quality and texture of zucchini (Cucurbita pepo, L.). Procedia Food Science, 1: 829-835.
  2. Sacchetti G.*, Cocco G., Cocco D., Neri L., Mastrocola D. (2011). Effect of semolina particle size on the cooking kinetics and quality of spaghetti. In: Food Process Engineering in a Changing World ICEF11. Proceedings of the 11th International Congress on Engineering and Food. Vol.III (Pp. 2205-2206, FPE1207). Cosmosware: Athens, GR.
  3. Sacchetti G., Neri L., Dimitri G., Mastrocola D.(2009). Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy. Acta Horticulturae, 844: 41-45.
  4. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2009). Consumers’ liking towards roasted chestnuts from fresh and frozen nuts. Influence of psycho-social factors and involvement with product. Acta Horticulturae, 844: 53-57.
  5. Neri L., (2008). Treatments of sliced zucchini (Cucurbita pepo L.): process parameters optimization. 13th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 10-12 September, Torino, Italy.
  6. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2006). La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati. Atti del IV Convegno AISSA "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali". Facoltà di Agraria - Università degli Studi di Teramo (Ed). pp. 199-200. Università degli Studi di Teramo: Teramo, I.

 

COMUNICAZIONI ORALI A CONGRESSI INTERNAZIONALI E NAZIONALI

  1. Neri L., Faieta M., Pittia P. (2018). Baroprotective effect of disaccharides on phycobiliprotein upon high pressure treatment. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, 24-25 September 2018, Sorrento-Salerno, Italy.
  2. Pittia P., Faieta M., Neri L., Laghi L., Cesaro A. (2016). Thermal properties and molecular mobility of amorphous trehalose-limonene matrices obtained by different glass-forming approaches: desolvatation vs solid state. ISOPOW XIII, 26-29 June, Lausanne, Switzerland.
  3. Neri L. (2009). Effect of blanching in trehalose solutions on quality and stability of frozen vegetables. 14th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 16-18 September, Oristano, Italy, pp. 215-218.

  PARTECIPAZIONI      A     CONGRESSI     INTERNAZIONALI     E     NAZIONALI

(ABSTRACT, POSTER)

  1. Faieta M., Neri L., Di Mattia C., Monti M., Pittia P. (2019). Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality. 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  2. Neri L., Santarelli V., Moscetti R., Massantini R., Pittia P. (2019). Quality and stability of frozen carrots fortified with green tea polyphenols. 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  3. Neri L., Rocchi R., Tylewicz U., Faieta M., Pittia P. (2019). Effect of Pulsed Electric Field (PEF) treatments on quality of saffron (Crocus sativus L.). 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  4. Moscetti R., Ferri S., Neri L., Santarelli V., Pittia P., Massantini R. (2019). Use of blanching and vacuum impregnation with trehalose and green tea as drying pre-treatments of organic sliced carrots. Eurodrying’ 2019, July 10-12, Torino, Italy.
  5. Flamminii F., Di Mattia C.D., Chiarini M., Valbonetti L., Neri L., Sacchetti G., Pittia P. (2019). Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification-internal gelation: beads characterization and exploitation in real matrices. Delivery of Functionality in Complex Food Systems, 7-10 July 2019, Porto, Portugal.
  6. Flamminii F., Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2018). Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation. Presented at Food Colloids conference, 8-11 April 2018, Leeds, United Kingdom.
  7. Flamminii F., Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2018). Olive byproduct antioxidants in alginate structures as functional ingredients. Presented at Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health, 7-8 March 2018, London, United Kingdom.
  8. Pittia, P., Faieta, M., & Neri L. (2017). Encapsulation of aroma compounds in amorphous sugars systems by co-milling. 25th International Conference on Bioencapsulation, July 3-6, 2017, La Chapelle sur Erdre (Nantes), France.
  9. Panattoni, F., Martini, F., Faieta, M., Neri, L., Pittia, P., & M. Geppi M. (2017). A solid state NMR study of limonene-encapsulating trehalose systems. Water in Foods Symposium in honor of Louise Slade & Harry Levine, 255th ACS National Meeting, March 18-22, 2018, New Orleans, LA.
  10. Pittia, P., Faieta, M., Geppi, M., Panattoni, F. & Neri L. (2017). Thermal properties and molecular mobility of amorphous trehalose-limonene matrices obtained by different glassforming approaches: desolvatation vs. solid state. Water in Foods Symposium in honor of Louise Slade & Harry Levine, 255th ACS National Meeting, March 18-22, 2018, New Orleans, LA.
  11. Neri L., Santarelli V., Di Mattia C., Martuscelli M., Sacchetti G., Mastrocola D., Paola P. (2017). Effect of freezing on quality of organically grown apples. FOODINNOVA 2017, 31 January - 3 February, Cesena , Italy.
  12. Faieta M., Pittia P., Neri L., Di Michele A. (2016). Role of saccharides on thermal stability of phycocyanin in aqueous systems. ISOPOW XIII, 26-29 June, Lausanne, Switzerland.
  13. Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Technological functionality of egg yolk proteins as affected by olive phenolic compounds. iCEF12, 14-18 June, Québec City, Canada.
  14. Pittia P., Neri L., Di Biase L., Di Mattia C., Mastrocola D. (2014). Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 3rd International Iseki_Food Conference 2014, 21-23 May, Athens.
  15. Neri L., Sacchetti G., Di Mattia C., Di Biase L., Mastrocola D., Paola Pittia (2013). Optimization of Vacuum impregnation treatments for high quality minimally processed apples. NEEFooD 2013, 26-29 May, Kyiv, Ukraine.
  16. Pittia P., Martuscelli M., Sacchetti G., Piccone P., Neri L. (2013). Release of aroma compounds in binary and ternary carbohydrate model systems. ISOPOW XII, 19-23 August, Fiskebäckskil, Sweden.
  17. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D. , Pittia P. (2013). Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols. CoCoTea 2013, 9-11 October, Naples, Italy.
  18. Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2013). Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. EFFost 2013, 12-15 November, Bologna, Italy.
  19. Neri L., Hernando I, Pérez-Munuera I, Sacchetti G., Mastrocola D., Pittia P. (2012). Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. EFW 2012, 3-5 June, Helsinki, Finland.
  20. Sacchetti G., Neri L., Mastrocola D., Pittia P. (2012). Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution. Frontiers in Water Biophysics 2012, 23-26 September, Perugia, Italy.
  21. Sacchetti G., Rapino S., Di Mattia C.D., Neri L., Mastrocola D. (2011). Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 2nd International Iseki Food Conference, 31 Agosto2 Settembre, Milan, Italy.
  22. Neri L., Di Mattia C., Sacchetti G., Mastrocola D. Pittia P.(2011). Effect of trehalose and storage temperature on quality of frozen vegetables. EFFost 2011, 9-11 November, Berlin, Germany.
  23. Pittia P., Benedito J., Neri L., Navarini L. Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis (2011). CoCoTea 2011, 13-16 September , Novara, Italy.
  24. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidase activity in solution. 11th International Symposium on the properties of water, 5-10 September, Queretaro, Mexico.
  25. Di Mattia C.D., Sacchetti G., Neri L., Mastrocola D., Pitta P. (2010). Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices. IUFOST 2010, 23-26 August,  Cape Town, South Africa.
  26. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2010). Parametri tecnologici e attività antiossidante di polveri di cacao. 7° Convegno Nazionale "Acidi Grassi, Omega 3 e Antiossidanti", 24-26 Giugno, Ancona, Italia.
  27. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidise activity in maltodextrin solutions. Frontiers in Water Biophysics, 23-26 May, Trieste, Italy.
  28. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2008). Consumers’liking towards roasted chestnuts from fresh and frozen nuts. Influence of Psycho-social factors and involvement with product. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  29. Sacchetti G., Neri L., Dimitri G., Mastrocola D. (2008). Chemical composition and functional properties of sweet chestanuts (Castanea sativa, Mill.) from Italy. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  30. Neri L., Sacchetti G., Pittia P. (2008). Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots. Euro Food’s Water 5th International Workshop on Water in Food. 6-8 April, Nürtingen, Germany.
  31. Martuscelli M., Pittia P., Neri L., Sacchetti G., Mastrocola D. (2007).  Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham. ICEF 10, April 2008, Vin de Mar, Cile. 

 

 

Curriculum english version

 

Associate professor in Food Science and Tecnology at the Faculty of Bioscience and Agro-Food and Environmental Technology of the University of Teramo.

 

EDUCATION & QUALIFICATIONS

2017: National Scientific Qualification to the role of Associate Professor of Food Science and Technology.

2013: National Teaching Qualification (Italian acronym: TFA) in secondary schools in Food science (A057), University of L'Aquila (Active Training Internship A.A. 2011/2012).

2010: Ph.D. in Food Science, Department of Food Science, University of Teramo (I).

2005: Master Degree in Food Science and Technology, University of Teramo (I).

 

TEACHING ACTIVITY

- Teaching in the course of "Advanced technologies" (5 ECTS), in the Master's degree in Food Science and Technology, University of Teramo (from Academic Year 2016-2017).

- Teaching in the course of " Food packaging (5 ECTS) in the Food Science & Technology BSc Degree Course, University of Teramo (from Academic Year 2015-2016).

- Teaching in the course of "Food Science and Technology " (6 CFU), in the Master's degree in Biology Applied to Food Security and Nutrition, University of L'Aquila (Academic Year 2010-2011 ).

- Teaching in the course of "Food Technology", in the Master's degree in Agroindustrial Biotechnology, Faculty of Biotechnology, University of L'Aquila ( 6 CFU) (March-May 2006).

 

- Tutor of 7 bachelor's thesis and master's thesis in Food Technology.

- Co-tutor of 16 bachelor's thesis and master's thesis in Food Technology.

 

RESEARCH ACTIVITY

YEAR 2017/20 Assistan professor with fixed-term contract (tipe B) in Food Science and Tecnology at the Faculty of Bioscience and Agro-Food and Environmental Technology of the University of Teramo.

YEAR 2016 Assistan professor with fixed-term contract (tipe A) in Food Science and Tecnology at the Faculty of Bioscience and Agro-Food and Environmental Technology of the University of Teramo.

YEAR 2012/14 Regional research grant for postdoctoral research and advanced training in technical and scientific disciplines at the Food Technology Unit of the Department of Food Science, University of Teramo (January 2012-December 2015). Research Project: "Study of the relationship between physical properties and release of volatile aroma compounds and their perception in amorphous food systems".

YEAR 2011 Grant conferred by the "University of Teramo Foundation " to conduct research entitled "Study of the rheological and thermal properties of concentrated food systems " at the Food Technology Unit of the Department of Food Science of 'University of Teramo (September-November 2011).

Voluntary internship held at the Food Technology Unit of the Food Science Department of the University of Teramo (January 2011-September 2011).

YEAR 2010 Regional post doc grant for research and transfer of R & D results (R & D) to the Abruzzo Companies, carried out in collaboration with the Department of Food Sciences of the 'University of Teramo (April-December 2010). Research Project: "Optimization of the "Pan dell'Orso" formulation and extension of 'shelf-life' through the use of new ingredients with technological capabilities.

YEAR 2009 Research activities carried out within the PhD under the supervision of Dr. Isabel Hernando Hernando at the laboratory of Food chemistry  and microstructure of the  Universitad Politecnica de Valencia, Valencia, Spain (January-July 2009).

YEAR 2008 Regional grant for research and advanced training in technical and scientific subjects within the regional project technical-scientific training P.O.R. 2007. Research Project: "Quality and stability of vegetable in frozen state" (May-July 2008, CRA Milan).

YEAR 2006 Internship volunteer held at the Food Technology Unit of the Department of Food Science, University of Teramo (September 2005-September 2006).

YEAR 2004 Scholarship for conducting postgraduate research at the Unit of Food Technology of the Department of Food Science at the University of Teramo. Research Project: "Enhancement of the mountain and foothills products of the Teramo province : the case of chestnut" (September 2003-September 2004).

 

RESEARCH TOPICS

Antioxidant activity of bio-molecules and food products

Water status in food products

Enzyme activity in food products

Effect of processing on food quality and nutrition

Minimally processed and fresh-cut fruits and vegetables

Encapsulation of volatile and bioactive compounds

 

PUBBLICATIONS

Articles on ISI indexed international journals

  1. Flamminii F, Di Mattia C.D*., Nardella M, Chiarini M., Valbonetti L., Neri, Difonzo G, Pittia P. (2020). Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract. Food Hydrocolloids, Food Hydrocolloids, 108, 105849. https://doi.org/10.1016/j.foodhyd.2020.105849.
  2. Faieta, M., Neri, L., Sacchetti, G., Di Michele, A., & Pittia, P*. (2020). Role of saccharides on thermal stability of phycocyanin in aqueous solutions. Food Research International, 109093. In press. https://doi.org/10.1016/j.foodres.2020.109093.
  3. Santarelli V., Neri L.*, Sacchetti G., Di Mattia C.D., Mastrocola D., Pittia P.*(2020). Response of organic and conventional apples to freezing and freezing pre-treatments: focus on polyphenols content and antioxidant activity. Food Chemistry, 10.1016/j.foodchem.2019.125570.
  4. Flamminii F., Di Mattia C.D.*, Difonzo G., Neri L., Faieta M., Caponio F., Pittia P. (2019). From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts. Journal of the Science of Food and Agriculture, 99(14): 66206627.
  5. Neri L.*, Santarelli V., Di Mattia C.D., Sacchetti G., Faieta M., Mastrocola D., Pittia P.*(2019). Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Journal of Food Science, 84(4): 798-806.
  6. Scroccarello A., Della Pelle F., Neri L., Pittia P., Compagnone D.* (2019). Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples. Food Research International, 119: 359-368.
  7. Neri L., Di Mattia C.D., Sacchetti G.*, Pittia P., Mastrocola D. (2018). The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose– maltodextrin model systems. Food and Bioproducts Processing, 107: 1-9.
  8. Di Mattia C.D.*, Sacchetti G., Neri L., Giacintucci V., Cerolini V., Mastrocola D., Pittia, P. (2018). Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment. Food Hydrocolloids, 84: 435-440.
  9. Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Pittia P.*(2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213: 369377.
  10. Neri L., Di Biase L., Sacchetti G., Di Mattia C., Santarelli V., Mastrocola D., Pittia P*. (2016). Use of vacuum impregnation for the production of high quality fresh-like apple product. Journal of Food Engineering, 179: 98–108.
  11. Di Mattia C.*, Balestra F., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT Food Science and Technology, 62(1): 764-770.
  12. Neri L., ·Pittia P., Di Mattia C.D., Bertolo G., Mastrocola D., Sacchetti G.* (2014). Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions. Food Biophysics, 9 (3): 260-266.
  13. Sacchetti G.*, Neri L., Laghi L., Capozzi F., Mastrocola D., Pittia, P. (2014). Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. Food Chemistry, 144: 65-73.
  14. Neri L.*, Pérez-Munuera I., Sacchetti G., Mastrocola D., Pittia P.* (2014). Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry, 144: 36-43.
  15. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2011). Technological parameters and antioxidant activity of cocoa powders. Progress in Nutrition, 12: 195-207.
  16. Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2011). Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions. Food Biophysics, 6: 281-287.
  17. Neri L., Hernando Hernando I., Pérez-Munuera I., Sacchetti G., Pittia P.* (2011). Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76: E23-E30.
  18. Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2010). Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems. Journal of Food Engineering, 101: 289-295.
  19. Neri L., Dimitri G., Sacchetti G.* (2010). Chemical composition and antioxidant activity of cured chestnuts from thvvree sweet chestnut (Castanea sativa) ecotypes from Italy. Journal of Food Composition and Analysis, 23: 23-29.
  20. Martuscelli M.*, Pittia P., Casamassima L.M., Manetta A.C., Lupieri L., Neri L. (2009). Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chemistry, 116: 955-962.
  21. Piva A., Di Mattia C., Neri L., Dimitri G., Chiarini M., Sacchetti G.* (2008).Heat-induced chemical, physical and functional changes during grape must cooking. Food Chemistry, 106 (3):1057-1065.

Articles on peer-reviewed national journals

  1.  Sacchetti G., Neri L. (2008). I microrganismi che potenziano l’attività antiossidante della patata. L’informatore Agrario, 26: 31-33

Articles on international and national conference proceedings

  1. Occhino E., Hernando I., Llorca E., Neri L., Pittia P.*(2011). Effect of vacuum impregnation treatment to improve quality and texture of zucchini (Cucurbita pepo, L.). Procedia Food Science, 1: 829-835.
  2. Sacchetti G.*, Cocco G., Cocco D., Neri L., Mastrocola D. (2011). Effect of semolina particle size on the cooking kinetics and quality of spaghetti. In: Food Process Engineering in a Changing World ICEF11. Proceedings of the 11th International Congress on Engineering and Food. Vol.III (Pp. 2205-2206, FPE1207). Cosmosware: Athens, GR.
  3. Sacchetti G., Neri L., Dimitri G., Mastrocola D.(2009). Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy. Acta Horticulturae, 844: 41-45.
  4. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2009). Consumers’ liking towards roasted chestnuts from fresh and frozen nuts. Influence of psycho-social factors and involvement with product. Acta Horticulturae, 844: 53-57.
  5. Neri L., (2008). Treatments of sliced zucchini (Cucurbita pepo L.): process parameters optimization. 13th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 10-12 September, Torino, Italy.
  6. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2006). La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati. Atti del IV Convegno AISSA "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali". Facoltà di Agraria - Università degli Studi di Teramo (Ed). pp. 199-200. Università degli Studi di Teramo: Teramo, I.

Oral Presentations

  1. Neri L., Faieta M., Pittia P. (2018). Baroprotective effect of disaccharides on phycobiliprotein upon high pressure treatment. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, 24-25 September 2018, Sorrento-Salerno, Italy.
  2. Pittia P., Faieta M., Neri L., Laghi L., Cesaro A. (2016). Thermal properties and molecular mobility of amorphous trehalose-limonene matrices obtained by different glass-forming approaches: desolvatation vs solid state. ISOPOW XIII, 26-29 June, Lausanne, Switzerland.
  3. Neri L. (2009). Effect of blanching in trehalose solutions on quality and stability of frozen vegetables. 14th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 16-18 September, Oristano, Italy, pp. 215-218.

Abstracts of works presented at congresses

  1. Faieta M., Neri L., Di Mattia C., Monti M., Pittia P. (2019). Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality. 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  2. Neri L., Santarelli V., Moscetti R., Massantini R., Pittia P. (2019). Quality and stability of frozen carrots fortified with green tea polyphenols. 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  3. Neri L., Rocchi R., Tylewicz U., Faieta M., Pittia P. (2019). Effect of Pulsed Electric Field (PEF) treatments on quality of saffron (Crocus sativus L.). 33rd EFFoST International Conference 2019, November 12-14, 2019, Rotterdam, The Netherlands.
  4. Moscetti R., Ferri S., Neri L., Santarelli V., Pittia P., Massantini R. (2019). Use of blanching and vacuum impregnation with trehalose and green tea as drying pre-treatments of organic sliced carrots. Eurodrying’ 2019, July 10-12, Torino, Italy.
  5. Flamminii F., Di Mattia C.D., Chiarini M., Valbonetti L., Neri L., Sacchetti G., Pittia P. (2019). Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification-internal gelation: beads characterization and exploitation in real matrices. Delivery of Functionality in Complex Food Systems, 7-10 July 2019, Porto, Portugal.
  6. Flamminii F., Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2018). Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation. Presented at Food Colloids conference, 8-11 April 2018, Leeds, United Kingdom.
  7. Flamminii F., Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2018). Olive byproduct antioxidants in alginate structures as functional ingredients. Presented at Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health, 7-8 March 2018, London, United Kingdom.
  8. Pittia, P., Faieta, M., & Neri L. (2017). Encapsulation of aroma compounds in amorphous sugars systems by co-milling. 25th International Conference on Bioencapsulation, July 3-6, 2017, La Chapelle sur Erdre (Nantes), France.
  9. Panattoni, F., Martini, F., Faieta, M., Neri, L., Pittia, P., & M. Geppi M. (2017). A solid state NMR study of limonene-encapsulating trehalose systems. Water in Foods Symposium in honor of Louise Slade & Harry Levine, 255th ACS National Meeting, March 18-22, 2018, New Orleans, LA.
  10. Pittia, P., Faieta, M., Geppi, M., Panattoni, F. & Neri L. (2017). Thermal properties and molecular mobility of amorphous trehalose-limonene matrices obtained by different glassforming approaches: desolvatation vs. solid state. Water in Foods Symposium in honor of Louise Slade & Harry Levine, 255th ACS National Meeting, March 18-22, 2018, New Orleans, LA.
  11. Neri L., Santarelli V., Di Mattia C., Martuscelli M., Sacchetti G., Mastrocola D., Paola P. (2017). Effect of freezing on quality of organically grown apples. FOODINNOVA 2017, 31 January - 3 February, Cesena , Italy.
  12. Faieta M., Pittia P., Neri L., Di Michele A. (2016). Role of saccharides on thermal stability of phycocyanin in aqueous systems. ISOPOW XIII, 26-29 June, Lausanne, Switzerland.
  13. Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Technological functionality of egg yolk proteins as affected by olive phenolic compounds. iCEF12, 14-18 June, Québec City, Canada.
  14. Pittia P., Neri L., Di Biase L., Di Mattia C., Mastrocola D. (2014). Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 3rd International Iseki_Food Conference 2014, 21-23 May, Athens.
  15. Neri L., Sacchetti G., Di Mattia C., Di Biase L., Mastrocola D., Paola Pittia (2013). Optimization of Vacuum impregnation treatments for high quality minimally processed apples. NEEFooD 2013, 26-29 May, Kyiv, Ukraine.
  16. Pittia P., Martuscelli M., Sacchetti G., Piccone P., Neri L. (2013). Release of aroma compounds in binary and ternary carbohydrate model systems. ISOPOW XII, 19-23 August, Fiskebäckskil, Sweden.
  17. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D. , Pittia P. (2013). Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols. CoCoTea 2013, 9-11 October, Naples, Italy.
  18. Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2013). Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. EFFost 2013, 12-15 November, Bologna, Italy.
  19. Neri L., Hernando I, Pérez-Munuera I, Sacchetti G., Mastrocola D., Pittia P. (2012). Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. EFW 2012, 3-5 June, Helsinki, Finland.
  20. Sacchetti G., Neri L., Mastrocola D., Pittia P. (2012). Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution. Frontiers in Water Biophysics 2012, 23-26 September, Perugia, Italy.
  21. Sacchetti G., Rapino S., Di Mattia C.D., Neri L., Mastrocola D. (2011). Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 2nd International Iseki Food Conference, 31 Agosto2 Settembre, Milan, Italy.
  22. Neri L., Di Mattia C., Sacchetti G., Mastrocola D. Pittia P.(2011). Effect of trehalose and storage temperature on quality of frozen vegetables. EFFost 2011, 9-11 November, Berlin, Germany.
  23. Pittia P., Benedito J., Neri L., Navarini L. Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis (2011). CoCoTea 2011, 13-16 September , Novara, Italy.
  24. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidase activity in solution. 11th International Symposium on the properties of water, 5-10 September, Queretaro, Mexico.
  25. Di Mattia C.D., Sacchetti G., Neri L., Mastrocola D., Pitta P. (2010). Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices. IUFOST 2010, 23-26 August,  Cape Town, South Africa.
  26. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2010). Parametri tecnologici e attività antiossidante di polveri di cacao. 7° Convegno Nazionale "Acidi Grassi, Omega 3 e Antiossidanti", 24-26 Giugno, Ancona, Italia.
  27. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidise activity in maltodextrin solutions. Frontiers in Water Biophysics, 23-26 May, Trieste, Italy.
  28. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2008). Consumers’liking towards roasted chestnuts from fresh and frozen nuts. Influence of Psycho-social factors and involvement with product. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  29. Sacchetti G., Neri L., Dimitri G., Mastrocola D. (2008). Chemical composition and functional properties of sweet chestanuts (Castanea sativa, Mill.) from Italy. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  30. Neri L., Sacchetti G., Pittia P. (2008). Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots. Euro Food’s Water 5th International Workshop on Water in Food. 6-8 April, Nürtingen, Germany.
  31. Martuscelli M., Pittia P., Neri L., Sacchetti G., Mastrocola D. (2007).  Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham. ICEF 10, April 2008, Vin de Mar, Cile. 

 

Pubblicazioni

 

PUBBLICAZIONI

 

Articles on ISI indexed international journals

  1. Giacintucci V., Di Mattia C. , Sacchetti G., Neri L., Pittia P. (2016). Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 213, 369-377.
  2. Neri L., Di Biase L., Sacchetti G., Di Mattia C., Santarelli V., Mastrocola D., Pittia P. (2016). Use of vacuum impregnation for the production of high quality fresh-like apple product. Journal of Food Engineering, 179, 98–108.
  3.  Di Mattia C.*, Balestra F., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT-Food Science and Technology, 62(1), 764-770.
  4.  Neri L.,·Pittia P., Di Mattia C.D., Bertolo G., Mastrocola D., Sacchetti G.* (2014). Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions. Food Biophysics, 9 (3): 260-266.
  5. Sacchetti G.*, Neri L., Laghi L., Capozzi F., Mastrocola D., Pittia, P. (2014). Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. Food Chemestry, 144: 65-73.
  6.  Neri L., Pérez-Munuera I., Sacchetti G., Mastrocola D., Pittia P. (2014). Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemestry, 144: 36-43.
  7.  Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2011). Parametri tecnologici e attività antiossidante di polveri di cacao. Progress in Nutrition, 12: 195-207.
  8.  Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2011). Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions. Food Biophysics, 6: 281-287.
  9.  Neri L., Hernando Hernando I., Pérez-Munuera I., Sacchetti G., Pittia P.* (2011). Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76: E23-E30.
  10.  Occhino E., Hernando I., Llorca E., Neri L., Pittia P.*(2011). Effect of vacuum impregnation treatment to improve quality and texture of zucchini (Cucurbita pepo, L.). Procedia Food Science, 1: 829-835.
  11.  Neri L., Pittia P., Bertolo G., Torreggiani D., Sacchetti G.* (2010). Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol–maltodextrin systems. Journal of Food Engineering, 101: 289-295.
  12.  Neri L., Dimitri G., Sacchetti G.* (2010). Chemical composition and antioxidant activity of cured chestnuts from thvvree sweet chestnut (Castanea sativa Mill.) ecotypes from Italy. Journal of Food Composition and Analysis, 23: 23-29.
  13.  Martuscelli M.*, Pittia P., Casamassima L.M., Manetta A.C., Lupieri L., Neri L. (2009). Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chemistry, 116: 955-962.
  14.  Piva A., Di Mattia C., Neri L., Dimitri G., Chiarini M., Sacchetti G.* (2008).Heat-induced chemical, physical and functional changes during grape must cooking. Food Chemistry, 106 (3): 1057-1065.

Articles on peer-reviewed national journals

  1.  Sacchetti G., Neri L. (2008). I microrganismi che potenziano l’attività antiossidante della patata. L’informatore Agrario, 26: 31-33

Articles on international and national conference proceedings

  1. Sacchetti G., Cocco G., Cocco D., Neri L., Mastrocola D. (2011). Effect of semolina particle size on the cooking kinetics and quality of spaghetti. Proceedings of 11th International Congress on Engineering and Food - ICEF11. FPE1207. Elsevier: London. In press.
  2. Neri L. (2009). Effect of blanching in trehalose solutions on quality and stability of frozen vegetables. 14th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 16-18 September, Oristano, Italy, pp. 215-218.
  3. Sacchetti G., Neri L., Dimitri G., Mastrocola D.(2009). Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy. Acta Horticulturae, 844: 41-45.
  4. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2009). Consumers’ liking towards roasted chestnuts from fresh and frozen nuts. Influence of psycho-social factors and involvement with product. Acta Horticulturae, 844: 53-57.
  5. Neri L., (2008). Treatments of sliced zucchini (Cucurbita pepo L.): process parameters optimization. 13th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 10-12 September, Torino, Italy.
  6. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2006). La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati. Atti del IV Convegno AISSA "Qualità e sostenibilità delle produzioni agrarie, alimentari e forestali". Facoltà di Agraria - Università degli Studi di Teramo (Ed). pp. 199-200. Università degli Studi di Teramo: Teramo, I.

Abstracts of works presented at congresses

  1. Giacintucci V., Di Mattia C., Sacchetti G., Neri L., Mastrocola D., Pittia P. (2015). Technological functionality of egg yolk proteins as affected by olive phenolic compounds. iCEF12, 14-18 June, Québec City, Canada.
  2. Pittia P., Neri L., Di Biase L., Di Mattia C., Mastrocola D. (2014). Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 3rd International Iseki_Food Conference 2014, 21-23 May 2014, Athens.
  3. Neri L., Sacchetti G., Di Mattia C., Di Biase L., Mastrocola D., Paola Pittia (2013). Optimization of Vacuum impregnation treatments for high quality minimally processed apples. NEEFooD 2013, 26-29 May, Kyiv, Ukraine.
  4. Pittia P., Martuscelli M., Sacchetti G., Piccone P., Neri L. (2013). Release of aroma compounds in binary and ternary carbohydrate model systems. ISOPOW XII, 19-23 August, Fiskebäckskil, Sweden.
  5. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D. , Pittia P. (2013). Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols. CoCoTea 2013, 9-11 October 2013, Naples, Italy.
  6. Di Mattia C., Neri L., Sacchetti G., Mastrocola D., Pittia P. (2013). Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. EFFost 2013, 12-15 November 2013, Bologna, Italy.
  7. Neri L., Hernando I, Pérez-Munuera I, Sacchetti G., Mastrocola D., Pittia P. (2012). Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. EFW 2012, 3-5 June, Helsinki, Finland.
  8. Sacchetti G., Neri L., Mastrocola D., Pittia P. (2012). Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution. Frontiers in Water Biophysics 2012, 23-26 September 2012, Perugia, Italy.
  9. Sacchetti G., Rapino S., Di Mattia C.D., Neri L., Mastrocola D. (2011). Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 2nd International Iseki Food Conference, 31 Agosto-2 Settembre 2011, Milan, Italy.
  10. Neri L., Di Mattia C., Sacchetti G., Mastrocola D. Pittia P.(2011). Effect of trehalose and storage temperature on quality of frozen vegetables. EFFost 2011, 9-11 November, Berlin, Germany.
  11. Pittia P., Benedito J., Neri L., Navarini L. Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis (2011). CoCoTea 2011, 13-16 September , Novara , Italy.
  12. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidase activity in solution. 11th International Symposium on the properties of water, 5-10 September, Queretaro, Mexico.
  13. Di Mattia C.D., Sacchetti G., Neri L., Mastrocola D., Pitta P. (2010). Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices. IUFOST 2010, 23-26 August, Cape Town, South Africa.
  14. Di Mattia C., Sacchetti G., Neri L., Martuscelli M., Mastrocola D., Pittia P. (2010). Parametri tecnologici e attività antiossidante di polveri di cacao. 7° Convegno Nazionale "Acidi Grassi, Omega 3 e Antiossidanti", 24-26 Giugno 2010, Ancona, Italia.
  15. Sacchetti G., Neri L., Bertolo G., Torreggiani D., Pittia P. (2010). Influence of water activity and mobility on peroxidise activity in maltodextrin solutions. Frontiers in Water Biophysics, 23-26 May, Trieste, Italy.
  16. Sacchetti G., Chiodo E., Neri L., Dimitri G., Fantini A. (2008). Consumers’liking towards roasted chestnuts from fresh and frozen nuts. Influence of Psycho-social factors and involvement with product. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  17. Sacchetti G., Neri L., Dimitri G., Mastrocola D. (2008). Chemical composition and functional properties of sweet chestanuts (Castanea sativa, Mill.) from Italy. IV International chestnut symposium abstracts. 25-28 Septmber, Miyun Beijing, China.
  18. Neri L., Sacchetti G., Pittia P. (2008). Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots. Euro Food’s Water 5th International Workshop on Water in Food. 6-8 April 2008, Nürtingen, Germany.
  19. Martuscelli M., Pittia P., Neri L., Sacchetti G., Mastrocola D. (2007). Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham. ICEF 10, April 2008, Vin de Mar, Cile.

 

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Ultimo aggiornamento: 10-06-2019
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