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Journal of Food Science|March 31, 2022
Reparameterization of the Weibull model for practical uses in food scienceRiccardo De Flaviis, Giampiero Sacchetti
Food Chemistry|October 6, 2020
Wheat classification according to its origin by an implemented volatile organic compounds analysisRiccardo De Flaviis, Giampiero Sacchetti, Dino Mastrocola
Food Chemistry|September 14, 2022
Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?Riccardo De Flaviis, Veronica Santarelli, Giampiero Sacchetti, et al.
Food Chemistry|November 18, 2021
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approachRiccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, et al.
Food Chemistry|January 11, 2024
An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavourRiccardo De Flaviis, Veronica Santarelli, Sergio Grilli, et al.
Food Chemistry|October 12, 2021
Could environmental effect overcome genetic? A chemometric study on wheat volatiles fingerprintRiccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, et al.
Journal of the Science of Food and Agriculture|June 5, 2023
An insight into the impact of climate factors associated with altitude on wheat volatiles' fingerprints at harvest using multivariate statistical analysisRiccardo De Flaviis, Veronica Santarelli, Giampiero Sacchetti, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approachesRiccardo De Flaviis, Veronica Santarelli, Marialisa Giuliani, et al.
Food Chemistry|March 18, 2022
Volatiles profile of 'Blanche' wheat craft beer as affected by wheat origin: A chemometric studyRiccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, et al.
Current Research in Food Science|January 12, 2023
A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, et al.
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