A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception by Marco Nardella, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Giacomo Bedini, Riccardo Massantini

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Overnutrition is a significant component of food waste and has a large environmental impact by Silvio Franco, Marco Barbanera, Roberto Moscetti, Clara Cicatiello, Luca Secondi, Riccardo Massantini

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Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil – A review by Marco Nardella, Roberto Moscetti, Giacomo Bedini, Andrea Bandiera, Swathi Sirisha Nallan Chakravartula, Riccardo Massantini

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Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data by Piermaria Corona, Maria Teresa Frangipane, Roberto Moscetti, Gabriella Lo Feudo, Tatiana Castellotti, Riccardo Massantini

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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices by Luna Shrestha, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, Barbara Sturm

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Near-infrared spectroscopy is feasible to discriminate hazelnut cultivars by Elisabetta Stella, Roberto Moscetti, Letizia Carletti, Giuseppina Menghini, Francesco Fabrizi, Valerio Cristofori, Danilo Monarca, Massimo Cecchini, Riccardo Massantini

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Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders by Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Barbara Farinon, Vittorio Vinciguerra, Nicolò Merendino, Giacomo Bedini, Lilia Neri, Paola Pittia, Riccardo Massantini

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