List of our Publications
Sacchi R., Paduano A., Fiore F., Della Medaglia D., Ambrosino ML and Medina I. (2002). Behavior of virgin olive oil phenolic compounds during the thermal processing of a Oil Brine-Model System. J. Agr. Food Chem. 2002, 50, 2830-2835.
Sacchi R., Del Regno A., Paduano A., Terminiello R., Ambrosino M.L., Savarese M. (2007) Shelf-life of vegetable oils bottled in plastic (PET) containers with oxygen-scavengers. Italian Food and Beverage Technology. Vol 47 pp. 1-6
De Marco E., Savarese M., Paduano A., Sacchi R. (2007). Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters. Food Chemistry 104. 858–867
Sacchi R., Savarese M., Del Regno A., Paduano A., Terminiello R., Ambrosino M.L., (2008). Shelf Life of Vegetable Oils Bottled in Different Scavenging Polyethyleneterephthalate (PET) Containers. Packag. Technol. Sci., 21: 269-277
D'Andria, R., Lavini, A., Morelli, G., Tognetti, R., Aronne, G., De Micco, V., Ambrosino, M.L., Paduano, A., Conte, F., Sacchi, R. and Sebastiani, L. (2008). The effect of irrigation management on plant performance and oil quality of two olive cvs. grown in a typical environment of southern italy. Acta Hort. (ISHS) 791: 297-305
Picariello G., Paduano A., Sacchi R., And Addeo F. (2009). MALDI-TOF Mass Spectrometry Profiling of Polar and Nonpolar Fractions in Heated Vegetable Oils. J. Agric. Food Chem. DOI:10.1021/jf9008795
Olivero-David R, Paduano A, Fogliano V, Vitaglione P, Bastida S, González-Muñoz MJ, Benedí J, Sacchi R, Sánchez-Muniz FJ. Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats. J Agric Food Chem. 2011 May 11;59(9):4684-91. Epub 2011 Mar 22.
Picariello G, Paduano A, Sacchi R, Addeo F. Maldi-tof mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils. J Agric Food Chem. 2009 Jun 24;57(12):5391-400.
Napolitano A, Morales F, Sacchi R, Fogliano V. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps. J Agric Food Chem. 2008 Mar 26;56(6):2034-40. Epub 2008 Feb 22.
Fogliano V, Sacchi R. Oleocanthal in olive oil: between myth and reality. Mol Nutr Food Res. 2006 Jan;50(1):5-6.
Maiuri MC, De Stefano D, Di Meglio P, Irace C, Savarese M, Sacchi R, Cinelli MP, Carnuccio R. Hydroxytyrosol, a phenolic compound from virgin olive oil, prevents macrophage activation. Naunyn Schmiedebergs Arch Pharmacol. 2005 Jun;371(6):457-65. Epub 2005 Jul 16.
Napolitano A, Panzella L, Savarese M, Sacchi R, Giudicianni I, Paolillo L, d'Ischia M. Acid-induced structural modifications of unsaturated Fatty acids and phenolic olive oil constituents by nitrite ions: a chemical assessment. Chem Res Toxicol. 2004 Oct;17(10):1329-37.
Igarashi T, Aursand M, Sacchi R, Paolillo L, Nonaka M, Wada S. Determination of docosahexaenoic acid and n-3 fatty acids in refined fish oils by 1H-NMR spectroscopy: IUPAC interlaboratory study. J AOAC Int. 2002 Nov-Dec;85(6):1341-54
Sacchi R, Paduano A, Fiore F, Della Medaglia D, Ambrosino ML, Medina I. Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning. J Agric Food Chem. 2002 May 8;50(10):2830-5.