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Alessandro Parenti - Publications

Affiliations: 
University of Trento, Trento, Trentino-Alto Adige, Italy 
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43 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Guerrini L, Breschi C, Zanoni B, Calamai L, Angeloni G, Masella P, Parenti A. Filtration Scheduling: Quality Changes in Freshly Produced Virgin Olive Oil. Foods (Basel, Switzerland). 9. PMID 32781655 DOI: 10.3390/Foods9081067  0.458
2020 Guerrini L, Zanoni B, Breschi C, Angeloni G, Masella P, Calamai L, Parenti A. Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure. Molecules (Basel, Switzerland). 25. PMID 31968582 DOI: 10.3390/Molecules25020420  0.462
2020 Guerrini L, Napoli M, Mancini M, Masella P, Cappelli A, Parenti A, Orlandini S. Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density Agronomy. 10: 233. DOI: 10.3390/Agronomy10020233  0.302
2020 Cecchi L, Guerrini L, Bellumori M, Balli D, Xie P, Parenti A, Mulinacci N. Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds Lwt - Food Science and Technology. 129: 109569. DOI: 10.1016/J.Lwt.2020.109569  0.424
2020 Cappelli A, Guerrini L, Parenti A, Palladino G, Cini E. Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour Journal of Cereal Science. 91: 102879. DOI: 10.1016/J.Jcs.2019.102879  0.309
2019 Angeloni G, Guerrini L, Masella P, Bellumori M, Daluiso S, Parenti A, Innocenti M. What kind of coffee do you drink? An investigation on effects of eight different extraction methods. Food Research International (Ottawa, Ont.). 116: 1327-1335. PMID 30716922 DOI: 10.1016/J.Foodres.2018.10.022  0.352
2019 Cappelli A, Guerrini L, Cini E, Parenti A. Improving whole wheat dough tenacity and extensibility: A new kneading process Journal of Cereal Science. 90: 102852. DOI: 10.1016/J.Jcs.2019.102852  0.327
2019 Masella P, Guerrini L, Angeloni G, Spadi A, Baldi F, Parenti A. Freezing/storing olives, consequences for extra virgin olive oil quality International Journal of Refrigeration-Revue Internationale Du Froid. 106: 24-32. DOI: 10.1016/J.Ijrefrig.2019.06.035  0.494
2019 Angeloni G, Masella P, Guerrini L, Innocenti M, Bellumori M, Parenti A. Application of a screening design to recover phytochemicals from spent coffee grounds Food and Bioproducts Processing. 118: 50-57. DOI: 10.1016/J.Fbp.2019.08.017  0.368
2019 Guerrini L, Calamai L, Cappelli A, Angeloni G, Masella P, Parenti A. Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO European Food Research and Technology. 245: 2697-2703. DOI: 10.1007/S00217-019-03382-1  0.359
2019 Breschi C, Guerrini L, Domizio P, Ferraro G, Calamai L, Canuti V, Masella P, Parenti A, Fratini E, Fia G, Zanoni B. Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment European Journal of Lipid Science and Technology. 121: 1900195. DOI: 10.1002/Ejlt.201900195  0.378
2018 Angeloni G, Guerrini L, Masella P, Innocenti M, Bellumori M, Parenti A. Characterization and comparison of cold brew and cold drip coffee extraction methods. Journal of the Science of Food and Agriculture. PMID 29888474 DOI: 10.1002/Jsfa.9200  0.31
2018 Guerrini L, Masella P, Angeloni G, Parenti A. Stripping of dissolved oxygen from extra virgin olive oil: Effects on oxidation and biophenols Journal of Food Processing and Preservation. 42: 1-9. DOI: 10.1111/Jfpp.13832  0.382
2018 Zanoni B, Breschi C, Canuti V, Guerrini L, Masella P, Picchi M, Parenti A. An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air Journal of Food Engineering. 234: 57-62. DOI: 10.1016/J.Jfoodeng.2018.04.017  0.36
2018 Cappelli A, Cini E, Guerrini L, Masella P, Angeloni G, Parenti A. Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining Journal of Cereal Science. 83: 229-235. DOI: 10.1016/J.Jcs.2018.09.006  0.308
2018 Guerrini L, Masella P, Angeloni G, Calamai L, Spinelli S, Blasi SD, Parenti A. Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality European Food Research and Technology. 244: 1487-1496. DOI: 10.1007/S00217-018-3063-Y  0.343
2017 Guerrini L, Pantani OL, Parenti A. The impact of vertical centrifugation on olive oil quality Journal of Food Process Engineering. 40: 1-8. DOI: 10.1111/Jfpe.12489  0.481
2017 Trapani S, Breschi C, Cecchi L, Guerrini L, Mulinacci N, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts Journal of Food Engineering. 207: 24-34. DOI: 10.1016/J.Jfoodeng.2017.03.012  0.372
2017 Trapani S, Guerrini L, Masella P, Parenti A, Canuti V, Picchi M, Caruso G, Gucci R, Zanoni B. A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield Journal of Food Engineering. 195: 182-190. DOI: 10.1016/J.Jfoodeng.2016.09.032  0.451
2017 Guerrini L, Masella P, Angeloni G, Migliorini M, Parenti A. Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield European Journal of Lipid Science and Technology. 119: 1700223. DOI: 10.1002/Ejlt.201700223  0.452
2017 Guerrini L, Migliorini M, Giusti M, Parenti A. The influence of crusher speed on extra virgin olive oil characteristics European Journal of Lipid Science and Technology. 119: 1600156. DOI: 10.1002/Ejlt.201600156  0.435
2016 Guiso A, Parenti A, Masella P, Guerrini L, Baldi F, Spugnoli P. Environmental impact assessment of three packages for high-quality extra-virgin olive oil Journal of Agricultural Engineering. 47: 191-196. DOI: 10.4081/Jae.2016.515  0.409
2016 Fortini M, Migliorini M, Cherubini C, Cecchi L, Guerrini L, Masella P, Parenti A. Shelf life and quality of olive oil filtered without vertical centrifugation European Journal of Lipid Science and Technology. 118: 1213-1222. DOI: 10.1002/Ejlt.201500229  0.447
2015 Parenti A, Spugnoli P, Masella P, Guerrini L, Benedettelli S, Blasi SD. Comparison of grape harvesting and sorting methods on factors affecting the must quality Journal of Agricultural Engineering. 46: 19-22. DOI: 10.4081/Jae.2015.456  0.345
2015 Guerrini L, Masella P, Migliorini M, Cherubini C, Parenti A. Addition of a steel pre-filter to improve plate filter-press performance in olive oil filtration Journal of Food Engineering. 157: 84-87. DOI: 10.1016/J.Jfoodeng.2015.02.025  0.346
2015 Masella P, Guerrini L, Spinelli S, Calamai L, Spugnoli P, Illy F, Parenti A. A new espresso brewing method Journal of Food Engineering. 146: 204-208. DOI: 10.1016/J.Jfoodeng.2014.09.001  0.304
2014 Parenti A, Masella P, Guerrini L, Guiso A, Spugnoli P. Energetic and economic viability of olive stone recovery as a renewable energy source: a Southern Italy case study Journal of Agricultural Engineering. 45: 60-63. DOI: 10.4081/Jae.2014.230  0.394
2014 Parenti A, Guerrini L, Masella P, Spinelli S, Calamai L, Spugnoli P. Comparison of espresso coffee brewing techniques Journal of Food Engineering. 121: 112-117. DOI: 10.1016/J.Jfoodeng.2013.08.031  0.305
2013 Parenti A, Guerrini L, Granchi L, Venturi M, Benedettelli S, Nistri F. Control of mixing step in the bread production with weak wheat flour and sourdough Journal of Agricultural Engineering. 44: 327-330. DOI: 10.4081/Jae.2013.307  0.36
2013 Parenti A, Guerrini L, Masella P, Dainelli R, Spugnoli P. A new method for Espresso Coffee brewing: Caffè Firenze Journal of Agricultural Engineering. 44: 261-263. DOI: 10.4081/Jae.2013.294  0.35
2012 Masella P, Parenti A, Spugnoli P, Calamai L. Vertical centrifugation of virgin olive oil under inert gas European Journal of Lipid Science and Technology. 114: 1094-1096. DOI: 10.1002/Ejlt.201100400  0.45
2011 Masella P, Parenti A, Spugnoli P, Baldi F, Mattei A. A Predictive Classification Model for the Management of Virgin Olive Oil Filtration at Industrial Scale Separation Science and Technology. 46: 1709-1715. DOI: 10.1080/01496395.2011.578606  0.417
2011 Masella P, Parenti A, Spugnoli P, Calamai L. Malaxation of Olive Paste Under Sealed Conditions Journal of the American Oil Chemists' Society. 88: 871-875. DOI: 10.1007/S11746-010-1739-Y  0.439
2010 Parenti A, Masella P, Spugnoli P, Mazzanti L, Migliorini M. Stainless Steel Bottles for Extra Virgin Olive Oil Packaging: Effects on Shelf-Life Packaging Technology and Science. 23: 383-391. DOI: 10.1002/Pts.901  0.425
2010 Masella P, Parenti A, Spugnoli P, Calamai L. Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil European Journal of Lipid Science and Technology. 112: 1389-1392. DOI: 10.1002/Ejlt.200900277  0.451
2009 Masella P, Parenti A, Spugnoli P, Calamai L. Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality Journal of the American Oil Chemists' Society. 86: 1137-1140. DOI: 10.1007/S11746-009-1445-9  0.476
2008 Masella P, Parenti A, Spugnoli P. Olive Paste Consistency As A Control Parameter For Oil Extraction: A Preliminary Approach Journal of Agricultural Engineering. 39: 27-30. DOI: 10.4081/Jae.2008.3.27  0.47
2008 Parenti A, Spugnoli P, Masella P, Calamai L. The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions European Journal of Lipid Science and Technology. 110: 735-741. DOI: 10.1002/Ejlt.200700307  0.358
2007 Parenti A, Spugnoli P, Masella P, Calamai L. Influence of the extraction process on dissolved oxygen in olive oil European Journal of Lipid Science and Technology. 109: 1180-1185. DOI: 10.1002/Ejlt.200700088  0.473
2006 Parenti A, Spugnoli P, Masella P, Calamai L. Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs European Food Research and Technology. 222: 521-526. DOI: 10.1007/S00217-005-0003-4  0.383
2006 Parenti A, Spugnoli P, Masella P, Calamai L, Pantani OL. Improving olive oil quality using CO2 evolved from olive pastes during processing European Journal of Lipid Science and Technology. 108: 904-912. DOI: 10.1002/Ejlt.200600182  0.44
2004 Parenti A, Spugnoli P, Calamai L, Ferrari S, Gori C. Effects of cold maceration on red wine quality from Tuscan Sangiovese grape European Food Research and Technology. 218: 360-366. DOI: 10.1007/S00217-003-0866-1  0.328
2000 Capannesi C, Palchetti I, Mascini M, Parenti A. Electrochemical sensor and biosensor for polyphenols detection in olive oils Food Chemistry. 71: 553-562. DOI: 10.1016/S0308-8146(00)00211-9  0.433
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