Dr Veronica Giacintucci


Biography

Research

Research interests

My teaching

My publications

Highlights

Publications and posters

Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2012) Characterization of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type. Czech Journal of Food Sciences, 512/2012-CJFS.

Giacintucci V., Di Mattia C., Pittia P. (2013). Innovative use of extra virgin olive oil: development and optimization of emulsified food formulations. Presented at  18th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology,Universities of Padova and Udine, 25-27 September, 2013, Conegliano, Italy.

Giacintucci V., Di Mattia C., Pittia P., (2014) Physical properties and stability of emulsified sauces formulated with Extra Virgin Olive Oil. Presented at 19th workshop Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Bari, 24-26 September, 2013, Bari, Italy.

Giacintucci V., Di Mattia C., Mastrocola D., Martuscelli M., Pittia P. (2014). Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds. Presented at the 15th Food Colloids Conference, 13-16 April 2014, Karlsruhe, Germany.

Giacintucci V., Di Mattia C., Pittia P. (2015). Physical properties and stability of extra virgin olive oil-based colloidal systems. Presented at  20th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, University of Perugia, 23-25 September, 2015.

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. Presented at  12th International Congress of Engineering and Food, June 14 – 18/, 2015, Quebec City, Canada.

Giacintucci V., Di Mattia C., Sacchetti G., Ghazani S.M:, Marangoni A.G., Pittia P. (2016) Mechanical properties of extra virgin olive oil based oleogels as affected by minor compounds. Presented at  16th Food Colloids Conference, April 10-13, 2016, Wageningen, the Netherlands.

Giacintucci V. Di Mattia C., Sacchetti G., Neri L., Pittia P: (2016). Role of oil phenolics in physical properties and stability of mayonnaise-like emulsions. Food Chemistry, 369 - 377.

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.

Giacintucci V. Di Mattia C., Sacchetti G., Flamminii F., Gravelle A.J., Baylis B.d, Dutcher J.R.d, Marangoni A.G.,  Pittia P. (2018) . Ethylcelluse oleogels with extravirgin olive oil: the role of oil minor components. Food Hydrocolloids, 84, 508-514.

Giacintucci V., Methven L., Rodriguez-Garcia J. (2018). Determination of fat and sugar functionality in sugar and fat reduced short-dough biscuits; evaluated through the inclusion of an inert ingredient. Presented at 8th European Conference on Sensory and Consumer Research 2018, Verona, Italy.

1Giacintucci V., Methven L., Rodriguez-Garcia J. (2019). Design of an oleogel, utilising high oleic sunflower oil with sunflower wax, as a shortening replacer for saturated fat reduction in short dough biscuits. Presented at the 20th Gums & Stabilisers for the Food Industry Conference, San Sebastian, June 11th -14th 2019.

Additional publications