Foto del docente

Matteo Mario Scampicchio

Professore ordinario di altro ateneo

Alma Mater Studiorum - Università di Bologna


[1] Ferrentino, G., Asaduzzaman, M. & Scampicchio, M. M. (2018). Current technologies and new insights for the recovery of high valuable compounds from fruits by-products. Critical Reviews in Food Science and Nutrition 58(3), 386-404. 10.1080/10408398.2016.1180589.

[2] Hasan, S. M. K., Asaduzzaman, M., Merkyte, V., Morozova, K. & Scampicchio, M. (2018). Simultaneous Kinetic and Thermodynamic-Based Assay to Determine the Hydrogen Peroxide (H2O2) Scavenging Activity of Berry Extracts by Using Reaction Calorimetry. Food Analytical Methods 11(2), 432-439. 10.1007/s12161-017-1014-z.

* [3] Peinado, I., Mason, M., Biasioli, F. & Scampicchio, M. (2018). Hyphenation of proton transfer reaction mass spectrometry with thermal analysis for monitoring the thermal degradation of retinyl acetate. Rapid Communications in Mass Spectrometry 32(1), 57-62. 10.1002/rcm.7993.

[4] Armellini, R., Compagnone, D., Scampicchio, M. & Pittia, P. (2017). Hydrogen and Atom Transfer Activity of Saffron Extracts by Square Wave Voltammetry. Electroanalysis 29(2), 521-528. 10.1002/elan.201600325.

* [5] Asaduzzaman, M., Biasioli, F., Cosio, M. S. & Scampicchio, M. (2017). Hexanal as biomarker for milk oxidative stress induced by copper ions (vol 100, pg 1650, 2017). Journal of Dairy Science 100(5), 4193-4193. 10.3168/jds.2017-100-5-4193.

[6] Bavol, D., Dejmkova, H., Scampicchio, M., Zima, J. & Barek, J. (2017). Combination of Flow Injection Analysis and Fast Scan Differential Pulse Voltammetry for the Determination of Antioxidants. Electroanalysis 29(1), 182-187. 10.1002/elan.201600526.

[7] Capozzi, V., Yener, S., Khomenko, I., Farneti, B., Cappellin, L., Gasperi, F., Scampicchio, M. & Biasioli, F. (2017). PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis. Jove-Journal of Visualized Experiments (123), e54075. 10.3791/54075.

[8] Correa, A. R., Cuenca, M. M., Zuluaga, C. M., Scampicchio, M. M. & Quicazan, M. C. (2017). Validation of honey-bee smelling profile by using a commercial electronic nose. Ingenieria E Investigacion 37(3), 45-51. 10.15446/ing.investig.v37n3.59656.

* [9] Ferrentino, G., Ramezani, M., Morozova, K., Hafner, D., Pedri, U., Pixner, K. & Scampicchio, M. (2017). Fining of Red Wine Monitored by Multiple Light Scattering. Journal of Agricultural and Food Chemistry 65(27), 5523-5530. 10.1021/acs.jafc.7601463.

* [10] Haman, N., Longo, E., Schiraldi, A. & Scampicchio, M. (2017). Radical scavenging activity of lipophilic antioxidants and extra-virgin olive oil by isothermal calorimetry. Thermochimica Acta 658, 1-6. 10.1016/j.tca.2017.10.012.

* [11] Haman, N., Romano, A., Asaduzzaman, M., Ferrentino, G., Biasioli, F. & Scampicchio, M. (2017). A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity. Talanta 164, 407-412. 10.1016/j.talanta.2016.12.012.

* [12] Hasan, S. M. K., Manzocco, L., Morozova, K., Nicoli, M. C. & Scampicchio, M. (2017). Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry. Thermochimica Acta 649, 63-68. 10.1016/j.tca.2017.01.008.

[13] Longo, E., Morozova, K., Loizzo, M. R., Tundis, R., Savini, S., Foligni, R., Mozzon, M., Martin-Vertedor, D., Scampicchio, M. & Boselli, E. (2017). High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres. Food Research International 102, 526-535. 10.1016/j.foodres.2017.09.025.

[14] Longo, E., Morozova, K. & Scampicchio, M. (2017). Effect of light irradiation on the antioxidant stability of oleuropein. Food Chemistry 237, 91-97. 10.1016/j.foodchem.2017.05.099.

[15] Manzocco, L., Comuzzo, P., Scampicchio, M. & Nicoli, M. C. (2017). Effect of Pulsed Light on Selected Properties of Cut Apple. Italian Journal of Food Science 29(2), 317-328.

[16] Mimmo, T., Tiziani, R., Valentinuzzi, F., Lucini, L., Nicoletto, C., Sambo, P., Scampicchio, M., Pii, Y. & Cesco, S. (2017). Selenium Biofortification in Fragaria x ananassa: Implications on Strawberry Fruits Quality, Content of Bioactive Health Beneficial Compounds and Metabolomic Profile. Frontiers in Plant Science 8, 1887. 10.3389/fpls.2017.01887.

[17] Morozova, K., Andreotti, C., Armani, M., Cavani, L., Cesco, S., Cortese, L., Gerbi, V., Mimmo, T., Spena, P. R. & Scampicchio, M. (2017). Indirect effect of glyphosate on wine fermentation studied by microcalorimetry. Journal of Thermal Analysis and Calorimetry 127(2), 1351-1360. 10.1007/s10973-016-5891-y.

[18] Savini, S., Loizzo, M. R., Tundis, R., Mozzon, M., Foligni, R., Longo, E., Morozova, K., Scampicchio, M., Martin-Vertedor, D. & Boselli, E. (2017). Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile. European Food Research and Technology 243(12), 2255-2263. 10.1007/s00217-017-2927-x.

[19] Boettcher, S., Scampicchio, M. & Drusch, S. (2016). Mixtures of saponins and beta-lactoglobulin differ from classical protein/surfactant-systems at the air-water interface. Colloids and Surfaces A-Physicochemical and Engineering Aspects 506, 765-773. 10.1016/j.colsurfa.2016.07.057.

[20] Capozzi, V., Makhoul, S., Aprea, E., Romano, A., Cappellin, L., Jimena, A. S., Spano, G., Gasperi, F., Scampicchio, M. & Biasioli, F. (2016). PTR-MS Characterization of VOCs Associated with Commercial Aromatic Bakery Yeasts ofWine and Beer Origin. Molecules 21(4), 483. 10.3390/molecules21040483.

[21] Cuenca, M., Ciesa, F., Romano, A., Robatscher, P., Scampicchio, M. & Biasioli, F. (2016). Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe. European Food Research and Technology 242(10), 1755-1762. 10.1007/s00217-016-2675-3.

[22] Ghaani, M., Nasirizadeh, N., Ardakani, S. A. Y., Mehrjardi, F. Z., Scampicchio, M. & Farris, S. (2016). Development of an electrochemical nanosensor for the determination of gallic acid in food. Analytical Methods 8(5), 1103-1110. 10.1039/c5ay02747k.

[23] Kamrul, H. S. M., Schiraldi, A., Cosio, M. S. & Scampicchio, M. (2016). Food and ascorbic scavengers of hydrogen peroxide A reaction calorimetry investigation. Journal of Thermal Analysis and Calorimetry 125(2), 729-737. 10.1007/s10973-015-5170-3.

[24] Makhoul, S., Yener, S., Khomenko, I., Capozzi, V., Cappellin, L., Aprea, E., Scampicchio, M., Gasperi, F. & Biasioli, F. (2016). Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat. Journal of Mass Spectrometry 51(9), 782-791. 10.1002/jms.3801.

[25] Mason, M., Longo, E. & Scampicchio, M. (2016). Monitoring of Glucose in Beer Brewing by a Carbon Nanotubes Based Nylon Nanofibrous Biosensor. Journal of Nanomaterials , 5217023. 10.1155/2016/5217023.

[26] Morozova, K., Aprea, E., Cantini, C., Migliorini, M., Gasperi, F. & Scampicchio, M. (2016). Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection. Electroanalysis 28(9), 2196-2204. 10.1002/elan.201600067.

* [27] Morozova, K., Romano, A., Lonardi, F., Ferrarini, R., Biasioli, F. & Scampicchio, M. (2016). Microcalorimetric monitoring of grape withering. Thermochimica Acta 630, 31-36. 10.1016/j.tca.2016.01.011.

[28] Peinado, I., Mason, M., Romano, A., Biasioli, F. & Scampicchio, M. (2016). Stability of beta-carotene in polyethylene oxide electrospun nanofibers. Applied Surface Science 370, 111-116. 10.1016/j.apsusc.2016.02.150.

[29] Romano, A., Cuenca, M., Makhoul, S., Biasioli, F., Martinello, L., Fugatti, A. & Scampicchio, M. (2016). Comparison of E-Noses: the Case Study of Honey. Italian Journal of Food Science 28(2), 326-337.

* [30] Scampicchio, M., Eisenstecken, D., De Benedictis, L., Capici, C., Ballabio, D., Mimmo, T., Robatscher, P., Kerschbaumer, L., Oberhuber, M., Kaser, A., Huck, C. W. & Cesco, S. (2016). Multi-method Approach to Trace the Geographical Origin of Alpine Milk: a Case Study of Tyrol Region. Food Analytical Methods 9(5), 1262-1273. 10.1007/s12161-015-0308-2.

[31] Benozzi, E., Romano, A., Capozzi, V., Makhoul, S., Cappellin, L., Khomenko, I., Aprea, E., Scampicchio, M., Spano, G., Maerk, T. D., Gasperi, F. & Biasioli, F. (2015). Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds. Food Research International 76, 682-688. 10.1016/j.foodres.2015.07.043.

[32] Capici, C., Mimmo, T., Kerschbaumer, L., Cesco, S. & Scampicchio, M. (2015). Determination of Cheese Authenticity by Carbon and Nitrogen Isotope Analysis: Stelvio Cheese as a Case Study. Food Analytical Methods 8(8), 2157-2162. 10.1007/s12161-015-0113-y.

[33] Capozzi, V., Makhoul, S., Cappellin, L., Romano, A., Spano, G., Aprea, E., Maerk, T. D., Gasperi, F., Scampicchio, M. & Biasioli, F. (2015). PTR-ToF-MS and bioprocesses: Potential in monitoring VOCs release by eukaryotic microbes. Yeast 32, S247-S247.

[34] Guerrero-Chavez, G., Scampicchio, M. & Andreotti, C. (2015). Influence of the site altitude on strawberry phenolic composition and quality. Scientia Horticulturae 192, 21-28. 10.1016/j.scienta.2015.05.017.

[35] Lemma, S. M., Scampicchio, M., Mahon, P. J., Sbarski, I., Wang, J. & Kingshott, P. (2015). Controlled Release of Retinyl Acetate from beta-Cyclodextrin Functionalized Poly(vinyl alcohol) Electrospun Nanofibers. Journal of Agricultural and Food Chemistry 63(13), 3481-3488. 10.1021/acs.jafc.5b00103.

* [36] Lemma, S. M., Esposito, A., Mason, M., Brusetti, L., Cesco, S. & Scampicchio, M. (2015). Removal of bacteria and yeast in water and beer by nylon nanofibrous membranes. Journal of Food Engineering 157, 1-6. 10.1016/j.jfoodeng.2015.02.005.

[37] Makhoul, S., Romano, A., Capozzi, V., Spano, G., Aprea, E., Cappellin, L., Benozzi, E., Scampicchio, M., Maerk, T. D., Gasperi, F., El-Nakat, H., Guzzo, J. & Biasioli, F. (2015). Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction. Food and Bioprocess Technology 8(9), 1925-1937. 10.1007/s11947-015-1549-1.

[38] Mimmo, T., Camin, F., Bontempo, L., Capici, C., Tagliavini, M., Cesco, S. & Scampicchio, M. (2015). Traceability of different apple varieties by multivariate analysis of isotope ratio mass spectrometry data. Rapid Communications in Mass Spectrometry 29(21), 1984-1990. 10.1002/rcm.7306.

[39] Tomasi, N., Pinton, R., Costa, L. D., Cortella, G., Terzano, R., Mimmo, T., Scampicchio, M. & Cesco, S. (2015). New 'solutions' for floating cultivation system of ready-to-eat salad: A review. Trends in Food Science & Technology 46(2), 267-276. 10.1016/j.tifs.2015.08.004.

[40] Tomasi, N., Pinton, R., Gottardi, S., Mimmo, T., Scampicchio, M. & Cesco, S. (2015). Selenium fortification of hydroponically grown corn salad (Valerianella locusta). Crop & Pasture Science 66(11), 1128-1136. 10.1071/CP14218.

[41] Valentinuzzi, F., Mason, M., Scampicchio, M., Andreotti, C., Cesco, S. & Mimmo, T. (2015). Enhancement of the bioactive compound content in strawberry fruits grown under iron and phosphorus deficiency. Journal of the Science of Food and Agriculture 95(10), 2088-2094. 10.1002/jsfa.6924.

* [42] Fuenmayor, C. A., Lemma, S. M., Mannino, S., Mimmo, T. & Scampicchio, M. (2014). Filtration of apple juice by nylon nanofibrous membranes. Journal of Food Engineering 122, 110-116. 10.1016/j.jfoodeng.2013.08.038.

* [43] Lemma, S. M., Scampicchio, M., Bulbarello, A., Mason, M. & Schweikert, L. (2014). Concerted Determination of the Hydrogen Atom and Electron Transfer Capacity of Lipid Soluble Reducing Agents. Electroanalysis 26(7), 1582-1587. 10.1002/elan.201400096.

[44] Benedetti, S., Cosio, M. S., Scampicchio, M. & Mannino, S. (2012). Nanoemulsions for the Determination of the Antioxidant Capacity of Oils by an Electrochemical Method. Electroanalysis 24(6), 1356-1361. 10.1002/elan.201200063.

[45] Bulbarello, A., Cuenca, M., Schweikert, L., Mannino, S. & Scampicchio, M. (2012). Hybrid E-Tongue for the Evaluation of Sweetness and Bitterness of Soft Drinks Fortified with Epigallocatechin Gallate. Electroanalysis 24(10), 1989-1994. 10.1002/elan.201200232.

[46] Gottardi, S., Iacuzzo, F., Tomasi, N., Cortella, G., Manzocco, L., Pinton, R., Roemheld, V., Mimmo, T., Scampicchio, M., Dalla Costa, L. & Cesco, S. (2012). Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants. Plant Physiology and Biochemistry 56, 14-23. 10.1016/j.plaphy.2012.04.002.

[47] Scampicchio, M., Bulbarello, A., Arecchi, A., Cosio, M. S., Benedetti, S. & Mannino, S. (2012). Electrospun Nonwoven Nanofibrous Membranes for Sensors and Biosensors. Electroanalysis 24(4), 719-725. 10.1002/elan.201200005.

[48] Scampicchio, M., Mimmo, T., Capici, C., Huck, C., Innocente, N., Drusch, S. & Cesco, S. (2012). Identification of Milk Origin and Process-Induced Changes in Milk by Stable Isotope Ratio Mass Spectrometry. Journal of Agricultural and Food Chemistry 60(45), 11268-11273. 10.1021/jf302846j.

[49] Tamm, F., Sauer, G., Scampicchio, M. & Drusch, S. (2012). Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins. Food Hydrocolloids 27(2), 371-377. 10.1016/j.foodhyd.2011.10.013.

[50] Li, F., Scampicchio, M. & Mannino, S. (2011). Carbon Nanotube-Adsorbed Electrospun Nanofibrous Membranes as Coating for Electrochemical Sensors for Sulfhydryl Compounds. Electroanalysis 23(8), 1773-1775. 10.1002/elan.201100068.

[51] Arecchi, A., Scampicchio, M., Brenna, O. V. & Mannino, S. (2010). Biocatalytic nylon nanofibrous membranes. Analytical and Bioanalytical Chemistry 398(7-8), 3097-3103. 10.1007/s00216-010-4267-6.

[52] Arecchi, A., Scampicchio, M., Drusch, S. & Mannino, S. (2010). Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compounds. Analytica Chimica Acta 659(1-2), 133-136. 10.1016/j.aca.2009.11.039.

[53] Scampicchio, M., Arecchi, A., Bianco, A., Bulbarello, A., Bertarelli, C. & Mannino, S. (2010). Nylon Nanofibrous Biosensors for Glucose Determination. Electroanalysis 22(10), 1056-1060. 10.1002/elan.200900446.

[54] Scampicchio, M., Arecchi, A., Lawrence, N. S. & Mannino, S. (2010). Nylon nanofibrous membrane for mediated glucose biosensing. Sensors and Actuators B-Chemical 145(1), 394-397. 10.1016/j.snb.2009.12.042.

[55] Dejmkova, H., Scampicchio, M., Zima, J., Barek, J. & Mannino, S. (2009). Determination of Total Phenols in Foods by Boron Doped Diamond Electrode. Electroanalysis 21(9), 1014-1018. 10.1002/elan.200804508.

[56] Drusch, S., Berg, S., Scampicchio, M., Serfert, Y., Somoza, V., Mannino, S. & Schwarz, K. (2009). Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients. Food Hydrocolloids 23(3), 942-948. 10.1016/j.foodhyd.2008.07.004.

[57] Drusch, S., Raetzke, K., Shaikh, M. Q., Serfert, Y., Steckel, H., Scampicchio, M., Voigt, I., Schwarz, K. & Mannino, S. (2009). Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients (vol 4, pg 42, 2009). Food Biophysics 4(2), 134-134. 10.1007/s11483-009-9107-x.

[58] Drusch, S., Raetzke, K., Shaikh, M. Q., Serfert, Y., Steckel, H., Scampicchio, M., Voigt, I., Schwarz, K. & Mannino, S. (2009). Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. Food Biophysics 4(1), 42-48. 10.1007/s11483-008-9100-9.

[59] Scampicchio, M., Arecchi, A. & Mannino, S. (2009). Optical nanoprobes based on gold nanoparticles for sugar sensing. Nanotechnology 20(13), 135501. 10.1088/0957-4484/20/13/135501.

[60] Scampicchio, M., Fuenmayor, C. A. & Mannino, S. (2009). Sugar determination via the homogeneous reduction of Au salts: A novel optical measurement. Talanta 79(2), 211-215. 10.1016/j.talanta.2009.03.033.

[61] Buratti, S., Scampicchio, M., Giovanelli, G. & Mannino, S. (2008). A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions. Talanta 75(1), 312-316. 10.1016/j.talanta.2007.11.014.

[62] Drusch, S., Benedetti, S., Scampicchio, M. & Mannino, S. (2008). Stabilisation of omega-3 fatty acids by microencapsulation. Agro Food Industry Hi-Tech 19(4), 31-32.

[63] Granato, F., Scampicchio, M., Bianco, A., Mannino, S., Bertarelli, C. & Zerbi, G. (2008). Disposable electrospun electrodes based on conducting nanofibers. Electroanalysis 20(12), 1374-1377. 10.1002/elan.200804185.

[64] Scampicchio, M., Ballabio, D., Arecchi, A., Cosio, S. M. & Mannino, S. (2008). Amperometric electronic tongue for food analysis. Microchimica Acta 163(1-2), 11-21. 10.1007/s00604-008-0915-8.

[65] Scampicchio, M., Bulbarello, A., Arecchi, A. & Mannino, S. (2008). Electrospun nanofibers as selective barrier to the electrochemical polyphenol oxidation. Electrochemistry Communications 10(7), 991-994. 10.1016/j.elecom.2008.04.028.

[66] Scampicchio, M., Lawrence, N. S., Arecchi, A. & Mannino, S. (2008). Determination of sulfite in wine by linear sweep voltammetry. Electroanalysis 20(4), 444-447. 10.1002/elan.200704070.

[67] Drusch, S., Serfert, Y., Scampicchio, M., Schmidt-Hansberg, B. & Schwarz, K. (2007). Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. Journal of Agricultural and Food Chemistry 55(26), 11044-11051. 10.1021/jf072536a.

[68] Mannino, S. & Scampicchio, M. (2007). Nanotechnology and food quality control. Veterinary Research Communications 31, 149-151. 10.1007/s11259-007-0081-9.

[69] Scampicchio, M., Lawrence, N. S., Arecchi, A., Cosio, S. & Mannino, S. (2007). Voltammetric detection of free sulfhydryl compounds in food flours. Electroanalysis 19(1), 85-90. 10.1002/elan.200603709.

[70] Scampicchio, M., Lawrence, N. S., Arecchi, A. & Mannino, S. (2007). Electrochemical reduction of Ellman's reagent: A novel selective detection protocol for thiol compounds. Electroanalysis 19(23), 2437-2443. 10.1002/elan.200703970.

[71] Scampicchio, M., Wang, J., Blasco, A., Arribas, A., Mannino, S. & Escarpa, A. (2006). Nanoparticle-based assays of antioxidant activity. Analytical Chemistry 78(6), 2060-2063. 10.1021/ac052007a.

[72] Scampicchio, M., Benedetti, S., Brunetti, B. & Mannino, S. (2006). Amperometric electronic tongue for the evaluation of the tea astringency. Electroanalysis 18(17), 1643-1648. 10.1002/elan.200603586.

[73] Wang, J., Scampicchio, M., Laocharoensuk, R., Valentini, F., Gonzalez-Garcia, O. & Burdick, J. (2006). Magnetic tuning of the electrochemical reactivity through controlled surface orientation of catalytic nanowires. Journal of the American Chemical Society 128(14), 4562-4563. 10.1021/ja061070u.

[74] Scampicchio, M., Mannino, S., Zima, J. & Wang, J. (2005). Chemometrics on microchips: Towards the classification of wines. Electroanalysis 17(13), 1215-1221. 10.1002/elan.200403236.

[75] Wang, J., Mannino, S., Camera, C., Chatrathi, M., Scampicchio, M. & Zima, J. (2005). Microchip capillary electrophoresis with amperometric detection for rapid separation and detection of seleno amino acids. Journal of Chromatography a 1091(1-2), 177-182. 10.1016/j.chroma.2005.07.055.

[76] Buratti, S., Benedetti, S., Scampicchio, M. & Pangerod, E. (2004). Characterization and classification of Italian Barbera wines by using an electronic nose and an amperometric electronic tongue. Analytica Chimica Acta 525(1), 133-139. 10.1016/j.aca.2004.07.062.

[77] Scampicchio, M., Wang, J., Mannino, S. & Chatrathi, M. (2004). Microchip capillary electrophoresis with amperometric detection for rapid separation and detection of phenolic acids. Journal of Chromatography a 1049(1-2), 189-194. 10.1016/j.chroma.2004.07.071.

Book chapters

  1. Book chapter: M. Stella Cosio, Simona Benedetti, Susanna Buratti, Matteo Scampicchio andSaverio Mannino, Application of the Electronic Nosein Olive Oil Analyses. In Victor R. Preedy andRonald Ross Watson, editors: Olives and O live Oil in Health and Disease Prevention,Oxford:Academic Press, 2010, pp. 553-559.
  2. Book chapter. Title: “Chapter 8 - Electronic Noses and Tongues” M.S. Cosio, M. Scampicchio,S. Benedetti. In: Chemical analysis of food: techniques and applications. 2012. Edited by Yolanda Picó. (ISBN 978-0-12-384862-8)
  3. Book chapter. Title: “Chapter 60 - Application of the Electronic Nose in Olive Oil Analyses”. M.S. Cosio,S. Benedetti, S. Buratti, M. Scampicchio, S. Mannino. Editor: V.R. Preedy, R.R. Watson. In: Olives and Olive Oil in Health and Disease Prevention. 2010. Oxford, Academic Press. (doi 10.1016/B978-0-12-374420-3.00060-7)
  4. Book chapter. Title: “Chapter 31. Electrochemical Sensors for Food Authentication”. S. Mannino, S. Benedetti, S. Buratti, M.S. Cosio and M. Scampicchio. In: Comprehensive Analytical Chemistry. (Electrochemical Sensor Analysis). Edited by S. Alegret and A. Merkoci.2007. Elsevier. (doi10.1016/S0166-526X(06)49031-0).
Book chapter: Title: “Procedure n.18. Electrochemical Sensor Array for the Evaluation of Astringency in Different Tea”. In Comprehensive Analytical Chemistry. (Electrochemical Sensor Analysis) S. Mannino and M. Scampicchio, S. Alegret and A. Merkoci (Eds.) 2007 Elsevier. (doi 10.1016/S0166-526X(06)49061-9).

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