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Luca Pretti

Observed names: L. Pretti, LUCA PRETTI, PRETTI L, PRETTI L., Pretti L., Pretti, Luca
ORCID: 0000-0003-2879-399X
Observed ORCID: 0000-0003-2879-399X
OpenAlex ID: A5075322698
Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
2009 · Marco Campus, Maria Filippa Addis, et al. · Journal of Food Engineering · 91
Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field-Grown Vitis vinifera L. Cultivars
2015 · Ana Fernandes de Oliveira, Luca Mercenaro, et al. · Molecules · 75
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Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria
2011 · Nicola Secchi, Daniela Giunta, et al. · Journal of Industrial Microbiology & Biotechnology · 54
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NMR Analysis of Seven Selections of Vermentino Grape Berry: Metabolites Composition and Development
2011 · Gilberto Mulas, Maria Grazia Galaffu, et al. · Journal of Agricultural and Food Chemistry · 43
Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia
2019 · Mauro Forteschi, Maria Cristina Porcu, et al. · European Food Research and Technology · 39
Protective Effect of Cyclically Pressurized Solid–Liquid Extraction Polyphenols from Cagnulari Grape Pomace on Oxidative Endothelial Cell Death
2018 · Anna Maria Posadino, Grazia Biosa, et al. · Molecules · 37
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Effect of wine barrel ageing or sapa addition on total polyphenol content and antioxidant activities of some I talian craft beers
2014 · Vanna Sanna, Luca Pretti · International Journal of Food Science & Technology · 35
Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree
2019 · Mauro Fanari, Mauro Forteschi, et al. · Journal of Food Processing and Preservation · 28
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Comparison of enzymatic and precipitation treatments for gluten-free craft beers production
2018 · Mauro Fanari, Mauro Forteschi, et al. · Innovative Food Science & Emerging Technologies · 27
Development of a biosensor telemetry system for monitoring fermentation in craft breweries
2016 · Donatella Farina, Manuel Zinellu, et al. · Food Chemistry · 23
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones
2021 · Margherita Rodolfi, Lorenzo Barbanti, et al. · Applied Sciences · 19
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Antioxidant activity of supercritical carbon dioxide extracts of Salvia desoleana on two human endothelial cell models
2012 · Anna Maria Posadino, Maria Cristina Porcu, et al. · Food Research International · 18
A novel method for the determination of ascorbic acid and antioxidant capacity in Opuntia ficus indica using in vivo microdialysis
2013 · L. Pretti, G. Bazzu, et al. · Food Chemistry · 17
Wine yeasts and resveratrol content
1997 · Vincenzo Vacca, Luisanna Leccis, et al. · Biotechnology Letters · 17
Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.
2022 · Antonio Valentoni, Antonio Santoru, et al. · Food Chemistry Advances · 16
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A Preliminary Study About Gluten Levels in Sardinian Craft Beers
2017 · Mauro Fanari, Maria Cristina Porcu, et al. · Journal of Microbiology Biotechnology and Food Sciences · 13
Cytoprotective, antioxidant, and anti-migratory activity of Pistacia lentiscus L. supercritical carbon dioxide extract on primary human endothelial cells
2022 · Roberta Giordo, Annalisa Cossu, et al. · Natural Product Research · 10
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From Hop to Beer: Influence of Different Organic Foliar Fertilisation Treatments on Hop Oil Profile and Derived Beers’ Flavour
2023 · Margherita Rodolfi, Antonio Valentoni, et al. · Plants · 8
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Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach
2023 · Antonio Valentoni, Riccardo Melis, et al. · Fermentation · 8
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Fruit Microbial Communities of the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.) as a Reservoir of New Brewing Starter Strains
2022 · Francesco Fancello, Angela Bianco, et al. · Fermentation · 6
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Sensory Evaluation and Physicochemical Analysis of Beers with Old Sardinian Wheats
2025 · Manuela Sanna, Maria Grazia Farbo, et al. · Applied Sciences · 1
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Upcycling Blackberry Juice Pomace into Fruit Beer: Effects of High Pressure Processing on Polyphenols, Colour, Volatile Profile and Sensory Analysis
2026 · Luca Pretti, Manuela Sanna, et al. · Beverages
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Contributors
2026 · Lord Abbey, Vera Afua Dela Gobe, et al. · Elsevier eBooks
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Markers of aging in beers: Aldehydes and beyond
2026 · Luca Pretti, Maria Cristina Porcu · Elsevier eBooks
L’innovazione tecnologica delle birre artigianali.
2023 · 15. ZARA G., BIANCO A., et al. · UnissResearch (Università degli Studi di Sassari)
Works count: 36
Citation count: 585
H-index: 15
I10-index: 17
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