Author

Andrea Spaccasassi

Observed names: A. Spaccasassi, Spaccasassi, A., Spaccasassi, Andrea

Observed institutions: TUM CREATE, Technical University of Munich, Wageningen University & Research

OpenAlex ID: A5087853596

Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.)

2021 · Peter Gläser, Verena Karolin Mittermeier-Kleßinger, et al. · Journal of Agricultural and Food Chemistry · 54

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

2018 · M. Pedrotti, A. Spaccasassi, et al. · Food Research International · 41

Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)

2022 · Florian Utz, Andrea Spaccasassi, et al. · Foods · 33

Sensoproteomic Characterization of Lactobacillus Johnsonii -Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

2024 · Andrea Spaccasassi, Lijuan Ye, et al. · Journal of Agricultural and Food Chemistry · 31

Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

2021 · Caren Tanger, Florian Utz, et al. · ACS Food Science & Technology · 28

Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions

2024 · Anni Nisov, Anniina Valtonen, et al. · Food Research International · 19

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages

2024 · Andrea Spaccasassi, Florian Utz, et al. · Journal of Agricultural and Food Chemistry · 16

Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms

2025 · Andrea Spaccasassi, Christoph Walser, et al. · Journal of Agricultural and Food Chemistry · 11

Comparative nutrient and sensory analysis of eight different commercial Chlorella powders

2025 · Felix Melcher, Tillmann Peest, et al. · Frontiers in Food Science and Technology · 10

Untargeted metabolomics reveals novel metabolites in Lotus japonicus roots during arbuscular mycorrhiza symbiosis

2025 · Josef L. Ranner, Georg Stabl, et al. · New Phytologist · 10

Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates

2024 · Christoph Walser, Andrea Spaccasassi, et al. · Journal of Agricultural and Food Chemistry · 10

Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods

2023 · Markus Bösl, Andreas Dunkel, et al. · Journal of Agricultural and Food Chemistry · 9

Comprehensive Quantification of (Poly)phenols in Lotus japonicus with and without Arbuscular Mycorrhizal Symbiosis

2025 · Josef L. Ranner, Georg Stabl, et al. · Journal of Agricultural and Food Chemistry · 1

Coupling in vivo MS nose-space analysis and sensory methods to investigate flavor release and perception

2019 · Michele Pedrotti, A. Eck, et al. · Socio-Environmental Systems Modeling · 1

Downstream Bioprocessing and Molecularization of Flavor Improvements in Novel Plant‐Based Proteins

2026 · Andrea Spaccasassi, Thomas F. Hofmann · Lebensmittelchemie

Journal of Agricultural and Food Chemistry

2025 · Ranner, J., Stabl, G. ; https://orcid.org/0000-0002-0195-8013, et al. · MPG.PuRe (Max Planck Society)

Sensomics-assisted insights into flavor changes of functional food arising by implementing plant-based proteins as fat-replacer

2022 · Utz Florian, Johanna Kreissl, et al.

Works count: 18

Citation count: 271

H-index: 10

I10-index: 10