Roberto Larcher
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Explore the profile of Roberto Larcher including associated specialties, affiliations and a list of published articles.
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83
Citations
394
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Recent Articles
1.
Li M, Yu J, Sartore S, Bellini E, Bertoldi D, Pilati S, et al.
Hortic Res
. 2025 Mar;
12(3):uhae334.
PMID: 40046331
Despite the paramount importance in metal(loid) detoxification by () genes, no comprehensive analysis of their evolutionary patterns has been carried out in land plants in general and in crops in...
2.
Chen L, Khatri P, Paolini M, Nardin T, Roncone A, Larcher R, et al.
Molecules
. 2025 Feb;
30(4).
PMID: 40005138
Stable isotope ratio analysis of carbon (C) and hydrogen (H) in vanillin has become a valuable tool for differentiating natural vanilla from synthetic or biosynthetic alternatives and for tracing its...
3.
Bolchini S, Nardin T, Morozova K, Scampicchio M, Larcher R
Foods
. 2025 Feb;
14(3).
PMID: 39942042
The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy...
4.
Nardin T, Piasentier E, Romanzin A, Martinelli F, Larcher R
J Food Sci
. 2025 Feb;
90(2):e70027.
PMID: 39902930
This study examines the alkaloid profiles in alpine milk. Alkaloids could pose a health concern but also prove interesting from a geographic traceability perspective. Over three consecutive days, 48 daily...
5.
Delaiti S, Nardin T, Roman T, Cappello N, Larcher R, Pedo S
J Food Sci
. 2024 Oct;
89(12):9515-9528.
PMID: 39468898
Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection...
6.
Bolchini S, Larcher R, Morozova K, Scampicchio M, Nardin T
Molecules
. 2024 Oct;
29(20).
PMID: 39459189
The Maillard reaction (MR) involves interactions between reducing sugars and amino acids or proteins during heating, producing Maillard reaction products (MRPs) that influence food flavour, aroma, and colour. Some MRPs...
7.
Fernandez-Fernandez A, Dellacassa E, Curbelo R, Nardin T, Larcher R, Medrano-Fernandez A, et al.
Nutrients
. 2024 Jul;
16(14).
PMID: 39064813
The aim of this work was to assess the effect of in vitro human digestion on the chemical composition (carbohydrates and phenolic compounds) and bioactivity of hydro-alcoholic-acid pomace extracts from...
8.
Cucinotta L, Cannizzaro F, Paolini M, Roncone A, Camin F, Bontempo L, et al.
J Chromatogr A
. 2024 Jul;
1730:465149.
PMID: 38991602
In this study, multiple analytical approaches, including simultaneous enantiomeric and isotopic analysis, were employed to thoroughly investigate the volatile fraction in Moscato giallo grape berries and wines. For the qualitative...
9.
Paolini M, Roncone A, Cucinotta L, Sciarrone D, Mondello L, Camin F, et al.
Biomolecules
. 2024 Jun;
14(6).
PMID: 38927113
Among the grapes, is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic...
10.
Calderan A, Falchi R, Braidotti R, Tonidandel L, Larcher R, Sivilotti P
J Agric Food Chem
. 2024 Jun;
72(26):14547-14556.
PMID: 38907715
Global warming, heat waves, and seasonal drought pose serious threats to crops, such as grapevine, that are valued for their secondary metabolites, which are of primary importance for the wine...