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Mostrati risultati da 1 a 20 di 20
Titolo Autore(i) Anno Periodico Editore Tipo File
Study on acrylamide formation and antioxidant activity in coffee during roasting Maria Alessia Schouten, Silvia Tappi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro ...Vittori, Santina Romani 2019-01-01 - - 4.02 Riassunto (Abstract) Schouten O.17.1.pdf
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips Maria Alessia Schouten, Silvia Tappi, Jessica Genovese, Alessandra Di Francesco, Elena Baraldi, M...anuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Santina Romani 2019-01-01 - - 4.03 Poster Schouten P.20.pdf
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips Schouten M.A.; Genovese J.; Tappi S.; Di Francesco A.; Baraldi E.; Cortese M.; Caprioli G.; Angel...oni S.; Vittori S.; Rocculi P.; Romani S. 2020-01-01 INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES - 1.01 Articolo in rivista IFSET_AAchips_2020.pdf
Acrylamide in coffee: formation and possible mitigation strategies – a review Schouten M.A.; Tappi S.; Romani S. 2020-01-01 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - 1.01 Articolo in rivista Acrylamide in coffee formation and possible mitigation strategies postprint.pdf
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study Schouten M.A.; Tappi S.; Angeloni S.; Cortese M.; Caprioli G.; Vittori S.; Romani S. 2021-01-01 FOOD CHEMISTRY - 1.01 Articolo in rivista Acrylamide formation and antioxidant activity in coffee during roasting postprint.pdf
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits Maria Alessia Schouten; Santina Romani; Silvia Tappi; Vincenzo Fogliano 2021-01-01 - - 4.03 Poster -
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Vincenzo Fogliano, Santina Romani 2022-01-01 - - 4.01 Contributo in Atti di convegno -
Phycocyanin enrichment of minimally processed organic apples Jessica Genovese, Joel Armando Njieukam, Maria Alessia Schouten, Francesca Patrignani, Urszula Ty...lewicz, Silvia Tappi, Santina Romani, Marco Dalla Rosa, Pietro Rocculi 2022-01-01 - - 4.03 Poster 896750 abstract.pdf; 896750 poster.pdf
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits Maria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano 2022-01-01 FOOD CONTROL - 1.01 Articolo in rivista The use of kidney bean postprint.pdf
Formation of acrylamide in biscuits during baking under different heat transfer conditions Schouten, Maria Alessia; Tappi, Silvia; Glicerina, Virginia; Rocculi, Pietro; Angeloni, Simone; C...ortese, Manuela; Caprioli, Giovanni; Vittori, Sauro; Romani, Santina 2022-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista 1-s2.0-S0023643821016947-main (1).pdf
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) Schouten, M.A., de Aguiar Saldanha Pinheiro, U. Tylewicz, S. Tappi, B. Cellini, L. Vannini, P. Ro...cculi, S. Romani, M. Dalla Rosa 2023-01-01 - - 4.03 Poster -
Phycocyanin enrichment of minimally processed organic apples Genovese, J., Njieukam J. A., Schouten M. A., Patrignani F., Tylewicz U., Tappi S., Romani S., M.... Dalla Rosa M., Rocculi P. 2023-01-01 - - 4.03 Poster -
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate de Aguiar Saldanha Pinheiro, Tappi, S., Tylewicz, U., Schouten M.A., Gottardi D., Patrignani, F.,... Rocculi P. 2023-01-01 - - 4.03 Poster -
High pressure impregnation of organic apples with oat beta-glucans Drudi F., Harasym, J., Schouten M.A., Tappi, S., Romani S., Rocculi P., Dalla Rosa M., Tylewicz, U. 2023-01-01 - - 4.03 Poster -
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate Ana Cristina Aguiar Saldanha Pinheiro, M.A. Schouten, Marianna Ciccone, U. Tylewicz, D. Gottardi,... S. Tappi , S. Romani, Francesca Patrignani, P. Rocculi 2023-01-01 - - 4.03 Poster -
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ Ana Cristina De Aguiar Saldanha Pinheiro; M.A. Schouten, M. Ciccone, U. Tylewicz, D. Gottardi, S.... Tappi, S. Romani, F. Patrignani; P. Rocculi 2023-01-01 - - 4.03 Poster -
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma Maria Alessia Schouten, Ana Cristina de Aguiar Saldanha Pinheiro, Urszula Tylewicz, Beatrice Cell...ini,
Lucia Vannini, Pietro Rocculi, Santina Romani 		2023-01-01 - - 4.01 Contributo in Atti di convegno -
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits Maria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano 2023-01-01 FOOD CHEMISTRY - 1.01 Articolo in rivista Lupin preprint.pdf
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation Maria Alessia Schouten, Silvia Tappi, Pietro Rocculi, Santina Romani 2023-01-01 FOOD REVIEWS INTERNATIONAL - 1.01 Articolo in rivista Schouten postprint.pdf
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits Acquaticci L.; Schouten M.A.; Angeloni S.; Caprioli G.; Vittori S.; Romani S. 2024-01-01 FOOD CHEMISTRY - 1.01 Articolo in rivista 1-s2.0-S0308814623024093-main.pdf
Mostrati risultati da 1 a 20 di 20
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