SCHOUTEN, MARIA ALESSIA

SCHOUTEN, MARIA ALESSIA  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

Assegnisti  

M.A. Schouten; Maria Alessia Schouten; Schouten M.A.  

Mostra records
Risultati 1 - 11 di 11 (tempo di esecuzione: 0.014 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
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
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
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
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 -
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
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 -
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 -
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
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 -