SCHOUTEN, MARIA ALESSIA

SCHOUTEN, MARIA ALESSIA  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

Assegnisti  

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

Mostra records
Risultati 1 - 20 di 25 (tempo di esecuzione: 0.032 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese Junior Bernardo Molina Hernandez, Gebremedhin Gebremariam Gebremical, Maria Alessia Schouten , F...ederico Drudi , Santina Romani, Silvia Tappi, Urszula Tylewicz, Marco Dalla Rosa, Pietro Rocculi 2024-01-01 - - 4.01 Contributo in Atti di convegno -
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain Davide Gottardi, Margherita D'Alessandro, Giuseppe Celano, Lorenzo Siroli, Carola Parolin, Beatri...ce Vitali, Maria Alessia Schouten, Santina Romani, Rosalba Lanciotti, Francesca Patrignani 2024-01-01 - - 4.01 Contributo in Atti di convegno -
Effects of nuts, dried fruits, dried seeds and black olives as enrichment ingredients on acrylamide concentrations in sweet and savoury biscuits Maria Alessia Schouten; Agnese Santanatoglia; Simone Angeloni; Massimo Ricciutelli; Laura Acquati...cci; Giovanni Caprioli; Sauro Vittori; Santina Romani 2024-01-01 FOOD AND BIOPROCESS TECHNOLOGY - 1.01 Articolo in rivista s11947-023-03214-x.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
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate De Aguiar Saldanha Pinheiro A.C.; Schouten M.A.; Tappi S.; Gottardi D.; Barbieri F.; Ciccone M.; ...Amadei S.; Tylewicz U.; Patrignani F.; Rocculi P. 2024-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista 1-s2.0-S002364382401003X-main.pdf1-s2.0-S002364382401003X-mmc1.docx
Study of acrylamide formation in biscuits with dried and dehydrated fruits addition Maria Alessia Schouten, Agnese Santanatoglia, Simone Angeloni, Massimo Ricciutelli, Laura Acquati...cci, Giovanni Caprioli, Sauro Vittori, Santina Romani 2024-01-01 - - 4.03 Poster -
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 -
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 -
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 -
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
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 -
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 -
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 -
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 -
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
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 -
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
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