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Laura Acquaticci
Laura Acquaticci
Verified email at unicam.it
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Year
A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity
AM Mustafa, S Angeloni, D Abouelenein, L Acquaticci, J Xiao, G Sagratini, ...
Food Chemistry 367, 130743, 2022
1162022
Characterization of the aroma profile and main key odorants of espresso coffee
S Angeloni, AM Mustafa, D Abouelenein, L Alessandroni, L Acquaticci, ...
Molecules 26 (13), 3856, 2021
512021
Polyphenols, saponins and phytosterols in lentils and their health benefits: an overview
AM Mustafa, D Abouelenein, L Acquaticci, L Alessandroni, S Angeloni, ...
Pharmaceuticals 15 (10), 1225, 2022
312022
Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
AM Mustafa, D Abouelenein, L Acquaticci, L Alessandroni, RH Abd-Allah, ...
Plants 10 (10), 2192, 2021
222021
Exploring the capability of yeasts isolated from Colombian fermented cocoa beans to form and degrade biogenic amines in a lab-scale model system for cocoa fermentation
J Delgado-Ospina, L Acquaticci, JB Molina-Hernandez, K Rantsiou, ...
Microorganisms 9 (1), 28, 2020
212020
Adenosine receptors as promising targets for the management of ocular diseases
E Spinozzi, C Baldassarri, L Acquaticci, F Del Bello, M Grifantini, ...
Medicinal Chemistry Research 30, 353-370, 2021
202021
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds
L Acquaticci, S Angeloni, N Cela, F Galgano, S Vittori, G Caprioli, ...
Food Control 149, 109714, 2023
122023
Antitrypanosomal Activity of Anthriscus Nemorosa Essential Oils and Combinations of Their Main Constituents
C Baldassarri, G Falappa, E Mazzara, L Acquaticci, E Ossoli, DR Perinelli, ...
Antibiotics 10 (11), 1413, 2021
62021
Volatile profile of strawberry fruits and influence of different drying methods on their aroma and flavor: a review
D Abouelenein, L Acquaticci, L Alessandroni, G Borsetta, G Caprioli, ...
Molecules 28 (15), 5810, 2023
52023
Effects of Nuts, Dried Fruits, Dried Seeds and Black Olives as Enrichment Ingredients on Acrylamide Concentrations in Sweet and Savoury Biscuits
MA Schouten, A Santanatoglia, S Angeloni, M Ricciutelli, L Acquaticci, ...
Food and Bioprocess Technology 17 (6), 1525-1538, 2024
12024
A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage …
L Acquaticci, S Angeloni, C Baldassarri, G Sagratini, S Vittori, E Torregiani, ...
Food Research International 187, 114398, 2024
2024
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits
L Acquaticci, MA Schouten, S Angeloni, G Caprioli, S Vittori, S Romani
Food Chemistry 437, 137791, 2024
2024
UHPLC-MS/MS quantification of acrylamide in various foodstuffs: formation and strategies of mitigation.
S Angeloni, MA Schouten, L Acquaticci, G Caprioli, M Ricciutelli, ...
Book of Abstract XXII Congress EuroFoodChem, 1-146, 2023
2023
Ideabrill packaging capability in the preservation of raw and cooked ham. a comparative study
L Acquaticci, F Kamgang Nzekoue, S Silvi, S Angeloni, G Caprioli, ...
4th European Summer School on Nutrigenomics, 1-9, 2021
2021
Influence of Baking Conditions and Formulation on Volatile Organic Compounds (Vocs) and Other Quality Characteristics of Lab-Made and Commercial Biscuits
L Acquaticci, MA Schouten, S Angeloni, G Caprioli, S Vittori, S Romani
Available at SSRN 4476407, 0
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