Laura Acquaticci
Laura Acquaticci
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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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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