| 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 | 87 | 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 | 42 | 2021 |
| 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 | 19 | 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 | 18 | 2020 |
| 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 | 15 | 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 | 14 | 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 | 6 | 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 | 2 | 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 | 1 | 2023 |
| 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 |
| 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, 1-14, 2023 | | 2023 |
| 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 | | |
