Simone Angeloni
Simone Angeloni
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Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities
FK Nzekoue, S Angeloni, L Navarini, C Angeloni, M Freschi, S Hrelia, ...
Food Research International 133, 109128, 2020
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
Chemical composition, antioxidant and enzyme inhibitory properties of different extracts obtained from spent coffee ground and coffee silverskin
G Zengin, KI Sinan, MF Mahomoodally, S Angeloni, AM Mustafa, S Vittori, ...
Foods 9 (6), 713, 2020
Acrylamide formation and antioxidant activity in coffee during roasting–A systematic study
MA Schouten, S Tappi, S Angeloni, M Cortese, G Caprioli, S Vittori, ...
Food Chemistry 343, 128514, 2021
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
An overview on truffle aroma and main volatile compounds
AM Mustafa, S Angeloni, FK Nzekoue, D Abouelenein, G Sagratini, ...
Molecules 25 (24), 5948, 2020
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips
MA Schouten, J Genovese, S Tappi, A Di Francesco, E Baraldi, M Cortese, ...
Innovative Food Science & Emerging Technologies 64, 102397, 2020
An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS
S Angeloni, FK Nzekoue, L Navarini, G Sagratini, E Torregiani, S Vittori, ...
Journal of Mass Spectrometry 55 (11), e4519, 2020
A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS
S Angeloni, L Navarini, G Khamitova, F Maggi, G Sagratini, S Vittori, ...
Food chemistry 325, 126924, 2020
Spent coffee grounds: A potential commercial source of phytosterols
F kamgang Nzekoue, G Khamitova, S Angeloni, AN Sempere, J Tao, ...
Food Chemistry 325, 126836, 2020
Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used
G Khamitova, S Angeloni, G Borsetta, J Xiao, F Maggi, G Sagratini, ...
Food chemistry 314, 126220, 2020
Coffee by-products as sustainable novel foods: Report of the 2nd international electronic conference on foods—“Future foods and food technologies for a sustainable world”
DW Lachenmeier, S Schwarz, J Rieke-Zapp, E Cantergiani, H Rawel, ...
Foods 11 (1), 3, 2021
Characterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin
S Angeloni, S Scortichini, D Fiorini, G Sagratini, S Vittori, SD Neiens, ...
Molecules 25 (13), 2993, 2020
Antioxidant and anti-inflammatory profiles of spent coffee ground extracts for the treatment of neurodegeneration
S Angeloni, M Freschi, P Marrazzo, S Hrelia, D Beghelli, A Juan-Garcķa, ...
Oxidative Medicine and Cellular Longevity 2021, 1-19, 2021
Phytochemical Profile and Biological Activities of Crude and Purified Leonurus cardiaca Extracts
S Angeloni, E Spinozzi, F Maggi, G Sagratini, G Caprioli, G Borsetta, G Ak, ...
Plants 10 (2), 195, 2021
Formation of acrylamide in biscuits during baking under different heat transfer conditions
MA Schouten, S Tappi, V Glicerina, P Rocculi, S Angeloni, M Cortese, ...
LWT 153, 112541, 2022
Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC‐MS/MS triple quadrupole
S Angeloni, L Navarini, G Sagratini, E Torregiani, S Vittori, G Caprioli
Journal of Mass Spectrometry 53 (9), 842-848, 2018
The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso …
G Khamitova, S Angeloni, L Fioretti, M Ricciutelli, G Sagratini, ...
Food Research International 133, 109220, 2020
Optimization of the extraction from spent coffee grounds using the desirability approach
MR Gigliobianco, B Campisi, D Vargas Peregrina, R Censi, G Khamitova, ...
Antioxidants 9 (5), 370, 2020
Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols
FK Nzekoue, G Borsetta, L Navarini, D Abouelenein, J Xiao, G Sagratini, ...
Food Chemistry 372, 131188, 2022
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