Junior Bernardo Molina Hernandez, Gebremedhin Gebremariam Gebremical, Maria Alessia Schouten , Federico Drudi , Santina Romani, Silvia Tappi, Urszula Tylewicz, Marco Dalla Rosa, Pietro Rocculi, Characterisation of Water Interactions and Microstructure of Grated
Parmigiano-Reggiano Cheese, in: Abstract of 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 1 - 723 (atti di: 22nd World Congress of Food Science and Technology, Rimini, Italy, 8/9/2024-12/9/2024) [Contributo in Atti di convegno]
Davide Gottardi, Margherita D'Alessandro, Giuseppe Celano, Lorenzo Siroli, Carola Parolin, Beatrice Vitali, Maria Alessia Schouten, Santina Romani, Rosalba Lanciotti, Francesca Patrignani, Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain, in: ABSTRACT BOOK 22nd World Congress of Food Science and Technology The future of food is now: Development, Functionality & Sustainability, 2024, pp. 287 - 287 (atti di: IUFOST 2024 - 22nd World Congress of Food Science and Technology The future of food is now: Development, Functionality & Sustainability, Rimini, September 8-12, 2024) [Contributo in Atti di convegno]
Schouten, MARIA ALESSIA; DE AGUIAR SALDANHA PINHEIRO, ANA CRISTINA; Rocculi, Pietro; Tappi, Silvia; Tylewicz, Urszula; DALLA ROSA, Marco; D’Alessandro, Margherita; Gottardi, Davide; Romani, Santina, Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets, in: Abstract Book of the 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 104 - 105 (atti di: IUFoST - 22nd World Congress of Food Science and Technology, Rimini, Italy, 8-12 September 2024) [Contributo in Atti di convegno]
Maria Alessia Schouten; Agnese Santanatoglia; Simone Angeloni; Massimo Ricciutelli; Laura Acquaticci; Giovanni Caprioli; Sauro Vittori; Santina Romani, Effects of nuts, dried fruits, dried seeds and black olives as enrichment ingredients on acrylamide concentrations in sweet and savoury biscuits, «FOOD AND BIOPROCESS TECHNOLOGY», 2024, 17, pp. 1525 - 1538 [articolo]Open Access
Schouten, MARIA ALESSIA; Santanatoglia, Agnese; Angeloni, Simone; Ricciutelli, Massimo; Acquaticci, Laura; Caprioli, Giovanni; Vittori, Sauro; Romani, Santina, Effetto di alcuni ingredienti (semi essiccati e olive nere) sulla formazione di acrilammide in biscotti salati, in: Atti del 13° convegno AISTEC - Associazione Italiana di Scienza e Tecnologia dei Cereali (Relazioni orali), 2024, pp. 67 - 71 (atti di: 13° convegno AISTEC - FILIERE CEREALICOLE E RIGENERATIVE: Cambiamenti climatici e nuove esigenze qualitative e nutrizionali, Torino, Italia, 19-21 giugno 2024) [Contributo in Atti di convegno]
Acquaticci L.; Schouten M.A.; Angeloni S.; Caprioli G.; Vittori S.; Romani S., Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuits, «FOOD CHEMISTRY», 2024, 437, Article number: 137791, pp. 1 - 8 [articolo]Open Access
Schouten, MARIA ALESSIA; Glicerina, Virginia; Angeloni, Simone; Cortese, Manuela; Rocculi, Pietro; Tappi, Silvia; Caprioli, Giovanni; Vittori, Sauro; Romani, Santina, Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti, in: Atti del 13° convegno AISTEC - Associazione Italiana di Scienza e Tecnologia dei Cereali (Posters), 2024, pp. 52 - 52 (atti di: 13° convegno AISTEC - FILIERE CEREALICOLE E RIGENERATIVE: Cambiamenti climatici e nuove esigenze qualitative e nutrizionali, Torino, Italia, 19-21 giugno 2024) [atti di convegno-poster]
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., Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2024, 209, Article number: 116724, pp. 1 - 10 [articolo]Open Access
Maria Alessia Schouten, Agnese Santanatoglia, Simone Angeloni, Massimo Ricciutelli, Laura Acquaticci, Giovanni Caprioli, Sauro Vittori, Santina Romani, Study of acrylamide formation in biscuits with dried and dehydrated fruits addition, in: Abstract Book of the 22nd World Congress of Food Science and Technology (IUFoST 2024), 2024, pp. 434 - 434 (atti di: 22nd World Congress of Food Science and Technology, Rimini, Italy, 8-12 September 2024) [atti di convegno-poster]
D'Alessandro, M.; Schouten, M. A.; Gottardi, D.; Cortesi, S.; Romani, S.; Patrignani, F., Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity, «CURRENT RESEARCH IN FOOD SCIENCE», 2024, 9, Article number: 100935, pp. 1 - 13 [articolo]Open Access
Schouten, M.A., de Aguiar Saldanha Pinheiro, U. Tylewicz, S. Tappi, B. Cellini, L. Vannini, P. Rocculi, S. Romani, M. Dalla Rosa, Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas), in: Book of abstract 37th EFFoST International Conference 2023, 2023(atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia, 6-8/11/2023) [atti di convegno-poster]
Ana Cristina De Aguiar Saldanha Pinheiro; M.A. Schouten, M. Ciccone, U. Tylewicz, D. Gottardi, S. Tappi, S. Romani, F. Patrignani; P. Rocculi, Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack (Seriola dumerili) fish balls, in: Aquaculture Europe 2023 - Book of Abstracts, 2023(atti di: Aquaculture Europe 2023, Vienna, 18-21 September 2023) [atti di convegno-poster]
Drudi F., Harasym, J., Schouten M.A., Tappi, S., Romani S., Rocculi P., Dalla Rosa M., Tylewicz, U., High pressure impregnation of organic apples with oat beta-glucans, in: Book of abstract 37th EFFoST International Conference 2023, 2023(atti di: 37th EFFoST International Conference 2023 Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Valencia, 6-8/11/2023) [atti di convegno-poster]
Maria Alessia Schouten; Christos Fryganas; Silvia Tappi; Santina Romani; Vincenzo Fogliano, Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits, «FOOD CHEMISTRY», 2023, 402, Article number: 134221, pp. 1 - 9 [articolo]Open Access
Maria Alessia Schouten, Silvia Tappi, Pietro Rocculi, Santina Romani, Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation, «FOOD REVIEWS INTERNATIONAL», 2023, 39, pp. 4793 - 4834 [articolo]Open Access
