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Food Chemistry|January 28, 2025
Quercetin derivatives in roasted Coffea arabica and its popular beveragesAgnese Santanatoglia, Luciano Navarini, Simone Angeloni, et al.
Food Chemistry|August 1, 2024
Quantification of two derivatives of malic acid first-time discovered in coffee: Influence of postharvest processing methodAgnese Santanatoglia, Giovanni Caprioli, Massimo Ricciutelli, et al.
Food Chemistry|August 7, 2025
Impact of ingredients added in sweet and savory biscuits on the contents of furanic compounds and 3-methylbutanalAgnese Santanatoglia, Maria Alessia Schouten, Simone Angeloni, et al.
Plants (Basel, Switzerland)|July 12, 2025
Valorizing Brazilian Propolis Residue: Comprehensive Characterization for Sustainable Reutilization StrategiesAgnese Santanatoglia, Laura Acquaticci, Maria Cristina Marcucci, et al.
Foods (Basel, Switzerland)|September 28, 2023
Inulin Functionalized "Giuncata" Cheese as a Source of Prebiotic FibersDiego Romano Perinelli, Agnese Santanatoglia, Giovanni Caprioli, et al.
Foods (Basel, Switzerland)|September 9, 2023
Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial TraitsAgnese Santanatoglia, Laura Alessandroni, Lauro Fioretti, et al.
Food Chemistry|May 29, 2024
Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaborationAgnese Santanatoglia, Simone Angeloni, Giovanni Caprioli, et al.
Antioxidants (Basel, Switzerland)|October 28, 2023
Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee PreparationsAgnese Santanatoglia, Simone Angeloni, Davide Bartolucci, et al.
Antioxidants (Basel, Switzerland)|January 8, 2025
Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour ExtractsLaura Acquaticci, Agnese Santanatoglia, Elena Vittadini, et al.
Scientific Reports|April 30, 2026
A preliminary model to establish a digital twin for coffee roastingManuel Jonathan Bruno, Nadaniela Egidi, Lorella Fatone, et al.
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