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Food Chemistry|June 13, 2022
Acrylamide in coffee: What is known and what still needs to be explored. A reviewGiulia Strocchi, Patrizia Rubiolo, Chiara Cordero, et al.
Food Chemistry|August 11, 2020
Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controlsCamilla Scavarda, Chiara Cordero, Giulia Strocchi, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Diterpenes stability of commercial blends of roasted and ground coffees packed in copolymer coupled with aluminium and eco-friendly capsulesGiulia Strocchi, Anja B Müller, Nikolai Kuhnert, et al.
Molecules (Basel, Switzerland)|July 30, 2025
Integrated Characterization of <i>Phoenix dactylifera</i> L. Fruits and Their Fermented Products: Volatilome Evolution and Quality ParametersEloisa Bagnulo, Gabriele Trevisan, Giulia Strocchi, et al.
Molecules (Basel, Switzerland)|December 15, 2019
HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and LimitsErica Liberto, Davide Bressanello, Giulia Strocchi, et al.
Foods (Basel, Switzerland)|December 23, 2022
Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine LearningGiulia Strocchi, Eloisa Bagnulo, Manuela R Ruosi, et al.
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