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Critical Reviews in Food Science and Nutrition|January 7, 2020
Acrylamide in coffee: formation and possible mitigation strategies - a reviewMaria Alessia Schouten, Silvia Tappi, Santina Romani
Food Chemistry|September 22, 2022
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuitsMaria Alessia Schouten, Christos Fryganas, Silvia Tappi, et al.
Food Chemistry|October 26, 2023
Influence of baking conditions and formulation on furanic derivatives, 3-methylbutanal and hexanal and other quality characteristics of lab-made and commercial biscuitsLaura Acquaticci, Maria Alessia Schouten, Simone Angeloni, 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.
Current Research in Food Science|December 19, 2024
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activityMargherita D'Alessandro, Maria Alessia Schouten, Davide Gottardi, et al.
Food Chemistry|November 14, 2020
Acrylamide formation and antioxidant activity in coffee during roasting - A systematic studyMaria Alessia Schouten, Silvia Tappi, Simone Angeloni, et al.
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