Search research articles
Contact Us
Filters
Showing results (1-10 of 58) with videos related to
Page
of 6
Sort By:
Food Chemistry
|
January 28, 2025
Quercetin derivatives in roasted Coffea arabica and its popular beverages
Agnese Santanatoglia, Luciano Navarini, Simone Angeloni, et al.
Molecules (Basel, Switzerland)
|
February 27, 2026
Commonly Used Analytical Tools and Methods for the Discrimination of Honey Types Based on Volatile Organic Compound Profiles
Gulzhan Khamitova, Simone Angeloni, Lazzat Karasholakova, et al.
Foods (Basel, Switzerland)
|
December 11, 2025
Rediscovering Olive Mill Wastewater: New Chemical Insights Through Untargeted UHPLC-QTOF-MS Data-Dependent Analysis Approach
Laura Alessandroni, Massimo Ricciutelli, 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 method
Agnese Santanatoglia, Giovanni Caprioli, Massimo Ricciutelli, et al.
Food Chemistry: X
|
April 18, 2024
From 7-dehydrocholesterol to vitamin D<sub>3</sub>: Optimization of UV conversion procedures toward the valorization of fish waste matrices
Yue Sun, Laura Alessandroni, Simone Angeloni, et al.
Journal of Mass Spectrometry : JMS
|
June 21, 2018
Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC-MS/MS triple quadrupole
Simone Angeloni, Luciano Navarini, Gianni Sagratini, et al.
International Journal of Food Sciences and Nutrition
|
June 8, 2019
Quantification of lignans in 30 ground coffee samples and evaluation of theirs extraction yield in espresso coffee by HPLC-MS/MS triple quadrupole
Simone Angeloni, Luciano Navarini, Gulzhan Khamitova, 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 biscuits
Laura 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-methylbutanal
Agnese Santanatoglia, Maria Alessia Schouten, Simone Angeloni, et al.
Food Chemistry
|
May 11, 2020
A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS
Simone Angeloni, Luciano Navarini, Gulzhan Khamitova, et al.
Page
of 6
Search research articles
Search
Showing results (1-10 of 58) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
January 28, 2025
Quercetin derivatives in roasted Coffea arabica and its popular beverages
Agnese Santanatoglia, Luciano Navarini, Simone Angeloni, et al.
Molecules (Basel, Switzerland)
|
February 27, 2026
Commonly Used Analytical Tools and Methods for the Discrimination of Honey Types Based on Volatile Organic Compound Profiles
Gulzhan Khamitova, Simone Angeloni, Lazzat Karasholakova, et al.
Foods (Basel, Switzerland)
|
December 11, 2025
Rediscovering Olive Mill Wastewater: New Chemical Insights Through Untargeted UHPLC-QTOF-MS Data-Dependent Analysis Approach
Laura Alessandroni, Massimo Ricciutelli, 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 method
Agnese Santanatoglia, Giovanni Caprioli, Massimo Ricciutelli, et al.
Food Chemistry: X
|
April 18, 2024
From 7-dehydrocholesterol to vitamin D<sub>3</sub>: Optimization of UV conversion procedures toward the valorization of fish waste matrices
Yue Sun, Laura Alessandroni, Simone Angeloni, et al.
Journal of Mass Spectrometry : JMS
|
June 21, 2018
Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC-MS/MS triple quadrupole
Simone Angeloni, Luciano Navarini, Gianni Sagratini, et al.
International Journal of Food Sciences and Nutrition
|
June 8, 2019
Quantification of lignans in 30 ground coffee samples and evaluation of theirs extraction yield in espresso coffee by HPLC-MS/MS triple quadrupole
Simone Angeloni, Luciano Navarini, Gulzhan Khamitova, 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 biscuits
Laura 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-methylbutanal
Agnese Santanatoglia, Maria Alessia Schouten, Simone Angeloni, et al.
Food Chemistry
|
May 11, 2020
A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS
Simone Angeloni, Luciano Navarini, Gulzhan Khamitova, et al.
Page
of 6