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Simone Angeloni

Showing results (11-20 of 58) with videos related to

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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.
Journal of Mass Spectrometry : JMS|May 6, 2020
An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC-MS/MSSimone Angeloni, Franks Kamgang Nzekoue, Luciano Navarini, 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.
Food Chemistry|February 27, 2025
Italian White Truffle (Tuber magnatum Pico): Discovery of new molecules through untargeted UHPLC-QTOF-MS analysisSimone Angeloni, Riccardo Marconi, Diletta Piatti, et al.
Natural Product Research|October 13, 2023
Simultaneous quantification of hyoscyamine and scopolamine using HPLC-DAD in four Solanaceae: <i>Hyoscyamus niger, Datura stramonium, Atropa belladonna</i> and <i>Mandragora officinarum</i>Diletta Piatti, Riccardo Marconi, Simone Angeloni, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffeeGulzhan Khamitova, Simone Angeloni, Lauro Fioretti, et al.
Food Chemistry|January 27, 2020
Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee usedGulzhan Khamitova, Simone Angeloni, Germana Borsetta, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °CLaura Acquaticci, Simone Angeloni, Cecilia Baldassarri, et al.
Molecules (Basel, Switzerland)|December 18, 2020
An Overview on Truffle Aroma and Main Volatile CompoundsAhmed M Mustafa, Simone Angeloni, Franks Kamgang Nzekoue, et al.
Pageof 6

Showing results (11-20 of 58) with videos related to

Sort By:
Pageof 6
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.
Journal of Mass Spectrometry : JMS|May 6, 2020
An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC-MS/MSSimone Angeloni, Franks Kamgang Nzekoue, Luciano Navarini, 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.
Food Chemistry|February 27, 2025
Italian White Truffle (Tuber magnatum Pico): Discovery of new molecules through untargeted UHPLC-QTOF-MS analysisSimone Angeloni, Riccardo Marconi, Diletta Piatti, et al.
Natural Product Research|October 13, 2023
Simultaneous quantification of hyoscyamine and scopolamine using HPLC-DAD in four Solanaceae: <i>Hyoscyamus niger, Datura stramonium, Atropa belladonna</i> and <i>Mandragora officinarum</i>Diletta Piatti, Riccardo Marconi, Simone Angeloni, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffeeGulzhan Khamitova, Simone Angeloni, Lauro Fioretti, et al.
Food Chemistry|January 27, 2020
Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee usedGulzhan Khamitova, Simone Angeloni, Germana Borsetta, et al.
Food Research International (Ottawa, Ont.)|May 19, 2024
A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °CLaura Acquaticci, Simone Angeloni, Cecilia Baldassarri, et al.
Molecules (Basel, Switzerland)|December 18, 2020
An Overview on Truffle Aroma and Main Volatile CompoundsAhmed M Mustafa, Simone Angeloni, Franks Kamgang Nzekoue, et al.
Pageof 6