Laura Acquaticci

Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)

S. Vittori, G. Sagratini, F. Maggi, 2021, Plants.

Antitrypanosomal Activity of Anthriscus Nemorosa Essential Oils and Combinations of Their Main Constituents

R. Petrelli, L. Cappellacci, S. Dall’Acqua, 2021, Antibiotics.

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

S. Vittori, K. Rantsiou, A. Paparella, 2020, Microorganisms.

Polyphenols, Saponins and Phytosterols in Lentils and Their Health Benefits: An Overview

S. Vittori, G. Sagratini, G. Caprioli, 2022, Pharmaceuticals.

A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity.

Jianbo Xiao, S. Vittori, G. Sagratini, 2021, Food chemistry.

Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds

S. Vittori, Nazarena Cela, F. Galgano, 2023, Food Control.

Adenosine receptors as promising targets for the management of ocular diseases

L. Cappellacci, F. Del Bello, M. Grifantini, 2021, Medicinal Chemistry Research.

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

S. Vittori, G. Sagratini, R. Petrelli, 2021, Molecules.