| Coffee silverskin extracts: Quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities FK Nzekoue, S Angeloni, L Navarini, C Angeloni, M Freschi, S Hrelia, ... Food Research International 133, 109128, 2020 | 115 | 2020 |
| 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 AM Mustafa, S Angeloni, D Abouelenein, L Acquaticci, J Xiao, G Sagratini, ... Food Chemistry 367, 130743, 2022 | 109 | 2022 |
| Chemical composition, antioxidant and enzyme inhibitory properties of different extracts obtained from spent coffee ground and coffee silverskin G Zengin, KI Sinan, MF Mahomoodally, S Angeloni, AM Mustafa, S Vittori, ... Foods 9 (6), 713, 2020 | 77 | 2020 |
| Acrylamide formation and antioxidant activity in coffee during roasting–A systematic study MA Schouten, S Tappi, S Angeloni, M Cortese, G Caprioli, S Vittori, ... Food Chemistry 343, 128514, 2021 | 59 | 2021 |
| An overview on truffle aroma and main volatile compounds AM Mustafa, S Angeloni, FK Nzekoue, D Abouelenein, G Sagratini, ... Molecules 25 (24), 5948, 2020 | 50 | 2020 |
| Characterization of the aroma profile and main key odorants of espresso coffee S Angeloni, AM Mustafa, D Abouelenein, L Alessandroni, L Acquaticci, ... Molecules 26 (13), 3856, 2021 | 49 | 2021 |
| Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips MA Schouten, J Genovese, S Tappi, A Di Francesco, E Baraldi, M Cortese, ... Innovative Food Science & Emerging Technologies 64, 102397, 2020 | 42 | 2020 |
| An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC‐MS/MS S Angeloni, FK Nzekoue, L Navarini, G Sagratini, E Torregiani, S Vittori, ... Journal of mass spectrometry 55 (11), e4519, 2020 | 37 | 2020 |
| Coffee by-products as sustainable novel foods: Report of the 2nd international electronic conference on foods—“Future foods and food technologies for a sustainable world” DW Lachenmeier, S Schwarz, J Rieke-Zapp, E Cantergiani, H Rawel, ... Foods 11 (1), 3, 2021 | 34 | 2021 |
| Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used G Khamitova, S Angeloni, G Borsetta, J Xiao, F Maggi, G Sagratini, ... Food chemistry 314, 126220, 2020 | 34 | 2020 |
| Spent coffee grounds: A potential commercial source of phytosterols F kamgang Nzekoue, G Khamitova, S Angeloni, AN Sempere, J Tao, ... Food Chemistry 325, 126836, 2020 | 32 | 2020 |
| A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS S Angeloni, L Navarini, G Khamitova, F Maggi, G Sagratini, S Vittori, ... Food chemistry 325, 126924, 2020 | 30 | 2020 |
| Polyphenols, saponins and phytosterols in lentils and their health benefits: an overview AM Mustafa, D Abouelenein, L Acquaticci, L Alessandroni, S Angeloni, ... Pharmaceuticals 15 (10), 1225, 2022 | 28 | 2022 |
| Characterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin S Angeloni, S Scortichini, D Fiorini, G Sagratini, S Vittori, SD Neiens, ... Molecules 25 (13), 2993, 2020 | 28 | 2020 |
| Antioxidant and anti-inflammatory profiles of spent coffee ground extracts for the treatment of neurodegeneration S Angeloni, M Freschi, P Marrazzo, S Hrelia, D Beghelli, A Juan-Garcķa, ... Oxidative Medicine and Cellular Longevity 2021, 1-19, 2021 | 26 | 2021 |
| Phytochemical Profile and Biological Activities of Crude and Purified Leonurus cardiaca Extracts S Angeloni, E Spinozzi, F Maggi, G Sagratini, G Caprioli, G Borsetta, G Ak, ... Plants 10 (2), 195, 2021 | 24 | 2021 |
| Optimization of the extraction from spent coffee grounds using the desirability approach MR Gigliobianco, B Campisi, D Vargas Peregrina, R Censi, G Khamitova, ... Antioxidants 9 (5), 370, 2020 | 23 | 2020 |
| Coffee silverskin: Characterization of B-vitamins, macronutrients, minerals and phytosterols FK Nzekoue, G Borsetta, L Navarini, D Abouelenein, J Xiao, G Sagratini, ... Food Chemistry 372, 131188, 2022 | 22 | 2022 |
| Formation of acrylamide in biscuits during baking under different heat transfer conditions MA Schouten, S Tappi, V Glicerina, P Rocculi, S Angeloni, M Cortese, ... LWT 153, 112541, 2022 | 20 | 2022 |
| Evaluation of chemical constituents and biological properties of two endemic Verbascum species G Zengin, MF Mahomoodally, KI Sinan, N Sadeer, F Maggi, G Caprioli, ... Process Biochemistry 108, 110-120, 2021 | 20 | 2021 |
