Acrylamide in coffee: formation and possible mitigation strategies – a review
2020 · Critical Reviews in Food Science and Nutrition · 99 citations
https://doi.org/10.1080/10408398.2019.1708264
S
Silvia Tappi
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Silvia Tappi is an academic researcher from Research Centre for Cereal and Industrial Crops. The author has contributed to research in topics: Meat and Animal Product Quality & Microbial Inactivation Methods & Postharvest Quality and Shelf Life Management. The author has an h-index of 32, co-authored 114 publications.
ORCID: 0000-0003-0711-859XPapers by this author
worksFormation of acrylamide in biscuits during baking under different heat transfer conditions
2021 · LWT · 38 citations
https://doi.org/10.1016/j.lwt.2021.112541
Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels
2024 · Food Control · 26 citations
https://doi.org/10.1016/j.foodcont.2024.110286
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits
2022 · Food Control · 10 citations
https://doi.org/10.1016/j.foodcont.2022.109054
Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch
2024 · Innovative Food Science & Emerging Technologies · 6 citations
https://doi.org/10.1016/j.ifset.2024.103780
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines
2023 · Innovative Food Science & Emerging Technologies · 4 citations
https://doi.org/10.1016/j.ifset.2023.103381
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