Valentina Acierno

Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

Valentina Acierno, Sine Yener, Martin Alewijn et al. · Food Research International · 2016 · 68 citations

Food Chemistry, Cocoa Beans, Volatile Composition +3

PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins

Valentina Acierno, Giorgia Fasciani, Sajad Kiani et al. · Food Chemistry · 2019 · 28 citations

Food Chemistry, Different Origins, Food Fermentation +10

Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry

Valentina Acierno, Martin Alewijn, Paul Zomer et al. · Food Control · 2017 · 27 citations · Full text

Food Chemistry, Food Forensics, Food Authentication +7

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

Valentina Acierno, Ningjing Liu, Martin Alewijn et al. · Talanta · 2018 · 20 citations · Full text

Nutrition, Nosespace Profile, Food Analysis +18

Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS

Valentina Acierno, L. de Jonge, Saskia M. van Ruth · Food Research International · 2020 · 15 citations · Full text