Concepedia

Maria Alessia Schouten

MA

5

Publications

192

Citations

5

H-Index

2020

Active since

Affiliations

University of Bologna(Current)

Università di Camerino

Wageningen University & Research

Maria Alessia Schouten is an author at University of Bologna specializing in food chemistry, health sciences, and food processing.

Top concepts

Food ChemistryHealthEngineeringFood QualityFood ProcessingHeat TransferThermodynamicsFood TechnologyGreen ChemistryFood Engineering

Publications per year

2020–2022

5

Publications

5

Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study

Maria Alessia Schouten, Silvia Tappi, Simone Angeloni et al. · Food Chemistry · 2020 · 70 citations · Full text

Food Chemistry, A Systematic Study, Antioxidant Activity +1

Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

Maria Alessia Schouten, Jessica Genovese, Silvia Tappi et al. · Innovative Food Science & Emerging Technologies · 2020 · 55 citations · Full text

Food Chemistry, Innovative Pre-treatments, Chemical Engineering +7

Formation of acrylamide in biscuits during baking under different heat transfer conditions

Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina et al. · LWT · 2021 · 37 citations · Full text

Food Chemistry, Engineering, Food Physic +11

Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits

Maria Alessia Schouten, Christos Fryganas, Silvia Tappi et al. · Food Chemistry · 2022 · 20 citations · Full text

Food Chemistry, Quality Characteristics, Food Analysis +4

The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits

Maria Alessia Schouten, Christos Fryganas, Silvia Tappi et al. · Food Control · 2022 · 10 citations · Full text

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