Maria Alessia Schouten

Author

Also Known As

Maria Alessia Schouten, Schouten, Maria Alessia

Publications

319

Citations

H-Index

Concepts

All Affiliations

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

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	112
2	Engineering	2	2	92
3	Food Processing	2	2	92
4	Food Quality	2	2	57
5	Chemical Engineering	1	1	55

Maria Alessia Schouten

Publications

192

Citations

H-Index

Page 1

	Year	Citations
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study Maria Alessia Schouten, Silvia Tappi, Simone Angeloni, Food Chemistry Food ChemistryA Systematic StudyAntioxidant ActivityAcrylamide Formation	2020	70
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Innovative Food Science & Emerging Technologies Food ChemistryInnovative Pre-treatmentsChemical EngineeringEngineeringEdible Packaging	2020	55
Formation of acrylamide in biscuits during baking under different heat transfer conditions Maria Alessia Schouten, Silvia Tappi, Virginia Glicerina, LWT Food ChemistryEngineeringFood PhysicAir ConvectionHeat-transfer Modes	2021	37
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Food Chemistry Food ChemistryQuality CharacteristicsFood AnalysisChickpea FloursFood Quality	2022	20
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Food Control	2022	10

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