Fosca Vezzulli

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

Fosca Vezzulli, Milena Lambri, Terenzio Bertuzzi · Foods · 2023 · 28 citations · Full text

Specialty and high‐quality coffee: discrimination through elemental characterization via <scp>ICP</scp>‐<scp>OES</scp>, <scp>ICP</scp>‐<scp>MS</scp>, and <scp>ICP</scp>‐<scp>MS/MS</scp> of origin, species, and variety

Fosca Vezzulli, Maria Chiara Fontanella, Milena Lambri et al. · Journal of the Science of Food and Agriculture · 2023 · 24 citations · Full text

Metabolomics Combined with Sensory Analysis Reveals the Impact of Different Extraction Methods on Coffee Beverages from Coffea arabica and Coffea canephora var. Robusta

Fosca Vezzulli, Gabriele Rocchetti, Milena Lambri et al. · Foods · 2022 · 23 citations · Full text

The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO

Pier Paolo Becchi, Gabriele Rocchetti, Fosca Vezzulli et al. · Food Chemistry · 2023 · 17 citations

Biology, Parmigiano Reggiano Pdo, Biosynthesis +9

Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

Fosca Vezzulli, Sara Triachini, Annalisa Mulazzi et al. · International Journal of Food Science & Technology · 2022 · 16 citations · Full text

Engineering, Food Analysis, Coffee Origin +18