Cristian Bortolini

Detailed analyses of the bacterial populations in processed cocoa beans of different geographic origin, subject to varied fermentation conditions

Cristian Bortolini, Vania Patrone, Edoardo Puglisi et al. · International Journal of Food Microbiology · 2016 · 62 citations · Full text

Agriculture, Food Science, Microbiology +17

Cocoa smoky off-flavour: A MS-based analytical decision maker for routine controls

Camilla Scavarda, Chiara Cordero, Giulia Strocchi et al. · Food Chemistry · 2020 · 40 citations

Agriculture, Food Science, Analytical Chemistry +13

Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control

Pamela Perotti, Chiara Cordero, Cristian Bortolini et al. · Food Chemistry · 2019 · 32 citations

Agriculture, Food Science, Food Chemistry +13

Cocoa beans and liquor fingerprinting: A real case involving SSR profiling of CCN51 and “Nacional” varieties

Lorenzo Stagnati, Giovanna Soffritti, Michelangelo Martino et al. · Food Control · 2020 · 20 citations

Agriculture, Food Science, Plant Sciences +12

Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation

Eloisa Bagnulo, Camilla Scavarda, Cristian Bortolini et al. · Food Research International · 2023 · 15 citations · Full text

Agriculture, Food Science, Food Analysis +15