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Spent coffee grounds: A potential commercial source of phytosterols.
Nzekoue FK, Khamitova G, Angeloni S, Sempere AN, Tao J, Maggi F, Xiao J, Sagratini G, Vittori S, Caprioli G. Nzekoue FK, et al. Food Chem. 2020 Apr 17;325:126836. doi: 10.1016/j.foodchem.2020.126836. Online ahead of print. Food Chem. 2020. PMID: 32387984
An Overview on Truffle Aroma and Main Volatile Compounds.
Mustafa AM, Angeloni S, Nzekoue FK, Abouelenein D, Sagratini G, Caprioli G, Torregiani E. Mustafa AM, et al. Among authors: nzekoue fk. Molecules. 2020 Dec 15;25(24):5948. doi: 10.3390/molecules25245948. Molecules. 2020. PMID: 33334053 Free PMC article. Review.
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
Angeloni S, Mustafa AM, Abouelenein D, Alessandroni L, Acquaticci L, Nzekoue FK, Petrelli R, Sagratini G, Vittori S, Torregiani E, Caprioli G. Angeloni S, et al. Among authors: nzekoue fk. Molecules. 2021 Jun 24;26(13):3856. doi: 10.3390/molecules26133856. Molecules. 2021. PMID: 34202706 Free PMC article. Review.
20 results