Santina Romani
Overview
Explore the profile of Santina Romani including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
30
Citations
199
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0
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Recent Articles
1.
DAlessandro M, Schouten M, Gottardi D, Cortesi S, Romani S, Patrignani F
Curr Res Food Sci
. 2024 Dec;
9:100935.
PMID: 39697467
Several studies have described the effects of chitosan as an ingredient in bread, particularly from a technological and functional point of view. However, these studies mainly focus on breads produced...
2.
Acquaticci L, Schouten M, Angeloni S, Caprioli G, Vittori S, Romani S
Food Chem
. 2023 Oct;
437(Pt 1):137791.
PMID: 37883857
Biscuit baking can cause the formation of heat-related toxic compounds, mainly through the Maillard reaction, including some volatile organic compounds (VOCs) that are potentially carcinogenic to humans. This study investigates...
3.
Schouten M, Fryganas C, Tappi S, Romani S, Fogliano V
Food Chem
. 2022 Sep;
402:134221.
PMID: 36137386
Asparagine and sugars are direct precursors of acrylamide; however, proteins and fibres can also influence it. In this study, biscuits prepared replacing wheat flour with increasing concentrations (20, 40, 60%)...
4.
Sobral P, Gebremariam G, Drudi F, Pinheiro A, Romani S, Rocculi P, et al.
Foods
. 2022 Sep;
11(17).
PMID: 36076877
Chitosan (Ch) is a partially crystalline biopolymer, insoluble in pure water but soluble in acid solutions. It has attracted interest from researchers to prepare solutions using different acid types and...
5.
Glicerina V, Siroli L, Betoret E, Canali G, Dalla Rosa M, Lanciotti R, et al.
J Sci Food Agric
. 2022 Jan;
102(11):4454-4461.
PMID: 35092615
Background: Fresh-cut products are ready-to-use goods which retain the fresh characteristics of raw produce. However, numerous factors restrict the quality and shelf-life of fresh-cut products. One of the most promising,...
6.
Schouten M, Tappi S, Angeloni S, Cortese M, Caprioli G, Vittori S, et al.
Food Chem
. 2020 Nov;
343:128514.
PMID: 33187741
The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica...
7.
Canali G, Balestra F, Glicerina V, Pasini F, Caboni M, Romani S
J Food Sci Technol
. 2020 Sep;
57(10):3864-3873.
PMID: 32904002
The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate-A, cream of tartar-B, grape-based leavening agent-C, baking powder-D) on the structural (also...
8.
Schouten M, Tappi S, Romani S
Crit Rev Food Sci Nutr
. 2020 Jan;
60(22):3807-3821.
PMID: 31905027
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide,...
9.
Balestra F, Verardo V, Tappi S, Caboni M, Dalla Rosa M, Romani S
J Food Sci Technol
. 2019 Nov;
56(10):4714-4721.
PMID: 31686703
Various innovative materials are already present on the market, but there is scarce knowledge on their performances when used in real food system. In this study, two innovative packaging materials...
10.
Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P
J Food Sci Technol
. 2019 Nov;
56(10):4404-4416.
PMID: 31686672
Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes...