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Research Output 2009 2019

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Chapter
2016
1 Citation (Scopus)

Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems

Capuano, E., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 309-324

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Acrylamide
acrylamides
Oils and fats
Lipids
lipid peroxidation
2015
1 Citation (Scopus)

Acrylamide

Capuano, E. & Fogliano, V., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 24-29 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Acrylamide
Food
Maillard Reaction
Asparagine
Coffee

Infrared Spectroscopy: Applications

Capuano, E. & van Ruth, S. M., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 424-431 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Spectrum Analysis
Food
Food-Processing Industry
Food Analysis
2012

Qa: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

Capuano, E. & van Ruth, S. M., 2012, Latest research into Quality control. Akyar, I. (ed.). Rijeka, Croatia: InTech, p. 111-143 504 p.

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

Open Access