Valentina Acierno

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Dive into the research topics where Valentina Acierno is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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6 Article
1 Report
1 Poster
1 internal PhD, WU

Food traceability systems and innovations in novel foods: evaluating methodologies and blockchain relevance: Addressing novel foods consumer acceptance challenges and enhancing food tracking through traceability systems
van Wassenaer, L., Fraser, J., Pereira, R., van Dommelen, T., America, T., Alewijn, M., Acierno, V. & Machado Riveira, M., Apr 2025, Wageningen: Wageningen Social & Economic Research. 41 p. (Report / Wageningen Social & Economic Research; no. 2025-023)
Research output: Book/Report › Report › Professional

Open Access
GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)
Lippolis, A., Hollebrands, B., Acierno, V., de Jong, C., Pouvreau, L., Paulo, J., Gezan, S. A. & Trindade, L. M., 11 Jan 2025, In: Plants. 14, 2, 25 p., 193.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Flavour investigation of pulses: linking sensory with instrumental analyses
Acierno, V., Hollebrands, B. C., Grohmann, L., Stuertz, M., de Jong, C. & Pouvreau, L. A. M., 24 Sept 2024.
Research output: Contribution to conference › Poster › Academic

Open Access
Following cocoa beans to chocolate: The search for intrinsic characteristics
Acierno, V., 15 May 2020, Wageningen: Wageningen University. 186 p.
Research output: Thesis › internal PhD, WU

Open Access
Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS
Acierno, V., de Jonge, L. & van Ruth, S., Jul 2020, In: Food Research International. 133, 109212.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
11 Citations (Scopus)

Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates
Nieuwland, M. (Creator), Acierno, V. (Creator), Dijkink, B. (Creator), de Jong, C. (Creator), Hollebrands, B. (Creator), Stuertz, M. (Creator) & Pouvreau, L. (Creator), Wageningen University & Research, 17 Dec 2024
DOI: 10.4121/0972cea9-c783-44f6-9e39-0676eb5912e8
Dataset

Acetic acid in chocolate reveals origin
Acierno, V.
4/06/20 → 5/06/20
2 Media contributions
Press/Media: Research › Other

Food authentication with PIMMS (Proton Ionization Molecular Mass Spectrometry).
Acierno, V. (PhD candidate), van Ruth, S. (Promotor) & Alewijn, M. (Co-promotor)
8/04/13 → 15/05/20
Project: PhD

Valentina Acierno

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Collaborations and top research areas from the last five years

Dive into details

Food traceability systems and innovations in novel foods: evaluating methodologies and blockchain relevance: Addressing novel foods consumer acceptance challenges and enhancing food tracking through traceability systems

GWAS Identifies SNP Markers and Candidate Genes for Off-Flavours and Protein Content in Faba Bean (Vicia faba L.)

Flavour investigation of pulses: linking sensory with instrumental analyses

Following cocoa beans to chocolate: The search for intrinsic characteristics

Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS

Data underlying the publication: Effect of toasting on flavour and functionality of pulse protein concentrates

Acetic acid in chocolate reveals origin

Food authentication with PIMMS (Proton Ionization Molecular Mass Spectrometry).

Valentina Acierno

Fingerprint

Collaborations and top research areas from the last five years

Research output

Datasets

Press/Media

Projects