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Publications - V (Valentina) Acierno
Core Publications
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Sniffing out cocoa bean traits that persist in chocolates by PTR-MS, ICP-MS and IR-MS.
Food Research International, 133 -
Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion-Electro Spray Ionization-Mass Spectrometry
Food control, 85, 245-252. -
Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing.
Food Research International, 84, 86-95. -
PTR-QiToF-MS and HSI for the characterisation of fermented cocoa beans from different origins
Chemistry, 289, 591-602. -
Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS.
Talanta, 195, 676-682.