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Maria Fiorenza Caboni

Maria Fiorenza Caboni

D-Index & Metrics

Chemistry

D-Index
52
Citations
9079
World Ranking
13571
National Ranking
460

Overview

Maria Fiorenza Caboni is affiliated with the University of Bologna in Italy and has a research focus primarily in Agricultural and Biological Sciences. Their work spans several subfields including Food Science, Organic Chemistry, Biochemistry, Nutrition and Dietetics, and Animal Science and Zoology.

Their research covers a variety of topics, with notable emphasis on:

  • Edible Oils Quality and Analysis
  • Proteins in Food Systems
  • Meat and Animal Product Quality
  • Probiotics and Fermented Foods
  • Phytochemicals and Antioxidant Activities
  • Food composition and properties
  • Microencapsulation and Drying Processes

Maria Fiorenza Caboni has published extensively in a number of scientific journals. Frequent venues for their research include:

  • Foods
  • SSRN Electronic Journal
  • International Dairy Journal
  • Journal of Food Composition and Analysis
  • Applied Sciences

Some recent papers authored or co-authored by them include:

  • "Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains," 2020, Innovative Food Science & Emerging Technologies
  • "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking," 2020, Journal of Food Science and Technology
  • "Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids," 2021, Foods
  • "Effect of Different Egg Products on Lipid Oxidation of Biscuits," 2020, Foods
  • "Wheat Germ and Lipid Oxidation: An Open Issue," 2022, Foods

The scientist collaborates frequently with other researchers in their field. Frequent co-authors include:

  • Silvia Marzocchi
  • Federica Pasini
  • Vito Verardo
  • Giovanni Barone
  • Valentin Rauh

The body of work by Maria Fiorenza Caboni reflects a multidisciplinary approach bridging chemistry, biology, and food technology to study food quality, bioactive compounds, and food system proteins. The combination of frequent publication in specialized food science journals and collaborations with other experts suggests an active engagement with current scientific issues in food chemistry and nutrition.

Best Publications

  • Antioxidant Phenols in Barley (Hordeum vulgare L.) Flour: Comparative Spectrophotometric Study among Extraction Methods of Free and Bound Phenolic Compounds

    Matteo Bonoli;Vito Verardo;Emanuele Marconi;Maria Fiorenza Caboni

  • Phenolic Compounds in the Potato and Its Byproducts: An Overview

    Hazal Akyol;Ylenia Riciputi;Esra Capanoglu;Maria Fiorenza Caboni

  • Quality and standardisation of Royal Jelly

    Anna Gloria Sabatini;Gian Luigi Marcazzan;Maria Fiorenza Caboni;Stefan Bogdanov

  • Effect of different cooking methods on some lipid and protein components of hamburgers.

    M.T. Rodriguez-Estrada;G. Penazzi;M.F. Caboni;G. Bertacco

  • Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food

    Emanuele Boselli;Viviana Velazco;Maria Fiorenza Caboni;Giovanni Lercker

  • Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS

    Ana María Gómez-Caravaca;Vito Verardo;Moreno Toselli;Antonio Segura-Carretero

  • HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado

    Ana López-Cobo;Ana María Gómez-Caravaca;Federica Pasini;María Fiorenza Caboni

  • Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry.

    Matteo Bonoli;Emanuele Marconi;Maria Fiorenza Caboni

  • Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

    C. Cevoli;L. Cerretani;A. Gori;M.F. Caboni

  • Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions

    Emanuele Boselli;Maria Fiorenza Caboni;Maria Teresa Rodriguez-Estrada;Tullia Gallina Toschi

  • Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd).

    Ana Maria Gómez-Caravaca;Giovanna Iafelice;Vito Verardo;Emanuele Marconi

  • Phenolic compounds and saponins in quinoa samples (Chenopodium quinoa Willd.) grown under different saline and nonsaline irrigation regimens.

    Ana María Gómez-Caravaca;Ana María Gómez-Caravaca;Giovanna Iafelice;Antonella Lavini;Cataldo Pulvento

  • Simultaneous determination of phenolic compounds and saponins in quinoa (Chenopodium quinoa Willd) by a liquid chromatography-diode array detection-electrospray ionization-time-of-flight mass spectrometry methodology.

    Ana María Gómez-Caravaca;Ana María Gómez-Caravaca;Antonio Segura-Carretero;Alberto Fernández-Gutiérrez;Maria Fiorenza Caboni

  • Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

    Lorenzo Cerretani;Alessandra Bendini;Alessandra Del Caro;Antonio Piga

  • Sugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar

    Veronica Valli;Ana María Gómez-Caravaca;Mattia Di Nunzio;Francesca Danesi

  • Determination and changes of free amino acids in royal jelly during storage

    Emanuele Boselli;Maria Fiorenza Caboni;Anna Gloria Sabatini;Gian Luigi Marcazzan

  • Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n−3 polyunsaturated fatty acids under different storage conditions

    Vito Verardo;Federico Ferioli;Ylenia Riciputi;Giovanna Iafelice

  • Effect of processing and storage on the chemical quality markers of spray-dried whole egg.

    Maria Fiorenza Caboni;Emanuele Boselli;Maria Cristina Messia;Viviana Velazco

  • Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids

    Vito Verardo;Patricia Garcia-Salas;Elena Baldi;Antonio Segura-Carretero

  • Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: Evaluation of Eruca sativa Mill. and Diplotaxis tenuifolia L. genetic resources.

    F. Pasini;V. Verardo;M. F. Caboni;L. F. D'Antuono

  • Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)

    Vito Verardo;David Arráez-Román;Antonio Segura-Carretero;Emanuele Marconi

Frequent Co-Authors

Ana María Gómez-Caravaca
Ana María Gómez-Caravaca University of Granada
Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Antonio Segura-Carretero
Antonio Segura-Carretero University of Granada
Alberto Fernández-Gutiérrez
Alberto Fernández-Gutiérrez University of Granada
Alessandra Bendini
Alessandra Bendini University of Bologna
Fausto Gardini
Fausto Gardini University of Bologna
David Arráez-Román
David Arráez-Román University of Granada
Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna
Massimiliano Petracci
Massimiliano Petracci University of Bologna
Alan L. Kelly
Alan L. Kelly University College Cork

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