Основные публикации, включенные в международные базе Web of Science и Scopus:

1. Effect of perforated disc height and filter basket on espresso coffee carbohydrates content and composition. Journal: European Food Research and Technology 248, 1217–1226 (2022), Published 12 January 2022. Khamitova, G., Passos, C.P., Lopes, G.R., Coimbra M.A., Mustafa A.M., Vittori S., Caprioli G. https://doi.org/10.1007/s00217-022-03960-w
2. Analyses of phytosterols content in Italian standard espresso coffee. Journal: Beverages 2021, 7(3), 61. Published 27 August 2021. Nzekoue F.K., Alessandroni L, Caprioli G, Khamitova G, Navarini L, Ricciutelli M, Sagratini G, Sempere A.N, Vittori S. https://doi.org/10.3390/beverages7030061
3. Optimization of the extraction from spent coffee grounds using the desirability approach. Journal: Antioxidants. Published 29 April 2020. Gigliobianco M.R., Campisi B., Peregrina D.V., Censi R., Khamitova G., Angeloni S., Caprioli G., Zannotti M., Ferraro S., Giovannetti R., Angeloni C., Lupidi G., Pruccoli L., Tarozzi A., Voinovich D., Di Martino P. https://doi.org/10.3390/antiox9050370
4. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. Journal: Food Chemistry. Published 27 April 2020. Angeloni S., Navarini L., Khamitova G., Maggi,F., Sagratini G, Vittori S., Caprioli G. https://doi.org/10.1016/j.foodchem.2020.126924
5. Spent coffee grounds: a potential commercial source of phytosterols. Kamgang Nzekoue F., Khamitova G., Angeloni S., Sempere A.N., Tao J., Maggi F., Xiao J., Sagratini G., Vittori S., Caprioli G. Journal: Food Chemistry. Published: 17 April, 2020. https://doi.org/10.1016/j.foodchem.2020.126836
6. The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee. Food Research international. Published: 3 April 2020. Khamitova G., Angeloni S., Fioretti L., Ricciutelli M., Sagratini G., Torregiani E., Vittori S., Caprioli G. https://doi.org/10.1016/j.foodres.2020.109220
7. Water flow and transport in porous media for in-silico espresso coffee. International Journal of Multiphase Flow. Published: 26 February 2020. Giacomini J., Khamitova G., Maponi P., Vittori S., Fioretti L. https://doi.org/10.1016/j.ijmultiphaseflow.2020.103252
8. Optimization of espresso coffee extraction through variation of particle sizes, perforated disk height and filter basket aimed at lowering the amount of ground coffee used. Journal: Food Chemistry. Published: 13 January 2020. Khamitova, G., Angeloni, S., Borsetta, G., Xiao, J., Maggi,F.,Sagratini,G.,Vittori,S.,Caprioli,G. https://doi.org/10.1016/j.foodchem.2020.126220
9. Quantification of lignans in 30 ground coffee samples and evaluation of theirs extraction yield in espresso coffee by HPLC-MS/MS triple quadrupole. Journal: International Journal of Food Sciences and Nutrition. Published: 06 June 2019. Simone Angeloni, Luciano Navarini, Gulzhan Khamitova, Gianni Sagratini, Sauro Vittori & Giovanni Caprioli. https://doi.org/10.1080/09637486.2019.1624693
10. Municipal solid waste management in Kazakhstan: Astana and Almaty case studies. Inglezakis, V. J., Moustakas, K., Khamitova, G., Tokmurzin, D., Rakhmatulina, R., Serik, B., … Poulopoulos, S. G. (2017). In Chemical Engineering Transactions (Vol. 56, pp. 565-570). (Chemical Engineering Transactions; Vol. 56). Italian Association of Chemical Engineering — AIDIC. https://doi.org/10.3303/CET1756095