HIDALGO VIDAL, ALYSSA MARIEL
HIDALGO VIDAL, ALYSSA MARIEL
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya (Hylocereus megalanthus)
2025 I. Yoplac, C.J. Canicoba-Rubio, R. Chávez-Santos, M. Mestanza, J.L. Maicelo-Quintana, A. Hidalgo
Influence of Cellulase Pretreatment on the Quality Characteristics, Total Phenolic Content, and Antioxidant Capacity of Hydraulic Press-Extracted Grapeseed Oil
2025 K.S. Lezama Guerra, G.J. Pascual Chagman, A. Brandolini, A. Hidalgo, M.A. Florez-Jalixto, C.R. Encina-Zelada
Enhancing the antioxidant and nutritional profile of gluten-free sourdough bread using hemp press cake meal
2025 G. Nakov, M. Jukić, F. Soler, S. Syleimanova, J. Lukinac, L. Estivi, A. Brandolini, A. Hidalgo
Technological and nutritional characteristics of gluten‐free pasta enriched with tomato and linseed by‐products
2025 G. Pasini, C.G. Arp, S. De Leo, A. Brandolini, L. Estivi, A. Hidalgo
By-product of green pea canning as a substrate for Propionibacterium freudenreichii fermentation to fortify bread with vitamin B12
2025 L. Estivi, B. Chamlagain, M. Edelmann, P. Varmanen, C. Gardana, A. Hidalgo, V. Piironen
Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines
2025 L.M. Guardianelli, M.V. Salinas, M.C. Puppo, A. Hidalgo, G. Pasini
Sustainable Recovery of Polyphenols and Carotenoids from Horned Melon Peel via Cloud Point Extraction
2024 V. Travičić, T. Cvanić, S. Vidović, L. Pezo, A. Hidalgo, O. Šovljanski, G. Ćetković
Physico‐chemical characteristics of flours obtained from raw, roasted and autoclaved Cucurbita, Passiflora and Annona seeds
2024 L. Artica Mallqui, M. Baquerizo Canchumanya, H. Rosales Papa, G. Rodríguez, E. Aguirre, A. Hidalgo
Pasta fortification with tomato peel by-product: Impact on technological and antioxidant properties
2024 F. Kadri, A. Bouasla, M. Amrani, A.K. Baibout, H. Benchettah, A. Hidalgo, M. Barkat
Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal
2024 L. Estivi, G. Pasini, A. Betrouche, V. Traviĉić, E. Becciu, A. Brandolini, A. Hidalgo
Characterization of industrial pea canning by-product and its protein concentrate obtained by optimized ultrasound-assisted extraction
2024 L. Estivi, A. Brandolini, A. Catalano, R. Di Prima, A. Hidalgo
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta
2024 M. Bouziane, C. Cappa, A. Bouasla, A. Moles, A.B. Terno, C. D'Arrigo, A. Brandolini, A. Hidalgo
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics
2023 A. Brandolini, M. Lucisano, M. Mariotti, L. Estivi, H. Alyssa
Salt-soluble protein extracts from Hermetia illucens and Bombix mori for high protein pasta production
2023 A. Hidalgo, M. Cullere, A. Dalle Zotte, G. Pasini
Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)
2023 A. Fiorella, C. Alexander, R. Gilbert, A. Elza, V. Eudes, H. Alyssa
A high protein ancient wheat species: Einkorn
2023 L. Gazza, A. Hidalgo, A. Brandolini
Characterization, microstructure, and spectroscopic study of optimized sodium caseinate-sorbitol active biofilms with citral microencapsulate
2023 I. Yoplac, A. Hidalgo, L. Vargas
Changes in colour, tocopherols and carotenoids during the germination of lupin seeds
2023 L. Estivi, G.J. Pascual Chagman, J.E. Santa Cruz Olivos, P. Savasi, A. Brandolini, A. Hidalgo
Lupin as a Source of Bioactive Antioxidant Compounds for Food Products
2023 L. Estivi, A. Brandolini, A. Gasparini, A. Hidalgo
Antioxidant properties of gluten-free pasta enriched with vegetable by-products
2022 A. Betrouche, L. Estivi, D. Colombo, G. Pasini, L. Benatallah, A. Brandolini, H. Alyssa