HIDALGO VIDAL, ALYSSA MARIEL
HIDALGO VIDAL, ALYSSA MARIEL
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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
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
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
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
Lupin as a Source of Bioactive Antioxidant Compounds for Food Products
2023 L. Estivi, A. Brandolini, A. Gasparini, A. Hidalgo
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
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
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
Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese
2022 Y. Ives, H. Alyssa, V. Luis
Effect of tomato pomace addition on chemical, technological, nutritional, and sensorial properties of cream crackers
2022 G. Nakov, A. Brandolini, L. Estivi, K. Bertuglia, N. Ivanova, M. Jukić, D.K. Komlenić, J. Lukinac, 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
Composition, texture, sensorial quality, and biological activity after in vitro digestion of durum wheat pasta enriched with carrot waste extract encapsulates
2022 G. Cetkovic, V. Seregelj, A. Brandolini, J. Canadanovic-Brunet, V. Tumbas Saponjac, J. Vulic, O. Sovljanski, D. Cetojevic-Simin, D. Skrobot, A. Mandic, L. Estivi, A. Hidalgo
Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends
2022 G. Rodríguez, E. Aguirre, A. Córdova-Chang, J.C. Muñoz-Saenz, M. Baquerizo, A. Brandolini, E. Villanueva, A. Hidalgo
Free Phenolic Compounds, Antioxidant Capacity and FT-NIR Survey of Debittered Lupinus mutabilis Seeds
2022 L. Estivi, S. Grassi, L. Briceño-Berrú, P. Glorio-Paulet, F. Camarena, H. Alyssa, A. Brandolini
Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods
2022 L. Estivi, S. Buratti, D. Fusi, S. Benedetti, G. Rodr('(i))guez, A. Brandolini, H. Alyssa