ALAMPRESE, CRISTINA
ALAMPRESE, CRISTINA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Redefining oxidative status analysis: combination of near-infrared spectroscopy and DFT for animal fats and oils
2026 A.B. Aktas, C. Alamprese, K.P. Katin, S. Kaya
Unlocking extra virgin olive oil identification: predicting ethyl esters with explainable AI on IR spectra
2026 M. Magarelli, S. Grassi, G. Squeo, P. Novielli, R. Bellotti, F. Caponio, C. Alamprese, S. Tangaro
Accelerated storage of ground coffee: Merging of analytical techniques to assess sensitivity to oxygen and moisture exposure
2026 F. De Agostini, C. Alamprese, S. Grassi, S. Buratti, S. Benedetti, S. Gobbi, V. Bassi, C. Margarone, G. Cusanno, D. Gagliardi, S. Limbo
Innovative monitoring of medicinal mushroom growth on food by-product substrates in solid-state fermentation
2026 G. Bearzi, S. Grassi, C. Cappa, M. Rollini, C. Alamprese
Smart screening of acrylamide in biscuits using NIR spectroscopy and machine learning modeling: a PAT-oriented study
2026 A. Tugnolo, S. Grassi, R. Beghi, V. Succi, I. Locatelli, C. Paganoni, R. Guidetti, M. Suman, C. Alamprese, V. Giovenzana
Food fermentations: NIR spectroscopy as a tool for process analytical technology
2025 C. Alamprese, S. Grassi
Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment
2025 C. Cappa, B. Ozen, F. Tokatli, V. Imeneo, I. Aguiló-Aguayo, Y. Sahan, S.O. Togay, O. Shelef, L. Basheer, C. Alamprese
Effect of type of coagulant and addition of stored curd on chemical, rheological and microstructural properties of low-moisture mozzarella cheese
2025 C. Alamprese, P. D'Incecco, S. Cattaneo, F. Masotti, I. De Noni
Upcycling casein from expired pasteurized milk into films – Development and characterization of films made from sodium caseinate
2025 S. Gerna, P. D'Incecco, S. Limbo, C. Alamprese, L. Pellegrino
Effects of air convection cooking on chicken nugget quality
2025 G. Aliberti, C. Alamprese, L. Torri, E. Casiraghi, G. Giovanelli
Design and optimization of advanced emulsion systems for food applications
2025 E. Loffredi, C. Alamprese
Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products
2025 M.A.C. Mustapa, Z. Kallas, L. López‐mas, C. Alamprese, S. Contiero, I. Aguiló‐aguayo
Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring
2025 A.B. Aktas, S. Grassi, C. Picozzi, C. Alamprese
Incorporating legume and nut flours into pasta, bakery products, and snacks: Opportunities and challenges
2025 V. Imeneo, F. Tokatli, B. Ozen, C. Cappa, I. Aguiló-Aguayo, C. Alamprese
Consumers’ acceptance of eggs as a function of hen genotype and rearing system
2025 M. Castrica, G. Scappaticci, C. Balzaretti, R. Piscitelli, F. Sirri, C. Alamprese
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
2024 E. Loffredi, C. Alamprese
Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication
2024 S. Grassi, C. Alamprese
NMR-based approach to detect white wine vinegar fraud
2024 S. Grassi, G. Borgonovo, M. Gennaro, C. Alamprese
Valorisation of Agri-Food Wastes for Pleurotus Ostreatus Growth
2024 G. Bearzi, M. Rollini, C. Cappa, S. Grassi, C. Alamprese
Termotrattamenti di farine di legumi destinate alla produzione di pasta
2024 V. Imeneo, A. Barbiroli, C. Cappa, C. Alamprese