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
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
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
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
Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring
2025 A.B. Aktas, S. Grassi, C. Picozzi, 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
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
Design and optimization of advanced emulsion systems for food applications
2025 E. Loffredi, 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
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
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
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
Effects of air convection cooking on chicken nugget quality
2025 G. Aliberti, C. Alamprese, L. Torri, E. Casiraghi, G. Giovanelli
Food fermentations: NIR spectroscopy as a tool for process analytical technology
2025 C. Alamprese, S. Grassi
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
What is the role of environmental sustainability knowledge in food choices? A case study on egg consumers in Italy
2024 E. De Marchi, G. Scappaticci, A. Banterle, C. Alamprese
Termotrattamenti di farine di legumi destinate alla produzione di pasta
2024 V. Imeneo, A. Barbiroli, C. Cappa, C. Alamprese
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
2024 E. Loffredi, C. Alamprese
A Computer Vision System for the Assessment of Ice Cream Melting Behavior
2024 E. Loffredi, C. Alamprese