ALAMPRESE, CRISTINA
ALAMPRESE, CRISTINA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Optimization of an Emulsion Filled Gel with Chickpea Protein Isolate
2023 E. Loffredi, C. Alamprese
Effects of hen genotype, age, and rearing system on egg quality in a sustainable perspective
2023 C. Alamprese, E. Loffredi, G. Scappaticci, A. Brusamolino, S. Ratti, P. Simonetti
Citrus fibres for the formulation of cold-gel filled emulsions: a sustainable multiphase system
2023 E. Loffredi, C. Alamprese
NIR spectroscopy as a toll to foster the lipid sector sustainability
2023 C. Alamprese
Yolk vitamin D content and eggshell quality traits as affected by hen genotype and housing system
2023 F. Sirri, R. Piscitelli, M. Zampiga, A. Cartoni Mancinelli, C. Castellini, C. Alamprese, M. Petracci
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking
2023 V. Imeneo, C. Cappa, C. Alamprese
White bean and hazelnuts flours: Application in gluten-free bread
2023 A. Tuna, C. Cappa, F. Tokatli, C. Alamprese
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
2023 E. Loffredi, C. Alamprese
Miniaturized NIR Spectrometers in a Nutshell: Shining Light over Sources of Variance
2023 G. Gorla, P. Taborelli, H. Jamal Ahmed, C. Alamprese, S. Grassi, R. Boqué, J. Riu, B. Giussani
Ohmic heating
2023 R. da Silva Rocha, C. Pereira Barros, T. Colombo Pimentel, P. Mutti, M. Cigarini, M. Di Rocco, A. Brutti, C. Alamprese, M.C. Silva, E. Almeida Esmerino, A. Gomes da Cruz
On the Importance of Investigating Data Structure in Miniaturized NIR Spectroscopy Measurements of Food: The Case Study of Sugar
2023 G. Gorla, P. Taborelli, C. Alamprese, S. Grassi, B. Giussani
Spectroscopic Non-targeted Techniques in Combination with Linear Discriminant Analysis for Wine Vinegar Authentication
2023 S. Grassi, C. Alamprese
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength
2023 I. Hernandez-Lopez, C. Alamprese, C. Cappa, V. Prieto-Santiago, M. Abadias, I. Aguilo-Aguayo
Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream
2023 E. Loffredi, C. Alamprese
Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity
2023 G. Mantegazza, A. Dalla Via, A. Licata, R. Duncan, C. Gardana, G. Gargari, C. Alamprese, S. Arioli, V. Taverniti, M. Karp, S. Guglielmetti
Study of the turbo-treatment potential in the production of gluten-free ingredients and potato-based pasta
2022 Cappa, C. Alamprese
Turbo-Treatment of Rice Flour to Improve Technological Functionality
2022 C. Cappa, R. Invernizzi, M. Lucisano, C. Alamprese
FT-NIR spectroscopy for vinegar adulteration assessment
2022 S. Grassi, C. Alamprese
Emulsifying and foaming properties of a hydrophobin-based food ingredient from Trichoderma reesei: A phenomenological comparative study
2022 C. Alamprese, M.S. Rollini, A. Musatti, P. Ferranti, A.G. Barbiroli
A FT-NIR process analytical technology approach for milk renneting control
2022 S. Grassi, L. Strani, C. Alamprese, N. Pricca, E. Casiraghi, G. Cabassi