CASIRAGHI, MARIA CRISTINA
CASIRAGHI, MARIA CRISTINA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix
2023 C. Cappa, D. Erba, G. Castorina, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, G. Consonni, M. Rollini
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms
2023 G. Castorina, C. Cappa, N. Negrini, F. Criscuoli, M.C. Casiraghi, A. Marti, M. Rollini, G. Consonni, D. Erba
Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes
2023 F. Milani, M. Bottoni, C. Giuliani, L. Colombo, M.C. Casiraghi, P. Sira Colombo, P. Bruschi, D. Erba, G. Fico
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP)
2022 M. Rollini, C. Cappa, D. Erba, M.C. Casiraghi, G. Consonni, G. Castorina, A. Marti, D. Cavicchioli, N. Negrini
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility
2022 A. Bresciani, V.A.R. Vaglia, F. Saitta, D. Fessas, M.C. Casiraghi, D. Erba, M.A. Pagani, J. Yoon Lee, J. Won Kang, J. Ko4, S. Bocchi, J. Hyeon Cho, A. Marti
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues
2022 M. Rollini, C. Cappa, D. Erba, M.C. Casiraghi, G. Consonni, N. Negrini, G. Castorina
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
2022 G. Kahraman, S. Harsa, M.C. Casiraghi, M. Lucisano, C. Cappa
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
2022 A. Bresciani, D. Erba, M.C. Casiraghi, S. Iametti, A. Marti, A.G. Barbiroli
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane
2021 G. Cardone, M.A. Pagani, D. Giordano, A. Pasqualone, M.C. Casiraghi, D. Erba, S. Tomatis, M. Blandino, A. Marti
100% Fruit juice intake and cardiovascular risk: a systematic review and meta‑analysis of prospective and randomised controlled studies
2021 L. D’Elia, M. Dinu, F. Sofi, M. Volpe, P. Strazzullo, A. Bordoni, G. Cairella, M.C. Casiraghi, V. del Balzo, D. Erba, F. Garbagnati, A. Ghiselli, N. Pellegrini, A. Pinto, L. Rossi, G.L. Russo, F. Scazzina, U. Scognamiglio, S. Vaccaro, E. Verduci, G. The SINU Working, S. Endorsed by
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta
2021 C. Cappa, M. Laureati, M.C. Casiraghi, D. Erba, M. Vezzani, M. Lucisano, C. Alamprese
One Month of Classic Therapeutic Ketogenic Diet Decreases Short Chain Fatty Acids Production in Epileptic Patients
2021 C. Ferraris, E. Meroni, M.C. Casiraghi, A. Tagliabue, V. De Giorgis, D. Erba
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
2020 M.A. Pagani, D. Giordano, G. Cardone, A. Pasqualone, M.C. Casiraghi, D. Erba, M. Blandino, A. Marti
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat
2020 G. Cardone, P. D'Incecco, M.C. Casiraghi, A. Marti
Proteobacteria Overgrowth and Butyrate-Producing Taxa Depletion in the Gut Microbiota of Glycogen Storage Disease Type 1 Patients
2020 C. Ceccarani, G. Bassanini, C. Montanari, M.C. Casiraghi, E. Ottaviano, G. Morace, G. Biasucci, S. Paci, E. Borghi, E. Verduci
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta
2019 C. Cappa, C. Alamprese, R. Invernizzi, M. Lucisano, D. Erba, M.C. Casiraghi
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato
2019 M. Bertolino, M.C. Casiraghi, A. Conti, L. Fiori, V. Lavelli, M. Massari, L. Torri, G. Spigno, M. Volpe, G. Zeppa
Impacts of dietary silver nanoparticles and probiotic administration on the microbiota of an in-vitro gut model
2019 C. Cattò, E. Garuglieri, L. Borruso, D. Erba, M.C. Casiraghi, F. Cappitelli, F. Villa, S. Zecchin, R. Zanchi
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability
2019 M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese
Effect of sprouting on nutritional quality of pulses
2019 D. Erba, D. Angelino, A. Marti, F. Manini, F. Faoro, F. Morreale, N. Pellegrini, M. Casiraghi