CASIRAGHI, ERNESTINA MARIA
CASIRAGHI, ERNESTINA MARIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics
2023 S. Grassi, A. Giraudo, C. Novara, N. Cavallini, F. Geobaldo, E. Casiraghi, F. Savorani
E-sensing systems for shelf life evaluation: A review on applications to fresh food of animal origin
2023 S. Grassi, S. Benedetti, E. Casiraghi, S. Buratti
A FT-NIR process analytical technology approach for milk renneting control
2022 S. Grassi, L. Strani, C. Alamprese, N. Pricca, E. Casiraghi, G. Cabassi
Advances in NIR Spectroscopy Analytical Technology in Food Industries
2022 S. Grassi, E.M. Casiraghi
Can NIR spectroscopy foster olive oil chain sustainability?
2021 C. Alamprese, S. Grassi, G. Squeo, F. Caponio, E. Casiraghi
Evaluation of different encapsulation strategies of olive leaf phenolic extract on the storage stability of salad dressings
2021 C. Alamprese, O.S. Jolayemi, E.M. Casiraghi
Study of Galactooligosaccharides production from dairy waste by FTIR and chemometrics as Process Analytical Technology
2021 F. Rico-Rodriguez, L. Strani, S. Grassi, R. Lancheros, J. Serrato, E. Casiraghi
SUPERCHILL! Study of ice crystal formation in beef
2021 S. Grassi, E.M. Casiraghi, J. Ruiz Carrascal
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
2021 O.S. Jolayemi, N. Stranges, F. Flamminii, E. Casiraghi, C. Alamprese
Prediction of Olive Chemical Characteristics by FT-NIR Spectroscopy
2021 C. Alamprese, O.S. Jolayemi, S. Grassi, E.M. Casiraghi
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives
2021 S. Grassi, O.S. Jolayemi, V. Giovenzana, A. Tugnolo, G. Squeo, P. Conte, A. De Bruno, F. Flamminii, E. Casiraghi, C. Alamprese
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste
2021 A. Pampuri, A. Casson, C. Alamprese, C.D. Di Mattia, A. Piscopo, G. Difonzo, P. Conte, M. Paciulli, A. Tugnolo, R. Beghi, E. Casiraghi, R. Guidetti, V. Giovenzana
Prediction of olive ripening degree combining image analysis and FT-NIR spectroscopy for virgin olive oil optimisation
2021 C. Alamprese, S. Grassi, A. Tugnolo, E. Casiraghi
Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils
2021 S. Farris, S. Buratti, S. Benedetti, C. Rovera, E. Casiraghi, C. Alamprese
Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics
2021 L. Strani, S. Grassi, C. Alamprese, E. Casiraghi, R. Ghiglietti, F. Locci, N. Pricca, A. De Juan
A diagnostic visible/near infrared tool for a fully automated olive ripeness evaluation in a view of a simplified optical system
2020 A. Tugnolo, V. Giovenzana, R. Beghi, S. Grassi, C. Alamprese, A. Casson, E. Casiraghi, R. Guidetti
Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis
2019 A. Giraudo, S. Grassi, F. Savorani, G. Gavoci, E. Casiraghi, F. Geobaldo
Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds
2019 G. Carco, S. Schiavon, E. Casiraghi, S. Grassi, E. Sturaro, M. Dalla Bona, E. Novelli, L. Gallo
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool
2019 S. Grassi, L. Strani, E. Casiraghi, C. Alamprese
Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics
2019 L. Strani, S. Grassi, E. Casiraghi, C. Alamprese, F. Marini