LOFFREDI, ELEONORA
LOFFREDI, ELEONORA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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Risultati 1 - 11 di 11 (tempo di esecuzione: 0.0 secondi).
Design and optimization of advanced emulsion systems for food applications
2025 E. Loffredi, C. Alamprese
DESIGN AND OPTIMIZATION OF ADVANCED EMULSIONS AS BIOACTIVE COMPOUND CARRIERS FOR LOW-SATURATED FAT FOOD PRODUCTS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS
2024 E. Loffredi
A Computer Vision System for the Assessment of Ice Cream Melting Behavior
2024 E. Loffredi, C. Alamprese
Digestion Fate and Food Applications of Emulsions as Delivery Systems for Bioactive Compounds: Challenges and Perspectives
2024 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
Optimisation of a blend of emulsifier substitutes for clean-label artisanal ice cream
2023 E. Loffredi, C. Alamprese
Citrus fibres for the formulation of cold-gel filled emulsions: a sustainable multiphase system
2023 E. Loffredi, C. Alamprese
Optimization of an Emulsion Filled Gel with Chickpea Protein Isolate
2023 E. Loffredi, C. Alamprese
Development of a Diffuse Reflectance FT-NIR Spectroscopy Method for the Shell Egg Quality Assessment
2021 C. Alamprese, E. Loffredi, S. Grassi
Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation : Opportunities and challenges
2021 E. Loffredi, S. Grassi, C. Alamprese
Effects of different emulsifier substitutes on artisanal ice cream quality
2021 E. Loffredi, M.E. Moriano, L. Masseroni, C. Alamprese