LOFFREDI, ELEONORA
LOFFREDI, ELEONORA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
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Risultati 1 - 10 di 10 (tempo di esecuzione: 0.0 secondi).
Design and optimization of advanced emulsion systems for food applications
2025 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
DESIGN AND OPTIMIZATION OF ADVANCED EMULSIONS AS BIOACTIVE COMPOUND CARRIERS FOR LOW-SATURATED FAT FOOD PRODUCTS: TECHNOLOGICAL AND NUTRITIONAL ASPECTS
2024 E. Loffredi
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
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
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