Sfoglia per Autore
The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review
2023 Ben Hsouna, A.; Sadaka, C.; Generalic Mekinic, I.; Garzoli, S.; Svarc-Gajic, J.; Rodrigues, F.; Morais, S.; Moreira, M. M.; Ferreira, E.; Spigno, Giorgia; Brezo-Borjan, T.; Akacha, B. B.; Saad, R. B.; Delerue-Matos, C.; Mnif, W.
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
2023 Cervini, Mariasole; Gabrielli, Mario; Spigno, Giorgia; Giuberti, Gianluca
Sostituzione delle uova in prodotti da forno
2022 Gruppi, A; Spigno, G
Impiego di oli strutturati in prodotti da forno
2022 Principato, L; Spigno, G.
Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method
2022 Karim, M.; Fathi, M.; Soleimanian-Zad, S.; Spigno, Giorgia
High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation
2022 Fiorentini, Cecilia; Bassani, Andrea; Duserm Garrido, Guillermo; Merino, D.; Perotto, G.; Athanassiou, A.; Perantie, J.; Halonen, N.; Spigno, Giorgia
Analisi reologiche nello sviluppo e controllo qualità di prodotti da forno
2022 Principato, L; Spigno, G.
Valutazione della shelf-life di prodotti da forno
2022 Principato, L; Spigno, G
Impiego di fibre in prodotti da forn
2022 Gruppi, A; Spigno, G
Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water
2022 Svarc-Gajic, J.; Rodrigues, F.; Moreira, M. M.; Delerue-Matos, C.; Morais, S.; Dorosh, O.; Silva, A. M.; Bassani, A.; Dzedik, V.; Spigno, G.
Rheological and tribological characterization of different commercial hazelnut‐based spreads
2022 Principato, Laura; Carullo, Daniele; Duserm Garrido, Guillermo; Bassani, Andrea; Dordoni, Roberta; Spigno, Giorgia
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment
2022 Odelli, D.; Sarigiannidou, K.; Soliani, A.; Marie, R.; Mohammadifar, M. A.; Jessen, F.; Spigno, Giorgia; Vall-Llosera, M.; de Carvalho, A. F.; Verni, M.; Casanova, F.
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration
2022 Carullo, Daniele; Bosi, Matteo; Dermiki, M.; Bassani, Andrea; Jauregi, P.; Spigno, Giorgia
Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products
2022 Bassani, A.; Carullo, D.; Rossi, F.; Fiorentini, C.; Garrido, G. D.; Reklaitis, G. V. R.; Bonadies, I.; Spigno, G.
Citrus peel extracts for industrial-scale production of bio-based active food packaging
2022 Fiorentini, Cecilia; Garrido, G. D.; Bassani, Andrea; Cortimiglia, Claudia; Zaccone, M.; Montalbano, L.; Martinez-Nogues, V.; Cocconcelli, Pier Sandro; Spigno, Giorgia
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy
2022 Donadini, Gianluca; Spigno, Giorgia; Fumi, Maria Daria; Porretta, Sebastiano
A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications
2022 Merino, D.; Quilez-Molina, A. I.; Perotto, G.; Bassani, Andrea; Spigno, Giorgia; Athanassiou, A.
Preschoolers’ liking of citrus fruits served as a mid-morning snack
2022 Donadini, Gianluca; Porretta, Sebastiano; Fumi, Maria Daria; Spigno, Giorgia
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
2022 Gruppi, Alice; Dermiki, M.; Spigno, Giorgia; Fitzgerald, R. J.
Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation
2021 Principato, Laura; Sala, L.; Duserm-Garrido, G.; Spigno, Giorgia
Data di pubblicazione | Titolo | Autore(i) | File |
---|---|---|---|
1-gen-2023 | The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review | Ben Hsouna, A.; Sadaka, C.; Generalic Mekinic, I.; Garzoli, S.; Svarc-Gajic, J.; Rodrigues, F.; Morais, S.; Moreira, M. M.; Ferreira, E.; Spigno, Giorgia; Brezo-Borjan, T.; Akacha, B. B.; Saad, R. B.; Delerue-Matos, C.; Mnif, W. | |
1-gen-2023 | Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch | Cervini, Mariasole; Gabrielli, Mario; Spigno, Giorgia; Giuberti, Gianluca | |
1-gen-2022 | Sostituzione delle uova in prodotti da forno | Gruppi, A; Spigno, G | |
1-gen-2022 | Impiego di oli strutturati in prodotti da forno | Principato, L; Spigno, G. | |
1-gen-2022 | Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method | Karim, M.; Fathi, M.; Soleimanian-Zad, S.; Spigno, Giorgia | |
1-gen-2022 | High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation | Fiorentini, Cecilia; Bassani, Andrea; Duserm Garrido, Guillermo; Merino, D.; Perotto, G.; Athanassiou, A.; Perantie, J.; Halonen, N.; Spigno, Giorgia | |
1-gen-2022 | Analisi reologiche nello sviluppo e controllo qualità di prodotti da forno | Principato, L; Spigno, G. | |
1-gen-2022 | Valutazione della shelf-life di prodotti da forno | Principato, L; Spigno, G | |
1-gen-2022 | Impiego di fibre in prodotti da forn | Gruppi, A; Spigno, G | |
1-gen-2022 | Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water | Svarc-Gajic, J.; Rodrigues, F.; Moreira, M. M.; Delerue-Matos, C.; Morais, S.; Dorosh, O.; Silva, A. M.; Bassani, A.; Dzedik, V.; Spigno, G. | |
1-gen-2022 | Rheological and tribological characterization of different commercial hazelnut‐based spreads | Principato, Laura; Carullo, Daniele; Duserm Garrido, Guillermo; Bassani, Andrea; Dordoni, Roberta; Spigno, Giorgia | |
1-gen-2022 | Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment | Odelli, D.; Sarigiannidou, K.; Soliani, A.; Marie, R.; Mohammadifar, M. A.; Jessen, F.; Spigno, Giorgia; Vall-Llosera, M.; de Carvalho, A. F.; Verni, M.; Casanova, F. | |
1-gen-2022 | Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration | Carullo, Daniele; Bosi, Matteo; Dermiki, M.; Bassani, Andrea; Jauregi, P.; Spigno, Giorgia | |
1-gen-2022 | Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products | Bassani, A.; Carullo, D.; Rossi, F.; Fiorentini, C.; Garrido, G. D.; Reklaitis, G. V. R.; Bonadies, I.; Spigno, G. | |
1-gen-2022 | Citrus peel extracts for industrial-scale production of bio-based active food packaging | Fiorentini, Cecilia; Garrido, G. D.; Bassani, Andrea; Cortimiglia, Claudia; Zaccone, M.; Montalbano, L.; Martinez-Nogues, V.; Cocconcelli, Pier Sandro; Spigno, Giorgia | |
1-gen-2022 | School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy | Donadini, Gianluca; Spigno, Giorgia; Fumi, Maria Daria; Porretta, Sebastiano | |
1-gen-2022 | A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications | Merino, D.; Quilez-Molina, A. I.; Perotto, G.; Bassani, Andrea; Spigno, Giorgia; Athanassiou, A. | |
1-gen-2022 | Preschoolers’ liking of citrus fruits served as a mid-morning snack | Donadini, Gianluca; Porretta, Sebastiano; Fumi, Maria Daria; Spigno, Giorgia | |
1-gen-2022 | Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates | Gruppi, Alice; Dermiki, M.; Spigno, Giorgia; Fitzgerald, R. J. | |
1-gen-2021 | Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation | Principato, Laura; Sala, L.; Duserm-Garrido, G.; Spigno, Giorgia |
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