Spigno, Giorgia

Spigno, Giorgia  

PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)  

Mostra records
Risultati 1 - 20 di 123 (tempo di esecuzione: 0.019 secondi).
Data di pubblicazione Titolo Autore(i) File
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, A.; Spigno, G.; Athanassiou, A.
1-gen-2022 Analisi reologiche nello sviluppo e controllo qualità di prodotti da forno Principato, L; 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 Citrus peel extracts for industrial-scale production of bio-based active food packaging Fiorentini, C.; Garrido, G. D.; Bassani, A.; Cortimiglia, C.; Zaccone, M.; Montalbano, L.; Martinez-Nogues, V.; Cocconcelli, P. S.; 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, G.
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, D.; Bosi, M.; Dermiki, M.; Bassani, A.; Jauregi, P.; Spigno, G.
1-gen-2022 High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation Fiorentini, C.; Bassani, A.; Duserm Garrido, G.; Merino, D.; Perotto, G.; Athanassiou, A.; Perantie, J.; Halonen, N.; Spigno, G.
1-gen-2022 Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates Gruppi, A.; Dermiki, M.; Spigno, G.; Fitzgerald, R. J.
1-gen-2022 Impiego di fibre in prodotti da forn Gruppi, A; Spigno, G
1-gen-2022 Impiego di oli strutturati in prodotti da forno Principato, L; Spigno, G.
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, G.; Vall-Llosera, M.; de Carvalho, A. F.; Verni, M.; Casanova, F.
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 Preschoolers’ liking of citrus fruits served as a mid-morning snack Donadini, G.; Porretta, S.; Fumi, M. D.; 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 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, G.; Spigno, G.; Fumi, M. D.; Porretta, S.
1-gen-2022 Sostituzione delle uova in prodotti da forno Gruppi, A; Spigno, G
1-gen-2022 Valutazione della shelf-life di prodotti da forno Principato, L; Spigno, G
1-gen-2021 Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils Principato, Laura; Carullo, Daniele; Bassani, Andrea; Gruppi, Alice; Duserm Garrido, Guillermo; Dordoni, Roberta; Spigno, Giorgia
1-gen-2021 Functional nanocomposite films of poly(Lactic acid) with well-dispersed chitin nanocrystals achieved using a dispersing agent and liquid-assisted extrusion process Patel, M.; Schwendemann, D.; Spigno, G.; Geng, S.; Berglund, L.; Oksman, K.
1-gen-2021 Kinetic model of wheat straw autohydrolysis considering heating and cooling phases Bassani, A.; Fiorentini, C.; Garrido, G. D.; Carullo, D.; Spigno, G.