Spigno, Giorgia
Spigno, Giorgia
PIACENZA - Dipartimento di Scienze e tecnologie alimentari per una filiera agro-alimentare sostenibile (DiSTAS)
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, A.; Spigno, G.; Athanassiou, A.
Analisi reologiche nello sviluppo e controllo qualità di prodotti da forno
2022 Principato, L; 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.
Citrus peel extracts for industrial-scale production of bio-based active food packaging
2022 Fiorentini, C.; Garrido, G. D.; Bassani, A.; Cortimiglia, C.; Zaccone, M.; Montalbano, L.; Martinez-Nogues, V.; Cocconcelli, P. S.; 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, G.
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration
2022 Carullo, D.; Bosi, M.; Dermiki, M.; Bassani, A.; Jauregi, P.; Spigno, G.
High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation
2022 Fiorentini, C.; Bassani, A.; Duserm Garrido, G.; Merino, D.; Perotto, G.; Athanassiou, A.; Perantie, J.; Halonen, N.; Spigno, G.
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates
2022 Gruppi, A.; Dermiki, M.; Spigno, G.; Fitzgerald, R. J.
Impiego di fibre in prodotti da forn
2022 Gruppi, A; Spigno, G
Impiego di oli strutturati in prodotti da forno
2022 Principato, L; Spigno, G.
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, G.; Vall-Llosera, M.; de Carvalho, A. F.; Verni, M.; Casanova, F.
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.
Preschoolers’ liking of citrus fruits served as a mid-morning snack
2022 Donadini, G.; Porretta, S.; Fumi, M. D.; 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
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, G.; Spigno, G.; Fumi, M. D.; Porretta, S.
Sostituzione delle uova in prodotti da forno
2022 Gruppi, A; Spigno, G
Valutazione della shelf-life di prodotti da forno
2022 Principato, L; Spigno, G
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils
2021 Principato, Laura; Carullo, Daniele; Bassani, Andrea; Gruppi, Alice; Duserm Garrido, Guillermo; Dordoni, Roberta; Spigno, Giorgia
Functional nanocomposite films of poly(Lactic acid) with well-dispersed chitin nanocrystals achieved using a dispersing agent and liquid-assisted extrusion process
2021 Patel, M.; Schwendemann, D.; Spigno, G.; Geng, S.; Berglund, L.; Oksman, K.
Kinetic model of wheat straw autohydrolysis considering heating and cooling phases
2021 Bassani, A.; Fiorentini, C.; Garrido, G. D.; Carullo, D.; Spigno, G.