Gruppi, Alice
Gruppi, Alice
A Potentially Ecosustainable Hazelnut/Carob-Based Spread
2024 Principato, Laura; Carullo, Daniele; Gruppi, Alice; Duserm Garrido, Guillermo; Giuberti, Gianluca; Lambri, Milena; Spigno, Giorgia; Bassani, Andrea
Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine
2024 Gruppi, Alice; Romanini, Elia; Bassani, Andrea; Lambri, Milena; Chinnici, F.; Gabrielli, Mario
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads
2024 Principato, Laura; Carullo, Daniele; Gruppi, Alice; Lambri, Milena; Bassani, Andrea; Spigno, Giorgia
Effect of different fibre addition on cookie dough and texture
2023 Gruppi, Alice; Giuberti, Gianluca; Duserm Garrido, Guillermo; 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.
Impiego di fibre in prodotti da forn
2022 Gruppi, A; Spigno, G
Sostituzione delle uova in prodotti da forno
2022 Gruppi, A; 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
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations
2021 Cervini, M.; Gruppi, Alice; Bassani, Andrea; Spigno, Giorgia; Giuberti, Gianluca
How additive manufacturing can boost the bioactivity of baked functional foods
2020 Oliveira, S. M.; Gruppi, Alice; Vieira, M. V.; Matos, G. S.; Vicente, A. A.; Teixeira, J. A. C.; Fucinos, P.; Spigno, Giorgia; Pastrana, L. M.
INNOVATIVE BAKERY PRODUCTS
2020 Gruppi, Alice
Enzymatic pre-treatments in the valorisation of agri-food residues
2019 Alberici, Noemi; Fiorentini, Cecilia; Gruppi, Alice; Duserm Garrido, Guillermo; House, Alistair; Spigno, Giorgia
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber
2019 Dordoni, Roberta; Garrido, G. D.; Gruppi, Alice; Spigno, Giorgia
Innovative milk and whey protein hydrolysates
2019 Gruppi, Alice; Dermiki, Maria; Spigno, Giorgia; Fitzgerald, R. J.
Innovative milk and whey protein hydrolysates
2019 Gruppi, Alice; Dermiki, M.; Fitzgerald, R. J.; Spigno, Giorgia
Stabilità ossidativa di creme spalmabili dolci a base di cacao
2019 Alberici, Noemi; Gruppi, Alice; Spigno, Giorgia
Enzymatic wheat conditioning
2017 Gruppi, Alice; Duserm Garrido, Guillermo; Dordoni, Roberta; De Faveri, Dante Marco; Spigno, Giorgia
| Data di pubblicazione | Titolo | Autore(i) | File |
|---|---|---|---|
| 1-gen-2024 | A Potentially Ecosustainable Hazelnut/Carob-Based Spread | Principato, Laura; Carullo, Daniele; Gruppi, Alice; Duserm Garrido, Guillermo; Giuberti, Gianluca; Lambri, Milena; Spigno, Giorgia; Bassani, Andrea | |
| 1-gen-2024 | Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine | Gruppi, Alice; Romanini, Elia; Bassani, Andrea; Lambri, Milena; Chinnici, F.; Gabrielli, Mario | |
| 1-gen-2024 | Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads | Principato, Laura; Carullo, Daniele; Gruppi, Alice; Lambri, Milena; Bassani, Andrea; Spigno, Giorgia | |
| 1-gen-2023 | Effect of different fibre addition on cookie dough and texture | Gruppi, Alice; Giuberti, Gianluca; Duserm Garrido, Guillermo; 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-2022 | Impiego di fibre in prodotti da forn | Gruppi, A; Spigno, G | |
| 1-gen-2022 | Sostituzione delle uova in prodotti da forno | Gruppi, A; 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 | Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations | Cervini, M.; Gruppi, Alice; Bassani, Andrea; Spigno, Giorgia; Giuberti, Gianluca | |
| 1-gen-2020 | How additive manufacturing can boost the bioactivity of baked functional foods | Oliveira, S. M.; Gruppi, Alice; Vieira, M. V.; Matos, G. S.; Vicente, A. A.; Teixeira, J. A. C.; Fucinos, P.; Spigno, Giorgia; Pastrana, L. M. | |
| 17-apr-2020 | INNOVATIVE BAKERY PRODUCTS | Gruppi, Alice | |
| 1-gen-2019 | Enzymatic pre-treatments in the valorisation of agri-food residues | Alberici, Noemi; Fiorentini, Cecilia; Gruppi, Alice; Duserm Garrido, Guillermo; House, Alistair; Spigno, Giorgia | |
| 1-gen-2019 | Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber | Dordoni, Roberta; Garrido, G. D.; Gruppi, Alice; Spigno, Giorgia | |
| 1-gen-2019 | Innovative milk and whey protein hydrolysates | Gruppi, Alice; Dermiki, Maria; Spigno, Giorgia; Fitzgerald, R. J. | |
| 1-gen-2019 | Innovative milk and whey protein hydrolysates | Gruppi, Alice; Dermiki, M.; Fitzgerald, R. J.; Spigno, Giorgia | |
| 1-gen-2019 | Stabilità ossidativa di creme spalmabili dolci a base di cacao | Alberici, Noemi; Gruppi, Alice; Spigno, Giorgia | |
| 1-gen-2017 | Enzymatic wheat conditioning | Gruppi, Alice; Duserm Garrido, Guillermo; Dordoni, Roberta; De Faveri, Dante Marco; Spigno, Giorgia |