Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Alice Gruppi

Showing results (1-10 of 6) with videos related to

Pageof 1
Sort By:
Foods (Basel, Switzerland)|February 25, 2022
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein HydrolysatesAlice Gruppi, Maria Dermiki, Giorgia Spigno, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 9, 2023
Effect of different fibre addition on cookie dough and textureAlice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido, et al.
Foods (Basel, Switzerland)|April 30, 2021
Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory EvaluationsMariasole Cervini, Alice Gruppi, Andrea Bassani, et al.
Journal of Texture Studies|July 2, 2024
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreadsLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Foods (Basel, Switzerland)|December 24, 2021
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible OilsLaura Principato, Daniele Carullo, Andrea Bassani, et al.
International Journal of Food Science|March 22, 2024
A Potentially Ecosustainable Hazelnut/Carob-Based SpreadLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|February 25, 2022
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein HydrolysatesAlice Gruppi, Maria Dermiki, Giorgia Spigno, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 9, 2023
Effect of different fibre addition on cookie dough and textureAlice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido, et al.
Foods (Basel, Switzerland)|April 30, 2021
Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory EvaluationsMariasole Cervini, Alice Gruppi, Andrea Bassani, et al.
Journal of Texture Studies|July 2, 2024
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreadsLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Foods (Basel, Switzerland)|December 24, 2021
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible OilsLaura Principato, Daniele Carullo, Andrea Bassani, et al.
International Journal of Food Science|March 22, 2024
A Potentially Ecosustainable Hazelnut/Carob-Based SpreadLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Pageof 1