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Luisa Pellegrino

Showing results (1-10 of 33) with videos related to

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Journal of Agricultural and Food Chemistry|November 3, 2009
Liquid infant formulas: technological tools for limiting heat damageStefano Cattaneo, Fabio Masotti, Luisa Pellegrino
Foods (Basel, Switzerland)|September 28, 2021
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food MatrixVera Lavelli, Paolo D'Incecco, Luisa Pellegrino
Food Chemistry|July 2, 2019
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxideDaniela Fracassetti, Sara Limbo, Luisa Pellegrino, et al.
Journal of Fungi (Basel, Switzerland)|December 24, 2021
Bioprocesses with Reduced Ecological Footprint by Marine <i>Debaryomyces hansenii</i> Strain for Potential Applications in Circular EconomySilvia Donzella, Claudia Capusoni, Luisa Pellegrino, et al.
Foods (Basel, Switzerland)|February 10, 2024
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year SurveyLuisa Pellegrino, Veronica Rosi, Marta Sindaco, et al.
Food Chemistry|March 6, 2014
Targeted peptides for the quantitative evaluation of casein plasminolysis in drinking milkStefano Cattaneo, Milda Stuknytė, Luisa Pellegrino, et al.
Foods (Basel, Switzerland)|February 10, 2021
Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar CheesesLuisa Pellegrino, Johannes A Hogenboom, Veronica Rosi, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable TanninsDaniela Fracassetti, Sara Limbo, Natalia Messina, et al.
Foods (Basel, Switzerland)|March 29, 2023
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A ReviewStefano Gerna, Paolo D'Incecco, Sara Limbo, et al.
Food Chemistry|September 12, 2021
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheesesPaolo D'Incecco, Johannes A Hogenboom, Veronica Rosi, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|November 3, 2009
Liquid infant formulas: technological tools for limiting heat damageStefano Cattaneo, Fabio Masotti, Luisa Pellegrino
Foods (Basel, Switzerland)|September 28, 2021
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food MatrixVera Lavelli, Paolo D'Incecco, Luisa Pellegrino
Food Chemistry|July 2, 2019
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxideDaniela Fracassetti, Sara Limbo, Luisa Pellegrino, et al.
Journal of Fungi (Basel, Switzerland)|December 24, 2021
Bioprocesses with Reduced Ecological Footprint by Marine <i>Debaryomyces hansenii</i> Strain for Potential Applications in Circular EconomySilvia Donzella, Claudia Capusoni, Luisa Pellegrino, et al.
Foods (Basel, Switzerland)|February 10, 2024
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year SurveyLuisa Pellegrino, Veronica Rosi, Marta Sindaco, et al.
Food Chemistry|March 6, 2014
Targeted peptides for the quantitative evaluation of casein plasminolysis in drinking milkStefano Cattaneo, Milda Stuknytė, Luisa Pellegrino, et al.
Foods (Basel, Switzerland)|February 10, 2021
Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar CheesesLuisa Pellegrino, Johannes A Hogenboom, Veronica Rosi, et al.
Molecules (Basel, Switzerland)|September 10, 2021
Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable TanninsDaniela Fracassetti, Sara Limbo, Natalia Messina, et al.
Foods (Basel, Switzerland)|March 29, 2023
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A ReviewStefano Gerna, Paolo D'Incecco, Sara Limbo, et al.
Food Chemistry|September 12, 2021
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheesesPaolo D'Incecco, Johannes A Hogenboom, Veronica Rosi, et al.
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