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Sonia Calligaris

Showing results (1-10 of 47) with videos related to

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Foods (Basel, Switzerland)|December 30, 2020
Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates MixturesLara Manzocco, Stella Plazzotta, Sonia Calligaris
Journal of Food Science and Technology|September 1, 2021
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageingSabrina Voce, Sonia Calligaris, Piergiorgio Comuzzo
Journal of Agricultural and Food Chemistry|February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperaturesLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|May 2, 2002
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleachingLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry|January 20, 2020
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogelsSonia Calligaris, Marilisa Alongi, Paolo Lucci, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and contentSonia Calligaris, Stella Plazzotta, Fabio Valoppi, et al.
Journal of the Science of Food and Agriculture|October 16, 2020
Application of high-pressure homogenization to tailor the functionalities of native wheat starchDonatella Peressini, Sofia Melchior, Margherita Berlese, et al.
Current Research in Food Science|March 22, 2021
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approachLara Manzocco, Federico Basso, Stella Plazzotta, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oilSonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Journal of Agricultural and Food Chemistry|February 10, 2007
Shelf-life modeling of bakery products by using oxidation indicesSonia Calligaris, Lara Manzocco, Giuditta Kravina, et al.
Pageof 5

Showing results (1-10 of 47) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|December 30, 2020
Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates MixturesLara Manzocco, Stella Plazzotta, Sonia Calligaris
Journal of Food Science and Technology|September 1, 2021
Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageingSabrina Voce, Sonia Calligaris, Piergiorgio Comuzzo
Journal of Agricultural and Food Chemistry|February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperaturesLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|May 2, 2002
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleachingLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry|January 20, 2020
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogelsSonia Calligaris, Marilisa Alongi, Paolo Lucci, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and contentSonia Calligaris, Stella Plazzotta, Fabio Valoppi, et al.
Journal of the Science of Food and Agriculture|October 16, 2020
Application of high-pressure homogenization to tailor the functionalities of native wheat starchDonatella Peressini, Sofia Melchior, Margherita Berlese, et al.
Current Research in Food Science|March 22, 2021
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approachLara Manzocco, Federico Basso, Stella Plazzotta, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oilSonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Journal of Agricultural and Food Chemistry|February 10, 2007
Shelf-life modeling of bakery products by using oxidation indicesSonia Calligaris, Lara Manzocco, Giuditta Kravina, et al.
Pageof 5