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

Sonia Calligaris

Showing results (11-20 of 47) with videos related to

Pageof 5
Sort By:
Foods (Basel, Switzerland)|June 11, 2020
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of CrackersLara Manzocco, Giulia Romano, Sonia Calligaris, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A ReviewSonia Calligaris, Lara Manzocco, Monica Anese, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different basesFabio Valoppi, Sonia Calligaris, Luisa Barba, et al.
Journal of Agricultural and Food Chemistry|June 7, 2008
Shelf life modeling of photosensitive food: the case of colored beveragesLara Manzocco, Giuditta Kravina, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|May 1, 2013
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in foodMonica Anese, Lara Manzocco, Sonia Calligaris, et al.
Journal of the Science of Food and Agriculture|April 24, 2020
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestionSofia Melchior, Marilena Marino, Nadia Innocente, et al.
Journal of the Science of Food and Agriculture|August 7, 2019
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditionsSonia Calligaris, Lara Manzocco, Fabio Valoppi, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysatesGiulia Di Filippo, Sofia Melchior, Stella Plazzotta, et al.
Food Chemistry|October 6, 2015
Use of monoglyceride hydrogel for the production of low fat short dough pastryLara Manzocco, Monica Anese, Sonia Calligaris, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratioSonia Calligaris, Fabio Valoppi, Luisa Barba, et al.
Pageof 5

Showing results (11-20 of 47) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|June 11, 2020
Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of CrackersLara Manzocco, Giulia Romano, Sonia Calligaris, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A ReviewSonia Calligaris, Lara Manzocco, Monica Anese, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different basesFabio Valoppi, Sonia Calligaris, Luisa Barba, et al.
Journal of Agricultural and Food Chemistry|June 7, 2008
Shelf life modeling of photosensitive food: the case of colored beveragesLara Manzocco, Giuditta Kravina, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|May 1, 2013
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in foodMonica Anese, Lara Manzocco, Sonia Calligaris, et al.
Journal of the Science of Food and Agriculture|April 24, 2020
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestionSofia Melchior, Marilena Marino, Nadia Innocente, et al.
Journal of the Science of Food and Agriculture|August 7, 2019
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditionsSonia Calligaris, Lara Manzocco, Fabio Valoppi, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysatesGiulia Di Filippo, Sofia Melchior, Stella Plazzotta, et al.
Food Chemistry|October 6, 2015
Use of monoglyceride hydrogel for the production of low fat short dough pastryLara Manzocco, Monica Anese, Sonia Calligaris, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratioSonia Calligaris, Fabio Valoppi, Luisa Barba, et al.
Pageof 5