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Food Chemistry
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February 5, 2017
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
Piergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, et al.
Food Chemistry
|
February 1, 2023
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil
Francesco Ciuffarin, Marilisa Alongi, Donatella Peressini, et al.
Journal of Food Science
|
March 16, 2013
Effect of lipid physical state of palm derivatives on β-carotene bleaching
Sonia Calligaris, Lara Manzocco, Sara Da Pieve, et al.
Food Chemistry
|
May 4, 2025
Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
Maryam Abdollahi, Sayed Amir Hossein Goli, Nafiseh Soltanizadeh, et al.
Food Chemistry
|
August 19, 2021
Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds
Marilisa Alongi, Paolo Lucci, Maria Lisa Clodoveo, et al.
Food & Function
|
December 16, 2020
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion
Sofia Melchior, Marilena Marino, Francesca D'Este, et al.
Journal of Clinical Nursing
|
May 17, 2008
Quality of life in patients with right- or left-sided brain tumours: literature review
Alvisa Palese, Francesca Lamanna, Carmen Di Monte, et al.
Food & Function
|
January 12, 2021
Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic <i>Lactobacillus rhamnosus</i> upon <i>in vitro</i> digestion
Sofia Melchior, Marilena Marino, Francesca D'Este, et al.
Food & Function
|
September 28, 2022
Steering protein and lipid digestibility by oleogelation with protein aerogels
Stella Plazzotta, Marilisa Alongi, Lorenzo De Berardinis, et al.
Foods (Basel, Switzerland)
|
March 11, 2020
Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction
Lanfranco Conte, Andrea Milani, Sonia Calligaris, et al.
Page
of 5
Search research articles
Search
Showing results (21-30 of 47) with videos related to
Sort By:
Page
of 5
Food Chemistry
|
February 5, 2017
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
Piergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, et al.
Food Chemistry
|
February 1, 2023
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil
Francesco Ciuffarin, Marilisa Alongi, Donatella Peressini, et al.
Journal of Food Science
|
March 16, 2013
Effect of lipid physical state of palm derivatives on β-carotene bleaching
Sonia Calligaris, Lara Manzocco, Sara Da Pieve, et al.
Food Chemistry
|
May 4, 2025
Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
Maryam Abdollahi, Sayed Amir Hossein Goli, Nafiseh Soltanizadeh, et al.
Food Chemistry
|
August 19, 2021
Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds
Marilisa Alongi, Paolo Lucci, Maria Lisa Clodoveo, et al.
Food & Function
|
December 16, 2020
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion
Sofia Melchior, Marilena Marino, Francesca D'Este, et al.
Journal of Clinical Nursing
|
May 17, 2008
Quality of life in patients with right- or left-sided brain tumours: literature review
Alvisa Palese, Francesca Lamanna, Carmen Di Monte, et al.
Food & Function
|
January 12, 2021
Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic <i>Lactobacillus rhamnosus</i> upon <i>in vitro</i> digestion
Sofia Melchior, Marilena Marino, Francesca D'Este, et al.
Food & Function
|
September 28, 2022
Steering protein and lipid digestibility by oleogelation with protein aerogels
Stella Plazzotta, Marilisa Alongi, Lorenzo De Berardinis, et al.
Foods (Basel, Switzerland)
|
March 11, 2020
Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction
Lanfranco Conte, Andrea Milani, Sonia Calligaris, et al.
Page
of 5