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Sonia Calligaris

Showing results (31-40 of 47) with videos related to

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Food Research International (Ottawa, Ont.)|January 3, 2023
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteinsSofia Melchior, Martina Moretton, Marilisa Alongi, et al.
Food & Function|June 9, 2022
Designing food for the elderly: the critical impact of food structureSonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Current Research in Food Science|June 4, 2026
Green recovery of the lipid fraction from olive stones through supercritical CO<sub>2</sub>: Chemical and physical characterization: Characterization of olive stones lipidsFederico Basso, Erica Moret, Luisa Barba, et al.
Food Chemistry|May 9, 2015
Potential of high pressure homogenization to induce autolysis of wine yeastsPiergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreadsFrancesco Ciuffarin, Stella Plazzotta, Kato Rondou, et al.
International Journal of Biological Macromolecules|May 23, 2025
Hydrogels of levan polysaccharide: A systematic reviewAybüke Tekin, Selay Tornacı, Defne Boyacı, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibilityFrancesco Ciuffarin, Marilisa Alongi, Stella Plazzotta, et al.
Food Chemistry|August 6, 2024
Unrevealing the potentialities in food formulations of a low-branched dextran from Leuconostoc mesenteroidesGiulia Bisson, Sofia Melchior, Clara Comuzzi, et al.
Food Science & Nutrition|June 3, 2017
Optimization of durum wheat bread enriched with branMaria A Saccotelli, Amalia Conte, Krystel R Burrafato, et al.
Current Research in Food Science|April 15, 2024
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field <sup>1</sup>H NMR studySofia Melchior, Eleonora Carini, Marcello Gigliotti, et al.
Pageof 5

Showing results (31-40 of 47) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|January 3, 2023
Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteinsSofia Melchior, Martina Moretton, Marilisa Alongi, et al.
Food & Function|June 9, 2022
Designing food for the elderly: the critical impact of food structureSonia Calligaris, Martina Moretton, Sofia Melchior, et al.
Current Research in Food Science|June 4, 2026
Green recovery of the lipid fraction from olive stones through supercritical CO<sub>2</sub>: Chemical and physical characterization: Characterization of olive stones lipidsFederico Basso, Erica Moret, Luisa Barba, et al.
Food Chemistry|May 9, 2015
Potential of high pressure homogenization to induce autolysis of wine yeastsPiergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreadsFrancesco Ciuffarin, Stella Plazzotta, Kato Rondou, et al.
International Journal of Biological Macromolecules|May 23, 2025
Hydrogels of levan polysaccharide: A systematic reviewAybüke Tekin, Selay Tornacı, Defne Boyacı, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibilityFrancesco Ciuffarin, Marilisa Alongi, Stella Plazzotta, et al.
Food Chemistry|August 6, 2024
Unrevealing the potentialities in food formulations of a low-branched dextran from Leuconostoc mesenteroidesGiulia Bisson, Sofia Melchior, Clara Comuzzi, et al.
Food Science & Nutrition|June 3, 2017
Optimization of durum wheat bread enriched with branMaria A Saccotelli, Amalia Conte, Krystel R Burrafato, et al.
Current Research in Food Science|April 15, 2024
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field <sup>1</sup>H NMR studySofia Melchior, Eleonora Carini, Marcello Gigliotti, et al.
Pageof 5