MELCHIOR, SOFIA

MELCHIOR, SOFIA  

DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI  

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Risultati 1 - 19 di 19 (tempo di esecuzione: 0.016 secondi).
Titolo Data di pubblicazione Autore(i) File
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 1-gen-2021 Peressini, D.; Melchior, S.; Berlese, M.; Calligaris, S.
Design of Delivery Systems for Probiotic Bacteria: the Case Study of Monoglyceride-Based Structured Emulsions 1-gen-2019 Melchior, Sofia
Design of emulsion-based delivery systems for probiotic bacteria 1-gen-2019 Melchior, Sofia; Marino, Marilena; Innocente, Nadia; Calligaris, Sonia; Nicoli, Maria Cristina
Designing food for the elderly: the critical impact of food structure 1-gen-2022 Calligaris, S.; Moretton, M.; Melchior, S.; Pellegrini, N.; Anese, M.
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 1-gen-2022 Melchior, S.; Calligaris, S.; Marino, M.; D'Este, F.; Honsell, G.; Nicoli, M. C.; Innocente, N.
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 1-gen-2020 Melchior, S.; Marino, M.; Innocente, N.; Calligaris, S.; Nicoli, M. C.
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 1-gen-2021 Melchior, Sofia; Marino, Marilena; D'Este, Francesca; Innocente, Nadia; Nicoli, Maria Cristina; Calligaris, Sonia
High pressure homogenization shapes the techno-functionalities and digestibility of pea proteins 1-gen-2022 Melchior, S.; Moretton, M.; Calligaris, S.; Manzocco, L.; Nicoli, M. C.
Impact of high pressure homogenization on the functional properties of wheat starch granules 1-gen-2018 Peressini, Donatella; Melchior, Sofia; Calligaris, Sonia; Nicoli, Maria Cristina
In vitro digestibility of plant proteins under adult and elderly conditions 1-gen-2021 Melchior, Sofia; Moretton, Martina; Manzocco, Lara; Calligaris, Sonia
Interventi tecnologici per la progettazione di alimenti con incrementate funzionalità 25-mag-2021 Melchior, Sofia
La risposta glicemica tra presente e futuro - Strategie del settore alimentare per la prevenzione e la gestione del diabete mellito 1-gen-2019 Melchior, Sofia; Alongi, Marilisa; Boschelle, O.; Anese, M.
Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods 1-gen-2021 Marino, Marilena; Innocente, Nadia; Melchior, Sofia; Calligaris, Sonia; Maifreni, Michela
Packaging and the Shelf Life of Coffee 1-gen-2019 Manzocco, Lara; Melchior, Sofia; Calligaris, Sonia; Maria Cristina Nicoli, And
REDUCING THE GLYCAEMIC INDEX OF COOKIES BY USING APPLE POMACE AS A FUNCTIONAL INGREDIENT 1-gen-2019 Alongi, Marilisa; Melchior, Sofia; Anese, Monica
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 1-gen-2019 Alongi, Marilisa; Melchior, Sofia; Anese, Monica
Steering protein and lipid digestibility by oleogelation with protein aerogels 1-gen-2022 Plazzotta, S.; Alongi, M.; De Berardinis, L.; Melchior, S.; Calligaris, S.; Manzocco, L.
Technological interventions driving structural design for improving food functionalities 1-gen-2018 Melchior, Sofia
Understanding the impact of moderate-intensity pulsed electric fields (MIPEF) on structural and functional characteristics of pea, rice and gluten concentrates 1-gen-2020 Melchior, S.; Calligaris, S.; Bisson, G.; Manzocco, L.