Author/Creator: Calligaris, Sonia - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Calligaris, Sonia

1. Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study. (December 2022)

Authors:: Calligaris, Sonia; Lucci, Paolo; Milani, Andrea; Rovellini, Pierangela; Lagazio, Corrado; Conte, Lanfranco; Nicoli, Maria Cristina
Journal:: Food packaging and shelf life
Issue:: Volume 34(2022)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity. (March 2018)

Authors:: Plazzotta, Stella; Calligaris, Sonia; Manzocco, Lara
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 89(2018)
Page Start:: 276
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate. (May 2023)

Authors:: Renoldi, Niccolò; Melchior, Sofia; Calligaris, Sonia; Peressini, Donatella
Journal:: Food hydrocolloids
Issue:: Volume 139(2023)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Application of high‐pressure homogenization to tailor the functionalities of native wheat starch. (31st October 2020)

Authors:: Peressini, Donatella; Melchior, Sofia; Berlese, Margherita; Calligaris, Sonia
Journal:: Journal of the science of food and agriculture
Issue:: Volume 101:Number 7(2021)
Page Start:: 2668
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts. (1st June 2017)

Authors:: Comuzzo, Piergiorgio; Calligaris, Sonia; Iacumin, Lucilla; Ginaldi, Federica; Voce, Sabrina; Zironi, Roberto
Journal:: Food chemistry
Issue:: Volume 224(2017)
Page Start:: 105
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids. (22nd June 2015)

Authors:: Calligaris, Sonia; Ignat, Alexandra; Biasutti, Marialuisa; Innocente, Nadia; Nicoli, Maria Cristina
Journal:: International journal of food science & technology
Issue:: Volume 50:Number 9(2015:Sep.)
Page Start:: 2129
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content. (May 2018)

Authors:: Calligaris, Sonia; Plazzotta, Stella; Valoppi, Fabio; Anese, Monica
Journal:: Food research international
Issue:: Volume 107(2018)
Page Start:: 700
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins. (January 2023)

Authors:: Melchior, Sofia; Moretton, Martina; Alongi, Marilisa; Calligaris, Sonia; Cristina Nicoli, Maria; Anese, Monica
Journal:: Food research international
Issue:: Volume 163(2023)
Page Start:
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Correction: Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion. Issue 3 (12th January 2021)

Authors:: Melchior, Sofia; Marino, Marilena; D'Este, Francesca; Innocente, Nadia; Nicoli, Maria Cristina; Calligaris, Sonia
Journal:: Food & function
Issue:: Volume 12:Issue 3(2021)
Page Start:: 1373
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC. Issue 3 (27th December 2012)

Authors:: Barba, Luisa; Arrighetti, Gianmichele; Calligaris, Sonia
Journal:: European journal of lipid science and technology
Issue:: Volume 115:Issue 3(2013:Mar.)
Page Start:: 322
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗