Alamprese Cristina
Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY
Research fields and competencies
Contacts
Workplace
Office phone number
University email address
Teaching - Programme courses
Bachelors and masters
A.Y. 2020/2021
A.Y. 2019/2020
A.Y. 2018/2019
A.Y. 2017/2018
A.Y. 2016/2017
Postgraduate programmes
A.Y. 2020/2021
Doctoral programme (PhD)
Research
Publications
Publications
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Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics / L. Strani, S. Grassi, C. Alamprese, E. Casiraghi, R. Ghiglietti, F. Locci, N. Pricca, A. De Juan. - In: FOOD CONTROL. - ISSN 0956-7135. - 119(2021 Jan).
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Whey Protein Concentrate and Egg White Powder as Structuring Agents of Double Emulsions for Food Applications / M.E. Moriano, C. Alamprese. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 13:7(2020 Jul), pp. 1154-1165.
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Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends / A.B. Aktas, B. Ozen, C. Alamprese. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 0145-8892. - (2020 Jun 01). [Epub ahead of print]
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Effect of extrusion conditions on the physical and chemical properties of bean powders / C. Cappa, L. Masseroni, P. Ng, C. Alamprese. - In: JOURNAL OF FOOD PROCESSING AND PRESERVATION. - ISSN 1745-4549. - (2020). [Epub ahead of print]
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Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose / A. Musatti, C. Cappa, C. Mapelli, C. Alamprese, M. Rollini. - In: FOODS. - ISSN 2304-8158. - 9:1(2020 Jan), pp. 89.1-89.10.