Dottori di ricerca
Elenco dottori di ricerca
- ANDREANI Giulia:
From plant-based alternatives to front-of-pack labels: exploring consumer perception and strategies for healthy and sustainable diets - CHIODETTI Miriam:
Sustainable bioprocesses for the technological enhancement of sorghum flour: applications in wheat-sorghum composite bread - FUSI Francesca:
Occurrence and reasons for on-farm emergency slaughter of cattle in northern italy: human intelligence and machine learning (artificial intelligence) approaches - MOLLE Arnaud Paul J:
Advanced chemometrics to predict cheese-making traits from milk infrared spectra
- DHENGE Rohini Vijay:
Evaluation of the effect of high-pressure treatment conditions on pumpkin cubes: a multidisciplinary study - FABRILE Maria Pia:
New tools for authentication and traceability to assure the integrity of pig chain - SCARPELLA Simona:
Evaluation of mass spectrometry platforms for food fraud analysis and authenticity - TOSI Nicole:
Multiple approaches to investigate the variability in (poly)phenol bioavailability and metabolism - TROIANI Laura:
Leveraging lactic acid bacteria for new sustainable processes
- ACCARDO Francesca:
Investigating the molecular determinants affecting protein digestibility. - BETTERA Luca:
Non-starter lactic acid bacteria characterization for their control in cheese making. - CUTRONEO Sara:
Plant-based meat analogues: molecular assessment of protein quality and digestibility. - DI PEDE Giuseppe:
Metabolites from dietary (poly)phenols in humans: interaction with gut microbiota and comprehensive nutrikinetics. - FORTINI Annalisa:
The promotion of best practices in primary school food service: interventions in the city of parma. - FRANCHINI Cinzia:
Identification of best practices for promoting food literacy and sustainable diets in higher education institutions. - FUSO Andrea:
Strategies for extraction, characterization and enzymatic modification of dietary fibre - GOZZI Marco:
The complex metabolic interplay between cereals and mycotoxins: an insight between open field and in vitro cultures. - SAMMARCO Giuseppe:
Innovative analytical strategies coupled with multivariate analysis to deal with complex issues in food integrity, food authenticity and sensomics.
- CASTELLONE Vincenzo:
Lactic acid bacteria and bioactive compounds: production in fermented foods and fate after digestion - CAVALIERE Francesca:
A food contact materials 3d database for food safety using nuclear receptors (er and ar) as biological cancer target - FAVARI Claudia:
Metabolomics applications to nutritional intervention studies - HADJ SAADOUN Jasmine:
Fermentation as a strategy to produce high value-added compounds from by-products and waste - LUPARELLI Anna Valentina:
Composition and biological activity of edible insects biomasses: effect of rearing conditions, processing, and gastrointestinal digestion on black soldier fly raw materials - MORENO ORTEGA Alicia:
Caracterización fitoquímica y evaluación de la bioaccesibilidad in vitro y biodisponibilidad in vivo de cebolla negra (allium cepa l.) y ajo negro (allium sativum l.) / phytochemical characterization and evaluation of the in vitro bioaccessibility and in vivo bioavailability of black onion (allium cepa l.) and black garlic (allium sativum l.) - SIMON Ancuta Cezara:
Antimicrobial resistance of microorganisms isolated from the swine chain - SPAGGIARI Giulia:
In silico methods for the detection of endocrine disruptors in food - VACCARO Salvatore:
Nutritional counselling in the surgical treatment of morbid obesity
- CARCELLI Alessandro:
New functional vegetable ingredients for new consumer needs - CRUDO Francesco:
A toxicological evaluation of the interactions between alternaria mycotoxins, food constituents and gut microbiota: implications for human health - DAMIANI Tito:
Advanced non-targeted methodologies applied to food authenticity - MARCHINI Mia:
Improvement of the use of food resources of african countries - MARTELLI Francesco:
Microbiological approaches for the implementation of algae in food: exploitation and safety evaluation. - VARRA' Maria Olga:
Preventing fraud and assessing safety in the fishery and aquaculture sectors through rapid analytical strategies
- ALINOVI Marcello:
Statistical, chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened italian cheeses - BIASINI Beatrice:
Understanding, assessing and modelling sustainable eating behaviours - CAVANNA Daniele:
Innovative analytical methods merged with chemometrics for food integrity and sensomics - CHARRON Melanie:
Exploiting the potential of hazelnut by-products in a confectionary food company - GASPARINI Alessandra:
Effects of processing and storage conditions on milk and whey products: a detailed molecular investigation of the induced modifications on whey proteins - GKRILLAS Athanasios:
New developments in harmonised risk assessment of emerging chemical hazards: "chemical mixtures" - LENI Giulia:
Insect-based protein ingredients: extraction, molecular characterization, techno-functionality and safety aspects - LIBERATORE Claudia Maria:
Biotechnological methods to increase and preserve agrobiodiversity in hop - SOETEMANS Lise:
Insect biorefinery for generating high-added-value products such as protein and chitin - SPAGGIARI Marco:
Sottoprodotti del processo di molitura dei cereali: da residui a preziose risorse