Cristina Alamprese

Ripening of salami: assessment of colour and aspect evolution using image analysis and multivariate image analysis.

Effect of fresh pork meat conditioning on quality characteristics of salami.

Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies.

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics.

Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool.

in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose.

Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta.

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.

Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives.

Sustainability of the Olive Oil System.

A FT-NIR Process Analytical Technology Approach for Milk Renneting Control.

Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet.

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength.

NMR-based approach to detect white wine vinegar fraud.