Giorgia Spigno
Overview
Explore the profile of Giorgia Spigno including associated specialties, affiliations and a list of published articles.
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Articles
29
Citations
133
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Recent Articles
1.
Principato L, Carullo D, Gruppi A, Lambri M, Bassani A, Spigno G
J Texture Stud
. 2024 Jul;
55(4):e12850.
PMID: 38952176
This study examined the effects of spread formulation and the structural/lubricant properties of six different commercial hazelnut and cocoa spreads on sensory perception. Rheology, tribology, and quantitative descriptive analysis (QDA)...
2.
Reggi D, Alessio G, Ndereyimana A, Minuti A, Spigno G, Bertoni G
Foods
. 2024 Jun;
13(11).
PMID: 38890843
In Africa, the number of children under 5 years old who suffer from stunting and wasting are, respectively, 61.4 and 12.1 million, and to manage situations like these, emergency food...
3.
Fiorentini C, Leni G, de Apodaca E, Fernandez-de-Castro L, Rocchetti G, Cortimiglia C, et al.
Antioxidants (Basel)
. 2024 May;
13(5).
PMID: 38790624
A commercial olive leaf extract (OL), effective against , , , and , was added to three different coating formulations (methylcellulose, MC; chitosan, CT; and alginate, ALG) to produce active...
4.
Ebrahimi S, Hamzeh Y, Ashori A, Roohani M, Marlin N, Spigno G
Int J Biol Macromol
. 2024 May;
270(Pt 1):132285.
PMID: 38735600
This work focuses on the influence of ozone pretreatment on the fractionation and solubilization of sugarcane bagasse and soda bagasse pulp fibers in sodium hydroxide/urea solution, as well as the...
5.
Svarc-Gajic J, Rodrigues F, Moreira M, Delerue-Matos C, Morais S, Dorosh O, et al.
Bioresour Bioprocess
. 2024 Apr;
9(1):114.
PMID: 38647757
Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable...
6.
Principato L, Carullo D, Gruppi A, Duserm Garrido G, Giuberti G, Lambri M, et al.
Int J Food Sci
. 2024 Mar;
2024:4863035.
PMID: 38515832
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing...
7.
Gruppi A, Giuberti G, Duserm Garrido G, Spigno G
Food Sci Technol Int
. 2023 Mar;
30(7):614-622.
PMID: 36890775
Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture,...
8.
Ben Hsouna A, Sadaka C, Generalic Mekinic I, Garzoli S, Svarc-Gajic J, Rodrigues F, et al.
Antioxidants (Basel)
. 2023 Feb;
12(2).
PMID: 36830039
fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized...
9.
Cervini M, Gabrielli M, Spigno G, Giuberti G
Foods
. 2023 Jan;
12(2).
PMID: 36673419
Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical...
10.
Tassinari G, Bassani A, Spigno G, Soregaroli C, Drabik D
Sci Total Environ
. 2022 Oct;
856(Pt 2):159101.
PMID: 36181818
Bio-based polymers are increasingly attracting attention as a solution to reducing the consumption of non-renewable resources and curbing the accumulation of fossil-based plastic waste. In this study, we analyze the...