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
11.
Odelli D, Sarigiannidou K, Soliani A, Marie R, Mohammadifar M, Jessen F, et al.
Foods
. 2022 Mar;
11(5).
PMID: 35267292
The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high intensity (275 W, 5 min) ultrasound...
12.
Gruppi A, Dermiki M, Spigno G, FitzGerald R
Foods
. 2022 Feb;
11(4).
PMID: 35205992
This study determined the physicochemical properties (apparent viscosity (η), turbidity (A), particle size and molecular mass distribution) of hydrolysates generated from whey protein concentrate (WPC), milk protein concentrate (MPC) and...
13.
Fiorentini C, Duserm Garrido G, Bassani A, Cortimiglia C, Zaccone M, Montalbano L, et al.
Foods
. 2022 Jan;
11(1).
PMID: 35010155
The thermal stability of four different commercial citrus peel extracts was tested and improved by an encapsulation process with β-cyclodextrins in a spray-dryer. All extracts after the encapsulation process maintained...
14.
Principato L, Carullo D, Bassani A, Gruppi A, Duserm Garrido G, Dordoni R, et al.
Foods
. 2021 Dec;
10(12).
PMID: 34945623
In this work, extra-virgin olive oil (EVO)- and sunflower oil (SFO)-based oleogels were structured using rice bran wax (RBW) at 10% by weight (/). Bamboo fiber milled with 40 (BF),...
15.
Principato L, Carullo D, Duserm Garrido G, Bassani A, Dordoni R, Spigno G
J Texture Stud
. 2021 Dec;
53(2):196-208.
PMID: 34910832
Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural/lubricant performances was investigated. Rotational/oscillatory rheology was chosen to assess material behavior...
16.
Patel M, Schwendemann D, Spigno G, Geng S, Berglund L, Oksman K
Molecules
. 2021 Aug;
26(15).
PMID: 34361717
The development of bio-based nanocomposites is of high scientific and industrial interest, since they offer excellent advantages in creating functional materials. However, dispersion and distribution of the nanomaterials inside the...
17.
Cervini M, Gruppi A, Bassani A, Spigno G, Giuberti G
Foods
. 2021 Apr;
10(5).
PMID: 33919201
Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (/) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest...
18.
Falasconi I, Fontana A, Patrone V, Rebecchi A, Duserm Garrido G, Principato L, et al.
Microorganisms
. 2020 Sep;
8(9).
PMID: 32927810
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention...
19.
Rossi F, Spigno G, Luzzani G, Bozzoni M, Donadini G, Rolla J, et al.
Int J Food Sci Nutr
. 2020 May;
72(1):93-98.
PMID: 32366139
Beer is a source of folate, vitamin B and B, molecules involved in the pathways of homocysteine (HCY), a risk factor for cardiovascular disease. This research evaluated if a consumption...
20.
Donadini G, Bertuzzi T, Kordialik-Bogacka E, Cywinska D, Rossi F, Spigno G, et al.
J Food Sci
. 2019 Dec;
85(1):182-191.
PMID: 31869860
The quality perception of gluten-free beer was explored using conjoint analysis with a panel of Polish millennials (n = 200; aged 20 to 35), who were given 64 gluten-free beer...