Alyssa Hidalgo

università degli studi di milano

H指数:37

被引数:4,105

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Influence of Cultivar and Press-Extraction Temperature on Antioxidants, Quality and Stability of Avocado (Persea americana Mill.) Oil

品种和压榨提取温度对鳄梨（Persea americana Mill.）油中抗氧化剂、品质和稳定性的影响

Processes

IF2.8

2026-09-210

Characterization of cold-pressed oils extracted from seeds of different Capsicum species

从不同辣椒物种种子中提取的冷压油的表征

Food Production Processing and Nutrition

IF5.7

2026-09-030

OAAI

Enrichment of Gluten-Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

以蟋蟀粉为原料强化无麸质新鲜意大利面的技术与营养价值

Food Science & Nutrition

IF3.8

2026-08-210

OAAI

Chemical composition, technological quality, and bioaccessibility of phenolics and starch of bread enriched with germinated wholemeal flour

面包中发芽全麦粉强化后的化学成分、工艺质量和酚类物质及淀粉的生物可及性

International Journal of Gastronomy and Food Science

IF3.6

2026-02-110

PRE

Susceptibility of Cooking Herbs to Stored-Product Moths

Insects

IF2.9

2026-01-270

OAAI

Reproductive growth stages according to the extended BBCH-scale and physical-chemical changes of yellow pitahaya fruit (Hylocereus megalanthus)

Journal of Agriculture and Food Research

IF6.2

2026-01-190

OAAI

Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal

通过使用大麻压榨饼粉来增强无麸质酸面团面包的抗氧化和营养特性

Foods 2025, Vol. 14, Page 3571

IF0

2025-10-200

OAAI

Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products

无麸质番茄和亚麻籽副产品强化意面产品的技术与营养特性

Food Science & Nutrition

IF3.8

2025-10-180

OAAI

By-product of green pea canning as a substrate for Propionibacterium freudenreichii fermentation to fortify bread with vitamin B12

青豌豆罐头的副产品作为Propionibacterium freudenreichii发酵的底物，以强化面包中的维生素B12

Future Foods

IF8.2

2025-09-070

OAAI

Characterization of industrial pea canning by-product and its protein concentrate obtained by optimized ultrasound-assisted extraction

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-010

OAAI

Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-01-011

OAAI

Salt-soluble protein extracts from Hermetia illucens and Bombyx mori for high protein pasta production

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-12-012

OAAI

Changes in colour, tocopherols and carotenoids during the germination of lupin seeds

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-12-014

OAAI

Lupin as a Source of Bioactive Antioxidant Compounds for Food Products

MOLECULES

IF4.6

2023-11-108

OAAI

A high protein ancient wheat species: Einkorn

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-11-012

PRE

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

ANTIOXIDANTS

IF6.6

2022-12-165

OAAI

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

MOLECULES

IF4.6

2022-12-1613

OAAI

Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts

MOLECULES

IF4.6

2022-12-105

OAAI

Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-12-017

PRE

Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2022-12-0111

OAAI

Alyssa Hidalgo

个人简介

教育背景

工作经历

荣誉奖项

研究方向