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Federico Casanova

ResearcherID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 18

Top Venues

Foods (Basel, Switzerland)

Marine drugs

Polymers

Gels (Basel, Switzerland)

Montpellier SupAgro and Nestlé

Universidade Federal de Viçosa (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Montpellier SupAgro and Nestlé Jul 1o 2017 - Oct 31o 2018

France

Postdoctoral researcher :: IATE

Education History

Universidade Federal de Viçosa Mar 1o 2015 - Mar 16o 2017

Brazil

PHD :: Food Science

Publications

Naaman Francisco Nogueira Silva, Sérgio Henrique Silva, Daniel Baron, Isabelle Cristina Oliveira Neves, Federico Casanova
Pereskia aculeata Miller as a Novel Food Source: A Review. Foods (Basel, Switzerland) 12 (11) (2023)
Ahmed Taha, Federico Casanova, Martynas Talaikis, Voitech Stankevič, Nerija Zurauskiene, Povilas Simonis, Vidas Pakštas, Marijus Jurkūnas, Mohamed A E Gomaa, Arunas Stirke
Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein. Polymers 15 (15) (2023)
Luis Gustavo Lima Nascimento, Davide Odelli, Antonio Fernandes de Carvalho, Evandro Martins, Guillaume Delaplace, Paulo Peres de Sá Peixoto Júnior, Naaman Francisco Nogueira Silva, Federico Casanova
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods (Basel, Switzerland) 12 (12) (2023)
Luis Gustavo Lima Nascimento, Davide Odelli, Antonio Fernandes de Carvalho, Evandro Martins, Guillaume Delaplace, Paulo Peres de Sá Peixoto Júnior, Naaman Francisco Nogueira Silva, Federico Casanova
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Foods (Basel, Switzerland) 12 (12) (2023)
Ipek Altay, Lucas Sales Queiroz, Naaman F Nogueira Silva, Aberham Hailu Feyissa, Federico Casanova, Jens J Sloth, Mohammad Amin Mohammadifar
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions. Gels (Basel, Switzerland) 9 (9) (2023)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Michela Verni, Federico Casanova
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods (Basel, Switzerland) 11 (24) (2022)
Davide Odelli, Krystalia Sarigiannidou, Alberto Soliani, Rodolphe Marie, Mohammad Amin Mohammadifar, Flemming Jessen, Giorgia Spigno, Mar Vall-Llosera, Antonio Fernandes de Carvalho, Michela Verni, Federico Casanova
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment. Foods (Basel, Switzerland) 11 (5) (2022)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Michela Verni, Federico Casanova
The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization. Foods (Basel, Switzerland) 11 (24) (2022)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Ahmed Taha, Federico Casanova, Povilas Simonis, Voitech Stankevič, Mohamed A E Gomaa, Arunas Stirke
Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins. Foods (Basel, Switzerland) 11 (11) (2022)
Betül Yesiltas, Chloé Robert, Heidi Olander Petersen, Flemming Jessen, Fatemeh Ajalloueian, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Jens J Sloth, Greta Jakobsen, Federico Casanova
Gelatin from Saithe ( Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions. Marine drugs 20 (12) (2022)
Isabelle Carolina Oliveira, Iuri Emmanuel de Paula Ferreira, Federico Casanova, Angelo Luiz Fazani Cavallieri, Luis Gustavo Lima Nascimento, Antonio Fernandes de Carvalho, Naaman Francisco Nogueira Silva
Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions. Foods (Basel, Switzerland) 11 (10) (2022)
Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas
Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly ( Hermetia illucens ) Larvae Protein Concentrate. Foods (Basel, Switzerland) 10 (12) (2021)
Pauline Henriet, Flemming Jessen, Mar Vall-Llosera, Rodolphe Marie, Mastaneh Jahromi, Mohammad Amin Mohammadifar, Hanne Lilian Stampe-Villadsen, Heidi Olander Petersen, Jens J Sloth, Karin Loft Eybye, Greta Jakobsen, Federico Casanova
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

Top Topics

Top Venues

Federico Casanova