Luisa Pellegrino

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Journal of fungi (Basel, Switzerland)

Biomolecules

University of Milan

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

Affiliation History

University of Milan Nov 01 1998

Italy

professor :: Department of food, environmental and nutritional sciences

Publications

Luisa Pellegrino, Veronica Rosi, Marta Sindaco, Paolo D'Incecco
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey. Foods (Basel, Switzerland) 13 (3) (2024)
Luisa Pellegrino, Veronica Rosi, Marta Sindaco, Paolo D'Incecco
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey. Foods (Basel, Switzerland) 13 (3) (2024)
Stefano Gerna, Paolo D'Incecco, Sara Limbo, Marta Sindaco, Luisa Pellegrino
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods (Basel, Switzerland) 12 (6) (2023)
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes A Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. Foods (Basel, Switzerland) 12 (2) (2023)
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes A Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties. Foods (Basel, Switzerland) 12 (2) (2023)
Luca Bettera, Marcello Alinovi, Paolo D'Incecco, Monica Gatti, Eleonora Carini, Luisa Pellegrino, Elena Bancalari
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk. Foods (Basel, Switzerland) 12 (17) (2023)
Stefano Gerna, Paolo D'Incecco, Sara Limbo, Marta Sindaco, Luisa Pellegrino
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review. Foods (Basel, Switzerland) 12 (6) (2023)
Luisa Pellegrino, Johannes A Hogenboom, Veronica Rosi, Marta Sindaco, Stefano Gerna, Paolo D'Incecco
Focus on the Protein Fraction of Sports Nutrition Supplements. Molecules (Basel, Switzerland) 27 (11) (2022)
Lorenzo Estivi, Luisa Pellegrino, Johannes A Hogenboom, Andrea Brandolini, Alyssa Hidalgo
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits. Molecules (Basel, Switzerland) 27 (21) (2022)
Luisa Pellegrino, Johannes A Hogenboom, Veronica Rosi, Paolo D'Incecco
Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses. Foods (Basel, Switzerland) 10 (2) (2021)
Luisa Pellegrino, Franca Marangoni, Giovanna Muscogiuri, Paolo D'Incecco, Guillaume T Duval, Cedric Annweiler, Annamaria Colao
Vitamin D Fortification of Consumption Cow's Milk: Health, Nutritional and Technological Aspects. A Multidisciplinary Lecture of the Recent Scientific Evidence. Molecules (Basel, Switzerland) 26 (17) (2021)
Silvia Donzella, Claudia Capusoni, Luisa Pellegrino, Concetta Compagno
Bioprocesses with Reduced Ecological Footprint by Marine Debaryomyces hansenii Strain for Potential Applications in Circular Economy. Journal of fungi (Basel, Switzerland) 7 (12) (2021)
Daniela Fracassetti, Sara Limbo, Natalia Messina, Luisa Pellegrino, Antonio Tirelli
Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins. Molecules (Basel, Switzerland) 26 (17) (2021)
Vera Lavelli, Paolo D'Incecco, Luisa Pellegrino
Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix. Foods (Basel, Switzerland) 10 (9) (2021)
Alida Musatti, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A Hogenboom, Luisa Pellegrino, Manuela Rollini
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin. Biomolecules 10 (4) (2020)

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Publication Activity (10 Years)

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Luisa Pellegrino