BOT, Francesca
BOT, Francesca
Dipartimento di Scienze degli Alimenti e del Farmaco
Colloidal, tribological and sensory properties of oral nutritional supplements
2020-01-01 Bot, F.; Crowley, S. V.; O'Sullivan, J. J.; O'Sullivan, M. G.; O'Mahony, J. A.
Cured meat packaging: A whole system approach to the food product centric packaging solutions
2025-01-01 Mengozzi, Anna; Bot, Francesca; Uysal-Unalan, Ilke; Chiavaro, Emma
Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice
2017-01-01 Bot, F.; Anese, M.; Hungerford, G.; Lemos, M. A.
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels
2017-01-01 Bot, Francesca; Calligaris, Sonia; Cortella, Giovanni; Nocera, Francesco; Peressini, Donatella; Anese, Monica
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations
2016-01-01 Bot, Francesca; Anese, Monica; Peressini, Donatella; Manzocco, Lara; Calligaris, Sonia
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp
2015-01-01 Anese, Monica; Bot, Francesca; Panozzo, Agnese; Mirolo, Giorgio; Lippe, Giovanna
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives
2015-01-01 Manzocco, Lara; Ignat, Alexandra; Anese, Monica; Bot, Francesca; Calligaris, Sonia; Valoppi, Fabio; Nicoli, Maria Cristina
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing
2024-01-01 Malterre, Nicolas; Bot, Francesca; Lerda, Emilie; Arendt, Elke K.; Zannini, Emanuele; O’Mahony, James A.
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties
2022-01-01 Vogelsang-O’Dwyer, Martin; Sahin, Aylin W.; Bot, Francesca; O’Mahony, James A.; Bez, Juergen; Arendt &, Elke K.; Zannini, Emanuele
Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae
2023-01-01 Malterre, Nicolas; Bot, Francesca; O’Mahony, James A.
Functional properties of food packaging solutions alternative to conventional multilayer systems
2024-01-01 Mengozzi, Anna; Carullo, Daniele; Bot, Francesca; Farris, Stefano; Chiavaro, Emma
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods
2014-01-01 Anese, Monica; Bot, Francesca; Michele, Suman
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients
2024-01-01 Mengozzi, Anna; Chiavaro, Emma; Barbanti, Davide; Bot, Francesca
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions
2023-01-01 Alinovi, Marcello; Rinaldi, Massimiliano; Paciulli, Maria; Bot, Francesca; Barbanti, Davide; Chiavaro, Emma
Influence of glycomacropeptide on rehydration characteristics of micellar casein concentrate powder
2021-01-01 Panthi, R. R.; Bot, F.; O'Mahony, J. A.
Influence of hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates
2025-01-01 Cippollini, Romina; Pecchini, Mattia; Bot, Francesca; O'Mahony, James A.
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders
2021-01-01 Panthi, R. R.; Bot, F.; Shibu, S. N.; Saladukha, D.; Ochalski, T. J.; O'Mahony, J. A.
Influence of pH on thermal stability of mixed dairy and plant protein systems
2024-01-01 Duggan, Francesca; Bot, Francesca; O'Mahony, James A.
Influence of transglutaminase crosslinking on casein protein fractionation during low temperature microfiltration
2021-01-01 Puri, R.; Bot, F.; Singh, U.; O'Mahony, J. A.
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients
2021-01-01 Bot, F.; Cossuta, D.; O'Mahony, J. A.