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职业迁徙
个人简介
The focus of my research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behavior.
Im well known at international level for the studies on the modification induced by food processing and in particular for all aspects related to Maillard Reaction.
Im well known at international level for the studies on the modification induced by food processing and in particular for all aspects related to Maillard Reaction.
研究兴趣
论文共 579 篇作者统计合作学者相似作者
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Elise J. M. van Eijnatten,Guido Camps, Mathilde Guerville,Vincenzo Fogliano,Kasper Hettinga,Paul A. M. Smeets
NEUROGASTROENTEROLOGY AND MOTILITYno. 1 (2024)
FOOD HYDROCOLLOIDS (2024): 109447-109447
LANCET REGIONAL HEALTH-EUROPE (2024)
Cristina Barallat-Pérez, Michele Pedrotti,Teresa Oliviero, Sara Martins,Vincenzo Fogliano,Catrienus de Jong
Journal of agricultural and food chemistry (2024)
Cristina Barallat-Pérez, Michele Pedrotti,Teresa Oliviero, Sara Martins,Vincenzo Fogliano,Catrienus de Jong
Journal of agricultural and food chemistryno. 15 (2024): 8731-8741
FOOD HYDROCOLLOIDS (2023): 108522-108522
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