Alamprese Cristina

Associate Professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

Via Mangiagalli, 25
20133 MILANO (MI)

Office phone number
02503 19187
University email address

Education

Research

Publications
  • FT-IR extra virgin olive oil classification based on ethyl ester content / G. Squeo, S. Grassi, V.M. Paradiso, C. Alamprese, F. Caponio. - In: FOOD CONTROL. - ISSN 0956-7135. - 102(2019 Aug), pp. 149-156.
  • IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow / A.B. Aktas, C. Alamprese, D. Fessas, B. Ozen. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 110(2019 Jul), pp. 25-31.
  • Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability / M.E. Moriano, C. Cappa, M.C. Casiraghi, S. Ciappellano, A. Romano, L. Torri, C. Alamprese. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 109(2019 Jul), pp. 467-474.
  • Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics / L. Strani, S. Grassi, E. Casiraghi, C. Alamprese, F. Marini. - In: FOOD AND BIOPROCESS TECHNOLOGY. - ISSN 1935-5130. - 12:6(2019 Jun), pp. 954-963.
  • FT-IR/NIR spectroscopy monitoring of several chemical properties of structured lipids produced by interesterification of beef tallow with vegetable oils / A.B. Aktas, B. Ozen, C. Alamprese - In: DELEGATE BOOK. 2ND INNOVATIONS IN FOOD SCIENCE & TECHNOLOGY[s.l] : Acad Indus International Conventions, 2019 Jun. - pp. 26-26 (( Intervento presentato al 2. convegno Innovations in food science and technology tenutosi a Amsterdam nel 2019.