Pellegrino Luisa Maria

Full professor
SSD
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Competition sector
07/F1 - FOOD SCIENCE AND TECHNOLOGY

Contacts

Workplace

Via Celoria, 2
20133 MILANO (MI)

Office phone number
02503 16668
University email address
Research

Publications

Publications
  • Vitamin D fortification of consumption cow's milk : health, nutritional and technological aspects. A multidisciplinary lecture of the recent scientific evidence / L.M. Pellegrino, F. Marangoni, G. Muscogiuri, P. D'Incecco, G.T. Duval, C. Annweiler, A. Colao. - In: MOLECULES. - ISSN 1420-3049. - 26:17(2021 Aug 31), pp. 5289.1-5289.16. [10.3390/molecules26175289]
  • Novel technologies for extending the shelf life of drinking milk : Concepts, research trends and current applications / P. D'Incecco, S. Limbo, J.A. Hogenboom, L. Pellegrino. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 148(2021 Aug), pp. 111746.1-111746.10. [10.1016/j.lwt.2021.111746]
  • Light-struck taste in white wine : protective role of glutathione, sulfur dioxide and hydrolysable tannins / D. Fracassetti, S. Limbo, N. Messina, L.M. Pellegrino, A.G. Tirelli. - In: MOLECULES. - ISSN 1420-3049. - 26:17(2021 Aug), pp. 5297.1-5297.20. [10.3390/molecules26175297]
  • Evaluating the authenticity of the raw-milk cheese fontina (PDO) with respect to similar cheeses / L. Pellegrino, J.A. Hogenboom, V. Rosi, P. D'incecco. - In: FOODS. - ISSN 2304-8158. - 10:2(2021 Feb 07), pp. 350.1-350.12. [10.3390/foods10020350]
  • Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix / V.A. Lavelli, P. D'Incecco, L.M. Pellegrino. - In: FOODS. - ISSN 2304-8158. - 10(2021), pp. 1989.1-1989.19. [10.3390/foods10091989]