Cristina Alamprese - Concepedia

Author

Cristina Alamprese

University of Milan ORCID

Also Known As

Alamprese, C., Alamprese, Cristina, C ALAMPRESE, C Alamprese, C. Alamprese, CRISTINA ALAMPRESE, Cristina Alamprese

150

Publications

3.4K

Citations

H-Index

103

Concepts

All Affiliations

University of Milan Izmir Institute of Technology

About

Cristina Alamprese is an author at University of Milan specializing in health sciences, food engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	30	1.6K
2	Engineering	16	20	1.1K
3	Medicine	7	7	153
4	Education	2	2	55
5	Natural Sciences	2	2	190

Cristina Alamprese

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy Cristina Alamprese, Monica Casale, Nicoletta Sinelli, LWT EngineeringPure BovineFood AnalysisAgricultural EconomicsMeat Quality	2013	241
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours M. Mariotti, Cristina Alamprese, Maria Ambrogina Pagani, Journal of Cereal Science Food PhysicPhysical CharacteristicsFood MicrostructureCereal GrainsFood Engineering	2005	180
Advances in NIR spectroscopy applied to process analytical technology in food industries Silvia Grassi, Cristina Alamprese Current Opinion in Food Science Food ChemistryNir SpectroscopyChemical EngineeringEngineeringFood Authentication	2018	178
Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying Michele Rossi, Cristina Alamprese, S. Ratti Food Chemistry Food ChemistryLipid AnalysisLipid NutritionDeep-fat FryingRefined Vegetable Oils	2006	157
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics Cristina Alamprese, José Manuel Amigo, E. Casiraghi, Meat Science Meat PackagingFood ForensicsFood AuthenticationFt-nir SpectroscopyFood Analysis	2016	139
The role of bleaching clays and synthetic silica in palm oil physical refining Michele Rossi, M. Gianazza, Cristina Alamprese, Food Chemistry Materials ScienceChemical EngineeringEngineeringPetrochemicalSynthetic Silica	2003	117
The effect of bleaching and physical refining on color and minor components of palm oil Michele Rossi, M. Gianazza, Cristina Alamprese, Journal of the American Oil Chemists Society Food ChemistryChemical EngineeringNatural PigmentsEngineeringCarotenoid	2001	116
Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations Cristina Alamprese, Roberto Foschino, Margherita Rossi, International Dairy Journal Different SugarNutritionFood SpoilageLactic Acid BacteriaLactobacillus Johnsonii La1	2002	113
Handheld NIR device: A non-targeted approach to assess authenticity of fish fillets and patties Silvia Grassi, E. Casiraghi, Cristina Alamprese Food Chemistry Food AuthenticityHealth SciencesHandheld Nir DeviceAquacultureSeafood Industry	2017	106
Organogels as novel ingredients for low saturated fat ice creams Maria Eletta Moriano, Cristina Alamprese LWT Food ChemistryFood ColloidFat Ice CreamsFood EngineeringHealth Sciences	2017	85

Page 1