Concepedia

Nadia Grasso

NG

5

Publications

434

Citations

5

H-Index

2020

Active since

Affiliations

University College Cork(Current)

Nadia Grasso is an author at University College Cork specializing in nutrition, food technology, and food engineering.

ORCID

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Publications per year

2020–2023

5

Publications

5

Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts

Nadia Grasso, Loreto Alonso‐Miravalles, James A. O’Mahony · Foods · 2020 · 238 citations · Full text

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Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

Nadia Grasso, Yrjö H. Roos, Shane V. Crowley et al. · Future Foods · 2021 · 112 citations · Full text

Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients

Nadia Grasso, Francesca Bot, Yrjö H. Roos et al. · Foods · 2023 · 38 citations · Full text

, , +17

The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

Nadia Grasso, Francesca Bot, Yrjö H. Roos et al. · Current Research in Food Science · 2022 · 35 citations · Full text

Physicochemical properties of plant-based cheese alternatives fortified with calcium

Nadia Grasso, Yrjö H. Roos, Shane V. Crowley et al. · LWT · 2023 · 11 citations · Full text

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