Marilisa Alongi

机构：University of Udine · ORCID：0000-0003-4708-6297

发表论文 41 篇 · 总被引 1268 次 · h-index 17

代表论文

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins (2022 · Food Research International · 被引 60)
Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies (2025 · Trends in Food Science & Technology · 被引 54)
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility (2023 · Food Research International · 被引 29)
Optimizing radiofrequency assisted cryogenic freezing to improve meat microstructure and quality (2022 · Journal of Food Engineering · 被引 19)
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil (2023 · Food Chemistry · 被引 17)
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives (2024 · Food Chemistry · 被引 15)