Alyssa Hidalgo

Professor

Italy

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About

Alyssa Hidalgo is a Professor at Alyssa University in Italy. Her research focuses on the nutritional and antioxidant valorization of food waste, including studies on grape pomace, pitahaya, and various gluten-free products. She has published articles on the recovery of bioactive compounds, characteristics of plant-based ingredients, and the enhancement of food products using innovative techniques.

Articles (17)

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2025

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2025

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2024

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2024

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2024

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2023

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2022

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2022

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2022

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2022

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2022

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2022

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2022

Collaborators (2)

Lorenzo Estivi

University of Milan

ITALY

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LUISA MARIA PELLEGRINO

professor

University of Milan

ITALY

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Alyssa Hidalgo

Research Interests

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About

Articles (17)

Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines

Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya (Hylocereus megalanthus)

Antioxidant Bioaccessibility of Cooked Gluten-Free Pasta Enriched with Tomato Pomace or Linseed Meal

Sustainable Recovery of Polyphenols and Carotenoids from Horned Melon Peel via Cloud Point Extraction

Physico‐chemical characteristics of flours obtained from raw, roasted and autoclaved Cucurbita, Passiflora and Annona seeds

Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta

Characterization, microstructure, and spectroscopic study of optimized sodium caseinate–sorbitol active biofilms with citral microencapsulate

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics

Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)

Lupin as a Source of Bioactive Antioxidant Compounds for Food Products

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products

Effect of Debittering with Different Solvents and Ultrasound on Carotenoids, Tocopherols, and Phenolics of Lupinus albus Seeds

Kinetics of Carotenoids Degradation during the Storage of Encapsulated Carrot Waste Extracts

Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods

Antimicrobial biofilms with microencapsulated citral and sodium caseinate to extend the shelf life of fresh cheese

Modification of the Nutritional Quality and Oxidative Stability of Lupin (Lupinus mutabilis Sweet) and Sacha Inchi (Plukenetia volubilis L.) Oil Blends

Collaborators (2)

Lorenzo Estivi

LUISA MARIA PELLEGRINO

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