Andrea Bassani

Researcher - Assistant Professor

Università Cattolica del Sacro Cuore Sede di Piacenza e Cremona

Italy

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About

Andrea Bassani is an Assistant Professor at Università Cattolica del Sacro Cuore Sede di Piacenza e Cremona in Italy. His research focuses on sustainable packaging solutions and the extraction of bioactive compounds, evidenced by his recent publications on food packaging innovations and the valorization of food by-products. Additionally, he explores the intersections of rheology, sensory perception, and process optimization in food technology.

Articles (15)

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2025

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2024

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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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2021

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2021

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2021

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2020

Collaborators (8)

Paula Jauregi

University of Reading

UNITED KINGDOM

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Maria Dermiki

Institute of Technology Sligo

IRELAND

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Giuseppe Maschio

Full Professor

University of Padova

ITALY

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Carlo Pirola

Associate Professor

Università degli Studi di Torino

ITALY

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Flavio Manenti

Professor of Chemical Plants

Politecnico di Milano

ITALY

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Giorgia Spigno

Università Cattolica del Sacro Cuore

ITALY

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Claudia Cortimiglia

Università Cattolica del Sacro Cuore

ITALY

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BRUNO FABIANO

Associate Professor

ITALY

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Andrea Bassani

Research Interests

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About

Articles (15)

Assessment of More Sustainable Packaging Solutions for Sliced Cooked Ham and Mortadella: A Study on Physicochemical Properties and Microbial Quality

Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads

Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

Extraction of phenolic compounds from spent coffee ground using natural deep eutectic solvents: New modeling approach

Aprioristic Integration of Process Operations and Risk Analysis: Definition of the Weighted F&EI-Based Concept and Application to AG2S Technology

Hybrid risk-based LCA to improve the Acid Gas to Syngas (AG2S™) process

Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration

Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products

High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation

A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications

Citrus Peel Extracts for Industrial-Scale Production of Bio-Based Active Food Packaging

Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw

Collaborators (8)

Paula Jauregi

Maria Dermiki

Giuseppe Maschio

Carlo Pirola

Flavio Manenti

Giorgia Spigno

Claudia Cortimiglia

BRUNO FABIANO

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