Maria Corradini

Associate Professor

University of Guelph

Canada

Research Interests

Explore related searches

Professors in Canada Professors in Food Science Food Science professors in Canada

Contact this professor

ORCID

Google Scholar

About

Maria Corradini is an Associate Professor at the University of Guelph in Canada. Her research focuses on enhancing food quality and safety through innovative techniques such as 3D printing, the analysis of food by-products, and the validation of authenticity markers. Recent articles include studies on food adulteration, the extraction of polyphenols, and the use of luminescence-based techniques to monitor produce changes.

Maria Corradini

Research Interests

Explore related searches

Contact this professor

About

Articles (23)

Enhancing 3D Printing Performance and Product Quality Through the Valorization of Food By‐Products and Waste

Plant‐Based Analogs: Potential Chemical Risks & Mitigation Strategies

Luminescence-based techniques to monitor pre-, post-harvest and processing changes in fresh produce and derivatives: Principles, applications and trends

Maple Syrup Adulteration: Fluorescence Fingerprints as a Source of Information for Enhanced Detection

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

Towards a harmonized approach for food authenticity marker validation and accreditation

High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations

Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?

Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil

Bigels as Delivery Systems: Potential Uses and Applicability in Food

Accelerating the process development of innovative food products by prototyping through 3D printing technology

Postharvest Treatments of Hass Avocado (Persea americana Mill.) and Estimation of Its Quality Using Hyperspectral Imaging (HSI)

Synergistic photoinactivation of Escherichia coli and Listeria innocua by curcumin and lauric arginate ethyl ester micelles

The digestive fate of beef versus plant-based burgers from bolus to stool

Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model

Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua

Artificial Intelligence technology in food safety: A behavioral approach

Assessment of Preparation Methods to Produce a Postharvest Spinach Wash Water Model for Sanitizer Validation Studies and Comparison of Sanitizer Quantitation Methods

Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments

Lipid crystallinity of oil-in-water emulsions alters in vitro

Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Collaborators (12)

Christopher T. Elliott

Nicholas Birse

Stephan Hann

Yan Wang

Paola Pittia

Stephane Bayen

Rossella Caporizzi

Mario Jekle

Kristian Holst Laursen

Shawninder Chahal

Robert Hanner

Michael Rogers

How do I reach out?

Meet Kite AI