Summer Sale

Up to 30% off — ends 7 Aug

ONLY00h00m00s

Get 30% Off

Up to 30% off — ends 7 Aug

ONLY00h00m00s

STEFANO CATTANEO

Università degli Studi di Torino

Italy

This profile is automatically generated from trusted academic sources.

Google Scholar

ORCID

How do I reach out?

Meet Kite AI

Contact this professor

ORCID

Google Scholar

Research Interests

Food Science

20%

Clinical Nutrition

40%

Antioxidant Activity

20%

Nutrition

20%

Protein Purification

10%

Iron Metabolism

10%

Dietary Science

10%

Ask ApplyKite AI

Start chatting

How can you help me contact this professor?

What are this professor's research interests?

How should I write an email to this professor?

Articles6

Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey

Article Link

Year:

2025

Effect of Type of Coagulant and Addition of Stored Curd on Chemical, Rheological and Microstructural Properties of Low-Moisture Mozzarella Cheese

Article Link

Year:

2025

Whey-based sports supplements: Heat damage and protein breakdown after in vitro gastrointestinal digestion

Article Link

Year:

2024

Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

Article Link

Year:

2021

Effect of protein fortification on heat damage and occurrence of β-casomorphins in (un)digested donor human milk intended for nutrition of preterm infants

Article Link

Year:

2020

In vitro antioxidant properties of digests of hydrolyzed casein and caseinophosphopeptide preparations in cell models of human intestine and osteoblasts

Article Link

Year:

2020

Collaborators2

IVANO DE NONI

University of Milan

ITALY

Susanne Struck

Professor

Ostwestfalen-Lippe University of Applied Sciences and Arts

GERMANY

How do I reach out?

Meet Kite AI