Environmental Impact Evaluation of Legume-based Burger and Meat Burger

by Andrea Casson, Valentina Giovenzana, Roberto Beghi, Alessio Tugnolo, Riccardo Guidetti
Published 2019-06-01

Evaluation of energy requirements of an industrial scale plant for the cultivation of white button mushroom (<em>Agaricus bisporus</em>)

by Roberto Beghi, Valentina Giovenzana, Alessio Tugnolo, Domenico Pessina, Riccardo Guidetti
Published 2020-06-01

Visible Near Infrared Spectroscopy as a Green Technology: An Environmental Impact Comparative Study on Olive Oil Analyses

by Andrea Casson, Roberto Beghi, Valentina Giovenzana, Ilaria Fiorindo, Alessio Tugnolo, Riccardo Guidetti
Published 2019-05-01

Assessment of an expanded-polypropylene isothermal box to improve logistic sustainability of catering services

by Andrea Casson, Valentina Giovenzana, Alessio Tugnolo, Alessia Pampuri, Ilaria Fiorindo, Roberto Beghi, Riccardo Guidetti
Published 2021-06-01

Environmental Benefits: Traditional Vs Innovative Packaging for Olive Oil

by Valentina Giovenzana, Andrea Casson, Roberto Beghi, Alessio Tugnolo, Silvia Grassi, Cristina Alamprese, Ernestina Casiraghi, Stefano Farris, Ilaria Fiorindo, Riccardo
Published 2019-06-01

Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives

by Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese
Published 2021-05-01

Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste

by Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana
Published 2021-04-01