Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

by Matteo Alessandro del Nobile, Marcella Mastromatteo, Antonietta Baiano
Published 2012-09-01

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

by Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile
Published 2016-12-01

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

by Olimpia Panza, Amalia Conte, Matteo Alessandro Del Nobile
Published 2021-04-01

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

by Amalia Conte, Lucia Lecce, Mariapia Iannetti, Matteo Alessandro Del Nobile
Published 2020-07-01

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

by Grazia Sepielli, Matteo Alessandro Del Nobile, Lucia Padalino, Marcella Mastromatteo
Published 2011-12-01

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

by Flavia Dilucia, Valentina Lacivita, Matteo Alessandro Del Nobile, Amalia Conte
Published 2021-08-01

Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability

by Daniela Gammariello, Massimiliano Attanasio, Matteo Alessandro Del Nobile, Amalia Conte
Published 2021-08-01

Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach

by Valentina Lacivita, Anna Lucia Incoronato, Amalia Conte, Matteo Alessandro Del Nobile
Published 2021-06-01

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

by Annamaria Cedola, Carmen Palermo, Diego Centonze, Matteo Alessandro Del Nobile, Amalia Conte
Published 2020-09-01

Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste

by Olimpia Panza, Valentina Lacivita, Carmen Palermo, Amalia Conte, Matteo Alessandro Del Nobile
Published 2020-12-01

Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical a...

by Annalisa Mentana, Amalia Conte, Matteo Alessandro Del Nobile, Maurizio Quinto, Diego Centonze
Published 2019-08-01

Technological Strategies to Preserve Burrata Cheese Quality

by Cristina Costa, Annalisa Lucera, Amalia Conte, Angelo Vittorio Zambrini, Matteo Alessandro Del Nobile
Published 2017-07-01

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

by Vita Di Stefano, Antonella Pagliaro, Matteo Alessandro Del Nobile, Amalia Conte, Maria Grazia Melilli
Published 2021-12-01

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

by Sara Spinelli, Cristina Costa, Amalia Conte, Nicola La Porta, Lucia Padalino, Matteo Alessandro Del Nobile
Published 2019-10-01

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

by Annalisa Lucera, Cristina Costa, Valeria Marinelli, Maria Antonietta Saccotelli, Matteo Alessandro Del Nobile, Amalia Conte
Published 2018-04-01

Fiordilatte Cheese Fortified with Inulin from <i>Cichorium intybus</i> or <i>Cynara cardunculus</i>

by Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile, Amalia Conte
Published 2021-05-01

A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple Juice

by Maria Chiara Sportelli, Antonio Ancona, Annalisa Volpe, Caterina Gaudiuso, Valentina Lavicita, Valerio Miceli, Amalia Conte, Matteo Alessandro Del Nobile, Nicola Cioffi
Published 2021-06-01

Use of Olive Oil Industrial By-Product for Pasta Enrichment

by Lucia Padalino, Isabella D’Antuono, Miriana Durante, Amalia Conte, Angela Cardinali, Vito Linsalata, Giovanni Mita, Antonio F. Logrieco, Matteo Alessandro Del Nobile
Published 2018-04-01