Sfoglia per Autore
The Influence Of Shelf Life On Food Waste: A Model-Based Approach By Empirical Market Evidence
2018-01-01 Spada, A; Conte, A; Nobile, M. A.
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products
2019-01-01 Di Biase, M.; Bavaro, A. R.; Lonigro, S. L.; Pontonio, E.; Conte, A.; Padalino, L.; Minisci, A.; Lavermicocca, P.; Valerio, F.
A new nanocomposite based on LASiS-generated CuNPs as a preservation system for fruit salads
2019-01-01 Sportelli, M. C.; Izzi, M.; Volpe, A.; Lacivita, V.; Clemente, M.; Di Franco, C.; Conte, A.; Del Nobile, M. A.; Ancona, A.; Cioffi, N.
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
2019-01-01 Padalino, L.; Del Nobile, M. A.; la Gatta, B.; Rutigliano, M.; Di Luccia, A.; Conte, A.
Extract from broccoli byproducts to increase fresh filled pasta shelf life
2019-01-01 Angiolillo, L.; Spinelli, S.; Conte, A.; Del Nobile, M. A.
Bioactive compounds from Norway spruce bark: Comparison among sustainable extraction techniques for potential food applications
2019-01-01 Spinelli, Sara; Costa, Cristina; Conte, Amalia; La Porta, Nicola; Padalino, Lucia; Del Nobile, Matteo Alessandro
Use of a selected leuconostoc citreum strain as a starter for making a “yeast-free” bread
2019-01-01 De Bellis, P.; Rizzello, C. G.; Sisto, A.; Valerio, F.; Lonigro, S. L.; Conte, A.; Lorusso, V.; Lavermicocca, P.
Emerging techniques applied to by-products for food fortification
2019-01-01 Marinelli, V.; Spinelli, S.; Angiolillo, L.; Del Nobile, M. A.; Conte, A.
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity
2019-01-01 Padalino, L.; Costa, C.; Del Nobile, M. A.; Conte, A.
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 analysis
2019-01-01 Mentana, Annalisa; Conte, Amalia; Del Nobile, Matteo Alessandro; Quinto, Maurizio; Centonze, Diego
X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
2019-01-01 Ricciardi, E. F.; Lacivita, V.; Conte, A.; Chiaravalle, E.; Zambrini, A. V.; Del Nobile, M. A.
Investigating the effects of mild preservation technology on perishable foods by volatolomics: The case study of ready-to-cook tuna-burgers
2019-01-01 Mentana, Annalisa; Conte, Amalia; Del Nobile, Matteo Alessandro; Quinto, Maurizio; Centonze, Diego
Novel technologies for preserving ricotta cheese: Effects of ultraviolet and near-ultraviolet–visible light
2020-01-01 Ricciardi, EMILIO FRANCESCO; Pedros-Garrido, S.; Papoutsis, K.; Lyng, J. G.; Conte, Amalia; DEL NOBILE, MATTEO ALESSANDRO
Characterization and bio-accessibility evaluation of olive leaf extract-enriched “Taralli”
2020-01-01 Cedola, A.; Palermo, C.; Centonze, D.; Del, Nobile; M., A.; Conte, A.
Study on the influence of bio-based packaging system on sodium benzoate release kinetics
2020-01-01 Conte, A.; Lecce, L.; Iannetti, M.; Del, Nobile; M., A.
Food by-products to extend shelf life: The case of cod sticks breaded with dried olive paste
2020-01-01 Panza, O.; Lacivita, V.; Palermo, C.; Conte, A.; Del, Nobile; M., A.
Sustainable use of fruit and vegetable by-products to enhance food packaging performance
2020-01-01 Dilucia, F.; Lacivita, V.; Conte, A.; Del Nobile, M. A.
Cereal food fortified with by-products from the olive oil industry
2020-01-01 Cedola, A.; Cardinali, A.; D'Antuono, I.; Conte, A.; Del Nobile, M. A.
Lentil fortified spaghetti: Technological properties and nutritional characterization
2021-01-01 Di Stefano, V.; Pagliaro, A.; Del Nobile, M. A.; Conte, A.; Melilli, M. G.
Pomegranate by-products as natural preservative to prolong the shelf life of breaded cod stick
2021-01-01 Panza, O.; Conte, A.; Del Nobile, M. A.
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