Sfoglia per Autore LACIVITA, VALENTINA
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE
2015-01-01 Lacivita, Valentina; Conte, Amalia; Manzocco, Lara; Nicoli, Cristin; Zambrini, Vittorio A.; DEL NOBILE, MATTEO ALESSANDRO
Packaging optimisation for portioned Canestrato di Moliterno cheese
2016-01-01 Costa, Cristina; Lucera, Annalisa; Lacivita, Valentina; Saccotelli, MARIA ANTONIETTA; Conte, Amalia; Del Nobile, Matteo Alessandro
New technologies for sanitization of fresh dairy products
2017-01-01 Lacivita, Valentina
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
2018-01-01 Lacivita, V.; Musavian, H. S.; Krebs, N. H.; Zambrini, V. A.; Del, Nobile; M., A.
High intensity light pulses to reduce microbial load in fresh cheese.
2018-01-01 Lacivita, Valentina; Conte, A.; Lyng, J. G.; Arroyo, C.; Zambrini, V. A.; Del, Nobile; A, M.
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.
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.
Study of X-Ray irradiation applied to fresh dairy cheese
2019-01-01 Lacivita, V.; Mentana, A.; Centonze, D.; Chiaravalle, E.; Zambrini, V. A.; 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.
Pomegranate peel powder as a food preservative in fruit salad: A sustainable approach
2021-01-01 Lacivita, V.; Incoronato, A. L.; Conte, A.; Del Nobile, M. A.
Silk fibroin and pomegranate by-products to develop sustainable active pad for food packaging applications
2021-01-01 Giannelli, M.; Lacivita, V.; Posati, T.; Posati, T.; Aluigi, A.; Conte, A.; Zamboni, R.; Del Nobile, M. A.
Improving the storability of cod fish-burgers according to the zero-waste approach
2021-01-01 Dilucia, F.; Lacivita, V.; Del Nobile, M. A.; Conte, A.
A new nanocomposite packaging based on lasis-generated agnps for the preservation of apple juice
2021-01-01 Sportelli, M. C.; Ancona, A.; Volpe, A.; Gaudiuso, C.; Lacivita, V.; Miceli, V.; Conte, A.; Del Nobile, M. A.; Cioffi, N.
Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling
2022-01-01 Panza, O.; Lacivita, V.; Conte, Amalia; Del Nobile, M. A.
Sustainable use of fruit and vegetable by-products for designing new food packaging systems
In corso di stampa Dilucia, Flavia; Lacivita, Valentina; Conte, Amalia; DEL NOBILE, MATTEO ALESSANDRO
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE | 1-gen-2015 | Lacivita, Valentina; Conte, Amalia; Manzocco, Lara; Nicoli, Cristin; Zambrini, Vittorio A.; DEL NOBILE, MATTEO ALESSANDRO | |
| Packaging optimisation for portioned Canestrato di Moliterno cheese | 1-gen-2016 | Costa, Cristina; Lucera, Annalisa; Lacivita, Valentina; Saccotelli, MARIA ANTONIETTA; Conte, Amalia; Del Nobile, Matteo Alessandro | |
| New technologies for sanitization of fresh dairy products | 1-gen-2017 | Lacivita, Valentina | |
| Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality | 1-gen-2018 | Lacivita, V.; Musavian, H. S.; Krebs, N. H.; Zambrini, V. A.; Del, Nobile; M., A. | |
| High intensity light pulses to reduce microbial load in fresh cheese. | 1-gen-2018 | Lacivita, Valentina; Conte, A.; Lyng, J. G.; Arroyo, C.; Zambrini, V. A.; Del, Nobile; A, M. | |
| X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese | 1-gen-2019 | Ricciardi, E. F.; Lacivita, V.; Conte, A.; Chiaravalle, E.; Zambrini, A. V.; Del Nobile, M. A. | |
| A new nanocomposite based on LASiS-generated CuNPs as a preservation system for fruit salads | 1-gen-2019 | Sportelli, M. C.; Izzi, M.; Volpe, A.; Lacivita, V.; Clemente, M.; Di Franco, C.; Conte, A.; Del Nobile, M. A.; Ancona, A.; Cioffi, N. | |
| Study of X-Ray irradiation applied to fresh dairy cheese | 1-gen-2019 | Lacivita, V.; Mentana, A.; Centonze, D.; Chiaravalle, E.; Zambrini, V. A.; Del Nobile, M. A. | |
| Food by-products to extend shelf life: The case of cod sticks breaded with dried olive paste | 1-gen-2020 | 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 | 1-gen-2020 | Dilucia, F.; Lacivita, V.; Conte, A.; Del Nobile, M. A. | |
| Pomegranate peel powder as a food preservative in fruit salad: A sustainable approach | 1-gen-2021 | Lacivita, V.; Incoronato, A. L.; Conte, A.; Del Nobile, M. A. | |
| Silk fibroin and pomegranate by-products to develop sustainable active pad for food packaging applications | 1-gen-2021 | Giannelli, M.; Lacivita, V.; Posati, T.; Posati, T.; Aluigi, A.; Conte, A.; Zamboni, R.; Del Nobile, M. A. | |
| Improving the storability of cod fish-burgers according to the zero-waste approach | 1-gen-2021 | Dilucia, F.; Lacivita, V.; Del Nobile, M. A.; Conte, A. | |
| A new nanocomposite packaging based on lasis-generated agnps for the preservation of apple juice | 1-gen-2021 | Sportelli, M. C.; Ancona, A.; Volpe, A.; Gaudiuso, C.; Lacivita, V.; Miceli, V.; Conte, A.; Del Nobile, M. A.; Cioffi, N. | |
| Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling | 1-gen-2022 | Panza, O.; Lacivita, V.; Conte, Amalia; Del Nobile, M. A. | |
| Sustainable use of fruit and vegetable by-products for designing new food packaging systems | In corso di stampa | Dilucia, Flavia; Lacivita, Valentina; Conte, Amalia; DEL NOBILE, MATTEO ALESSANDRO |
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