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Titolo Tipologia Data di pubblicazione Autore(i) File
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 1.1 Articolo in rivista 2022 Borriello, A.; Miele, N. A.; Masi, P.; Aiello, A.; Cavella, S.
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 1.1 Articolo in rivista 2022 Borriello, A.; Miele, N. A.; Masi, P.; Cavella, S.
Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates 1.1 Articolo in rivista 2022 Miele, N. A.; Volpe, S.; Torrieri, E.; Cavella, S.
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 1.1 Articolo in rivista 2022 Miele, N. A.; Volpe, S.; Cavella, S.; Masi, P.; Di Monaco, R.; Torrieri, E.
The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France 1.1 Articolo in rivista 2021 Miele, N. A.; Giboreau, A.; Almli, V. L.
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies 1.1 Articolo in rivista 2021 Miele, N. A.; Puleo, S.; Di Monaco, R.; Cavella, S.; Masi, P.
Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis 1.1 Articolo in rivista 2021 Fidaleo, Marcello; Miele, Nicoletta A.; Armini, Vincenzo; Cavella, Silvana
Active casein coatings and films for perishable foods: Structural properties and shelf-life extension 1.1 Articolo in rivista 2021 Khan, M. R.; Volpe, S.; Valentino, M.; Miele, N. A.; Cavella, S.; Torrieri, E.
Modeling grinding kinetics of fat based anhydrous pastes 1.1 Articolo in rivista 2020 Miele, N. A.; Borriello, Angela; Fidaleo, Marcello; Masi, P.; Cavella, S.
Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste 1.1 Articolo in rivista 2020 Cavella, S.; Miele, N. A.; Fidaleo, M.; Borriello, A.; Masi, P.
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 1.1 Articolo in rivista 2020 Spinelli, S.; Dinnella, C.; Tesini, F.; Bendini, A.; Braghieri, A.; Proserpio, C.; Torri, L.; Miele, N. A.; Aprea, E.; Mazzaglia, A.; Gallina Toschi, T.; Monteleone, E.
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children 1.1 Articolo in rivista 2020 Miele, N. A.; Armini, V.; Troccoli, A. M.; Puleo, S.; Paduano, A.; Sacchi, R.; Cavella, S.
How sensory sensitivity to graininess could be measured? 1.1 Articolo in rivista 2020 Puleo, Sharon; Miele, Nicoletta A; Cavella, Silvana; Masi, Paolo; Di Monaco, Rossella
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 1.1 Articolo in rivista 2019 Miele, Nicoletta A.; Leone, Serena; Cabisidan, Erliza K.; Picone, Delia; Di Monaco, Rossella; Cavella, Silvana
Oxidation kinetics of ready to use therapeutic food formulations 1.1 Articolo in rivista 2019 Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S.
Food neophobia, odour sensitivity and overall flavour perceptions in food 4.2 Abstract in Atti di convegno 2018 Di Monaco, R.; Cavella, S.; Miele, N. A.; Puleo, S.; Braghieri, A.; Napolitano, F.; Riviezzi, A. M.; Bendini, A.; Palagano, R.; Toschi, T. G.
Formula optimization approach for an alternative Ready-to-Use Therapeutic Food 1.1 Articolo in rivista 2018 Armini, Vincenzo; Miele, NICOLETTA ANTONELLA; Albero, Matteo; Sacchi, Raffaele; Cavella, Silvana
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 1.1 Articolo in rivista 2018 Mennella, Ilario; Di Monaco, Rossella; Balazy, Adriana; Ferracane, Rosalia; Miele, Nicoletta A.; Cavella, Silvana; Vitaglione, Paola
Strategies to reduce sugars in food 1.1 Articolo in rivista 2018 Di Monaco, Rossella; Miele, Nicoletta Antonella; Cabisidan, Erliza K; Cavella, Silvana
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 1.1 Articolo in rivista 2018 Miele, N. A.; Di Monaco, R.; Formisano, D.; Masi, P.; Cavella, S.
Mostrati risultati da 1 a 20 di 39
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