Sfoglia per Autore
Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates
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
2022 Miele, N. A.; Volpe, S.; Cavella, S.; Masi, P.; Di Monaco, R.; Torrieri, E.
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder
2022 Borriello, A.; Miele, N. A.; Masi, P.; Cavella, S.
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax
2022 Borriello, A.; Miele, N. A.; Masi, P.; Aiello, A.; Cavella, S.
Active casein coatings and films for perishable foods: Structural properties and shelf-life extension
2021 Khan, M. R.; Volpe, S.; Valentino, M.; Miele, N. A.; Cavella, S.; 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
2021 Miele, N. A.; Giboreau, A.; Almli, V. L.
Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis
2021 Fidaleo, Marcello; Miele, Nicoletta A.; Armini, Vincenzo; Cavella, Silvana
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies
2021 Miele, N. A.; Puleo, S.; Di Monaco, R.; Cavella, S.; Masi, P.
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children
2020 Miele, N. A.; Armini, V.; Troccoli, A. M.; Puleo, S.; Paduano, A.; Sacchi, R.; Cavella, S.
Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste
2020 Cavella, S.; Miele, N. A.; Fidaleo, M.; Borriello, A.; Masi, P.
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes
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.
Modeling grinding kinetics of fat based anhydrous pastes
2020 Miele, N. A.; Borriello, Angela; Fidaleo, Marcello; Masi, P.; Cavella, S.
How sensory sensitivity to graininess could be measured?
2020 Puleo, Sharon; Miele, Nicoletta A; Cavella, Silvana; Masi, Paolo; Di Monaco, Rossella
Oxidation kinetics of ready to use therapeutic food formulations
2019 Miele, N. A.; Armini, V.; Borriello, A.; Torrieri, E.; Sacchi, R.; Cavella, S.
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt
2019 Miele, Nicoletta A.; Leone, Serena; Cabisidan, Erliza K.; Picone, Delia; Di Monaco, Rossella; Cavella, Silvana
Food neophobia, odour sensitivity and overall flavour perceptions in food
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
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
2018 Mennella, Ilario; Di Monaco, Rossella; Balazy, Adriana; Ferracane, Rosalia; Miele, Nicoletta A.; Cavella, Silvana; Vitaglione, Paola
Strategies to reduce sugars in food
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
2018 Miele, N. A.; Di Monaco, R.; Formisano, D.; Masi, P.; Cavella, S.
| Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|---|
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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 | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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 | |
| 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. | |
| 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 | |
| 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. |
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