Sfoglia per Autore
Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage
2023 Volpe, S.; Giello, M.; Cavella, S.; Masi, P.; Villani, F.; Torrieri, E.
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”
2023 Falciano, A.; Pierro, P. D.; Sorrentino, A.; Cavella, S.; Masi, P.; Romano, A.
Effect of biopolymer active coating on alteration kinetics of minimally processed fennel stored at different temperatures
2023 Valentino, M.; Volpe, S.; Cavella, S.; Masi, P.; 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.
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil
2022 Di Giuseppe, F. A.; Volpe, S.; Cavella, S.; Masi, P.; Torrieri, E.
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.
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.
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.
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.
Novel pumpkin seed oil-based oleogels: development and physical characterization
2021 Borriello, A.; Masi, P.; Cavella, S.
Oral sensitivity to flowability and food neophobia drive food preferences and choice
2021 Puleo, S.; Masi, P.; Cavella, S.; Di Monaco, R.
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
Active biopolymer coating based on sodium caseinate: Physical characterization and antioxidant activity
2020 Valentino, M.; Volpe, S.; Di Giuseppe, F. A.; Cavella, S.; Torrieri, E.
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.
Impact of heat treatments on technological performance of re-milled semolina dough and bread
2020 Raiola, A.; Romano, Annalisa; Shanakhat, H.; Masi, Paolo; Cavella, S.
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process
2020 Campagna, R.; Romano, A.; Raiola, A.; Masi, P.; Toraldo, G.; Cavella, S.
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.
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
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile