Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance von Dilucia, Flavia, Lacivita, Valentina, Conte, Amalia, Del Nobile, Matteo A

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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread von Padalino, Lucia, Conte, Amalia, Del Nobile, Matteo Alessandro

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Food applications of natural antimicrobial compounds von Lucera, Annalisa, Costa, Cristina, Conte, Amalia, Del Nobile, Matteo A

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Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese von Lacivita, Valentina, Tarantino, Francesca, Molaei, Rahim, Moradi, Mehran, Conte, Amalia, Alessandro Del Nobile, Matteo

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Secondary Shelf Life of Foods: State of the Art and Future Perspective von Alessandro Del Nobile, Matteo, Conte, Amalia

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Recycling of fig peels to enhance the quality of handmade pasta von Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

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Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging von Mastromatteo, Marianna, Danza, Alessandra, Conte, Amalia, Muratore, Giuseppe, Del Nobile, Matteo Alessandro

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Effects of Cultivars and Location on Quality, Phenolic Content and Antioxidant Activity of Extra-Virgin Olive Oils von Baiano, Antonietta, Terracone, Carmela, Viggiani, Ilaria, Nobile, Matteo Alessandro Del

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Introduction to the Special Issue "Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector" von Conte, Amalia, Del Nobile, Matteo A

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Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds von Marinelli, Valeria, Padalino, Lucia, Conte, Amalia, Nobile, Matteo Alessandro Del, Briviba, Karlis

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Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi von Lacivita, Valentina, Lordi, Adriana, Conte, Amalia, Del Nobile, Matteo Alessandro

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Fruit and Vegetable By-Products to Fortify Spreadable Cheese von Lucera, Annalisa, Costa, Cristina, Marinelli, Valeria, Saccotelli, Maria Antonietta, Del Nobile, Matteo Alessandro, Conte, Amalia

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Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods von Conte, Amalia, Del Nobile, Matteo A

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Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched "Taralli" von Cedola, Annamaria, Palermo, Carmen, Centonze, Diego, Del Nobile, Matteo Alessandro, Conte, Amalia

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Strategies for fortified sustainable food: the case of watermelon-based candy von Marinelli, Valeria, Lucera, Annalisa, Incoronato, Anna Lucia, Morcavallo, Luigia, Del Nobile, Matteo A., Conte, Amalia

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Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content von Mastromatteo, Marcella, Guida, Mariangela, Danza, Alessandra, Laverse, Janine, Frisullo, Pierangelo, Lampignano, Vincenzo, Del Nobile, Matteo Alessandro

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Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness von Arismendi, Constancia, Chillo, Stefania, Conte, Amalia, Del Nobile, Matteo Alessandro, Flores, Silvia, Gerschenson, Lía N.

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Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes von Baiano, Antonietta, Bevilacqua, Luisa, Terracone, Carmela, Contò, Francesco, Del Nobile, Matteo Alessandro

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The extraction of bioactive compounds from food residues using microwaves von Angiolillo, Luisa, Del Nobile, Matteo A, Conte, Amalia

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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach von Lacivita, Valentina, Incoronato, Anna Lucia, Conte, Amalia, Del Nobile, Matteo Alessandro

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