Biopolymers as Food Packaging Materials von Porta, Raffaele, Sabbah, Mohammed, Di Pierro, Prospero

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Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” von Falciano, Aniello, Di Pierro, Prospero, Sorrentino, Angela, Cavella, Silvana, Masi, Paolo, Romano, Annalisa

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Properties and Biodegradability of Films Based on Cellulose and Cellulose Nanocrystals from Corn Cob in Mixture with Chitosan von Escamilla-García, Monserrat, García-García, Mónica Citlali, Gracida, Jorge, Hernández-Hernández, Hilda María, Granados-Arvizu, José Ángel, Di Pierro, Próspero, Regalado-González, Carlos

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Bio-Based Materials for Packaging von Porta, Raffaele, Sabbah, Mohammed, Di Pierro, Prospero

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Characterization of Citrus pectin edible films containing transglutaminase-modified phaseolin von GIOSAFATTO, C. Valeria L, DI PIERRO, Prospero, GUNNING, Patrick, MACKIE, Alan, PORTA, Raffaele, MARINIELLO, Loredana

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Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods von Rossi Marquez, Giovanna, Di Pierro, Prospero, Esposito, Marilena, Mariniello, Loredana, Porta, Raffaele

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Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds von Sabbah, Mohammed, Altamimi, Mohammad, Di Pierro, Prospero, Schiraldi, Chiara, Cammarota, Marcella, Porta, Raffaele

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Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life von Di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana, Giosafatto, Concetta Valeria L., Porta, Raffaele

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Tuning the Functional Properties of Bitter Vetch (Vicia ervilia) Protein Films Grafted with Spermidine von Porta, Raffaele, Di Pierro, Prospero, Roviello, Valentina, Sabbah, Mohammed

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Formulation of New Media from Dairy and Brewery Wastes for a Sustainable Production of DHA-Rich Oil by Aurantiochytrium mangrovei von Russo, Giovanni L, Langellotti, Antonio L, Verardo, Vito, Martín-García, Beatriz, Di Pierro, Prospero, Sorrentino, Angela, Baselice, Marco, Oliviero, Maria, Sacchi, Raffaele, Masi, Paolo

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Physical, Structural, Barrier, and Antifungal Characterization of Chitosan-Zein Edible Films with Added Essential Oils von Escamilla-García, Monserrat, Calderón-Domínguez, Georgina, Chanona-Pérez, Jorge J, Mendoza-Madrigal, Angélica G, Di Pierro, Prospero, García-Almendárez, Blanca E, Amaro-Reyes, Aldo, Regalado-González, Carlos

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Transglutaminase-mediated modification of ovomucoid: effects on its trypsin inhibitory activity and antigenic properties von Porta, Raffaele, Giosafatto, Concetta Valeria L., di Pierro, Prospero, Sorrentino, Angela, Mariniello, Loredana

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Development of Functional Pizza Base Enriched with Jujube ( Ziziphus jujuba ) Powder von Falciano, Aniello, Sorrentino, Angela, Masi, Paolo, Di Pierro, Prospero

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Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach von Russo, Giovanni Luca, Langellotti, Antonio Luca, Verardo, Vito, Martín-García, Beatriz, Oliviero, Maria, Baselice, Marco, Di Pierro, Prospero, Sorrentino, Angela, Viscardi, Sharon, Marileo, Luis, Sacchi, Raffaele, Masi, Paolo

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Basil ( Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds von Romano, Raffaele, De Luca, Lucia, Aiello, Alessandra, Pagano, Raffaele, Di Pierro, Prospero, Pizzolongo, Fabiana, Masi, Paolo

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Edible Films and Coatings Applied in the Food Industry von Rossi-Márquez, Giovanna, Dávalos-Saucedo, Cristian Aarón, Di Pierro, Prospero

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Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils von Escamilla-García, Monserrat, Ríos-Romo, Raquel A, Melgarejo-Mancilla, Armando, Díaz-Ramírez, Mayra, Hernández-Hernández, Hilda M, Amaro-Reyes, Aldo, Pierro, Prospero Di, Regalado-González, Carlos

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Glutamic Acid as Repeating Building Block for Bio-Based Films von Sabbah, Mohammed, Di Pierro, Prospero, Ruffo, Francesco, Schiraldi, Chiara, Alfano, Alberto, Cammarota, Marcella, Porta, Raffaele

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Glycerol-Plasticized Films Obtained from Whey Proteins Denatured at Alkaline pH von Abdalrazeq, Manar, Giosafatto, C. Valeria L., Esposito, Marilena, Fenderico, Maria, Di Pierro, Prospero, Porta, Raffaele

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Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time von Covino, Clelia, Sorrentino, Angela, Di Pierro, Prospero, Masi, Paolo

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