Effect of sourdough at different concentrations on quality and shelf life of bread von Torrieri, E., Pepe, O., Ventorino, V., Masi, P., Cavella, S.

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Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life von Di Monaco, R, Torrieri, E, Pepe, O, Masi, P, Cavella, S

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Description of leavening of bread dough with mathematical modelling von Romano, A., Toraldo, G., Cavella, S., Masi, P.

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Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process von Campagna, R., Romano, A., Raiola, A., Masi, P., Toraldo, G., Cavella, S.

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Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass ( Dicentrarchus labrax) von Torrieri, E., Cavella, S., Villani, F., Masi, P.

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Scattering-based optical techniques for olive oil characterization and quality control von Delfino, I., Cavella, S., Lepore, M.

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PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS von DI MONACO, R, CAVELLA, S, MASI, P

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Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners von Di Monaco, R., Miele, N.A., Volpe, S., Picone, D., Cavella, S.

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Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties von Miele, N. A., Di Monaco, R., Formisano, D., Masi, P., Cavella, S.

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The effect of expectations generated by brand name on the acceptability of dried semolina pasta von Di Monaco, R, Cavella, S, Di Marzo, S, Masi, P

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Influence of information on origin and technology on the consumer response: The case of soppressata salami von Iaccarino, T., Di Monaco, R., Mincione, A., Cavella, S., Masi, P.

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Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim von Miele, N.A., Di Monaco, R., Cavella, S., Masi, P.

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DEVELOPMENT OF MATHEMATICAL MODEL FOR TRANSPIRATION RATE OF FRESH-CUT LETTUCE von Volpe, S, Torrieri, E, Rux, G, Cavella, S, Mahajan, P

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Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI von Di Monaco, R., Miele, N.A., Picone, D., Masi, P., Cavella, S.

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Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed von Torrieri, E., Russo, F., Di Monaco, R., Cavella, S., Villani, F., Masi, F.

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Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films von Marzo, S. Di, Monaco, R. Di, Cavella, S., Romano, R., Borriello, I., Masi, P.

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The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication von De Gennaro, L, Cavella, S, Romano, R, Masi, P

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Effect of solid concentration on structure and properties of chitosan-caseinate blend films von Volpe, S., Cavella, S., Masi, P., Torrieri, E.

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Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures von Casaburi, Annalisa, Aristoy, M-Conception, Cavella, Silvana, Di Monaco, Rossella, Ercolini, Danilo, Toldrá, Fidel, Villani, Francesco

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FRESH-CUT ANNURCA APPLES: ACCEPTABILITY STUDY AND SHELF-LIFE DETERMINATION von TORRIERI, E., DI MONACO, R., CAVELLA, S., MASI, P.

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