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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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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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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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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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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Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach von Dilucia, Flavia, Lacivita, Valentina, Nobile, Matteo Alessandro Del, Conte, Amalia

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Chitosan and Lemon Extract Applied during Giuncata Cheese Production to Improve the Microbiological Stability von Gammariello, Daniela, Attanasio, Massimiliano, Nobile, Matteo Alessandro Del, Conte, Amalia

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Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications von Spinelli, Sara, Costa, Cristina, Conte, Amalia, La Porta, Nicola, Padalino, Lucia, Nobile, Matteo Alessandro Del

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Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics von Conte, Amalia, Lecce, Lucia, Iannetti, Mariapia, Del Nobile, Matteo Alessandro

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Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick von Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

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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 cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies von Baiano, Antonietta, Mastromatteo, Marcella, Del Nobile, Matteo Alessandro

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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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Comparison Among Food By-Products to Improve the Shelf Life of a Fresh Burger Based on Shelled Shrimps von Panza, Olimpia, Conte, Amalia, Del Nobile, Matteo Alessandro

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State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life von Nardella, Sara, Conte, Amalia, 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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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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