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Items: 1 to 20 of 34

1.

Volatile organic compound data of ready-to-cook tuna fish-burgers: Time evolution in function of different and/or combined mild preservation technologies and relevant statistical analysis.

Mentana A, Conte A, Del Nobile MA, Quinto M, Centonze D.

Data Brief. 2019 Aug 7;25:104371. doi: 10.1016/j.dib.2019.104371. eCollection 2019 Aug.

2.

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products.

Di Biase M, Bavaro AR, Lonigro SL, Pontonio E, Conte A, Padalino L, Minisci A, Lavermicocca P, Valerio F.

Int J Food Sci Nutr. 2019 Sep;70(6):701-713. doi: 10.1080/09637486.2019.1567699. Epub 2019 Feb 27.

PMID:
30810427
3.

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread.

De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P.

Foods. 2019 Feb 13;8(2). pii: E70. doi: 10.3390/foods8020070.

4.

Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.

Padalino L, Del Nobile MA, la Gatta B, Rutigliano M, Di Luccia A, Conte A.

Food Chem. 2019 Jun 15;283:454-461. doi: 10.1016/j.foodchem.2019.01.027. Epub 2019 Jan 14.

PMID:
30722897
5.

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese.

Costa C, Lucera A, Marinelli V, Del Nobile MA, Conte A.

J Food Sci Technol. 2018 Oct;55(10):4174-4183. doi: 10.1007/s13197-018-3347-z. Epub 2018 Aug 23.

PMID:
30228416
6.

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola).

Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A.

Front Microbiol. 2018 May 7;9:889. doi: 10.3389/fmicb.2018.00889. eCollection 2018.

7.

High intensity light pulses to reduce microbial load in fresh cheese.

Lacivita V, Conte A, Lyng JG, Arroyo C, Zambrini VA, Del Nobile MA.

J Dairy Res. 2018 May;85(2):232-237. doi: 10.1017/S0022029918000134.

PMID:
29785903
8.

Fruit and Vegetable By-Products to Fortify Spreadable Cheese.

Lucera A, Costa C, Marinelli V, Saccotelli MA, Del Nobile MA, Conte A.

Antioxidants (Basel). 2018 Apr 25;7(5). pii: E61. doi: 10.3390/antiox7050061.

9.

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

Padalino L, D'Antuono I, Durante M, Conte A, Cardinali A, Linsalata V, Mita G, Logrieco AF, Del Nobile MA.

Antioxidants (Basel). 2018 Apr 16;7(4). pii: E59. doi: 10.3390/antiox7040059.

10.

Bioactive compounds from orange epicarp to enrich fish burgers.

Spinelli S, Lecce L, Likyova D, Del Nobile MA, Conte A.

J Sci Food Agric. 2018 May;98(7):2582-2586. doi: 10.1002/jsfa.8750. Epub 2017 Dec 7.

PMID:
29064562
11.

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome.

Minervini F, Conte A, Del Nobile MA, Gobbetti M, De Angelis M.

Appl Environ Microbiol. 2017 Oct 17;83(21). pii: e01494-17. doi: 10.1128/AEM.01494-17. Print 2017 Nov 1.

12.

Fish burger enriched by olive oil industrial by-product.

Cedola A, Cardinali A, Del Nobile MA, Conte A.

Food Sci Nutr. 2017 May 27;5(4):837-844. doi: 10.1002/fsn3.461. eCollection 2017 Jul.

13.

The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree.

Padalino L, Costa C, Conte A, Melilli MG, Sillitti C, Bognanni R, Raccuia SA, Del Nobile MA.

Carbohydr Polym. 2017 Oct 1;173:84-90. doi: 10.1016/j.carbpol.2017.05.081. Epub 2017 May 30.

PMID:
28732922
14.

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese.

Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M.

Food Microbiol. 2017 Sep;66:129-140. doi: 10.1016/j.fm.2017.04.011. Epub 2017 Apr 25.

PMID:
28576361
15.

Optimization of durum wheat bread enriched with bran.

Saccotelli MA, Conte A, Burrafato KR, Calligaris S, Manzocco L, Del Nobile MA.

Food Sci Nutr. 2016 Dec 17;5(3):689-695. doi: 10.1002/fsn3.448. eCollection 2017 May.

16.

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread.

Padalino L, Conte A, Del Nobile MA.

Foods. 2016 Dec 9;5(4). pii: E87. doi: 10.3390/foods5040087. Review.

17.

Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

Valerio F, Conte A, Di Biase M, Lattanzio VMT, Lonigro SL, Padalino L, Pontonio E, Lavermicocca P.

Food Chem. 2017 Apr 15;221:582-589. doi: 10.1016/j.foodchem.2016.11.135. Epub 2016 Nov 25.

PMID:
27979245
18.

Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.

Padalino L, Caliandro R, Chita G, Conte A, Del Nobile MA.

Carbohydr Polym. 2016 Nov 20;153:229-235. doi: 10.1016/j.carbpol.2016.07.102. Epub 2016 Jul 26.

PMID:
27561491
19.

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran.

Previtali MA, Mastromatteo M, Conte A, De Vita P, Ficco DB, Del Nobile MA.

J Food Sci Technol. 2016 Feb;53(2):1319-27. doi: 10.1007/s13197-015-2053-3. Epub 2015 Nov 2.

20.

Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization.

Mentana A, Natale A, Palermo C, Nardiello D, Conte A, Del Nobile MA, Quinto M, Centonze D.

Electrophoresis. 2016 Jul;37(13):1861-72. doi: 10.1002/elps.201500500. Epub 2016 Mar 1.

PMID:
26800207

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