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Items: 1 to 20 of 42

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.

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
3.

Durum wheat breads 'high in fibre' and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses.

Ficco DBM, Muccilli S, Padalino L, Giannone V, Lecce L, Giovanniello V, Del Nobile MA, De Vita P, Spina A.

J Food Sci Technol. 2018 Nov;55(11):4458-4467. doi: 10.1007/s13197-018-3374-9. Epub 2018 Sep 5.

PMID:
30333642
4.

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
5.

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.

6.

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.

7.

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
8.

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.

9.

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.

10.

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
11.

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
12.

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.

13.

Shelf life assessment of industrial durum wheat bread as a function of packaging system.

Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A.

Food Chem. 2017 Jun 1;224:181-190. doi: 10.1016/j.foodchem.2016.12.080. Epub 2016 Dec 23.

PMID:
28159253
14.

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
15.

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P, Platani C, Fragasso M, Ficco DBM, Colecchia SA, Del Nobile MA, Padalino L, Di Gennaro S, Petrozza A.

Food Chem. 2017 Jan 1;214:374-382. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5.

PMID:
27507488
16.

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.

17.

Use of purple durum wheat to produce naturally functional fresh and dry pasta.

Ficco DB, De Simone V, De Leonardis AM, Giovanniello V, Del Nobile MA, Padalino L, Lecce L, Borrelli GM, De Vita P.

Food Chem. 2016 Aug 15;205:187-95. doi: 10.1016/j.foodchem.2016.03.014. Epub 2016 Mar 5.

PMID:
27006230
18.

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
19.

Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine.

Baiano A, De Gianni A, Previtali MA, Del Nobile MA, Novello V, de Palma L.

Food Res Int. 2015 Sep;75:260-269. doi: 10.1016/j.foodres.2015.06.007. Epub 2015 Jun 6.

PMID:
28454955
20.

The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine.

Baiano A, Mentana A, Quinto M, Centonze D, Longobardi F, Ventrella A, Agostiano A, Varva G, De Gianni A, Terracone C, Del Nobile MA.

Food Res Int. 2015 Aug;74:294-305. doi: 10.1016/j.foodres.2015.04.036. Epub 2015 Apr 24.

PMID:
28411995

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