All Stories

  1. Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics

    Article • Applied Food Research, June 2025, Elsevier

    Dr Nicoletta Antonella Miele

  2. Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels

    Article • Journal of Food Engineering, February 2025, Elsevier

    Dr Nicoletta Antonella Miele

  3. Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils

    Article • Food Packaging and Shelf Life, December 2024, Elsevier

    Dr Nicoletta Antonella Miele

  4. Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

    Article • Journal of Food Engineering, October 2022, Elsevier

    Dr Nicoletta Antonella Miele

  5. Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

    Article • Foods, June 2022, MDPI AG

    Dr Nicoletta Antonella Miele

  6. Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

    Article • Food Chemistry, May 2022, Elsevier

    Dr Nicoletta Antonella Miele

  7. Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake

    Article • Food Packaging and Shelf Life, March 2022, Elsevier

    Dr Nicoletta Antonella Miele

  8. The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

    Article • Food Quality and Preference, September 2021, Elsevier

    Dr Nicoletta Antonella Miele

  9. Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

    Article • Coatings, July 2021, MDPI AG

    Dr Nicoletta Antonella Miele

  10. Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis

    Article • Food and Bioproducts Processing, May 2021, Elsevier

    Dr Nicoletta Antonella Miele

  11. Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

    Article • Journal of Sensory Studies, February 2021, Wiley

    Dr Nicoletta Antonella Miele

  12. Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste

    Article • LWT, October 2020, Elsevier

    Dr Nicoletta Antonella Miele

  13. Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

    Article • Nutrients, May 2020, MDPI AG

    Dr Nicoletta Antonella Miele

  14. Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children

    Article • Journal of Food Science, April 2020, Wiley

    Dr Nicoletta Antonella Miele

  15. Modeling grinding kinetics of fat based anhydrous pastes

    Article • Journal of Food Engineering, March 2020, Elsevier

    Dr Nicoletta Antonella Miele

  16. Textural Characteristics of Italian Foods

    Article • January 2020, Wiley

    Dr Nicoletta Antonella Miele

  17. How sensory sensitivity to graininess could be measured?

    Article • Journal of Texture Studies, October 2019, Wiley

    Dr Nicoletta Antonella Miele

  18. Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

    Article • Journal of Sensory Studies, April 2019, Wiley

    Dr Nicoletta Antonella Miele

  19. Formula optimization approach for an alternative Ready-to-Use Therapeutic Food

    Article • LWT, December 2018, Elsevier

    Dr Nicoletta Antonella Miele

  20. Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties

    Article • Journal of Food Science and Technology, May 2018, Springer Science + Business Media

    Dr Nicoletta Antonella Miele

  21. Strategies to reduce sugars in food

    Article • Current Opinion in Food Science, February 2018, Elsevier

    Dr Nicoletta Antonella Miele

  22. Salivary endocannabinoids andN-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking

    Article • Food & Function, January 2018, Royal Society of Chemistry

    Dr Nicoletta Antonella Miele

  23. Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt

    Article • Journal of Dairy Science, December 2017, American Dairy Science Association

    Dr Nicoletta Antonella Miele

  24. Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view

    Article • Trends in Food Science & Technology, June 2017, Elsevier

    Dr Nicoletta Antonella Miele

  25. Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill

    Article • LWT, June 2017, Elsevier

    Dr Nicoletta Antonella Miele

  26. A preliminary study on the application of natural sweet proteins in agar-based gels

    Article • Journal of Texture Studies, September 2016, Wiley

    Professor rossella di monaco, Dr Nicoletta Antonella Miele

  27. Temporal sweetness profile of MNEI protein in gelled model systems

    Article • Journal of Sensory Studies, July 2016, Wiley

    Dr Nicoletta Antonella Miele

  28. Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

    Article • British Food Journal, March 2016, Emerald

    Professor rossella di monaco, Dr Nicoletta Antonella Miele

  29. Sweetness profile of a new sweetener

    Article • Journal of Sensory Studies, October 2014, Wiley

    Professor rossella di monaco, Dr Nicoletta Antonella Miele

  30. Characterization of a new sweetener

    Article • Journal of Sensory Studies, December 2012, Wiley

    Dr Nicoletta Antonella Miele

  31. liking for a walnut oil mayonnaise with different accompaniments

    Article • Food Quality and Preference, July 2010, Elsevier

    Dr Nicoletta Antonella Miele

  32. Development of a new gluten-free sweet snack

    Article • LWT, January 2010, Elsevier

    Professor rossella di monaco, Dr Nicoletta Antonella Miele