All Stories

  1. 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

  2. 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

  3. Differences in liking of traditional salami

    Article • British Food Journal, August 2015, Emerald

    Professor rossella di monaco

  4. From raw material to dish: pasta quality step by step

    Article • Journal of the Science of Food and Agriculture, May 2015, Wiley

    Professor rossella di monaco

  5. Design of sweet protein based sweeteners: Hints from structure–function relationships

    Article • Food Chemistry, April 2015, Elsevier

    Professor rossella di monaco

  6. Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study

    Article • Food Research International, December 2014, Elsevier

    Professor rossella di monaco

  7. Sweetness profile of a new sweetener

    Article • Journal of Sensory Studies, October 2014, Wiley

    Professor rossella di monaco, Dr Nicoletta Antonella Miele

  8. Temporal Dominance of Sensations: A review

    Article • Trends in Food Science & Technology, August 2014, Elsevier

    Professor rossella di monaco

  9. Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven

    Article • Food Chemistry, August 2013, Elsevier

    Professor rossella di monaco

  10. A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

    Article • International Journal of Food Microbiology, September 2012, Elsevier

    Professor rossella di monaco

  11. Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

    Article • International Journal of Food Microbiology, August 2010, Elsevier

    Professor rossella di monaco

  12. Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

    Article • Food and Bioprocess Technology, January 2010, Springer Science + Business Media

    Professor rossella di monaco

  13. Development of a new gluten-free sweet snack

    Article • LWT, January 2010, Elsevier

    Professor rossella di monaco, Dr Nicoletta Antonella Miele

  14. Blue fish burgers: nutritional characterisation and sensory optimisation

    Article • International Journal of Food Science & Technology, August 2009, Wiley

    Professor rossella di monaco

  15. PREDICTING TEXTURE ATTRIBUTES FROM MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF HAZELNUT SPREADS

    Article • Journal of Texture Studies, October 2008, Wiley

    Professor rossella di monaco

  16. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

    Article • Food Microbiology, February 2008, Elsevier

    Professor rossella di monaco

  17. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

    Article • Meat Science, June 2007, Elsevier

    Professor rossella di monaco

  18. CONSUMER ACCEPTABILITY OF VEGETABLE SOUPS

    Article • Journal of Sensory Studies, February 2007, Wiley

    Professor rossella di monaco

  19. Valorization of traditional foods

    Article • British Food Journal, February 2005, Emerald

    Professor rossella di monaco