All Stories

  1. Quality aspects of fresh-cut ‘long-storage tomato’ as affected by package, calcium chloride and storage time

    Article • International Journal of Food Science & Technology, October 2017, Wiley

    Professor Giuseppe Muratore

  2. polyphenols in cherry tomatoes

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

    Professor Giuseppe Muratore, Dr Valeria Rizzo

  3. Influence of an O3-atmosphere storage on microbial growth and antioxidant contents of globe artichoke as affected by genotype and harvest time

    Article • Innovative Food Science & Emerging Technologies, February 2015, Elsevier

    Professor Giuseppe Muratore

  4. Use of image analysis to evaluate the shelf life of bakery products

    Article • Food Research International, August 2014, Elsevier

    Dr Valeria Rizzo, Professor Giuseppe Muratore

  5. Influence of packaging on the quality maintenance of industrial bread by comparative shelf life testing

    Article • Food Packaging and Shelf Life, March 2014, Elsevier

    Professor Giuseppe Muratore

  6. Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates

    Article • International Journal of Food Microbiology, January 2014, Elsevier

    Dr Khaoula KHWALDIA, Professor Giuseppe Muratore

  7. An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars

    Article • Innovative Food Science & Emerging Technologies, January 2014, Elsevier

    Professor Giuseppe Muratore

  8. Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

    Article • Food Science and Technology, December 2013, FapUNIFESP (SciELO)

    Professor Giuseppe Muratore

  9. Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

    Article • Packaging Technology and Science, July 2013, Wiley

    Professor Giuseppe Muratore, Dr Valeria Rizzo

  10. Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)

    Article • Innovative Food Science & Emerging Technologies, July 2013, Elsevier

    Professor Giuseppe Muratore

  11. Bread-making performances of durum wheat semolina, as affected by ageing

    Article • Journal of Cereal Science, May 2013, Elsevier

    Professor Giuseppe Muratore, Dr Valeria Rizzo

  12. Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction-Gas Chromatography

    Article • Packaging Technology and Science, May 2012, Wiley

    Professor Giuseppe Muratore

  13. Effect of sugar, citric acid and egg white type on the microstructural and mechanical properties of meringues

    Article • Journal of Food Engineering, February 2012, Elsevier

    Professor Giuseppe Muratore

  14. Effect of Temperature and Some Added Compounds on the Stability of Blood Orange Marmalade

    Article • Journal of Food Science, September 2011, Wiley

    Professor Giuseppe Muratore

  15. Shelf Life Study of Fresh Celery (Apium graveolens L.) Grown under Different Nitrogen Fertilization Treatments

    Article • Journal of Food Science, April 2011, Wiley

    Professor Giuseppe Muratore, Dr Valeria Rizzo

  16. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging

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

    Professor Giuseppe Muratore

  17. Microstructural Characterization of Multiphase Chocolate Using X-Ray Microtomography

    Article • Journal of Food Science, September 2010, Wiley

    Professor Giuseppe Muratore

  18. Stability of pigments and oil in pistachio kernels during storage

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

    Professor Giuseppe Muratore

  19. Scalping of ethyloctanoate and linalool from a model wine into plastic films

    Article • LWT, July 2009, Elsevier

    Professor Giuseppe Muratore

  20. Effects of packaging on shelf life of fresh celery

    Article • Journal of Food Engineering, January 2009, Elsevier

    Professor Giuseppe Muratore

  21. Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products

    Article • Food Chemistry, December 2008, Elsevier

    Professor Giuseppe Muratore, Dr Valeria Rizzo

  22. EFFECT OF PROCESS VARIABLES ON THE QUALITY OF SWORDFISH FILLETS FLAVORED WITH SMOKE CONDENSATE

    Article • Journal of Food Processing and Preservation, April 2007, Wiley

    Professor Giuseppe Muratore

  23. Design of plastic packages for minimally processed fruits

    Article • Journal of Food Engineering, March 2007, Elsevier

    Professor Giuseppe Muratore

  24. The influence of using different packaging on the quality decay kinetics of Cuccìa

    Article • Journal of Food Engineering, April 2006, Elsevier

    Professor Giuseppe Muratore

  25. Role of Different Factors Affecting the Formation of 5-Hydroxymethyl-2-furancarboxaldehyde in Heated Grape Must

    Article • Journal of Agricultural and Food Chemistry, February 2006, American Chemical Society (ACS)

    Professor Giuseppe Muratore

  26. Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices

    Article • Journal of Food Science, June 2005, Wiley

    Professor Giuseppe Muratore

  27. The influence of using biodegradable packaging films on the quality decay kinetic of plum tomato (PomodorinoDatterino®)

    Article • Journal of Food Engineering, April 2005, Elsevier

    Professor Giuseppe Muratore