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List of works by Raffaele Romano

A method for exact simulation of quantum dynamics

scientific article published on 9 December 2011

A new type of tomato puree with high content of bioactive compounds from 100% whole fruit

scientific article published on 03 September 2020

Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate

Chemical Eustress Elicits Tailored Responses and Enhances the Functional Quality of Novel Food

article

Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO "Pomodorino Del Piennolo" Tomato and the Ciliegino Variety

article

Comparison of the Frying Performance of Olive Oil and Palm Superolein

scientific article published on 10 April 2012

Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste

scientific article published on 21 May 2018

Determination of Egg Number Added to Special Pasta by Means of Cholesterol Contained in Extracted Fat Using GC-FID

scientific article published on 24 August 2018

Determination of the Wax Ester Content in Olive Oils. Improvement in the Method Proposed by EEC Regulation 183/93

scientific article published on 01 January 1999

Effect of a Combination of Fenugreek Seeds, Linseeds, Garlic and Copper Sulfate on Laying Hens Performances, Egg Physical and Chemical Qualities

scientific article published on 02 August 2019

Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

scientific article published on 07 August 2019

Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compounds profile of pomegranate juice (Punica granatum L.).

scientific article published on 14 December 2017

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

scientific article

Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach

scientific article published in 2024

Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

scientific article published on 15 February 2014

Fruit position within the canopy affects kernel lipid composition of hazelnuts.

scientific article published on 4 April 2017

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

scientific article published on 27 November 2019

Human health-related properties of chromones: an overview

scientific article published on 21 October 2019

Impact of different spray-drying conditions on the viability of wine Saccharomyces cerevisiae strains.

scientific article

Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

scientific article published on 08 October 2019

Minor Variety of Campania Olive Germplasm (“Racioppella”): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil

scientific article published in 2023

Nitrocellulose film substrate minimizes fragmentation in matrix-assisted laser desorption ionization time-of-flight mass spectrometry analysis of triacylglycerols

scientific article

Performance of a protein extracted from potatoes for fining of white musts

scientific article published on 16 May 2015

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

scientific article published on 9 October 2017

Reducing phosphine after the smoking process using an oxidative treatment.

scientific article published in February 2000

Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy

article

The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk

scientific article published on 06 February 2015

The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese

scientific article published on 24 May 2018

Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage

scientific article published on 24 April 2019

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