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List of works by Matteo Alessandro Del Nobile

A Novel Approach to Study Biscuits and Breadsticks Using X‐Ray Computed Tomography ⬇️

scientific article published on 01 August 2010

A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications.

scientific article published in June 2003

A new method to bio-preserve sea bass fillets.

scientific article published on 10 January 2018

A novel approach for calculating shelf life of minimally processed vegetables.

scientific article published on 16 November 2005

A novel preservation technique applied to fiordilatte cheese

Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

scientific article published in March 2009

Active coating to prolong the shelf life of Fior di latte cheese

scientific article published on 5 November 2009

Active systems based on silver-montmorillonite nanoparticles embedded into bio-based polymer matrices for packaging applications

scientific article published on 01 December 2010

Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese

scientific article published on 01 April 2011

An integrated approach to extend the shelf life of a composite pastry product (cannoli)

scientific article published on 01 December 2009

Analytical characterization of laser-generated copper nanoparticles for antibacterial composite food packaging.

scientific article

Antimicrobial effectiveness of lysozyme immobilized on polyvinylalcohol-based film against Alicyclobacillus acidoterrestris

scientific article published in April 2006

Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad

scientific article published on 13 June 2011

Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems

scientific article

Assessment of intramuscular fat level and distribution in beef muscles using X-ray microcomputed tomography.

scientific article published on 13 January 2010

Bio-based nanocomposite coating to preserve quality of Fior di latte cheese

scientific article published on 01 November 2011

Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

scientific article published on 23 October 2019

Bioactive compounds from orange epicarp to enrich fish burgers

scientific article published on 24 October 2017

Biopreservation of Fior di Latte cheese

Biotechnological Approach To Preserve Fresh Pasta Quality

scientific article

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched "Taralli"

scientific article published on 10 September 2020

Combined effect of MAP and active compounds on fresh blue fish burger.

scientific article published on 30 July 2009

Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese

scientific article published on 13 November 2013

Combined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pasta

scientific article published on 05 April 2009

Development of a structured model for batch cultures of lactic acid bacteria

scientific article published on 09 July 2003

Dietary fibers and protective lactobacilli drive burrata cheese microbiome.

scientific article

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

Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese

scientific article published on 01 November 2008

Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti

scientific article published on 20 January 2014

Effect of lemon extract on foodborne microorganisms

scientific article published on 01 August 2007

Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti

scientific article

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

article by Fabio Licciardello et al published February 2012 in Journal of Food Engineering

Effective preservation techniques to prolong the shelf life of ready-to-eat oysters

scientific article published on 06 March 2014

Effects of cultivar and process variables on dynamic-mechanical and sensorial behavior of value-added grape-based smoothies

scientific article published on 26 September 2012

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

scientific article published on 6 June 2015

Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines

scientific article published on 25 July 2012

Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta

scientific article published on 14 January 2019

Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese

scientific article published on 01 November 2008

Electrophysiological and behavioral activity of (E)-2-hexenal in the granary weevil and its application in food packaging.

scientific article published in February 2012

Emerging techniques applied to by-products for food fortification

scientific article published on 22 October 2019

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

scientific article published on 09 January 2018

Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria

scientific article published on 01 February 2007

Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

scientific article published on 27 November 2019

Fat microstructure of yogurt as assessed by x-ray microtomography

scientific article published on 01 February 2011

Fish burger enriched by olive oil industrial by-product.

scientific article published on 27 May 2017

Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste

scientific article published on 19 December 2020

Food applications of natural antimicrobial compounds

scientific article published on 08 August 2012

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

scientific article published on 8 December 2011

Fruit and Vegetable By-Products to Fortify Spreadable Cheese.

scientific article published on 25 April 2018

High intensity light pulses to reduce microbial load in fresh cheese

scientific article published on 01 May 2018

Imaging techniques for the study of food microstructure: a review

scientific article published on January 2006

Immobilization of lysozyme on polyvinylalcohol films for active packaging applications

scientific article published on 01 April 2006

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese

scientific article published on 23 August 2018

Influence of growing periods on the quality of baby spinach leaves at harvest and during storage as minimally processed produce

article by A. Conte et al published November 2008 in Postharvest Biology and Technology

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese

scientific article published on 5 July 2012

Influence of type of amphora on physico-chemical properties and antioxidant capacity of 'Falanghina' white wines

scientific article published on 19 September 2013

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola).

scientific article

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

scientific article published on 22 December 2020

Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese

scientific article published on 01 November 2011

MMT-supported Ag nanoparticles for chitosan nanocomposites: structural properties and antibacterial activity

scientific article

Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization

scientific article published on 01 March 2016

Microbiological and sensorial quality assessment of ready-to-cook seafood products packaged under modified atmosphere

scientific article published on 01 November 2009

Microstructural characterization of multiphase chocolate using X-ray microtomography.

scientific article published on 2 September 2010

Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures

scientific article published in April 2008

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese

scientific article published on 25 April 2017

New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

New strategies for reducing the pork back-fat content in typical Italian salami

scientific article

Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light

scientific article published on 05 May 2020

Optimization of durum wheat bread enriched with bran

scientific article published on 17 December 2016

Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran

scientific article published on 2 November 2015

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

scientific article

Packaging optimisation to prolong the shelf life of fiordilatte cheese

scientific article published on 28 January 2015

Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.

scientific article

Phenolic content, physical and sensory properties of breads made with different types of barley wort.

scientific article published on 2 December 2014

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

scientific article published in 2023

Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling

scientific article published on 08 July 2022

Ready-to-cook fresh meal: study for shelf life prolongation

scientific article published on 8 January 2016

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

article

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

scientific article published on 5 July 2016

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

scientific article

Shelf life of Stracciatella cheese under modified-atmosphere packaging

scientific article published on 01 February 2009

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

scientific article published on 8 October 2010

Shelf life of reduced pork back-fat content sausages as affected by antimicrobial compounds and modified atmosphere packaging

scientific article published on 23 July 2011

Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications

scientific article published in 2021

Simplified Approach Based on Polynomial Equations to Predict the Permeability of Micro-perforated Polymeric Films

Study of drying process on starch structural properties and their effect on semolina pasta sensory quality.

scientific article published on 26 July 2016

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

scientific article published on 27 July 2020

Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese

scientific article published on 07 January 2010

Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

scientific article

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

scientific article published on 30 June 2020

Technological options to control quality of fish burgers.

scientific article

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

scientific article published on 24 April 2015

The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree

scientific article published on 30 May 2017

Use of Olive Oil Industrial By-Product for Pasta Enrichment.

scientific article published on 16 April 2018

Use of biodegradable films for fresh cut beef steaks packaging

scientific article published on 5 March 2005

Use of lemon extract to inhibit the growth of malolactic bacteria

scientific article published on 01 January 2007

Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta

scientific article published on 18 October 2008

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

scientific article published on 5 March 2016

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

scientific article published on 07 August 2019

Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures

scientific article

X-ray microtomography to study the microstructure of cream cheese-type products

scientific article published on 01 January 2011

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