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List of works by Amalia Conte

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

scientific article published on 5 November 2009

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

scientific article published in April 2006

Application of preservation strategies to improve the shelf life of spreadable cheese

article published in 2017

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

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

scientific article published on 10 September 2020

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

Dietary fibers and protective lactobacilli drive burrata cheese microbiome.

scientific article

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

scientific article published on 06 March 2014

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

scientific article published on 14 January 2019

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

Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

scientific article published on 27 November 2019

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 of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product.

scientific article published on 25 November 2016

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

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

scientific article published on 23 August 2018

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

scientific article published on 5 July 2012

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

scientific article

Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

scientific article published on 27 February 2019

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization

scientific article published on 22 December 2020

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

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

scientific article published on 25 April 2017

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

One- vs two-step preparation of antimicrobial coatings composed of laser ablated copper nanoparticles and poly-lactic acid

Optimization and characterization of gluten-free spaghetti enriched with chickpea flour

scientific article

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

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

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

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

scientific article published on 30 June 2020

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 a Selected Strain as a Starter for Making a "Yeast-Free" Bread

scientific article published on 13 February 2019

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

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