1. Active packaging for table grapes: Evaluation of antimicrobial performances of packaging for shelf life of the grapes under thermal stress. (September 2020) Authors: Gorrasi, Giuliana; Bugatti, Valeria; Vertuccio, Luigi; Vittoria, Vittoria; Pace, Bernardo; Cefola, Maria; Quintieri, Laura; Bernardo, Paola; Clarizia, Gabriele Journal: Food packaging and shelf life Issue: Volume 25(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Adaptive self-configuring computer vision system for quality evaluation of fresh-cut radicchio. (December 2015) Authors: Pace, Bernardo; Cavallo, Dario Pietro; Cefola, Maria; Colella, Roberto; Attolico, Giovanni Journal: Innovative food science & emerging technologies Issue: Volume 32(2015) Page Start: 200 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Adaptive self-configuring computer vision system for quality evaluation of fresh-cut radicchio. (December 2015) Authors: Pace, Bernardo; Cavallo, Dario Pietro; Cefola, Maria; Colella, Roberto; Attolico, Giovanni Journal: Innovative food science & emerging technologies Issue: Volume 32(2015) Page Start: 200 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Application of Oxalic Acid to Preserve the Overall Quality of Rocket and Baby Spinach Leaves during Storage. Issue 6 (29th April 2015) Authors: Cefola, Maria; Pace, Bernardo Journal: Journal of food processing and preservation Issue: Volume 39:Issue 6(2015:Dec.) Page Start: 2523 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage. (15th December 2016) Authors: Cozzolino, Rosaria; Pace, Bernardo; Cefola, Maria; Martignetti, Antonella; Stocchero, Matteo; Fratianni, Florinda; Nazzaro, Filomena; De Giulio, Beatrice Journal: Food chemistry Issue: Volume 213(2016) Page Start: 361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Assessment of volatile profile as potential marker of chilling injury of basil leaves during postharvest storage. (15th December 2016) Authors: Cozzolino, Rosaria; Pace, Bernardo; Cefola, Maria; Martignetti, Antonella; Stocchero, Matteo; Fratianni, Florinda; Nazzaro, Filomena; De Giulio, Beatrice Journal: Food chemistry Issue: Volume 213(2016) Page Start: 361 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars. (15th August 2017) Authors: Fratianni, Florinda; Cefola, Maria; Pace, Bernardo; Cozzolino, Rosaria; De Giulio, Beatrice; Cozzolino, Autilia; d'Acierno, Antonio; Coppola, Raffaele; Logrieco, Antonio Francesco; Nazzaro, Filomena Journal: Food chemistry Issue: Volume 229(2017) Page Start: 752 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Characterisation of volatile profile and sensory analysis of fresh-cut "Radicchio di Chioggia" stored in air or modified atmosphere. (1st February 2016) Authors: Cozzolino, Rosaria; Martignetti, Antonella; Pellicano, Mario Paolo; Stocchero, Matteo; Cefola, Maria; Pace, Bernardo; De Giulio, Beatrice Journal: Food chemistry Issue: Volume 192(2016) Page Start: 603 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants. (November 2013) Authors: Boari, Francesca; Cefola, Maria; Di Gioia, Francesco; Pace, Bernardo; Serio, Francesco; Cantore, Vito Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 7(2013) Page Start: 870 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of L‐Cysteine as Anti‐Browning Agent in Fresh‐Cut Lettuce Processing. Issue 6 (28th July 2014) Authors: Pace, Bernardo; Capotorto, Imperatrice; Ventura, Maddalena; Cefola, Maria Journal: Journal of food processing and preservation Issue: Volume 39:Issue 6(2015:Dec.) Page Start: 985 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗