Author/Creator: Cosmai, Lucrezia - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Cosmai, Lucrezia

1. Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive‐based paste. (27th March 2017)

Authors:: Cosmai, Lucrezia; Campanella, Daniela; Summo, Carmine; Paradiso, Vito Michele; Pasqualone, Antonella; De Angelis, Maria; Caponio, Francesco
Journal:: International journal of food science & technology
Issue:: Volume 52:Number 5(2017)
Page Start:: 1164
Record Type:: Journal Article
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2. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. (February 2019)

Authors:: Caponio, Francesco; Difonzo, Graziana; Calasso, Maria; Cosmai, Lucrezia; De Angelis, Maria
Journal:: Food research international
Issue:: Volume 116(2019)
Page Start:: 1306
Record Type:: Journal Article
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3. Evolution of the oxidative stability, bio‐active compounds and color characteristics of non‐thermally treated vegetable pâtés during frozen storage. (18th May 2017)

Authors:: Cosmai, Lucrezia; Caponio, Francesco; Pasqualone, Antonella; Paradiso, Vito M; Summo, Carmine
Journal:: Journal of the science of food and agriculture
Issue:: Volume 97:Number 14(2017)
Page Start:: 4904
Record Type:: Journal Article
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4. Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato‐Based Food. Issue 12 (31st October 2013)

Authors:: Cosmai, Lucrezia; Summo, Carmine; Caponio, Francesco; Paradiso, Vito M.; Gomes, Tommaso
Journal:: Journal of food science
Issue:: Volume 78:Issue 12(2017)
Page Start:: C1865
Record Type:: Journal Article
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5. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. (December 2015)

Authors:: De Angelis, Maria; Campanella, Daniela; Cosmai, Lucrezia; Summo, Carmine; Rizzello, Carlo Giuseppe; Caponio, Francesco
Journal:: Food microbiology
Issue:: Volume 52(2015:Dec.)
Page Start:: 18
Record Type:: Journal Article
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6. Use of olive leaf extract to reduce lipid oxidation of baked snacks. (June 2018)

Authors:: Difonzo, Graziana; Pasqualone, Antonella; Silletti, Roccangelo; Cosmai, Lucrezia; Summo, Carmine; Paradiso, Vito M.; Caponio, Francesco
Journal:: Food research international
Issue:: Volume 108(2018)
Page Start:: 48
Record Type:: Journal Article
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7. Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste. (April 2018)

Authors:: Cosmai, Lucrezia; Campanella, Daniela; De Angelis, Maria; Summo, Carmine; Paradiso, Vito M.; Pasqualone, Antonella; Caponio, Francesco
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 90(2018)
Page Start:: 381
Record Type:: Journal Article
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