1. Application of preservation strategies to improve the shelf life of spreadable cheese. (March 2017) Authors: Costa, Cristina; Lucera, Annalisa; Licciardello, Fabio; Conte, Amalia; Del Nobile Matteo, Alessandro Journal: Food packaging and shelf life Issue: Volume 11(2017) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characterization of bio-nanocomposite films based on gelatin/polyvinyl alcohol blend reinforced with bacterial cellulose nanowhiskers for food packaging applications. (April 2021) Authors: Haghighi, Hossein; Gullo, Maria; La China, Salvatore; Pfeifer, Frank; Siesler, Heinz Wilhelm; Licciardello, Fabio; Pulvirenti, Andrea Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications. (November 2021) Authors: Bigi, Francesco; Haghighi, Hossein; Siesler, Heinz Wilhelm; Licciardello, Fabio; Pulvirenti, Andrea Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Diffusional Behaviour of Essential Oil Components in Active Packaging Polypropylene Films by Multiple Headspace Solid Phase Microextraction–Gas Chromatography. (3rd May 2012) Authors: Licciardello, Fabio; Muratore, Giuseppe; Mercea, Peter; Tosa, Valer; Nerin, Cristina Journal: Packaging technology and science Issue: Volume 26:Number 3(2013) Page Start: 173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges. (September 2018) Authors: Kharchoufi, Samira; Parafati, Lucia; Licciardello, Fabio; Muratore, Giuseppe; Hamdi, Mokthar; Cirvilleri, Gabriella; Restuccia, Cristina Journal: Food microbiology Issue: Volume 74(2018) Page Start: 107 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage. (September 2018) Authors: Licciardello, Fabio; Kharchoufi, Samira; Muratore, Giuseppe; Restuccia, Cristina Journal: Food packaging and shelf life Issue: Volume 17(2018) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of nitrogen fertilisation on the overall quality of minimally processed globe artichoke heads. (6th June 2016) Authors: Lombardo, Sara; Restuccia, Cristina; Muratore, Giuseppe; Barbagallo, Riccardo N; Licciardello, Fabio; Pandino, Gaetano; Scifò, Giovanna O; Mazzaglia, Agata; Ragonese, Francesca; Mauromicale, Giovanni Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 2(2017) Page Start: 650 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Energy and environmental assessment of a traditional durum-wheat bread. (10th January 2018) Authors: Ingrao, Carlo; Licciardello, Fabio; Pecorino, Biagio; Muratore, Giuseppe; Zerbo, Antonio; Messineo, Antonio Journal: Journal of cleaner production Issue: Volume 171(2018) Page Start: 1494 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation. (July 2022) Authors: Montevecchi, Giuseppe; Santunione, Giulia; Licciardello, Fabio; Köker, Ömer; Masino, Francesca; Antonelli, Andrea Journal: Food research international Issue: Volume 157(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products. (May 2021) Authors: Montevecchi, Giuseppe; Licciardello, Fabio; Masino, Francesca; Miron, Lucian T.; Antonelli, Andrea Journal: Innovative food science & emerging technologies Issue: Volume 69(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗