1. A 'Mediterranean ice-cream': Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil. (March 2023) Authors: Tagliamonte, Silvia; De Luca, Lucia; Donato, Antonietta; Paduano, Antonello; Balivo, Andrea; Genovese, Alessandro; Romano, Raffaele; Vitaglione, Paola; Sacchi, Raffaele Journal: Journal of functional foods Issue: Volume 102(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit. (14th December 2017) Authors: Raiola, Assunta; Pizzolongo, Fabiana; Manzo, Nadia; Montefusco, Immacolata; Spigno, Patrizia; Romano, Raffaele; Barone, Amalia Journal: International journal of food science & technology Issue: Volume 53:Number 5(2018) Page Start: 1219 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. (9th October 2019) Authors: Luz, Carlos; Rodriguez, Lorena; Romano, Raffaele; Mañes, Jorge; Meca, Giuseppe Journal: International journal of dairy technology Issue: Volume 73:Number 1(2020) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A new type of tomato puree with high content of bioactive compounds from 100% whole fruit. Issue 10 (3rd September 2020) Authors: Romano, Raffaele; De Luca, Lucia; Manzo, Nadia; Pizzolongo, Fabiana; Aiello, Alessandra Journal: Journal of food science Issue: Volume 85:Issue 10(2020) Page Start: 3264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches. (October 2020) Authors: Feyzi, Samira; Varidi, Mehdi; Housaindokht, Mohammad Reza; Es'haghi, Zarrin; Romano, Raffaele; Piombino, Paola; Genovese, Alessandro Journal: Innovative food science & emerging technologies Issue: Volume 65(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. (27th May 2021) Authors: Luz, Carlos; Quiles, Juan M.; Romano, Raffaele; Blaiotta, Giuseppe; Rodríguez, Lorena; Meca, Giuseppe Journal: International journal of food science & technology Issue: Volume 56:Number 9(2021) Page Start: 4585 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate. (September 2018) Authors: Sacchi, Raffaele; Paduano, Antonello; Caporaso, Nicola; Picariello, Gianluca; Romano, Raffaele; Addeo, Francesco Journal: Food control Issue: Volume 91(2018) Page Start: 231 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels. (8th April 2022) Authors: Romano, Raffaele; De Luca, Lucia; Aiello, Alessandra; Rossi, Danilo; Pizzolongo, Fabiana; Masi, Paolo Journal: International journal of food science & technology Issue: Volume 57:Number 6(2022) Page Start: 3826 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Characterisation of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. (13th May 2020) Authors: Romano, Raffaele; Aiello, Alessandra; Pizzolongo, Fabiana; Rispoli, Andrea; De Luca, Lucia; Masi, Paolo Journal: International journal of food science & technology Issue: Volume 55:Number 10(2020) Page Start: 3334 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp). Issue 3 (8th February 2021) Authors: Romano, Raffaele; Aiello, Alessandra; De Luca, Lucia; Sica, Rosario; Caprio, Emilio; Pizzolongo, Fabiana; Blaiotta, Giuseppe Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 874 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗