Nicoletta Antonella Miele

All papers authored by Nicoletta Antonella Miele

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2022 Nicoletta Antonella Miele

, Stefania Volpe

, Elena Torrieri

, Silvana Cavella

Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

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Angela Borriello, Nicoletta Antonella Miele

, Paolo Masi

, Silvana Cavella

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

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Angela Borriello, Nicoletta Antonella Miele

, Paolo Masi, Alessandra Aiello, Silvana Cavella

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

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Nicoletta A. Miele

, Stefania Volpe, Silvana Cavella, Paolo Masi, Rossella Di Monaco, Elena Torrieri

Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake

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2021 Nicoletta A. Miele

, Agnès Giboreau, Valérie L. Almli

The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France

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Muhammad Rehan Khan

, Stefania Volpe, Marika Valentino, Nicoletta Antonella Miele

, Silvana Cavella, Elena Torrieri

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

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Marcello Fidaleo, Nicoletta A. Miele

, Vincenzo Armini

, Silvana Cavella

Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis

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Nicoletta A. Miele

, Sharon Puleo

, Rossella Di Monaco, Silvana Cavella, Paolo Masi

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

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2020 Silvana Cavella, Nicoletta A. Miele

, Marcello Fidaleo, Angela Borriello, Paolo Masi

Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste

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Sara Spinelli

, Caterina Dinnella, Federica Tesini, Alessandra Bendini

, Ada Braghieri

, Cristina Proserpio

, Luisa Torri

, Nicoletta A. Miele

, Eugenio Aprea

, Agata Mazzaglia, Tullia Gallina Toschi

, Erminio Monteleone

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

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Nicoletta A. Miele

, Vincenzo Armini, Anna Maria Troccoli, Sharon Puleo, Antonello Paduano, Raffaele Sacchi, Silvana Cavella

Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished children

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Nicoletta A. Miele

, Angela Borriello, Marcello Fidaleo

, Paolo Masi, Silvana Cavella

Modeling grinding kinetics of fat based anhydrous pastes

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

R. Di Monaco, N. A. Miele

, S. Puleo, P. Masi, S. Cavella

Textural characteristics of Italian foods

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2019 Sharon Puleo, Nicoletta A. Miele

, Silvana Cavella, Paolo Masi, Rossella Di Monaco

How sensory sensitivity to graininess could be measured?

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Nicoletta A. Miele

, Serena Leone, Erliza K. Cabisidan, Delia Picone, Rossella Di Monaco, Silvana Cavella

Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

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N. A. Miele

, Armini, A. Borriello, E. Torrieri, R. Sacchi, S. Cavella

Oxidation kinetics of ready to use therapeutic food formulations

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2018 Vincenzo Armini

, Nicoletta A. Miele

, Matteo Albero, Raffaele Sacchi

, Silvana Cavella

Formula optimization approach for an alternative Ready-to-Use Therapeutic Food

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N. A. Miele

, R. Di Monaco

, D. Formisano, P. Masi, S. Cavella

Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties

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Rossella Di Monaco

, Nicoletta Antonella Miele

, Erliza K. Cabisidan, Silvana Cavella

Strategies to reduce sugars in food

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Ilario Mennella

, Rossella Di Monaco

, Adriana Balazy, Rosalia Ferracane

, Nicoletta A. Miele

, Silvana Cavella

, Paola Vitaglione

Salivary endocannabinoids andN-acylethanolamines upon mastication of a semisolid food: implications in fat taste, appetite and food liking

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All papers authored by Nicoletta Antonella Miele