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Nicola Condelli
Nicola Condelli
Email verificata su unibas.it
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Anno
Focused review: agmatine in fermented foods
F Galgano, M Caruso
Frontiers in microbiology 3, 25104, 2012
4842012
Exploring influences on food choice in a large population sample: The Italian Taste project
E Monteleone, S Spinelli, C Dinnella, I Endrizzi, M Laureati, E Pagliarini, ...
Food Quality and Preference 59, 123-140, 2017
1612017
Prediction of perceived astringency induced by phenolic compounds
E Monteleone, N Condelli, C Dinnella, M Bertuccioli
Food Quality and Preference 15 (7-8), 761-769, 2004
1472004
Focus on gluten free biscuits: Ingredients and issues
M Di Cairano, F Galgano, R Tolve, MC Caruso, N Condelli
Trends in Food Science & Technology 81, 203-212, 2018
1392018
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables
F Galgano
Italian Journal of Food Science 27 (1), 1-20, 2015
1252015
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
M Laureati, S Spinelli, E Monteleone, C Dinnella, J Prescott, C Cattaneo, ...
Food Quality and Preference 68, 113-124, 2018
1182018
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
N Condelli, C Dinnella, A Cerone, E Monteleone, M Bertuccioli
Food Quality and Preference 17 (1-2), 96-107, 2006
1022006
Encapsulation of health-promoting ingredients: applications in foodstuffs
R Tolve, F Galgano, MC Caruso, FL Tchuenbou-Magaia, N Condelli, ...
International journal of food sciences and nutrition 67 (8), 888-918, 2016
752016
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area
N Condelli, MC Caruso, F Galgano, D Russo, L Milella, F Favati
Food Chemistry 177, 233-239, 2015
752015
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours
M Di Cairano, N Condelli, MC Caruso, A Marti, N Cela, F Galgano
Lwt 133, 109860, 2020
582020
Gluten-free brewing: Issues and perspectives
N Cela, N Condelli, MC Caruso, G Perretti, M Di Cairano, R Tolve, ...
Fermentation 6 (2), 53, 2020
572020
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses
F Favati, N Condelli, F Galgano, MC Caruso
Food chemistry 139 (1-4), 949-954, 2013
562013
Gender, age, geographical area, food neophobia and their relationships with the adherence to the Mediterranean diet: new insights from a large population cross-sectional study
S Predieri, F Sinesio, E Monteleone, S Spinelli, M Cianciabella, ...
Nutrients 12 (6), 1778, 2020
532020
Microencapsulation as a tool for the formulation of functional foods: The phytosterols’ case study
R Tolve, N Cela, N Condelli, M Di Cairano, MC Caruso, F Galgano
Foods 9 (4), 470, 2020
532020
Fortification of dark chocolate with microencapsulated phytosterols: Chemical and sensory evaluation
R Tolve, N Condelli, MC Caruso, D Barletta, F Favati, F Galgano
Food & function 9 (2), 1265-1273, 2018
392018
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis
MC Caruso, F Galgano, MA Colangelo, N Condelli, T Scarpa, R Tolve, ...
European Food Research and Technology 243, 1183-1191, 2017
392017
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations
A Braghieri, N Piazzolla, F Galgano, N Condelli, G De Rosa, F Napolitano
Meat Science 122, 68-75, 2016
382016
Development and characterization of phytosterol-enriched oil microcapsules for foodstuff application
R Tolve, N Condelli, A Can, FL Tchuenbou-Magaia
Food and bioprocess technology 11, 152-163, 2018
342018
Use of underexploited flours for the reduction of glycaemic index of gluten-free biscuits: Physicochemical and sensory characterization
M Di Cairano, N Condelli, MC Caruso, N Cela, R Tolve, F Galgano
Food and bioprocess technology 14 (8), 1490-1502, 2021
332021
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine
A Capece, R Pietrafesa, G Siesto, R Romaniello, N Condelli, P Romano
Fermentation 5 (4), 87, 2019
332019
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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