Pubblicazioni scientifiche con Impact Factor
2024
Covino C., Tafuri A., Sorrentino A., Masci S., Baldoni E., Sestili F., Villalonga R., Masi P., (2024). Mitigation of acrilammide formation in wood oven baked pizza base using wholemeal and refined wheat with low free asparagine content: considerations on fibre intake and starch digestibility. Journal of the Science of Food and Agriculture. In press, (ISSN:0022-5142E-ISSN:1097-0010), https://doi.org/ 10.1002/ jsfa.13289, GS (IRIS 1.1)
Ramondo A., Marulo S., Sorrentino A.,* Masi P., and Di Pierro P., (2024). Modification of Physicochemical and Functional Properties of Pumpkin Seeds Protein Isolate(PsPI) by High-Intensity Ultrasound: Effect of Treatment Time. ACS Food Science and Technologies, 4:40-48, (ISSN 26921944) https://doi.org/ 10.1021/ acsfoodscitech. 3c00253, GS (IRIS 1.1)
Russo G.L., Langellotti A.L., Torrieri E., Masi P., (2024). Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry. Comprehensive review Food Science Food Safety (EISSN 1541-4337), 23:1-30. https://doi.org/ 10.1111/1541-4337.13281.
2023
Falciano A., Di Pierro P., Sorrentino A., Cavella S., Masi P., Romano A., (2023). Study of medium-high shelf life ready-to-use dough rolls for baking pizza napoletana. Italian Journal of Food Science (ISSN1120-1770),35(4):130-1345, https://doi.org/ 10.15586/ijfs 35i4.2328
Russo G.L., Langellotti A.L., Buonocunto G., Puleo S., Di Monaco R.,Anastasio A., Vuoso V., Smaldone G., Baselice M., Capuano F., Garofalo F., Masi P., (2023). The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment. Foods, (E-ISSN
2304-8158), 12:2900, https://doi.org/10.3390/foods12152900.
Fiorile G., Puleo S., Colonna F., Mincione S., Masi P.,Solana Herranz M., Di Monaco R., (2023). Consumers’ awareness of fish traceability and sustainability: An exploratory study in
Italy and Spain. Sustainability, (ISSN: 2071-1050),15:14103. https://doi.org/ 10.3390/su151914103.
Valentino M., Volpe S., Cavella S., Masi P., Torrieri E., (2023). Effect of biopolymer active coatings on alteration kinetics of minimally processed
fennel stored at different temperatures. Food Packaging and Shelf Life, (ISSN:2214-2894), 39:101137. https://doi.org/10.1016/j.fpsl.2023.101137
Falciano A., Puleo S., Colonna F., Moresi M., Di Monaco R., & Masi P., (2023). Novel high-quality take-way Neapolitan pizza from unused dough balls: hedonic and
textural properties, and carbon footprint assessment. International Journal of Food Science and Technology (ISSN:0950-5423E-ISSN:1365-2621),
58:4332-4343. https://doi.org/10.1111/ijfs.16534, SCOPUS, GS, (IRIS 1.1)
Romano R., De Luca L., Basile G. Nitride C., Pizzolongo F., Masi P., (2023), The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from
Spent Coffee Grounds. Foods, (E-ISSN 2304-8158) 12(10):p. 1958. https:// doi.org/10.3390/foods12101958
Covino C. , Sorrentino A., Di Pierro P., and Masi P., (2023), Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect
of Leavening Time, Foods (E-ISSN: 2304- 8158), 12:1407. https:// doi.org/10.3390/foods12071407
Russo G.L. , Langellotti A.L., Verardo V., Martín-García B., Oliviero M., Baselice M., Di Pierro P., Sorrentino A, Viscardi S. , Marileo L. ,
Sacchi R. and Masi P., (2023). Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin
and n-3 Lc-PUFA through a Biorefinery Approach, Marine drugs, (ISSN:1660-3397) 21:190 , https://doi.org/10.3390/md21030190, SCOPUS, GS
Modarelli G.C. , Vanacore L , Rouphael Y, Langellotti A.L. , Masi P, , De Pascale S., and Cirillo C., (2023). Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop. Plants (E-ISSN:2223-7747),, 12:1355 – https://doi.org/10.3390/plants12061355. SCOPUS, GS, (IRIS 1.1)
Falciano A., Moresi M., Masi P., (2023). Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven. Foods (E-ISSN: 2304- 8158), 12,
890. https://doi.org/10.3390/foods12040890. SCOPUS, GS (IRIS 1.1)
Covino C., Sorrentino A., Di Pierro P., Aiello A., Romano R, Masi P., (2023). Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base. Food Chemistry Advances (E-ISSN 2772-753X.), 2 : 100206- https://doi.org/ 10.1016/j.focha.2023.100206. SCOPUS, GS, (IRIS 1.1)
Romano A., Romano R., De Luca L., Masi P., (2023).Potential of germination to improve the properties of lentils (Lens Culinaris Medik.). Chemical Engineering Transactions (ISSN 2283-9216), 102:199-204. https://doi.org/10.3303/CET23102034
Volpe S., Giello M., Cavella S., Masi P., Villani F., Torrieri E., (2023). Effect of plasma activated water and sodium caseinate based coating on the quality of minimally processed cherry tomatoes during storage. Chemical Engineering Transactions (ISSN 2283-9216), 102:205-210.
https://doi.org/10.3303/CET23102035
Russo G.L., Langellotti A.L., Martin-Garcia B., Verardo V., Romano R., Sacchi R., Masi P., (2023). New Biotechnological
Production of EPA by Pythium irregulare Using Alterntive Sustainable Media Obtained from Food Industry By-products and
Waste. Sustainability (ISSN: 2071-1050), 15(2), 1147. https://doi.org/ 10.3390/su15021147. SCOPUS, GS, (IRIS 1.1)
2022
Puleo S., Di Monaco R., Langellotti A. L., Masi P., (2022). The origin of mussels (Mytilus galloprovincialis): NIRS explanatory identification and the effect on the consumers. Food Chemistry (E-ISSN:1873-7072), 16, 100497. https://doi.org/10.1016/j.fochx.2022.100497, SCOPUS (IRIS 1.1).
Modarelli, G.C. G.C., Anacore, L., Langellotti, A.L., Masi, P., De Pascale, S., Rouphael, Y., Cirillo, C., (2022). Nutrient accumulation, growth and quality of leafy vegetables in aquaponics system are modulated by supplemental LED lighting. Acta Horticulturae (ISSN:0567-7572), vol. 1356: 109-116. https:// 10.17660/ActaHortic.2022.1356.16, SCOPUS (IRIS 1.1).
Vanacore, L., Modarelli, G.C., Campana, E., Langellotti, A.L., Masi, P., Rouphael, Y., De Pascale, S., Cirillo C., (2022). Application of LCA methodology to a recirculating aquaponics system (RAS) prototype. Acta Horticulturae (ISSN:0567-7572), vol. 1356: 165-172. https:// 10.17660/ActaHortic.2022.1356.16, SCOPUS (IRIS 1.1).
Romano R., De Luca L., Aiello A., Pagano R., Di Pierro P., Pizzolongo F. Masi, P., (2022). Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds. Foods (E-ISSN: 2304- 8158), 11, 3212. https://doi.org/10.17660/ActaHortic.2022.1356.20, SCOPUS (IRIS 1.1)
Modarelli G.C., Vanacore L., Langellotti A.L., Masi P., Cirillo C., De Pascale S., Rouphael Y., (2022). Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system. Acta Horticulturae (ISSN:0567-7572), vol. 1345: 181-188. https://10.17660/ActaHortic.2022.1345.24, SCOPUS (IRIS 1.1)
Modarelli G.C., Cirillo C., Vanacore L., Langellotti A.L., Masi P., De Pascale S., Rouphael Y., (2022). Recirculating aquaponics systems: the new era of food production. Acta Horticulturae (ISSN:0567-7572), vol. 1345: 215-220. https://10.17660/ActaHortic.2022.1345.29, SCOPUS (IRIS 1.1)
Borriello, A.; Miele, N.A.; Masi, P.; Cavella, S., (2022). Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods ((E-ISSN: 2304- 8158), 11, 1844. https://doi.org/10.3390/ foods11131844, SCOPUS (IRIS1.1)
Romano R., De Luca L., Aiello A., Rossi D., Pizzolongo F., Masi P., (2022). Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels. International Journal of Food Science and Technology (ISSN:0950-5423E-ISSN:1365-2621), 57(6): pp.3826-337, https://doi.org/10.1111/ijfs.15712, SCOPUS, (IRIS 1.1)
Russo G.L., Antonio Langellotti A.L, Sacchi R., Masi P., (2022). Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media. Bioresource Technology Reports (E-ISSN:2589-014X), 100997. https://doi.org/10.1016/j.biteb.2022.100997. SCOPUS, GS, (IRIS 1.1)
Di Giuseppe F.A, Volpe S., Cavella S., Masi P., Torrieri E., (2022). Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil. Food Packaging and Shelf Life (ISSN:2214-2894), 32,100817. https://doi.org/10.1016/j.fpsl.2022.100817. SCOPUS, GS, (IRIS 1.1)
Falciano, A., Sorrentino, A., Masi, P., Di Pierro, P. , (2022). Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder. Foods (E-ISSN: 2304- 8158)11, 1458. https://doi.org/ 10.3390/foods11101458. SCOPUS, GS (IRIS 1.1)
Mengucci C., Ferranti P., Romano A., Masi P., Picone G., Capozzi F., (2022). Food structure, function and artificial intelligence. Trends in Food Science & Technology (ISSN: 0924-2244), 123(5): pp. 251 – 263. https://doi.org/10.1016/j.tifs.2022.03.015, SCOPUS, GS (IRIS 1.1)
Borriello A., Miele N.A., Masi P., Aiello A., Cavella S., (2022). Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax. Food Chemistry (E-ISSN:1873-7072), 375, 131805. https://doi.org/10.1016/j.foodchem.2021.131805. SCOPUS, WOS, GS, (IRIS1.1)
Oliviero M., Langellotti A.L., Russo G.L., Baselice M. , Donadio A., Ritieni A., Graziani G., and Masi P., (2022). Use of Different Organic Carbon Sources in Cynara cardunculus Cells: Effects on Biomass Productivity and Secondary Metabolites, Plants (E-ISSN:2223-7747), 11, 701. https://doi.org/10.3390/plants11050701. SCOPUS, (IRIS 1.1)
Miele A.N., Volpe S., Cavella S., Masi P., Di Monaco R., Torrieri E., (2022). Implication of different methodologies and failure criteria on the shelf-life of a pumpkin-orange cake. Food packaging and Shelf Life (ISSN:2214-2894), 31,100777. https://doi.org/10.1016/j.fpsl.2021.000777. SCOPUS, GS, (IRIS 1.1).
Falciano A., Romano A., Almendàrez B.E., Regalado-Gonzales C., Di Pierro P., Masi P., (2022). Effect of refreshment on the liquid sourdough preparation. Italian Journal Food Science (ISSN 1120-1770) 34(3):99-104. https://doi.org/10.15586/ijfs.v34i3.2217
Covino C., Sorrentino A., Di Pierro P., Romano R., Masi P., (2022). Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy , Chemical Engineering Transaction (ISBN 978-88-95608-91-4; ISSN 2283-9216), 93: 271-276, https://doi.org/10.3303/CET2293046. SCOPUS, GS, (IRIS 1.1)
Russo G.L., Langellotti A.L., Verardo V., Martìn-Garcia B., Di Pierro P., Sorrentino A., Baselice M., Sacchi R., Masi P., (2022). Formulation of new media from dairy and brewery wastes for a sustainable production of DHA-rich oil by Aurantiochyrium mangrovei. Marine drugs (ISSN:1660-3397), 20(1): pp.39-45, https://doi.org/10.3390/ md20010039. SCOPUS, GS, (IRIS 1.1).
2021
Russo G.L., Langellotti A.L., Blasco T., Oliviero M., Sacchi R., Masi P., (2021). Production of omega-3 oil by Aurontiochytrium mangrovei using spent osmotic solution from candies fruit industry as sole organic carbon source. Processes (ISSN: 2227-9717), 9(10), 1383875. https://doi.org/ 10.3390/pr9101834. SCOPUS, WOS, (IRIS 1.1).
Borriello A., Masi P., Cavella S., (2021). Novel pumpkin seed oil-based oleogels: development and physical characterization LWT (ISSN:0023-6438E), 152, 112165. https://doi.org/ 10.1016/j.lwt.2021.112165, SCOPUS, WOS, GS, (IRIS 1.1)
Fiore A., Park S., Volpe S., Torrieri E., Masi P., (2021). Active packaging based on PLA and chitosan-caseinate enriched rosemary essential oil coating for fresh minced chicken breast application. Food Packaging and Shelf Life (ISSN:2214-2894), 29, 100708. https://doi.org/ 10.1016/j.fpsl.2021.100708. SCOPUS, WOS, (IRIS 1.1)
Romano R., Aiello A., Meca G., De Luca L:, Pizzolongo F., Masi P., (2021). Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction. International Journal of Food Science and Technology (ISSN:0950-5423E), 56(9): pp. 4658-4668. https://doi.org/ 10.1111/ijfs.15161. SCOPUS, WOS, (IRIS 1.1)
Miele N.A.,Puleo S.,Di Monaco R.,Cavella S., Masi P., (2021). Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies. Journal of Sensory Studies (ISSN:0887-8250E), 36(3), e12648. https://doi.org/ 10.1111/joss.12648. SCOPUS (IRIS 1.1)
Puleo, S., Valentino, M., Masi, P., Di Monaco, R., (2021). Hardness sensitivity: Are old, young, female and male subjects all equally sensitive? Food Quality and Preference (ISSN 0950-3293), 90, 104118. https://doi.org/10.1016/j.foodqual.2020.104118. SCOPUS, WOS, (IRIS 1.1)
Russo, G.L., Langellotti, A.L., Oliviero, M., Sacchi, R., Masi, P., (2021). Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons. New Biotechnology (ISSN 1871-6784), 62: pp. 32-39, https://doi.org/ 10.1016/j.nbt.2021.01.006. SCOPUS, WOS, (IRIS 1.1)
Russo G.L., Langellotti A.L., Oliviero M., Baselice M., Sacchi R., Masi P., (2021). Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria. AIMS Environmental Science (E-ISSN:2372-0352), 8(5): pp. 435-448. https://doi.org/ 10.3934/environsci.2021028. SCOPUS (IRIS 1.1)
Puleo S., Masi P., Cavella S., Di Monaco R., (2021). Oral Sensitivity to Flowability and Food. Foods (E-ISSN: 2304- 8158), 10(5), 1024. https://doi.org/10.3390/foods10051024. SCOPUS, WOS (IRIS 1.1)
2020-2015
Covino, C.,Sorrentino, A., Di Pierro, P., Roscigno, G., Vece, A.P., Masi, P., (2020). Lignocellulosic fibres from enzyme-treated tomato plants: Characterisation and application in paperboard manufacturing. International Journal of Biological Macromolecules (ISSN: 01418130), 161 : 787-796. https://doi.org/10.1016/ j.ijbiomac.2020.06.077. SCOPUS, WOS, (IRIS 1.1).
Cavella, S., Miele, N.A., Fidaleo, M., Borriello, A., Masi, P., (2020). Evolution of particle size distribution, flow behavior and stability during mill ball refining of a white chocolate flavoring paste. LWT- Food Science and Tecnology (ISSN:0023-6438E), 132, 109910. https://doi.org/10.1016/j.lwt.2020.109910. SCOPUS, WOS, (IRIS 1.1).
Romano, R., Aiello, A., Pizzolongo, F., Rispoli, A., De Luca, L., & Masi, P., (2020). Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide. International Journal of Food Science and Technology (ISSN: 09505423), 55(10): pp. 3334-3342. https://doi.org/10.1111/ijfs.14597, SCOPUS, WOS, (IRIS 1.1).
Aiello, A. , Pizzolongo, F.,Scognamiglio, G., Romano, A., Masi, P., Romano, R., (2020). Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil. International Journal of Food Science and Technology (ISSN: 09505423), 55(6): pp. 2472-2480. https://doi.org/10.1111/ijfs.14498, SCOPUS, WOS, (IRIS 1.1).
Gallo, V., Romano, A., Masi, P., (2020). Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? Food Structure (ISSN: 22133291), 24,100139. https://doi.org/10.1016/j.foostr.2020.100139. SCOPUS, WOS, (IRIS 1.1).
Puleo, S., Miele, N.A., Cavella, S., Masi, P., Di Monaco, R., (2020). How sensory sensitivity to graininess could be measured? Journal of Texture Studies (ISSN: 00224901), 51(2): pp. 242-251. https://doi.org/10.1111/jtxs.12487. SCOPUS, WOS, (IRIS1.1)
Miele, N.A., Borriello, A., Fidaleo, M., Masi, P., Cavella, S., (2020). Modeling grinding kinetics of fat based anhydrous pastes. Journal of Food Engineering (ISSN:02608774), 268, 109732. https://doi.org/10.1016/j.jfoodeng.2019.109732. SCOPUS, WOS, (IRIS 1.1)
Romano, A., Campagna, R., Masi, P., Toraldo, G., (2020). NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach. Proceedings 3rd Triennial International Conference and Summer School on Numerical Computations: Theory and Algorithms, NUMTA 2019; Crotone; Italy; 15 – 21 June 2019, Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics (ISBN: 978-303039080-8), 11973, LNCS, pp. 146-157. https://doi.org/ 10.1007/978-3-030-39081-5_14. SCOPUS, (IRIS 4.1)
Campagna, R., Romano, A., Raiola, A., Masi, P., Toraldo, G., Cavella, S. (2020). Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process. Food and Bioproducts Processing (ISSN:0960-3085, E-ISSN:1744-3571), 119: pp. 31-37. https://doi.org/ 2-s2.0-85074333829. SCOPUS, WOS, (IRIS 1.1).
Raiola, A., Romano, A., Shanakhat, H., Masi, P., Cavella, S.(2020). Impact of heat treatments on technological performance of re-milled semolina dough and bread. LWT (E-ISSN:1096-1127), 117, 108607. https://doi.org/ 2-s2.0-85072241041. SCOPUS, WOS, (IRIS 1.1).
Di Monaco R., Miele A.n., Puleo S., Masi P., Cavella S., (2020). Textural characteristics of Italian foods. In Textural characteristics of world foods, Katsuyoshi Nishimori (ed.), cpt. 18, pp. 271-291. John Wiley & Sons Ltd, NJ-USA, ISBN:9781119430933. (IRIS 2.1)
Romano, A., Giosafatto, C.V.L., Al-Asmar, A., Masi, P., Romano, R., Mariniello, L. (2019). Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment. European Food Research and Technology ( E-ISSN:1438-2385), 245 (9): pp. 1899-1905. https://doi.org/ 2-s2.0-85066875698. SCOPUS, WOS, (IRIS 1.1).
Shanakhat, H, Sorrentino, A., Raiola, A., Reverberi, M., Salustri, M., Masi P., Cavella, S., (2019). Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content. Journal of Food Process Engineering (ISSN: 01458876), 42(3), e13006. https://doi.org/10.1111/jfpe.13006, SCOPUS, WOS, (IRIS 1.1)
Romano A., Giosafatto C.V.L., Al-Asmar A., Masi P., Aponte M., Mariniello L., (2019). Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion. European Food Research and Technology (ISSN:14382377), 245(1): pp. 191-198. https://doi.org/ 2-s-2.0-85053271893. SCOPUS, WOS, (IRIS 1.1)
Marulo, S., Sorrentino, A., Ramondo, A., Falciano, A., Motti, P., Di Pierro, P., and Masi, P., (2019). Enzymatic modification of proteins and peptides from oilseeds by-products. Italian Journal of Food Science (ISSN:1120-1770), Special issue, 31(5): pp. 217-222. SCOPUS,(IRIS 1.1)
Covino, C:, Sorrentino, A., Roscigno, G., Vece, A.P., Masi, P., and Di Pierro, P., (2019). Enzymatic study for valorization of plant wastes. Italian Journal of Food Science (ISSN: 1120-1770), Special issue, 31(5): pp. 204-209. SCOPUS, (IRIS 1.1)
Volpe, S., Vitiello, N., Puleo, S., Torrieri, E., Masi, P., Di Monaco, R., (2019). Sensory changes of packaged Focaccia during storage time. Italian Journal of Food Science (ISSN: 1120-1770), Special issue, 31(5): pp. 49-53. SCOPUS, (IRIS 1.1)
Romano, A., Masi, P., Nicolai, M.A., Falciano, A., Ferranti, P. (2019). QUINOA (chenopodium quinoa willd.) flour as novel and safe ingredient in bread formulation. Chemical Engineering Transactions (ISSN:2283-9216), 75: pp. 301-306. https://doi.org/ 2-s2.0-85067126630. SCOPUS, (IRIS 1.1)
Romano, A., D’Amelia, V., Gallo, V., Palomba, S., Carputo, D., Masi, P., (2018). Relationships between composition, microstructure and cooking performances of six potato varieties. Food Research International (ISSN:09639969), 114: pp. 10-19. https://doi.org/ 10.1016/j.foodres.2018.07.033. SCOPUS, (IRIS 1.1)
Romano, A. Masi, P., Bracciale, A., Aiello, A., Nicolai, M.A., Ferranti, P. (2018). Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product. European Food Research and Technology (ISSN:14382377), 244(9): pp. 1595-160. https://doi.org/ 10.1007/s00217-018-3072-x. SCOPUS, WOS, (IRIS 1.1)
Shanakhat, H., Sorrentino, A., Raiola, A., Romano A., Masi, P., Cavella, S., (2018). Current methods for mycotoxins analysis and innovative strategies for their reductions in cereals: an overview. Journal of Science of Food and Agricolture (ISSN:0022-5142), 98(11): pp. 4003-4013. https://doi.org/ 10.1002/jsfa.8933. SCOPUS, WOS, (IRIS 1.1)
Miele, N.A, Di Monaco, R., Formisano, D., Masi, P., Cavella, S. (2018). Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties. Journal of Food Science and Technology (ISSN:0022-1155), 55(7): pp. 2569-257. https://doi.org/ 10.1007/s13197-018-3177-z. SCOPUS, WOS, (IRIS 1.1)
Romano A., Masi P., Aversano R., Carucci F., Palomba S., Carputo D., (2018). Microstructure and tuber properties of potato varieties with different genetic profiles, Food Chemistry (ISSN:0308-8146), 239: pp. 789-796. https://doi.org/ 10.1016/ j.foodchem.2017.07.010. SCOPUS, WOS, (IRIS 1.1)
Romano, A., Masi P., Cavella, S:, (2018). Visual evaluation of sliced italian salami by image analysis. Food Science and Nutrition (ISSN:2048-7177), 6(1): pp. 153- 159. https://doi.org/ 10.1002/fsn3.540. SCOPUS, WOS, (IRIS 1.1)
Miele, N.A., Cabisidan, E.K., Blaiotta, Leone, S., Masi, P. , Di Monaco, R., Cavella, S., (2017). Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt, Journal of Dairy Science (ISSN:0022-0302), 100(12): pp. 9539 – 9550. https://doi.org/ 10.3168/jds.2017-12894. SCOPUS, WOS, (IRIS 1.1)
Manzo, N., Pizzolongo, F., Montefusco, I., Romano, A., Masi, P., Romano, R., (2017). Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process. Food Control (ISSN:956-7135), 81: pp.164-167. https://doi.org/ 10.1016/j.foodcont.2017.06.002, SCOPUS, WOS, (IRIS 1.1)
Volpe, S., Cavella, S., Masi, P., Torrieri, E., (2017). Effect of solid concentration on structure and properties of chitosan-caseinate blend films, Food packaging and shelf life (ISSN:214-2894), 13: pp. 76-84. https://doi.org/ 10.1016/j.fpsl.2017.07.002, SCOPUS, WOS, (IRIS 1.1)
Miele, N.A., Cabisidan, E.K., Galiñanes Plaza, A., Masi, P. , Cavella, S., Di Monaco, R., (2017). Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view(Review). Trends in food science & technology (ISSN: 0924-2244), 64: pp. 87-93. https://doi.org/ 10.1016/j.tifs.2017.04.010, SCOPUS, WOS, (IRIS 1.1)
Romano, A., Masi, P., Puccia , E., Oliviero, V., Ferranti, P., (2017). Encapsulated Proanthocyanidins as Novel Ingredients. Chemical Engineering Transaction (ISSN:2283-9216), 57: pp. 1885-1890; https://doi.org/10.3303/CET1757315; SCOPUS, WOS, (IRIS 1.1)
Romano A., Mackie A., Farina F, Aponte M., Sarghini F., Masi P., (2016). Characterisation in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients. Journal of Food Science and Technology (ISSN:0022-1155), 53(12): pp. 4126-4134. https://doi.org/10.1007/s13197-016-2375-9. SCOPUS, WOS, (IRIS 1.1)
Romano A., Giosafatto C.V.L., Di Pierro P., Romano R., Masi P., Mariniello L., (2016). Impact of transglutaminase treatment on properties and in vitro digestibility of white beans (Phaseolus vulgaris L.) flour. Food Research International (ISSN:0963-9969), 88(Part B): pp. 239-246. https://doi.org/10.1016/j.foodres.2016.02.014. SCOPUS, WOS, (IRIS 1.1)
Sarghini F., Romano A., Masi P., (2016). Experimental analysis and numerical simulation of pasta dough extrusion process. Journal of Food Engineering (ISSN: 0260-8774), 176: pp. 56-70. https://doi.org/10.1016/j.jfoodeng.2015.09.029. SCOPUS, WOS, (IRIS 1.1)
Romano A., Giosafatto C.V.L., Masi P., Mariniello L., (2015). Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.). Food and Function (ISSN:2042-6496), 6(4): pp. 1345-1351. https://doi.org/10.1039/c5fo00021a. SCOPUS, WOS,(IRIS 1.1)
Romano A., Di Luccia A., Romano R., Sarghini F., Masi P., (2015). Macroscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina. Chemical Engineering Transaction (ISSN:2283-9216), 43: pp.163-168. https://doi.org/10.3303/CET1543028, SCOPUS, WOS, (IRIS 1.1)
Miele N.A., Di Monaco R., Masi P., Cavella S., (2015). Reduced-calorie filling cream: Formula optimization and mechanical characterization. Chemical Engineering Transaction (ISSN:2283-9216), 43: pp. 67-72. https://doi.org/10.3303/CET1543012. SCOPUS, WOS, (IRIS 1.1)
Torrieri E., Cavella S., Masi P., (2015). Effect of rosemary oil and an emulsion of essential oils on structure and physical properties of chitosan films. Chemical Engineering Transaction (ISSN:2283-9216), 43: 25-30. https://doi.org/ 10.3303/ CET1543005. SCOPUS, WOS, (IRIS 1.1)
Romano, A., Giosafatto, C.V.L., Masi, P., Mariniello, L., (2015). Grass peas seeds (Lathyrus sativus): microstructure, physic-chemical characterization and in vitro digestion. Proceedings 29th EFFoST International Conference , Athens, Greece. 10-12 November 2015. E. Dermesonlouoglou, V. Giannou, E. Gogou & P. Taoukis (Eds.), Vol. II, pp. 1859 -1865. ISBN:978-618-82196-1-8. (IRIS 4.1)
Di Monaco R., Giacalone D., Pepe O., Masi P., Cavella S., (2014). Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study. Food Research International (ISSN:0963-9969), 66: pp. 325 – 331. https://doi.org/10.1016/j.foodres.2014.10.00. SCOPUS, WOS, (IRIS 1.1)
Perone N., Torrieri E., Cavella S., Masi P., (2014). Effect of rosemary oil on structure and functional properties of HPMC film at several concentrations. Food and Bioprocess Technology (ISSN: 1935-5130) , 7(2): pp. 605-609. https://doi.org/10.1007/s11947-012-1044-x. SCOPUS, WOS, GS, (IRIS 1.1)
Aponte M., Boscaino G., Di Cerbo A., Coppola R., Masi P., Romano A., (2014). Effect of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdough. LWT- Food Science and Tecnology (ISSN: 0023-6438), 58(2): pp. 387-395. https://doi.org/ 10.1016/j.lwt.2014.03.022. SCOPUS, WOS, GS, (IRIS 1.1)
Romano A., Blaiotta G., Di Cerbo A., Coppola R., Masi P., Aponte M., (2014). Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse. Journal of Applied Microbiology (ISSN: 1364-5072) , 116(6) pp. 1632-1641. https://doi.org/ 10.1111/jam.12470. SCOPUS, WOS, (IRIS 1.1)
Perone N., Torrieri E., Nicolai M.A., Cavella S., Addeo F., Masi P., (2014). Structure and properties of hydroxypropyl methyl cellulose – Sodium caseinate film cross-linked by TGase. Food Packaging and Shelf life (ISSN:2214-2894), 1(2): pp. 113-122. https://doi.org/ 10.1016/j.fpsl.2014.03.002. SCOPUS, (IRIS 1.1)
Di Monaco R., Miele N.A., Picone D., Masi P., Cavella S., (2013). Taste detection and recognition thresholds of the modified Monellin sweetener: MNEI. Journal of Sensory Studies (ISSN: 0887-8250), 28(1): pp. 25-33. https://doi.org/ 10.1111/joss.12020, SCOPUS, WOS, GS, (IRIS 1.1)
Romano A., Cesarano L., Sarghini F., Masi P., (2013). The influence of arabinogalactan on wheat dough development during mixing and leavening process. Chemical Engineering Transaction (ISSN:2283-9216) 32: pp. 1765-1770. https://doi.org/ 10.3303/CET1332295, SCOPUS, WOS, GS, (IRIS 1.1)
Sarghini F., Romano A., Masi P., (2013). Effect of different viscosity on optimal shape of static mixers for food industry. Chemical Engineering Transaction (ISSN:2283-9216), 32: pp. 1753-1758. https://doi.org/ 10.3303/CET1332293. SCOPUS, WOS, GS, (IRIS 1.1)
Romano A., Cavella S., Toraldo G., Masi P., (2013). 2D structural imaging study of bubble evolution during leavening. Food Research International (ISSN: 0963-9969), 50(1): pp. 324-329. https://doi.org/ 10.1016/j.foodres.2012.10.040. SCOPUS, WOS, GS, (IRIS 1.1)
Aponte M., Boscaino F., Sorrentino A., Coppola R., Masi P., Romano A., (2013). Volatiles compounds and bacterial community dynamics of chestnut flour based sourdoughs. Food Chemistry (ISSN: 0308-8146), 141(3): pp. 2394-2404. https://doi.org/ 10.1016/j.foodchem.2013.05.052. SCOPUS, WOS, (IRIS 1.1)
Torrieri E., Carlino P.A., Cavella S., Fogliano V., Attaianese I., Buonocore G.G., Masi P., (2011). Effect of modified atmosphere and active packaging on the shelf life of fresh Bluefin tuna fillets. Journal of Food Engineering (ISSN: 0260-8774), 105(3): pp. 429-435. https://doi.org/ 10.1016/j.jfoodeng.2011.02.038. SCOPUS, WOS, GS, (IRIS 1.1)
Sarghini F., Silano A., Masi P., (2011). Optimal shape design of bypass holding tubes configuration in aseptic processing. Proceedings 11th International Congress on Engineering and Food (ICEF), Athens, Greece, May 22-26, G.D., Saravacos, P.S. Taoukis, N.G. Stoforos, V.T. Karathanos, H. Lazarides (eds.), Procedia Food Science , Athens: COSMOSWERE, ISBN: 2211-601X. 1: pp. 671-677. WOS, GS, (IRIS 4.1)
Romano A., Torrieri E., Masi P., Cavella S., (2011). Effect of dietary fiber on structure formation in bread during baking process. Proceedings 11th International Congress on Engineering and Food (ICEF), Athens, Greece, May 22-26, G.D., Saravacos, P.S. Taoukis, N.G. Stoforos, V.T. Karathanos, H. Lazarides (eds.), Procedia Food Science , Athens: COSMOSWERE, ISBN: pp. 2069-2071. WOS, GS, (IRIS 4.1)
Miele N.A., Di Monaco R., Cavella S-., Masi P., (2010). Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim. Food Quality and Preference (ISSN: 0950-3293), 21(5): pp. 470 – 477. https://doi.org / 10.1016/j.foodqual.2010.01.001. SCOPUS, WOS, GS, (IRIS 1.1)
Di Monaco R., Miele N.A., Cavella S., and Masi P., (2010). New chestnut-based chips optimization: Effects of ingredients. LWT- Food Science and Technology (ISSN: 0023-6438), 43(1): pp. 126 – 132. https://doi.org / 10.1016/j.lwt.2009.07.005. SCOPUS, WOS, GS, (IRIS 1.1)
Di Monaco R., Cavella S., Masi P., Sevi A., Caporese M., Conte A., and Del Nobile M.A., (2009). Blue fish burgers: nutritional characterisation and sensory optimisation. International Journal of Food Science & Technology (ISSN: 0950-5423) , 44(9): pp. 1634 – 1641. https://doi.org/10.1111/j.1365-2621.2009.01945.x. SCOPUS, WOS, GS, (IRIS 1.1)
Torrieri E., Cavella S., Masi P., (2009). Modelling respiration rate of Annurca Apple for development of modified atmosphere packaging. International Journal of Food Science and Technology (ISSN: 0950-5423), 44(8): pp. 890-899. https://doi.org/ 10.1111/j.1365-2621.2007.01615.x. SCOPUS, WOS, GS, (IRIS 1.1)
Romano A., Masi P., Flander L., Lehtinen P., Koukovirta-NorjiaA., Poutanen K., (2009). Effect of fermentation on b-glucan and viscous properties of different wholemeal oat flours. Proceedings 5 th International symposium on food rheology and structure . Zurich, Switzerland, 15-18 June, 2009. P. Fisher, I. Marti and E.J. Windhab, (eds.), ETH, Zurich, ISBN:9783905609431, pp.750-751. (IRIS 4.1)
Torrieri E., Di Monaco R., Cavella S., Masi P., (2008). Fresh-cut Annurca apples: accettability study and shelf life determination. Journal of Sensory Studies (ISSN: 0887-8250), 23(3):377-397. https://doi.org/ 10.1111/j.1745-459X.2008.00161.x. SCOPUS, WOS, GS, (IRIS 1.1)
Di Monaco R., Cavella S., Masi P., (2008). Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies (ISSN:0022-4901), 39(5) :129-149. https://doi.org/ 10.1111/j.1745-4603.2008. 00134.x. SCOPUS, WOS, WS, (IRIS 1.1)
Carlino P.A., Formisano F., Torrieri E., Fogliano V., Martello A., Cavella S., Masi P., (2008). Optimization of bluefin tuna fishburger MAP by mixture design and triangular surface analysis. Conference: Shelf life international meeting: SLIM2008, Italian Journal of Food Science (ISSN: 1120-1770), Special issue, G.G. Buonocore, E. Torrieri, (eds.), 21(2): pp. 58-61. SCOPUS, WOS, GS, (IRIS 1.1)
Cavella S., Romano A., Giancone T., Masi P., (2008). The influence of dietary fibres on bubble development during bread making. In: Bubbles in Food 2: Novelty, Health and Luxury. , G.M. Campbell, M.G. Scanlon and D.L. Pyle, (ed.s), Eagan Press, St. Paul, MN, USA, ISBN: 9781891127595. Chapter 31, pp. 311-321. GS, (IRIS 2.1)
Torrieri, E., Cavella, S., Villani, F., Masi, P., (2006). Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax ). Journal of Food Engineering (ISSN:1078-1086), 77(4): pp. 1078-1086. https://doi.org/ 10.1016/j.jfoodeng.2005.08.038SCOPUS, WOS, GS, (IRIS 1.1)
Romano A., Cavella S., Masi P., Toraldo G., (2006). Mathematical modeling the effect of lipids on dough development during leavening. Proceeding 4th International Conference on Simulation and Modelling in Food and Bio Industry (FOODSIM 2006) , Naples, Italy, 15-17 June 2007, P. Masi and G. Toraldo (eds.), Ghent:Eurosis-ETI, ISBN: 9789077381274. pp. 152-156. SCOPUS, WOS, (IRIS 4.1)
Masi P., Moresi M., Piazza L., Giancone T., Di Pierro P., (2006). Engineering properties of edible films intended for food applications. Conference: 4th International symposium on food rheology and structure . Zurich, Switzerland, 19-23 Feb., 2006. P. Fisher, I. Marti and E.J. Windhab, (eds.), ISBN: 3905609258. pp. 351-356. (IRIS 4.1)
Torrieri, E., Di Marzo, S., Di Monaco, R., Cavella, S., Masi, P. (2005) Effect of the traditional redness process on fresh-cut annurca apples quality preserved by protective package. Conference: Innovation in traditional food (Intrafood 2005) . Valencia, Spain, 25-28 Oct., P. Fito and F. Toldrà, (eds.), Elsevier, London, ISBN: 8497058881X. pp. 1479-1483, (IRIS 4.1)
Di Monaco R. , Iaccarino T., Cavella S., and Masi P., (2005). Peculiarity and similarity sensory profiles as tools for traditional food quality assessment: the case of Italian dry cured ham. Conference: Innovation in traditional food (Intrafood 2005) . Valencia, Spain , Spain, 25-28 Oct., P. Fito and F. Toldrà, (eds.), Elsevier, London, ISBN:8497058801, pp. 285-288. (IRIS 4.1)
