Cavella S - Search Results

1

Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit.

D'Esposito D, Ferriello F, Molin AD, Diretto G, Sacco A, Minio A, Barone A, Di Monaco R, Cavella S, Tardella L, Giuliano G, Delledonne M, Frusciante L, Ercolano MR. D'Esposito D, et al. Among authors: cavella s. BMC Plant Biol. 2017 Mar 28;17(1):66. doi: 10.1186/s12870-017-1008-4. BMC Plant Biol. 2017. PMID: 28347287 Free PMC article.

2

From raw material to dish: pasta quality step by step.

Sicignano A, Di Monaco R, Masi P, Cavella S. Sicignano A, et al. Among authors: cavella s. J Sci Food Agric. 2015 Oct;95(13):2579-87. doi: 10.1002/jsfa.7176. Epub 2015 May 5. J Sci Food Agric. 2015. PMID: 25783568 Review.

3

Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice.

Puleo S, Masi P, Cavella S, Di Monaco R. Puleo S, et al. Among authors: cavella s. Foods. 2021 May 8;10(5):1024. doi: 10.3390/foods10051024. Foods. 2021. PMID: 34066774 Free PMC article.

4

How sensory sensitivity to graininess could be measured?

Puleo S, Miele NA, Cavella S, Masi P, Di Monaco R. Puleo S, et al. Among authors: cavella s. J Texture Stud. 2020 Apr;51(2):242-251. doi: 10.1111/jtxs.12487. Epub 2019 Oct 20. J Texture Stud. 2020. PMID: 31598970

5

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.

Casaburi A, Di Monaco R, Cavella S, Toldrá F, Ercolini D, Villani F. Casaburi A, et al. Among authors: cavella s. Food Microbiol. 2008 Apr;25(2):335-47. doi: 10.1016/j.fm.2007.10.006. Epub 2007 Oct 5. Food Microbiol. 2008. PMID: 18206776 Free article.

6

Chemical profile and sensory properties of different foods cooked by a new radiofrequency oven.

Fiore A, Di Monaco R, Cavella S, Visconti A, Karneili O, Bernhardt S, Fogliano V. Fiore A, et al. Among authors: cavella s. Food Chem. 2013 Aug 15;139(1-4):515-20. doi: 10.1016/j.foodchem.2013.01.028. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561139

7

Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.

Miele NA, Cabisidan EK, Blaiotta G, Leone S, Masi P, Di Monaco R, Cavella S. Miele NA, et al. Among authors: cavella s. J Dairy Sci. 2017 Dec;100(12):9539-9550. doi: 10.3168/jds.2017-12894. Epub 2017 Oct 4. J Dairy Sci. 2017. PMID: 28987582 Free article.

8

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

Mennella I , Di Monaco R , Balazy A , Ferracane R , Miele NA , Cavella S , Vitaglione P . Mennella I , et al. Among authors: cavella s. Food Funct. 2018 Jan 24;9(1):476-484. doi: 10.1039/c7fo01772c. Food Funct. 2018. PMID: 29235594 Clinical Trial.

9

A preliminary study on the application of natural sweet proteins in agar-based gels.

Miele NA, Di Monaco R, Dell'Amura F, Rega MF, Picone D, Cavella S. Miele NA, et al. Among authors: cavella s. J Texture Stud. 2017 Apr;48(2):103-113. doi: 10.1111/jtxs.12215. Epub 2016 Sep 8. J Texture Stud. 2017. PMID: 28370108

10

Design of sweet protein based sweeteners: hints from structure-function relationships.

Rega MF, Di Monaco R, Leone S, Donnarumma F, Spadaccini R, Cavella S, Picone D. Rega MF, et al. Among authors: cavella s. Food Chem. 2015 Apr 15;173:1179-86. doi: 10.1016/j.foodchem.2014.10.151. Epub 2014 Nov 6. Food Chem. 2015. PMID: 25466141

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