Rossella Di Monaco (R Di Monaco)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 6

Top Venues

Foods (Basel, Switzerland)

Nutrients

Journal of food science and technology

Università degli Studi di Napoli Federico II

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Università degli Studi di Napoli Federico II Nov 14 2014

Italy

Professore Associato :: Dipartimento di Agraria

Publications

Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo, Paolo Masi
The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis ): Safety and Quality Assessment. Foods (Basel, Switzerland) 12 (15) (2023)
Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco
Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food. Foods (Basel, Switzerland) 10 (12) (2021)
Sharon Puleo, Paolo Masi, Silvana Cavella, Rossella Di Monaco
Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice. Foods (Basel, Switzerland) 10 (5) (2021)
Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri, Erminio Monteleone
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 13 (3) (2021)
Xiao Song, Paola Pendenza, María Díaz Navarro, Elisa Valderrama García, Rossella Di Monaco, Davide Giacalone
European Consumers' Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products. Foods (Basel, Switzerland) 9 (12) (2020)
N A Miele, Rossella 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. Journal of food science and technology 55 (7) (2018)

Rossella Di Monaco.css-eqlu8i{font-size:small;padding-left:4px;} (R Di Monaco)

Publication Activity (10 Years)

Top Topics

Top Venues

Rossella Di Monaco (R Di Monaco)