Silvana Cavella

发表

Temporal Dominance of Sensations: A review

Paolo Masi, Rossella Di Monaco, Chengcheng Su, 2014 .

STUDIO ED OTTIMIZZAZIONE DEL PROCESSO DI PRODUZIONE DI NETTARE DI MELA ANNURCA (MALUS COMMUNIS MILL.)

Silvana Cavella, L. Palmieri, G. De Sio, 1999 .

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

Paolo Masi, Silvana Cavella, Nicoletta A. Miele, 2021 .

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

Silvana Cavella, Nicoletta A. Miele, Marcello Fidaleo, 2021 .

The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication

Raffaele Romano, Paolo Masi, Silvana Cavella, 1999 .

CONSUMER ACCEPTABILITY OF VEGETABLE SOUPS

Paolo Masi, Elena Torrieri, Rossella Di Monaco, 2007 .

2D structural imaging study of bubble evolution during leavening

Gerardo Toraldo, Annalisa Romano, Paolo Masi, 2013 .

THE ROLE OF THE KNOWLEDGE OF COLOR AND BRAND NAME ON THE CONSUMER'S HEDONIC RATINGS OF TOMATO PUREES

Paolo Masi, A. Mincione, Silvana Cavella, 2003 .

Modelling the respiration rate of fresh-cut Annurca apples to develop modified atmosphere packaging.

Paolo Masi, Elena Torrieri, Silvana Cavella, 2009 .

Biological validation of mathematical modeling of the thermal processing of particulate foods: The influence of heat transfer coefficient determination

Paolo Masi, Silvana Cavella, P. Masi, 1994 .

The effect of expectations generated by brand name on the acceptability of dried semolina pasta

Paolo Masi, Silvana Cavella, P. Masi, 2004 .

Description of leavening of bread dough with mathematical modelling

Gerardo Toraldo, Annalisa Romano, Paolo Masi, 2007 .

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

Vincenzo Fogliano, Silvana Cavella, Rossella Di Monaco, 2013, Food chemistry.

Influence of modified atmosphere packaging on the chilled shelf life of gutted farmed bass (Dicentrarchus labrax)

Francesco Villani, Paolo Masi, Elena Torrieri, 2006 .

Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

Raffaele Romano, Paolo Masi, Silvana Cavella, 2006 .

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

Paolo Masi, Silvana Cavella, Rossella Di Monaco, 2017, Journal of dairy science.