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M. A. Del Nobile · SciRah

Researcher profile · Semantic Scholar

M. A. Del Nobile

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M. A. Del Nobile — researcher profile on SciRah

h-index: 68
Works: 442
Citations: 15K

Most-cited papers

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance
Flavia Dilucia, V. Lacivita, A. Conte, M. A. Del Nobile
2020Foods148 citations Open access
Semantic Scholar
Fruit and Vegetable By-Products to Fortify Spreadable Cheese
A. Lucera, C. Costa, Valeria Marinelli, M. A. Saccotelli +2 more
2018Antioxidants100 citations Open access
Semantic Scholar
Cereal foods fortified with by-products from the olive oil industry
Annamaria Cedola, A. Cardinali, I. D'Antuono, A. Conte +1 more
2020Food Bioscience74 citations Open access
Semantic Scholar
The influence of shelf life on food waste: A model-based approach by empirical market evidence
A. Spada, A. Conte, M. A. Del Nobile
201861 citations
Semantic Scholar
Use of Olive Oil Industrial By-Product for Pasta Enrichment
L. Padalino, I. D'Antuono, M. Durante, A. Conte +5 more
2018Antioxidants53 citations Open access
Semantic Scholar
Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese
C. Costa, A. Lucera, Valeria Marinelli, M. A. Del Nobile +1 more
2018Journal of food science and technology53 citations Open access
Semantic Scholar
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.
P. De Vita, C. Platani, M. Fragasso, D. B. M. Ficco +5 more
2017Food Chemistry50 citations
Semantic Scholar
Food by-products to fortified pasta: A new approach for optimization
S. Spinelli, L. Padalino, C. Costa, M. A. Del Nobile +1 more
2019Journal of Cleaner Production43 citations
Semantic Scholar
A new method to bio-preserve sea bass fillets.
L. Angiolillo, A. Conte, M. A. Del Nobile
2018Journal of food microbiology43 citations
Semantic Scholar
Shelf life assessment of industrial durum wheat bread as a function of packaging system.
Fabio Licciardello, V. Giannone, M. A. Del Nobile, G. Muratore +5 more
2017Food Chemistry36 citations Open access
Semantic Scholar
Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
V. D. Di Stefano, A. Pagliaro, M. A. Del Nobile, A. Conte +1 more
2020Foods32 citations Open access
Semantic Scholar
Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”
Annamaria Cedola, C. Palermo, D. Centonze, M. A. Del Nobile +1 more
2020Foods32 citations Open access
Semantic Scholar
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment.
Antonietta Baiano, Carmela Terracone, Ilaria Viggiani, M. A. Del Nobile
201832 citations Open access
Semantic Scholar
Enrichment of Bread with Olive Oil Industrial By-Product
Annamaria Cedola, A. Cardinali, M. A. Del Nobile, A. Conte
2019Journal of Agricultural Science and Technology: B31 citations Open access
Semantic Scholar
X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
Emilio Francesco Ricciardi, V. Lacivita, A. Conte, E. Chiaravalle +2 more
201930 citations
Semantic Scholar
Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications
S. Spinelli, C. Costa, A. Conte, Nicola La Porta +2 more
2019Foods30 citations Open access
Semantic Scholar
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity
L. Padalino, C. Costa, M. A. Del Nobile, A. Conte
2019International Journal of Food Science & Technology29 citations
Semantic Scholar
Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick
O. Panza, A. Conte, M. A. Del Nobile
2021Molecules27 citations Open access
Semantic Scholar
Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet–Visible Light
Emilio Francesco Ricciardi, S. Pedros-Garrido, K. Papoutsis, J. Lyng +2 more
2020Foods27 citations Open access
Semantic Scholar
Red Grape Marc Flour as Food Ingredient in Durum Wheat Spaghetti: Nutritional Evaluation and Bioaccessibility of Bioactive Compounds
Valeria Marinelli, L. Padalino, A. Conte, M. A. Del Nobile +1 more
201827 citations Open access
Semantic Scholar
Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses
D. B. M. Ficco, Serena Muccilli, L. Padalino, V. Giannone +5 more
2018Journal of food science and technology26 citations Open access
Semantic Scholar
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications
N. De Vietro, A. Conte, A. L. Incoronato, M. A. Del Nobile +1 more
201725 citations Open access
Semantic Scholar
Study of X-Ray irradiation applied to fresh dairy cheese
V. Lacivita, A. Mentana, D. Centonze, E. Chiaravalle +3 more
2019LWT24 citations
Semantic Scholar
Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life
L. Angiolillo, S. Spinelli, A. Conte, M. A. Del Nobile
2019Foods24 citations Open access
Semantic Scholar
The role of hydration on the cooking quality of bran-enriched pasta
B. la Gatta, M. Rutigliano, L. Padalino, A. Conte +2 more
201724 citations
Semantic Scholar
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract
Giulia Mugnaini, Massimo Bonini, Luigi Gentile, O. Panza +6 more
2023Journal of Food Engineering23 citations Open access
Semantic Scholar
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
L. Padalino, M. A. Del Nobile, B. la Gatta, M. Rutigliano +2 more
2019Food Chemistry23 citations
Semantic Scholar
Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach
V. Lacivita, A. L. Incoronato, A. Conte, M. A. Del Nobile
2021Foods22 citations Open access
Semantic Scholar
Recycling of fig peels to enhance the quality of handmade pasta
O. Panza, A. Conte, M. A. Del Nobile
2022LWT21 citations Open access
Semantic Scholar
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation
A. Bavaro, M. Di Biase, A. Conte, S. L. Lonigro +6 more
2020International Journal of Food Science & Technology20 citations Open access
Semantic Scholar
Gluten-Free Bread Enriched with Vegetable Flours
M. A. Saccotelli, S. Spinelli, A. Conte, M. A. Del Nobile
201820 citations Open access
Semantic Scholar
Silk Fibroin and Pomegranate By-Products to Develop Sustainable Active Pad for Food Packaging Applications
Marta Giannelli, V. Lacivita, Tamara Posati, A. Aluigi +3 more
2021Foods19 citations Open access
Semantic Scholar
Effects of plasma treatments applied to fresh ricotta cheese
Emilio Francesco Ricciardi, M. A. Del Nobile, A. Conte, F. Fracassi +1 more
2022Innovative Food Science & Emerging Technologies18 citations
Semantic Scholar
Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus
M. Melilli, C. Costa, A. Lucera, L. Padalino +2 more
2021Foods18 citations Open access
Semantic Scholar
Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation
A. L. Incoronato, Annamaria Cedola, A. Conte, M. A. Del Nobile
202018 citations
Semantic Scholar
Strategies for fortified sustainable food: the case of watermelon-based candy
Valeria Marinelli, A. Lucera, A. L. Incoronato, Luigia Morcavallo +2 more
2020Journal of food science and technology18 citations Open access
Semantic Scholar
State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life
Sara Nardella, A. Conte, M. A. Del Nobile
2022Foods17 citations Open access
Semantic Scholar
Bioactive compounds from orange epicarp to enrich fish burgers.
S. Spinelli, L. Lecce, D. Likyova, M. A. Del Nobile +1 more
2018The Journal of the Science of Food and Agriculture17 citations
Semantic Scholar
High intensity light pulses to reduce microbial load in fresh cheese
V. Lacivita, A. Conte, J. Lyng, C. Arroyo +2 more
2018Journal of Dairy Research15 citations
Semantic Scholar
Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material
Valentina Mirabelli, Shabnam Majidi Salehi, L. Angiolillo, B. D. Belviso +4 more
2018Global Challenges14 citations Open access
Semantic Scholar
Fruit and vegetable by-products as source of bioactive compounds to preserve handmade fresh pasta
O. Panza, V. Lacivita, Francesca Tarantino, Antonella Manzi +2 more
2023LWT13 citations Open access
Semantic Scholar
Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste
O. Panza, V. Lacivita, C. Palermo, A. Conte +1 more
2020Foods13 citations Open access
Semantic Scholar
Modeling the dehydration kinetic of grape pomace
A. Conte, O. Panza, M. A. Del Nobile
2024LWT12 citations Open access
Semantic Scholar
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life
O. Panza, A. Conte, M. A. Del Nobile
2022Foods11 citations Open access
Semantic Scholar
Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies
Sara Viggiano, R. Argenziano, Adriana Lordi, A. Conte +3 more
2024Antioxidants10 citations Open access
Semantic Scholar
Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods
V. Lacivita, Adriana Lordi, Tamara Posati, Roberto Zamboni +2 more
2023Foods10 citations Open access
Semantic Scholar
Quality Preservation of Ready-to-Eat Prickly Pears by Peels Recycling
O. Panza, V. Lacivita, A. Conte, M. A. Del Nobile
2022Foods10 citations Open access
Semantic Scholar
A New Nanocomposite Packaging Based on LASiS-Generated AgNPs for the Preservation of Apple Juice
M. C. Sportelli, A. Ancona, Annalisa Volpe, C. Gaudiuso +5 more
2021Antibiotics10 citations Open access
Semantic Scholar
Emerging techniques applied to by-products for food fortification
Valeria Marinelli, S. Spinelli, L. Angiolillo, M. A. Del Nobile +1 more
2019Journal of food science and technology10 citations Open access
Semantic Scholar
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
V. Lacivita, A. Conte, Hanieh Musavian, Niels H Krebs +2 more
2018LWT10 citations
Semantic Scholar

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A. Conte×46
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A. Conte — researcher profile on SciRah
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V. Lacivita — researcher profile on SciRah
L. Padalino×10
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O. Panza×8
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C. Costa — researcher profile on SciRah

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A. Cardinali — researcher profile on SciRah