Hi, I am Rossella Di Monaco, My LiveDNA is 39.610
 
   
  Home
 
 
 
Dr. Rossella Di Monaco
 
Highest Degree: Ph.D. in Agricultural, Food Science and Technology from University of Naples, Italy
 
Institute: University of Naples, Italy
 
Area of Interest: Food Science Technology
  •   Sensory Analysis
  •   Food Innovation
  •   Texture Analysis
  •   Typical Foods
 
URL: http://livedna.org/39.610
 
My SELECTED Publications
1:   Acar, O.C., M. Pollio, R. Di Monaco, V. Fogliano and V. Gokmen, 2009. Effect of calcium on acrylamide level and sensory properties of cookies. Food Bioprocess Technol., 10.1007/s11947-009-0317-5.
CrossRef  |  
2:   Acar, O.C., M. Pollio, R.D. Monaco, V. Fogliano and V. Gokmen, 2012. Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies. Food Bioprocess Technol., 5: 519-526.
Direct Link  |  
3:   Casaburi, A., A. Nasi, I. Ferrocino, R.D. Monaco and G. Mauriello et al, 2011. Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat. Appl. Environ. Microbiol., 77: 7382-7393.
CrossRef  |  Direct Link  |  
4:   Casaburi, A., M.C. Aristoy, S. Cavella, R. Di-Monaco and D. Ercolini et al, 2007. Biochemical and sensory characteristics of traditional fermented sausage of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci., 76: 295-307.
Direct Link  |  
5:   Casaburi, A., R. Di Monaco, S. Cavella, F. Toldra, D. Ercolini and F. Villani, 2008. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiol., 25: 335-347.
PubMed  |  
6:   Di Marzo, S., R. Di Monaco, S. Cavella, R. Romano, I. Borriello and P. Masi, 2006. Correlation between sensory and instrumental properties of Canestrato pugliese slices packed in biodegradable films. Trends Food Sci. Technol., 17: 169-176.
CrossRef  |  
7:   Di Monaco, R., N. Miele, S. Cavella and P. Masi, 2010. New chestnut based chips optimization: Effects of ingredients. LWT-Food Sci. Technol., 43: 126-132.
CrossRef  |  
8:   Di Monaco, R., S. Cavella and P. Masi, 2008. Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. J. Texture Stud., 39: 129-149.
CrossRef  |  
9:   Di Monaco, R., S. Cavella, E. Torrieri and P. Masi, 2007. Consumer acceptability of vegetable soups. J. Sensory Stud., 22: 81-98.
Direct Link  |  
10:   Di Monaco, R., S. Cavella, P. Masi, A. Sevi and M. Caroprese et al., 2009. Blue fish burgers: Nutritional characterization and sensory optimization. Int. J. Food Sci. Technol., 44: 1634-1641.
CrossRef  |  
11:   Di Monaco, R., S. Cavella, S. Di Marzo and P. Masi, 2004. The effect of expectations generated by brand name on the acceptability of dried semolina pasta. Food Quality Preference, 15: 429-437.
CrossRef  |  
12:   Di Monaco, R., S. Cavella, T. Iaccarino, A. Mincione and P. Masi, 2003. The role of the knowledge of color and brand name on the consumer`s hedonic ratings of tomato purees. J. Sensory Stud., 18: 391-408.
CrossRef  |  
13:   Di Monaco, R., S. Di Marzo, S. Cavella and P. Masi, 2005. Valorization of traditional foods: The case of Provolone del Monaco cheese. Br. Food J., 107: 98-110.
CrossRef  |  
14:   Di Monaco, R., S. Ollila and H. Tuorila, 2005. Effect of price on pleasantness ratings and use intentions of a functional chocolate bar in the presence and absence of a health claim. J. Sensory Stud., 20: 1-16.
CrossRef  |  
15:   Di Monaco, R., T. Giancone, S. Cavella and P. Masi, 2008. Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads. J. Texture Stud., 39: 460-479.
CrossRef  |  
16:   Ercolini, D., A. Casaburi, A. Nasi, I. Ferrocino and R.D. Monaco et al, 2010. Different Molecular Types of Pseudomonas Fragi have the Same Overall Behaviour as Meat Spoilers. Int. J. Food Microbiol., 142: 120-131.
PubMed  |  Direct Link  |  
17:   Iaccarino, T., R.D. Monaco, A. Mincione, S. Cavella and P. Masi, 2006. Influence of Information on Origin and Technology on the Consumerresponse: The Case of Soppressata Salami. Food Qual. Preference, 17: 76-84.
CrossRef  |  
18:   Miele, N., R. Di Monaco, S. Cavella and P. Masi, 2010. Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim. Food Quality Pref., 21: 470-477.
CrossRef  |  
19:   Storia, A.L., I. Ferrocino, E. Torrieri, R.D. Monaco and G. Mauriello et al, 2012. A Combination of Modified Atmosphere and Antimicrobial Packaging to Extend the Shelf-Life of Beefsteaks Stored at Chill Temperature. Int. J. Food Microbiol., 158: 186-194.
PubMed  |  Direct Link  |  
20:   Torrieri, E., F. Russo, R.D. Monaco, S. Cavella and F. Villani et al, 2011. Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed. Food Sci. Technol. Int., 17: 223-232.
CrossRef  |  Direct Link  |  
21:   Torrieri, E., R. Di Monaco, S. Cavella and P. Masi, 2008. Fresh-cut Annurca apples: Acceptability study and shelf life determination. J. Sensory Stud., 23: 377-397.
CrossRef  |