C. Scrocco | Researchain

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Critical Reviews in Food Science and Nutrition | 2016

Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures

Antonietta Baiano; C. Scrocco; Grazia Sepielli; Matteo Alessandro Del Nobile

Wine is one of the most popular alcoholic beverages in the world, although it is mainly consumed in European and South American countries. Several thousand years have passed since the product of grape fermentation was accidentally discovered. Over the last 100–150 years, winemaking has been completely revolutionized in terms of procedures and equipment. This work is aimed to give a comprehensive overview of the consolidated use of winemaking innovations that are still in the development stage or already applied to commercial products. Their effects on physical, chemical, and sensory characteristics of wines will also be discussed in comparison with the consolidated vinification procedures.

Journal of Dairy Science | 2007

Innovative Active Packaging Systems to Prolong the Shelf Life of Mozzarella Cheese

Amalia Conte; C. Scrocco; Milena Sinigaglia; M.A. Del Nobile

Journal of Dairy Science | 2005

Use of chitosan to prolong mozzarella cheese shelf life.

Clelia Altieri; C. Scrocco; Milena Sinigaglia; M.A. Del Nobile

Journal of Food Engineering | 2007

Design of plastic packages for minimally processed fruits

M.A. Del Nobile; Fabio Licciardello; C. Scrocco; Giuseppe Muratore; M. Zappa

Postharvest Biology and Technology | 2008

Influence of growing periods on the quality of baby spinach leaves at harvest and during storage as minimally processed produce

Amalia Conte; Giulia Conversa; C. Scrocco; I. Brescia; J. Laverse; A. Elia; M.A. Del Nobile

Innovative Food Science and Emerging Technologies | 2009

New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

M.A. Del Nobile; Amalia Conte; C. Scrocco; J. Laverse; I. Brescia; Giulia Conversa; A. Elia

Journal of Food Engineering | 2009

Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum)

Amalia Conte; C. Scrocco; I. Brescia; M.A. Del Nobile

Innovative Food Science and Emerging Technologies | 2013

A novel preservation technique applied to fiordilatte cheese

Amalia Conte; Daniela Longano; Cristina Costa; Nicoletta Ditaranto; Antonio Ancona; Nicola Cioffi; C. Scrocco; Luigia Sabbatini; Francesco Contò; M.A. Del Nobile

Postharvest Biology and Technology | 2009