Nicoletta Antonella Miele

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Assistant professor

University of Naples Federico II

Italy

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About

Nicoletta Antonella Miele is an Assistant Professor at the University of Naples Federico II, Italy. Her research areas include the extraction and valorization of bioactive compounds from food waste, development of food-grade materials, and sensory analysis of dairy products. Recent articles highlight her work on enzymatic extraction from wheat bran, alginate-based antioxidant films from spent coffee grounds, and innovative packaging solutions to extend the shelf life of perishable foods.

Recent Grants

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Green BIOprocessing for the co-PROduction of high added-value bio-products from LICOrice Root (BioProLicoR)

Open Date: 2023-10-01

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Articles (10)

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2025

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2025

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2025

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2022

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (4)

Marcello FIDALEO

Associate Professor

University of Tuscia

ITALY

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Riccardo SPACCINI

Full Professor of Agricultural Chemistry

University of Naples Federico II

ITALY

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Elena Torrieri

Associate professor

Università degli Studi di Sassari Dipartimento di Agraria

ITALY

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Silvana Cavella

Professore ordinario

University of Naples Federico II

ITALY

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Nicoletta Antonella Miele

Research Interests

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About

Recent Grants

Articles (10)

ENZYMATIC EXTRACTION INCREASES THE RECOVERY OF PROTEIN AND ANTIOXIDANT COMPOUNDS FROM WHEAT BRAN

Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics

Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels

Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax

Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake

Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension

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

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

Collaborators (4)

Marcello FIDALEO

Riccardo SPACCINI

Elena Torrieri

Silvana Cavella

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