Raffaele ROMANO

Professore Associato

Università degli Studi di Napoli Federico II

Italy

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Articles (16)

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

Collaborators (16)

Natasha D. Spadafora

University of Ferrara

ITALY

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Lucia De Luca

University of Naples Federico II

ITALY

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Agata Nolasco

University of Naples Federico II

ITALY

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Gabriella Pinto

University of Naples Federico II

ITALY

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Chiara Nitride

Lecturer in Proteomics of Food Allergy

The University of Manchester

UNITED KINGDOM

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Hilary Rogers

Professor

Cardiff University

UNITED KINGDOM

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Antonio Pannico

University of Naples Federico II

ITALY

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Claudio Di Vaio

Professor

University of Naples Federico II

ITALY

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Angela Sorrentino

Università degli Studi di Napoli Federico II

ITALY

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Jonathan Squillante

University of Naples Federico II

ITALY

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Silvia Rita Stazi

Professore Associato

University of Ferrara

ITALY

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Francesco Esposito

University of Naples Federico II

ITALY

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Carsten Muller

Reader

Cardiff University

UNITED KINGDOM

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Youssef Rouphael

University of Naples Federico II

ITALY

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Alberto Ritieni

Full Professor

University of Naples Federico II

ITALY

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Chiara CIRILLO

Associate Professor

University of Naples Federico II

ITALY

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Raffaele ROMANO

Research Interests

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Articles (16)

Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars

A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life

Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

Foliar Nutrition Influences Yield, Nut Quality and Kernel Composition in Hazelnut cv Mortarella

Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt

The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds

Biochemical and Nutraceutical Characterization of Different Accessions of the Apricot (Prunus armeniaca L.)

Minor Variety of Campania Olive Germplasm (“Racioppella”): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil

Occurrence of Phthalate Esters in Coffee and Risk Assessment

A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil

Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base

Camellia sinensis: Insights on its molecular mechanisms of action towards nutraceutical, anticancer potential and other therapeutic applications

Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum)

Collaborators (16)

Natasha D. Spadafora

Lucia De Luca

Agata Nolasco

Gabriella Pinto

Chiara Nitride

Hilary Rogers

Antonio Pannico

Claudio Di Vaio

Angela Sorrentino

Jonathan Squillante

Silvia Rita Stazi

Francesco Esposito

Carsten Muller

Youssef Rouphael

Alberto Ritieni

Chiara CIRILLO

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