Rossella DI MONACO

Professore Associato

Università degli Studi di Napoli Federico II

Italy

Research Interests

Explore related searches

Professors in Italy Professors in Food Science Food Science professors in Italy

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Rossella DI MONACO is an Associate Professor at Università degli Studi di Napoli Federico II, Italy. Her research areas include food science and technology, exploring topics such as the effects of natural supplements, consumer acceptance of novel food products, and sustainability in food systems. Recent publications highlight her work on the nutritional benefits of Moringa oleifera, the integration of cricket flour in baked goods, and the impact of sustainability labels on consumer preferences.

Articles (12)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2021

Year:

2021

Year:

DENMARK

View details

John Prescott

Conjoint Professor

Newcastle University

AUSTRALIA

View details

Maria Piochi

Assistant Professor in Food Science and Technology

University of Gastronomic Sciences

ITALY

View details

Alessandra Bendini

Researcher/Associate Professor

University of Bologna

ITALY

View details

ERMINIO MONTELEONE

Full Professor

University of Florence

ITALY

View details

Alberto Fiore

Abertay University

UNITED KINGDOM

View details

Mauro Moresi

Full Professor of Food Unit Operations

University of Tuscia

ITALY

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Rossella DI MONACO

Research Interests

Explore related searches

Contact this professor

About

Articles (12)

Moringa oleifera Supplementation as a Natural Galactagogue: A Systematic Review on Its Role in Supporting Milk Volume and Prolactin Levels

Cricket flour integration in biscuits: a study on formulation and consumer acceptance

From Information to Satisfaction: Unravelling the Impact of Sustainability Label on Fish Liking Experiences

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)

Novel high‐quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment

The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment

Consumers’ Awareness of Fish Traceability and Sustainability: An Exploratory Study in Italy and Spain

Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

European Consumers’ Perceptions and Attitudes towards Non-Thermally Processed Fruit and Vegetable Products

Collaborators (12)

Ada Braghieri

corrado pacelli

Elena Arena

CATERINA DINNELLA

Elena Torrieri

Xiao Song

John Prescott

Maria Piochi

Alessandra Bendini

ERMINIO MONTELEONE

Alberto Fiore

Mauro Moresi

Make your next move.