Get started
Author

Nicola Condelli

Observed names: CONDELLI, NICOLA, Condelli Nicola, Condelli, Nicola, N. Condelli
Observed institution: University of Basilicata
ORCID: 0000-0002-1986-6360
Observed ORCID: 0000-0002-1986-6360
OpenAlex ID: A5019828612
Exploring influences on food choice in a large population sample: The Italian Taste project
2017 · E. Monteleone, S. Spinelli, et al. · Food Quality and Preference · 185
PDF
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample
2018 · M. Laureati, S. Spinelli, et al. · Food Quality and Preference · 164
Focus on gluten free biscuits: Ingredients and issues
2018 · Maria Di Cairano, Fernanda Galgano, et al. · Trends in Food Science & Technology · 159
Prediction of perceived astringency induced by phenolic compounds
2004 · Erminio Monteleone, Nicola Condelli, et al. · Food Quality and Preference · 137
Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study
2020 · Stefano Predieri, Fiorella Sinesio, et al. · Nutrients · 101
PDF
Focused Review: Agmatine in Fermented Foods
2012 · Fernanda Galgano, Marisa Caruso, et al. · Frontiers in Microbiology · 98
PDF
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables
2015 · GALGANO, Fernanda, CONDELLI, NICOLA, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 97
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
2005 · Nicola Condelli, Caterina Dinnella, et al. · Food Quality and Preference · 95
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours
2020 · Maria Di Cairano, Nicola Condelli, et al. · LWT · 92
Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds
2022 · Lucia Sportiello, Fabio Favati, et al. · Food Chemistry · 90
Gluten-Free Brewing: Issues and Perspectives
2020 · Nazarena Cela, Nicola Condelli, et al. · Fermentation · 89
PDF
Encapsulation of health-promoting ingredients: applications in foodstuffs
2016 · Roberta Tolve, Fernanda Galgano, et al. · International Journal of Food Sciences and Nutrition · 83
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods
2021 · Fernanda Galgano, Roberta Tolve, et al. · Foods · 70
PDF
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area
2015 · Nicola Condelli, Marisa Carmela Caruso, et al. · Food Chemistry · 68
PDF
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study
2020 · Roberta Tolve, Nazarena Cela, et al. · Foods · 63
PDF
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis
2016 · Marisa Carmela Caruso, Fernanda Galgano, et al. · European Food Research and Technology · 59
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses
2013 · Fabio Favati, Nicola Condelli, et al. · Food Chemistry · 48
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture
2021 · Teresa Zotta, Annamaria Ricciardi, et al. · Critical Reviews in Food Science and Nutrition · 47
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine
2019 · Angela Capece, Rocchina Pietrafesa, et al. · Fermentation · 45
PDF
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production
2022 · Nazarena Cela, Fernanda Galgano, et al. · Food Chemistry · 44
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation
2018 · Roberta Tolve, Nicola Condelli, et al. · Food & Function · 44
PDF
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties
2021 · Maria Di Cairano, Nicola Condelli, et al. · LWT · 42
PDF
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations
2016 · Ada Braghieri, Nicoletta Piazzolla, et al. · Meat Science · 42
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization
2021 · Maria Di Cairano, Nicola Condelli, et al. · Food and Bioprocess Technology · 39
PDF
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds
2023 · Laura Acquaticci, Simone Angeloni, et al. · Food Control · 33
Works count: 71
Citation count: 2,401
H-index: 27
I10-index: 42
Year
Topic
Type