Silvana Cavella - Department of Agricultural Sciences – Division of Food Science and Technology, University of Naples Federico II

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Valorization of Spent Coffee Ground Through the Development of Alginate-Based Composite Antioxidant Films: Physicochemical Properties and Release Kinetics

Angela Borriello,Nicoletta Antonella Miele,Stefania Volpe,Giulia Basile,Mariavittoria Verrillo,Riccardo Spaccini,Silvana Cavella,Raffaele Romano,Elena Torrieri

Applied Food Researchno. 1 (2025): 100778

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Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products

Angela Marotta,Angela Borriello, Muhammad Rehan Khan,Silvana Cavella,Veronica Ambrogi,Elena Torrieri

Polymersno. 6 (2025)

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New Anchovy Burgers: a Sustainable and Nutritious Alternative to Red Meat in Fast Food

Giovanni Luca Russo,Antonio L. Langellotti,Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella,Silvana Cavella,Paolo Masi

Food Production, Processing and Nutritionno. 1 (2025): 1-17

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DESIGN OF FOODGRADE OLEOFOAMS FROM CARNAUBA WAX AND GLYCERYL MONOSTEARATE WHIPPABLE OLEOGELS

Angela Borriello,Nicoletta Antonella Miele,Paolo Masi,Silvana Cavella

JOURNAL OF FOOD ENGINEERING (2025)

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The Effect of Edible Coating Based on Sodium Caseinate and Propyl Gallate on the Shelf Life of Minimally Processed Fennel During Storage

Marika Valentino,Giuseppina Sequino,Francesca De Filippis,Rossella Di Monaco,Silvana Cavella,Elena Torrieri

APPLIED FOOD RESEARCHno. 2 (2024)

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Advancements in Food Science for Phenylketonuria (PKU) Management: a Comprehensive Review

Giovanni Luca Russo,Sharon Puleo,Silvana Cavella,Iris Scala,Marcello Fidaleo,Rossella Di Monaco

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION（2024）

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Design of an Active Edible Coating: Antimicrobial, Physical, and Sensory Properties of Sodium Caseinate-Guar Gum Blends Enriched in Essential Oils

Marina Giello,Nicoletta A. Miele,Stefania Volpe,Rossella Di Monaco,Silvana Cavella,Francesco Villani,Elena Torrieri

FOOD PACKAGING AND SHELF LIFE (2024)

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Study of Medium-High Shelf Life Ready-to-use Dough Rolls for Making "pizza Napoletana"

Aniello Falciano,Prospero Di Pierro,Angela Sorrentino,Silvana Cavella,Paolo Masi,Annalisa Romano

ITALIAN JOURNAL OF FOOD SCIENCEno. 4 (2023): 130-135

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Effect of Biopolymer Active Coating on Alteration Kinetics of Minimally Processed Fennel Stored at Different Temperatures

Marika Valentino,Stefania Volpe,Silvana Cavella,Paolo Masi,Elena Torrieri

FOOD PACKAGING AND SHELF LIFE (2023)

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Physical Properties of Active Biopolymer Films Based on Chitosan, Sodium Caseinate, and Rosemary Essential Oil

Fabio Angelo Di Giuseppe,Stefania Volpe,Silvana Cavella,Paolo Masi,Elena Torrieri

FOOD PACKAGING AND SHELF LIFE（2022）

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