M.A. Del Nobile

What is he best known for?

The fields of study he is best known for:

• Food science
• Organic chemistry
• Biochemistry

Food science, Shelf life, Chemical engineering, Food preservation and Active packaging are his primary areas of study. The various areas that he examines in his Food science study include Microorganism, Food spoilage, Antimicrobial and Coating. His work carried out in the field of Shelf life brings together such families of science as Respiration rate and Legume, Botany.

His biological study spans a wide range of topics, including Polymer and Food packaging. His Food preservation research includes themes of Grapefruit seed extract, Modified atmosphere, Brining and Dairy industry. His Active packaging research incorporates elements of Chromatography, Polyethylene, Bacterial growth and Lysozyme.

His most cited work include:

• Influence of glycerol and chitosan on tapioca starch-based edible film properties (178 citations)
• Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality (158 citations)
• Antimicrobial efficacy and release kinetics of thymol from zein films (153 citations)

What are the main themes of his work throughout his whole career to date?

M.A. Del Nobile mostly deals with Food science, Shelf life, Food preservation, Food packaging and Food spoilage. His Food science research includes elements of Bacterial growth, Microorganism, Antimicrobial, Coating and Lactic acid. His Shelf life study also includes fields such as

• Food quality and related Food processing,
• Polypropylene together with Polyethylene,
• Active packaging which connect with Chemical engineering.

He interconnects Grapefruit seed extract, Waste management, Polyester, Food storage and Brining in the investigation of issues within Food preservation. His Food packaging research is multidisciplinary, incorporating perspectives in Composite material and Nanocomposite. M.A. Del Nobile combines subjects such as Preservative, Biotechnology, Food microbiology and Psychrotrophic bacteria with his study of Food spoilage.

He most often published in these fields:

• Food science (57.93%)
• Shelf life (34.15%)
• Food preservation (16.46%)

What were the highlights of his more recent work (between 2013-2018)?

• Food science (57.93%)
• Shelf life (34.15%)
• Modified atmosphere (14.02%)

In recent papers he was focusing on the following fields of study:

His primary areas of study are Food science, Shelf life, Modified atmosphere, Olive oil and X-ray microtomography. The Food science study combines topics in areas such as Antioxidant and Glycerol. His Shelf life study integrates concerns from other disciplines, such as Food quality, Meal, Sodium lactate, Food spoilage and Lactic acid.

His studies in Food spoilage integrate themes in fields like Biotechnology and Food safety. His Olive oil research is multidisciplinary, incorporating elements of Valorisation, Scale and Pulp and paper industry. The study incorporates disciplines such as Antimicrobial and Food packaging in addition to Pharmaceutical packaging.

Between 2013 and 2018, his most popular works were:

• MMT-supported Ag nanoparticles for chitosan nanocomposites: Structural properties and antibacterial activity (68 citations)
• Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese (36 citations)
• A new method to produce synbiotic Fiordilatte cheese (32 citations)

In his most recent research, the most cited papers focused on:

• Food science
• Organic chemistry
• Biochemistry

His primary scientific interests are in Food science, Shelf life, Functional food, Prebiotic and Microorganism. He incorporates Food science and Crop residue in his research. His Shelf life study incorporates themes from Food packaging and Biochemical engineering.

His Functional food research incorporates themes from Beef burger, Inulin, Oat bran, Dietary fiber and Olive leaf. His Prebiotic study combines topics in areas such as Lactobacillus rhamnosus, Food spoilage, Biotechnology and Lactic acid. His Microorganism research is multidisciplinary, relying on both Probiotic, Fermentation, Biopreservation and Glycerol.