Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

por Conte, Paola, Fadda, Costantino, Del Caro, Alessandra, Urgeghe, Pietro Paolo, Piga, Antonio
Publicado 2020

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

por Petretto, Giacomo L., Mercenaro, Luca, Urgeghe, Pietro Paolo, Fadda, Costantino, Valentoni, Antonio, Del Caro, Alessandra
Publicado 2021

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits

por Cannas, Michela, Pulina, Simone, Conte, Paola, Del Caro, Alessandra, Urgeghe, Pietro Paolo, Piga, Antonio, Fadda, Costantino
Publicado 2020

Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

por Cabizza, Roberto, Fancello, Francesco, Petretto, Giacomo Luigi, Addis, Roberta, Pisanu, Salvatore, Pagnozzi, Daniela, Piga, Antonio, Urgeghe, Pietro Paolo
Publicado 2021

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater

por Conte, Paola, Pulina, Simone, Del Caro, Alessandra, Fadda, Costantino, Urgeghe, Pietro Paolo, De Bruno, Alessandra, Difonzo, Graziana, Caponio, Francesco, Romeo, Rosa, Piga, Antonio
Publicado 2021