المؤلفون: Michela Cannas, Costantino Fadda, Pietro Paolo Urgeghe, Antonio Piga, Paola Conte

المصدر: Foods, Vol 13, Iss 18, p 2973 (2024)

مصطلحات موضوعية: gluten-free bread, honey, physical properties, rheological properties, sucrose, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/18/2973; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/c129935672e94d95a99dfc746e8a1aba

المؤلفون: Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro

المصدر: Foods, Vol 13, Iss 16, p 2639 (2024)

مصطلحات موضوعية: artichoke by-product extracts, breadsticks, fortification, hydroalcoholic extracts, antioxidant capacity, estimated shelf-life, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/16/2639; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/2c619f20848f40d6939c6a295a707e84

المؤلفون: Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro

المصدر: Frontiers in Sustainable Food Systems, Vol 7 (2023)

مصطلحات موضوعية: artichoke by-products, green recovery, phenolics, antioxidant activity, response surface methodology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fsufs.2023.1215809/full; https://doaj.org/toc/2571-581X

URL الوصول: https://doaj.org/article/509917064e614726b327093ff7c06b53

المؤلفون: Chiara M. Posadinu, Monica Rodriguez, Paola Conte, Antonio Piga, Giovanna Attene

المصدر: PLoS ONE, Vol 18, Iss 12 (2023)

مصطلحات موضوعية: Medicine, Science

وصف الملف: electronic resource

Relation: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10707699/?tool=EBI; https://doaj.org/toc/1932-6203

URL الوصول: https://doaj.org/article/5857ce3a062147a5bea45e4c50ce1ba7

المؤلفون: Oumayma Toumi, Paola Conte, Aida Maria Gonçalves Moreira da Silva, Maria João Barroca, Costantino Fadda

المصدر: Journal of Functional Foods, Vol 99, Iss , Pp 105349- (2022)

مصطلحات موضوعية: Sodium chloride, Salicornia ramosissima, Dough rheology, Bread quality, Response surface methodology, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464622004194; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/9772b987783d4857a52fcfeff8126545

المؤلفون: Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

المصدر: Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 5-21 (2018)

مصطلحات موضوعية: gluten-free breadmaking, gluten-related disorders, texture characteristics, nutritional value, sensory properties, review, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.journalssystem.com/pjfns/,100424,0,2.html; https://doaj.org/toc/2083-6007

URL الوصول: https://doaj.org/article/6f1e3461b1e845db88336ff2a58bcaa7

المؤلفون: Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro

المصدر: Foods, Vol 10, Iss 6, p 1371 (2021)

مصطلحات موضوعية: Olea europaea, autochthonous cultivars, molecular fingerprinting, polyphenol content, gene expression, fruit developmental stages, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/6/1371; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/6fa11e2aaa844c8bb3dcf5a15bbcb236

المؤلفون: Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro

المصدر: Foods, Vol 10, Iss 5, p 1004 (2021)

مصطلحات موضوعية: extra virgin olive oil, authenticity, biodiversity, differential scanning calorimetry, color, chlorophyll, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/5/1004; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/75f3e45088184b158a97ef0dde6a9bf7

المؤلفون: Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese

المصدر: Foods, Vol 10, Iss 5, p 1042 (2021)

مصطلحات موضوعية: antioxidant activity, harvesting time, olive composition, olive cultivars, olive ripening, phenolic compounds, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/5/1042; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/bc031152db3243b49b2582169e007827

المؤلفون: Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda

المصدر: Foods, Vol 10, Iss 5, p 920 (2021)

مصطلحات موضوعية: gluten-free flat bread, starch, sensory analysis, shelf life, texture, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/5/920; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/1dc5bf420daa435b83395c44cad8d11a

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

المصدر: Foods, Vol 10, Iss 5, p 923 (2021)

مصطلحات موضوعية: breadsticks, gluten-free, olive oil by-products, antioxidants, oxidation stability, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/5/923; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/98a1d1e43aad481c8147a2b024b1416d

المؤلفون: Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana

المصدر: Foods, Vol 10, Iss 5, p 980 (2021)

مصطلحات موضوعية: life cycle assessment, biocompounds, shelf life, environmental sustainability, biscuits, gluten-free breadsticks, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/5/980; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/68d6cdc4cc9049f99c47be34b4e646d7

المؤلفون: Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini

المصدر: Foods, Vol 10, Iss 2, p 407 (2021)

مصطلحات موضوعية: sprouting, drying, sorghum, kafirins, starch, physicochemical properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/2/407; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/30ce081b2c2747dea11b2ac003b238a0

المؤلفون: Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda

المصدر: Foods, Vol 9, Iss 6, p 808 (2020)

مصطلحات موضوعية: volatile compounds, gluten-free biscuits, nutritional value, polyphenols, quinoa flour, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/6/808; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/6319d40110734574bfd816d31e70f6e4

المؤلفون: Paola Conte, Costantino Fadda, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga

المصدر: Foods, Vol 9, Iss 4, p 514 (2020)

مصطلحات موضوعية: composition, nutritional properties, polyphenols, sensory analysis, table olives, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/4/514; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/bce8c04abec74d6b9cf80b4986afef6e

المؤلفون: Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda

المصدر: Foods, Vol 9, Iss 4, p 517 (2020)

مصطلحات موضوعية: ball milling, hydrocolloids, starch–flour system, X-ray diffraction, pasting profile, viscoelastic properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/4/517; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/57e9e767491846f1b6405dc14312005b

المؤلفون: Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu

المصدر: Journal of Food Quality, Vol 2018 (2018)

مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557

URL الوصول: https://doaj.org/article/54fec11b988b4443a019e08483a97ca5

المؤلفون: Teodora Stillitano, Giacomo Falcone, Anna Irene De Luca, Antonio Piga, Paola Conte, Alfio Strano, Giovanni Gulisano

المصدر: Foods, Vol 8, Iss 6, p 209 (2019)

مصطلحات موضوعية: extra virgin olive oil (EVOO), life cycle assessment, life cycle costing, olive-oil industry, processing innovation, malaxation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/8/6/209; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/1115ddbc6a464b179880a44b81650608

المؤلفون: Michela Cannas, Paola Conte, Pietro Paolo Urgeghe, Antonio Piga, M. Elena Ala ̃n ́on, Alessandra Del Caro

المساهمون: Cannas, Michela, Conte, Paola, Urgeghe, Pietro Paolo, Piga, Antonio, Elena Ala ̃n ́on, M., DEL CARO, Alessandra

Relation: volume:202; firstpage:1; lastpage:12; numberofpages:12; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11388/332909; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85195601555

الاتاحة: https://hdl.handle.net/11388/332909
https://doi.org/10.1016/j.lwt.2024.116307

المؤلفون: Antonio El Chami, Paola Conte, Georges Hassoun, Antonio Piga

المصدر: Italian Journal of Food Science. 35:57-71

مصطلحات موضوعية: Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d881eabe551c1b3f3926c34240b71b54
https://doi.org/10.15586/ijfs.v35i1.2286