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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

Journal of industrial microbiology & biotechnology, 2015-01, Vol.42 (1), p.85-92

2015

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Wide World of Beverage Research: Reviews of Current Topics

Beverages (Basel), 2021-06, Vol.7 (2), p.17

Del Caro, Alessandra

2021

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Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field-Grown Vitis vinifera L. Cultivars

Molecules (Basel, Switzerland), 2015-02, Vol.20 (2), p.2061-2080

2015

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Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Foods, 2021-04, Vol.10 (5), p.920

2021

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Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Journal of food quality, 2022-12, Vol.2022, p.1-10

2022

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Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of food quality, 2021, Vol.2021, p.1-10

2021

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Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Journal of food quality, 2022, Vol.2022, p.1-6

2022

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Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep

Journal of food quality, 2021-03, Vol.2021, p.1-9

2021

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Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)

European food research & technology, 2008-02, Vol.226 (4), p.715-719

2008

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Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

Chemical senses, 2018-11, Vol.43 (9), p.697-710

2018

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

Foods, 2020-04, Vol.9 (4), p.514

2020

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Effects of altitude on the chemical composition of grapes and wine: a review

OENO one, 2022-01, Vol.56 (1), p.227-239

2022

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Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks

Foods, 2024-08, Vol.13 (16), p.2639

2024

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Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

Frontiers in sustainable food systems, 2023-07, Vol.7

2023

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Valorization applications of pineapple and papaya byproducts in food industry

Comprehensive reviews in food science and food safety, 2024-05, Vol.23 (3), p.e13359-n/a

2024

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Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

Food chemistry, 2004, Vol.84 (1), p.99-105

2004

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

Foods, 2021-04, Vol.10 (5), p.923

2021

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

Foods, 2020-06, Vol.9 (6), p.808

2020

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From Plums to Prunes: Influence of Drying Parameters on Polyphenols and Antioxidant Activity

Journal of agricultural and food chemistry, 2003-06, Vol.51 (12), p.3675-3681

2003

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Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Frontiers in sustainable food systems, 2024-07, Vol.8

2024

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Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Emirates journal of food and agriculture, 2019-03, Vol.31 (3), p.196-205

2019

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

Foods, 2021-01, Vol.10 (1), p.101

2021

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Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration

Resources (Basel), 2019-06, Vol.8 (2), p.108

2019

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Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-10

2018

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Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

European food research & technology, 2006-02, Vol.222 (3-4), p.354-361

2006

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Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale

Wide World of Beverage Research: Reviews of Current Topics

Distinctive Anthocyanin Accumulation Responses to Temperature and Natural UV Radiation of Two Field-Grown Vitis vinifera L. Cultivars

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Effect of Rearing Season on Meat and Intramuscular Fat Quality of Beni-Guil Sheep

Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)

Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample

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

Effects of altitude on the chemical composition of grapes and wine: a review

Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks

Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology

Valorization applications of pineapple and papaya byproducts in food industry

Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

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

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

From Plums to Prunes: Influence of Drying Parameters on Polyphenols and Antioxidant Activity

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

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

Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

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