Diana DE SANTIS
Università degli Studi della Tuscia
H-index: 17
Europe-Italy
Top articles of Diana DE SANTIS
Stability of monovarietal Sicilian olive oils under different storage condition: chemical composition, sensory characteristics, and consumer preference
Heliyon
2024/4/19
Diana De Santis
H-Index: 13
Serena Ferri
H-Index: 4
Food Flavor Chemistry and Sensory Evaluation
2024/2/20
Diana De Santis
H-Index: 13
Food Flavor Chemistry and Sensory Evaluation. Foods 2024, 13, 634
2024
By‐product of raspberry juice as a functional ingredient: effects on the properties and qualitative characteristics of enriched pasta
International Journal of Food Science & Technology
2022/12
Bioactivity and Chemical Profile of Rubus idaeus L. Leaves Steam-Distillation Extract
Foods
2022/5/17
Diana De Santis
H-Index: 13
Valentina Laghezza Masci
H-Index: 7
Hydrolates: Characteristics, Properties, and Potential Uses in the Food Industry
2022
Diana De Santis
H-Index: 13
Effect of aging pit on volatile compounds and sensory attributes of traditional Italian Fossa cheese
LWT
2022/1/1
Diana De Santis
H-Index: 13
Marcello Fidaleo
H-Index: 13
Effect of gaseous ozone treatment on the aroma and clove rot by Fusarium proliferatum during garlic postharvest storage
Heliyon
2021/4/1
Diana De Santis
H-Index: 13
Time of postharvest ethylene treatments affects phenols, anthocyanins, and volatile compounds of Cesanese red wine grape
Foods
2021/2/3
Effect of β-glucan enrichment on the sensory properties of fresh egg white pasta
LWT
2020/8/1
Citrus aurantium L.: Cultivar impact on sensory profile
International journal of gastronomy and food science
2020/7/1
Diana De Santis
H-Index: 13
Effect of Konjac Glucomannan (KGM) Addition on the Sensory Characteristics, the Cooking Properties and the Glycemic Index of Special Fresh Pasta
2020
Diana De Santis
H-Index: 13
