Piga A
Università degli Studi di Sassari
H-index: 38
Europe-Italy
Top articles of Piga A
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace | Foods | Patricia Dahdah Roberto Cabizza Maria Grazia Farbo Costantino Fadda Andrea Mara | 2024/2/2 |
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology | Frontiers in Sustainable Food Systems | Michela Cannas Paola Conte Antonio Piga Alessandra Del Caro | 2023/7/18 |
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil | Italian Journal of Food Science | Antonio El Chami Paola Conte Georges Hassoun Antonio Piga | 2023/2/26 |
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces | Plos one | Chiara M Posadinu Monica Rodriguez Paola Conte Antonio Piga Giovanna Attene | 2023/12/8 |
Valorization of Food Processing By-Products | Marco Poiana Francesco Caponio Antonio Piga | 2022/12/14 | |
25 Fig Products from Tradition to Future | Advances in Fig Research and Sustainable Production | Antonio Piga Christian Vera Ponce Uygun Aksoy | 2022/5/25 |
Valorization of Food Processing By-Products. Foods 2022, 11, 3246 | Valorization of Food Processing By-Products | F Caponio A Piga M Poiana | 2022 |
Italian Dried Pasta: Conventional and Innovative Ingredients and Processing | Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine | Paola Conte Antonio Piga Alessandra Del Caro Pietro Paolo Urgeghe Costantino Fadda | 2021 |
Relazione Tecnico Scientifica Finale-progetto cluster AVIPROFO | Antonio Piga | 2021/3/31 | |
Exploring the DPP-IV inhibitory, antioxidant and antibacterial potential of ovine “Scotta” hydrolysates | Foods | Roberto Cabizza Francesco Fancello Giacomo Luigi Petretto Roberta Addis Salvatore Pisanu | 2021/12/17 |
Progetto Aviprofo | Maria Grazia Farbo Costantino Fadda Alessandra Del Caro Paola Conte Antonio Piga | 2021/3/31 | |
Bioactive potential of minor italian olive genotypes from Apulia, Sardinia and Abruzzo | Foods | Wilma Sabetta Isabella Mascio Giacomo Squeo Susanna Gadaleta Federica Flamminii | 2021/6/14 |
Progetto Aviprofo: comunicazioni milestone di progetto | Antonio Piga | 2021/3/31 | |
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour | Foods | Antonio Piga Paola Conte Simonetta Fois Pasquale Catzeddu Alessandra Del Caro | 2021/4/22 |
Progetto Aviprofo: relazioni sui prodotti | Antonio Piga | 2021/3/31 | |
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater | Foods | Paola Conte Simone Pulina Alessandra Del Caro Costantino Fadda Pietro Paolo Urgeghe | 2021/4/22 |
Progetto AVIPROFO_Presentazione Dati_Evento Finale_30. 03.2021 | Antonio Piga Maria Grazia Farbo Simonetta Fois | 2021/3/30 | |
Antioxidant properties of olive mill wastewater polyphenolic extracts on human endothelial and vascular smooth muscle cells | Foods | Anna Maria Posadino Annalisa Cossu Roberta Giordo Amalia Piscopo Wael M Abdel-Rahman | 2021/4/8 |
Optimal Selection and Environmental Sustainability of Innovative Storage Conditions and Packaging Technologies in Cheesecake Production | Applied Mathematical Sciences | Luca Grilli Michele Gutierrez Lucia Maddalena Antonio Piga | 2020 |
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? | Lwt | P Conte A Del Caro PP Urgeghe GL Petretto L Montanari | 2020/1/1 |
