CONTE, Paola
CONTE, Paola
AGRARIA
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction
2019-01-01 Stillitano, Teodora; Falcone, Giacomo; De Luca, Anna Irene; Piga, Antonio; Conte, Paola; Strano, Alfio; Gulisano, Giovanni
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach
2018-01-01 Conte, Paola; DEL CARO, Alessandra; Balestra, Federica; Piga, Antonio; Fadda, Costantino
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach
2016-01-01 Conte, Paola; Fadda, Costantino; DEL CARO, Alessandra; Milella, Giangiacomo Giuseppe; Sanguinetti, Anna Maria; Piga, Antonio
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo
2021-01-01 Sabetta, W.; Mascio, I.; Squeo, G.; Gadaleta, S.; Flamminii, F.; Conte, P.; Di Mattia, C. D.; Piga, A.; Caponio, F.; Montemurro, C.
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars
2019-01-01 Conte, Paola; Squeo, Giacomo; Difonzo, Graziana; Caponio, Francesco; Fadda, Costantino; Del Caro, Alessandra; Urgeghe, Pietro Paolo; Montanari, Luigi; Montinaro, Antonio; Piga, Antonio
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products
2016-03-31 Conte, Paola
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
2020-01-01 Cannas, Michela; Pulina, Simone; Conte, Paola; Del Caro, Alessandra; Urgeghe, Pietro Paolo; Piga, Antonio; Fadda, Costantino
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes
2017-01-01 Secchi, Nicola; Fadda, Costantino; Sanna, M; Conte, Paola; DEL CARO, Alessandra; Catzeddu, P; Piga, Antonio
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging
2015-01-01 Sanguinetti, Am; DEL CARO, Alessandra; Urgeghe, Pietro Paolo; Fadda, Costantino; Usai, G; Mascia, I; Secchi, N; Fenu, Pam; Conte, P; Milella, Gg; Scanu, A; Catzeddu, P; Nerin, C.; Clemente, I; Manso, S; Piga, Antonio
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality
2019-01-01 Mefleh, Marina; Conte, Paola; Fadda, Costantino; Giunta, Francesco; Piga, Antonio; Hassoun, Georges; Motzo, Rosella
From seed to bread: variation in quality in a set of old durum wheat cultivars
2020-01-01 Mefleh, M.; Conte, P.; Fadda, C.; Giunta, F.; Motzo, R.
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater
2021-01-01 Conte, P.; Pulina, S.; Del Caro, A.; Fadda, C.; Urgeghe, P. P.; De Bruno, A.; Difonzo, G.; Caponio, F.; Romeo, R.; Piga, A.
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour
2015-01-01 Collar, C; Conte, P; Fadda, Costantino; Piga, Antonio
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads
2014-01-01 Collar, C; Jiménez, T; Conte, P; Fadda, Costantino
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder
2018-01-01 Secchi, Nicola; Fadda, Costantino; Pinna, Ivo; DEL CARO, Alessandra; Conte, Paola; Piga, Antonio; Fois, Simonetta; Catzeddu, Pasquale
Improving the quality of dough obtained with old durum wheat using hydrocolloids
2020-01-01 Farbo, Maria Grazia; Fadda, Costantino; Marceddu, Salvatore; Conte, Paola; DEL CARO, Alessandra; Piga, Antonio
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro
2022-01-01 Farbo, M. G.; Conte, P.; Del Caro, A.; Fadda, C.; Piga, A.
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis
2019-01-01 Stillitano, T; Falcone, G; De Luca, Ai; Piga, A; Conte, P; Strano, A; Gulisano, G
Is it possible to produce traditional gluten-free bakery foods? A joint research project
2013-01-01 Fadda, Costantino; Sanguinetti, Am; Conte, P; Fois, S.; Catzeddu, P; Collar, C; Piga, Antonio
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads
2017-01-01 Collar, C.; Conte, P.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction | 1-gen-2019 | Stillitano, Teodora; Falcone, Giacomo; De Luca, Anna Irene; Piga, Antonio; Conte, Paola; Strano, Alfio; Gulisano, Giovanni | |
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach | 1-gen-2018 | Conte, Paola; DEL CARO, Alessandra; Balestra, Federica; Piga, Antonio; Fadda, Costantino | |
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach | 1-gen-2016 | Conte, Paola; Fadda, Costantino; DEL CARO, Alessandra; Milella, Giangiacomo Giuseppe; Sanguinetti, Anna Maria; Piga, Antonio | |
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo | 1-gen-2021 | Sabetta, W.; Mascio, I.; Squeo, G.; Gadaleta, S.; Flamminii, F.; Conte, P.; Di Mattia, C. D.; Piga, A.; Caponio, F.; Montemurro, C. | |
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars | 1-gen-2019 | Conte, Paola; Squeo, Giacomo; Difonzo, Graziana; Caponio, Francesco; Fadda, Costantino; Del Caro, Alessandra; Urgeghe, Pietro Paolo; Montanari, Luigi; Montinaro, Antonio; Piga, Antonio | |
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products | 31-mar-2016 | Conte, Paola | |
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits | 1-gen-2020 | Cannas, Michela; Pulina, Simone; Conte, Paola; Del Caro, Alessandra; Urgeghe, Pietro Paolo; Piga, Antonio; Fadda, Costantino | |
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes | 1-gen-2017 | Secchi, Nicola; Fadda, Costantino; Sanna, M; Conte, Paola; DEL CARO, Alessandra; Catzeddu, P; Piga, Antonio | |
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging | 1-gen-2015 | Sanguinetti, Am; DEL CARO, Alessandra; Urgeghe, Pietro Paolo; Fadda, Costantino; Usai, G; Mascia, I; Secchi, N; Fenu, Pam; Conte, P; Milella, Gg; Scanu, A; Catzeddu, P; Nerin, C.; Clemente, I; Manso, S; Piga, Antonio | |
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality | 1-gen-2019 | Mefleh, Marina; Conte, Paola; Fadda, Costantino; Giunta, Francesco; Piga, Antonio; Hassoun, Georges; Motzo, Rosella | |
From seed to bread: variation in quality in a set of old durum wheat cultivars | 1-gen-2020 | Mefleh, M.; Conte, P.; Fadda, C.; Giunta, F.; Motzo, R. | |
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater | 1-gen-2021 | Conte, P.; Pulina, S.; Del Caro, A.; Fadda, C.; Urgeghe, P. P.; De Bruno, A.; Difonzo, G.; Caponio, F.; Romeo, R.; Piga, A. | |
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour | 1-gen-2015 | Collar, C; Conte, P; Fadda, Costantino; Piga, Antonio | |
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads | 1-gen-2014 | Collar, C; Jiménez, T; Conte, P; Fadda, Costantino | |
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder | 1-gen-2018 | Secchi, Nicola; Fadda, Costantino; Pinna, Ivo; DEL CARO, Alessandra; Conte, Paola; Piga, Antonio; Fois, Simonetta; Catzeddu, Pasquale | |
Improving the quality of dough obtained with old durum wheat using hydrocolloids | 1-gen-2020 | Farbo, Maria Grazia; Fadda, Costantino; Marceddu, Salvatore; Conte, Paola; DEL CARO, Alessandra; Piga, Antonio | |
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro | 1-gen-2022 | Farbo, M. G.; Conte, P.; Del Caro, A.; Fadda, C.; Piga, A. | |
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis | 1-gen-2019 | Stillitano, T; Falcone, G; De Luca, Ai; Piga, A; Conte, P; Strano, A; Gulisano, G | |
Is it possible to produce traditional gluten-free bakery foods? A joint research project | 1-gen-2013 | Fadda, Costantino; Sanguinetti, Am; Conte, P; Fois, S.; Catzeddu, P; Collar, C; Piga, Antonio | |
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads | 1-gen-2017 | Collar, C.; Conte, P. |