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CONTE, Paola

CONTE, Paola  

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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 12-feb-2016 Conte, Paola
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 1-gen-2023 El Chami, A.; Conte, P.; Hassoun, G.; Piga, A.
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.
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 1-gen-2023 Posadinu, Chiara M; Rodriguez, Monica; Conte, Paola; Piga, Antonio; Attene, Giovanna
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
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 1-gen-2023 Cannas, Michela; Conte, Paola; Piga, Antonio; Del Caro, Alessandra
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.