| Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage A Del Caro, A Piga, V Vacca, M Agabbio Food chemistry 84 (1), 99-105, 2004 | 417 | 2004 |
| From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity A Piga, A Del Caro, G Corda Journal of agricultural and food chemistry 51 (12), 3675-3681, 2003 | 374 | 2003 |
| Cactus pear: a fruit of nutraceutical and functional importance A Piga Journal of the professional association for Cactus development 6, 9-22, 2004 | 349 | 2004 |
| Effect of drying temperature on polyphenolic content and antioxidant activity of apricots MA Madrau, A Piscopo, AM Sanguinetti, A Del Caro, M Poiana, ... European food research and technology 228, 441-448, 2009 | 321 | 2009 |
| Bread staling: Updating the view C Fadda, AM Sanguinetti, A Del Caro, C Collar, A Piga Comprehensive Reviews in Food Science and Food Safety 13 (4), 473-492, 2014 | 259 | 2014 |
| Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes A Del Caro, A Piga, I Pinna, PM Fenu, M Agabbio Journal of Agricultural and Food Chemistry 52 (15), 4780-4784, 2004 | 195 | 2004 |
| Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruits A Piga, A Del Caro, I Pinna, M Agabbio LWT-Food Science and Technology 36 (2), 257-262, 2003 | 165 | 2003 |
| Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss A Piga, I Pinna, KB Özer, M Agabbio, U Aksoy International journal of food science & technology 39 (7), 793-799, 2004 | 153 | 2004 |
| Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.) A Del Caro, A Piga European Food Research and Technology 226, 715-719, 2008 | 147 | 2008 |
| Texture evolution of “Amaretti” cookies during storage A Piga, P Catzeddu, S Farris, T Roggio, A Sanguinetti, E Scano European Food Research and Technology 221, 387-391, 2005 | 143 | 2005 |
| Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia L Cerretani, A Bendini, AD Caro, A Piga, V Vacca, MF Caboni, ... European Food Research and Technology 222, 354-361, 2006 | 142 | 2006 |
| Scoparone and scopoletin accumulation and ultraviolet-C induced resistance to postharvest decay in oranges as influenced by harvest date G D'hallewin, M Schirra, E Manueddu, A Piga, S Ben-Yehoshua Journal of the American Society for Horticultural Science 124 (6), 702-707, 1999 | 138 | 1999 |
| Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach P Conte, A Del Caro, F Balestra, A Piga, C Fadda Lwt 90, 1-7, 2018 | 126 | 2018 |
| Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits A Del Caro, V Vacca, M Poiana, P Fenu, A Piga Food chemistry 98 (2), 311-316, 2006 | 110 | 2006 |
| From ancient to old and modern durum wheat varieties: Interaction among cultivar traits, management, and technological quality M Mefleh, P Conte, C Fadda, F Giunta, A Piga, G Hassoun, R Motzo Journal of the Science of Food and Agriculture 99 (5), 2059-2067, 2019 | 109 | 2019 |
| Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment MM Gutierrez, M Meleddu, A Piga Food Research International 91, 124-132, 2017 | 86 | 2017 |
| Influence of storage temperature on shelf-life of minimally processed cactus pear fruits A Piga, S D'Aquino, M Agabbio, G Emonti, GA Farris LWT-Food Science and Technology 33 (1), 15-20, 2000 | 82 | 2000 |
| Table olives: An overview on effects of processing on nutritional and sensory quality P Conte, C Fadda, A Del Caro, PP Urgeghe, A Piga Foods 9 (4), 514, 2020 | 77 | 2020 |
| Exploiting the nano-sized features of microfibrillated cellulose (MFC) for the development of controlled-release packaging CA Cozzolino, F Nilsson, M Iotti, B Sacchi, A Piga, S Farris Colloids and Surfaces B: Biointerfaces 110, 208-216, 2013 | 70 | 2013 |
| Influence of different stabilizing operations and storage time on the composition of essential oil of thyme (Thymus officinalis L.) and rosemary (Rosmarinus officinalis L.) M Usai, M Marchetti, M Foddai, A Del Caro, R Desogus, I Sanna, A Piga LWT-Food Science and Technology 44 (1), 244-249, 2011 | 67 | 2011 |
