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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
4082004
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
3602003
Cactus pear: a fruit of nutraceutical and functional importance
A Piga
Journal of the professional association for Cactus development 6, 9-22, 2004
3352004
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
3062009
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
2382014
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
1852004
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
1592003
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
1492004
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
1382008
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
1342005
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
1322006
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
1321999
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
1122018
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
1042019
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
1042006
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
822000
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
792017
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
672013
Retention of antioxidant activity in minimally processed mandarin and satsuma fruits
A Piga, M Agabbio, F Gambella, MC Nicoli
LWT-Food Science and Technology 35 (4), 344-347, 2002
632002
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
622011
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Artículos 1–20