| Nome |
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Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar, file 27d7de0d-134b-49d2-b1d6-2d0e41b47f13
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91
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Genetic flow among olive populations within the Mediterranean basin, file dd9e0c65-8cc7-1e9c-e053-3a05fe0a45ef
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78
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Effect of acorn flour on the physico-chemical and sensory properties of biscuits, file dd9e0c66-4d5d-1e9c-e053-3a05fe0a45ef
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74
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Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract, file dd9e0c67-b438-1e9c-e053-3a05fe0a45ef
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62
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Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection, file dd9e0c66-ad1e-1e9c-e053-3a05fe0a45ef
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61
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Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems, file dd9e0c65-35e8-1e9c-e053-3a05fe0a45ef
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55
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A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting, file dd9e0c66-4d18-1e9c-e053-3a05fe0a45ef
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55
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Quality characteristics of parental lines of wheat mapping populations, file dd9e0c66-c052-1e9c-e053-3a05fe0a45ef
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54
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Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory
Properties and the Antioxidant Activity of Dry Pasta, file dd9e0c62-f24e-1e9c-e053-3a05fe0a45ef
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53
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The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products, file dd9e0c66-4d59-1e9c-e053-3a05fe0a45ef
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51
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Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage, file dd9e0c66-6b0a-1e9c-e053-3a05fe0a45ef
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49
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Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content, file dd9e0c68-a419-1e9c-e053-3a05fe0a45ef
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49
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Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects, file dd9e0c64-1254-1e9c-e053-3a05fe0a45ef
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47
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Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity, file dd9e0c64-db68-1e9c-e053-3a05fe0a45ef
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47
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Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil., file dd9e0c65-88ef-1e9c-e053-3a05fe0a45ef
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47
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Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts, file dd9e0c67-dbe7-1e9c-e053-3a05fe0a45ef
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47
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Traceability of PDO olive oil "terra di Bari" using high resolution melting, file dd9e0c63-bcd0-1e9c-e053-3a05fe0a45ef
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45
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Nutritional features and bread-making performance of wholewheat: Does the milling system matter?, file dd9e0c6b-196e-1e9c-e053-3a05fe0a45ef
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45
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Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c6c-291d-1e9c-e053-3a05fe0a45ef
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45
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Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file 825cf838-8ab4-4700-9ee5-b0d8ad152d03
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44
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Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas, file dd9e0c65-955c-1e9c-e053-3a05fe0a45ef
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43
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Serum antioxidant capacity and hydroperoxide level of seven healthy subjects after consumption of different foods, file dd9e0c63-f09a-1e9c-e053-3a05fe0a45ef
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41
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Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés, file dd9e0c65-c2ea-1e9c-e053-3a05fe0a45ef
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41
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Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef
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40
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Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation, file dd9e0c63-ec38-1e9c-e053-3a05fe0a45ef
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39
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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file 4b31be56-a3e9-4659-8035-e0412989da9d
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38
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Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour, file dd9e0c6c-5909-1e9c-e053-3a05fe0a45ef
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37
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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production, file dd9e0c6c-5ef9-1e9c-e053-3a05fe0a45ef
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34
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Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c6c-60e8-1e9c-e053-3a05fe0a45ef
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34
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Effect of salt reduction on quality and acceptability of durum wheat bread, file 2338b6ec-9846-4e00-bf9e-b25c7a8fb85f
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33
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Relevance of nanotechnology in food processing industries, file dd9e0c65-88f1-1e9c-e053-3a05fe0a45ef
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33
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NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef
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30
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Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile, file dd9e0c66-6b0d-1e9c-e053-3a05fe0a45ef
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29
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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file 75381b51-02be-443e-92a4-b92057a3f42f
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24
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Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file 3214d267-79e7-4274-ac6f-088c8e864c2e
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23
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Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta, file dd9e0c6c-0bf0-1e9c-e053-3a05fe0a45ef
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22
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A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread, file dd9e0c6c-1fef-1e9c-e053-3a05fe0a45ef
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22
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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file 8ef2635a-119d-4904-a48c-3da8415b5d2e
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21
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Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review, file dd9e0c6b-4f18-1e9c-e053-3a05fe0a45ef
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20
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An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts, file 4b01b8f7-b1e9-4d6e-a4fa-b08a5ab21d7e
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18
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An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file 9b2e8f24-619b-4066-bdba-19259adffabc
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16
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Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c6c-5187-1e9c-e053-3a05fe0a45ef
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15
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Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file dd9e0c65-8cd7-1e9c-e053-3a05fe0a45ef
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9
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Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file dd9e0c67-dbd9-1e9c-e053-3a05fe0a45ef
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8
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Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran, file dd9e0c6c-3c2d-1e9c-e053-3a05fe0a45ef
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7
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Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file ffeb541c-44b7-4bfd-aad4-58576a4ed237
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7
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Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza, file dd9e0c66-bca2-1e9c-e053-3a05fe0a45ef
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6
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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production, file dd9e0c64-da86-1e9c-e053-3a05fe0a45ef
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5
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Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c64-e0bf-1e9c-e053-3a05fe0a45ef
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5
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Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread, file dd9e0c65-8cc5-1e9c-e053-3a05fe0a45ef
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5
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Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file dd9e0c67-ff36-1e9c-e053-3a05fe0a45ef
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5
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A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread, file dd9e0c63-ebd8-1e9c-e053-3a05fe0a45ef
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4
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Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file dd9e0c63-ec3a-1e9c-e053-3a05fe0a45ef
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4
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Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file dd9e0c63-f632-1e9c-e053-3a05fe0a45ef
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4
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Uso di estratti antiossidanti di crusca di grano duro per ottenere una nuova pasta funzionale con l’approccio di arricchimento “da grano a grano”, file dd9e0c6a-8856-1e9c-e053-3a05fe0a45ef
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4
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Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.), file dd9e0c6a-9d90-1e9c-e053-3a05fe0a45ef
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4
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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods, file dd9e0c6b-504b-1e9c-e053-3a05fe0a45ef
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4
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An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies, file dd9e0c6b-5cfb-1e9c-e053-3a05fe0a45ef
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4
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Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse, file dd9e0c6b-9e69-1e9c-e053-3a05fe0a45ef
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4
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Variation for grain protein content and identification of QTLs by molecular markers in tetraploid wheats, file dd9e0c62-6969-1e9c-e053-3a05fe0a45ef
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3
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Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms, file dd9e0c62-d593-1e9c-e053-3a05fe0a45ef
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3
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The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers., file dd9e0c62-e8c6-1e9c-e053-3a05fe0a45ef
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3
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Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c63-f5fc-1e9c-e053-3a05fe0a45ef
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3
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Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley, file dd9e0c63-f5fe-1e9c-e053-3a05fe0a45ef
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3
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High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition, file dd9e0c64-4857-1e9c-e053-3a05fe0a45ef
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3
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Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c65-891c-1e9c-e053-3a05fe0a45ef
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3
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Effect of salt reduction on quality and acceptability of durum wheat bread, file dd9e0c65-9884-1e9c-e053-3a05fe0a45ef
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3
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Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage, file dd9e0c66-9029-1e9c-e053-3a05fe0a45ef
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3
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Nutritional, physico-chemical and functional characterization of a global chickpea collection, file dd9e0c66-c4ad-1e9c-e053-3a05fe0a45ef
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3
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Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index, file dd9e0c67-b33c-1e9c-e053-3a05fe0a45ef
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3
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Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file dd9e0c67-dbe5-1e9c-e053-3a05fe0a45ef
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3
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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins, file dd9e0c6a-8a2c-1e9c-e053-3a05fe0a45ef
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3
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Functionality of special beer processes and potential health benefits, file dd9e0c6a-e418-1e9c-e053-3a05fe0a45ef
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3
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Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk, file dd9e0c6b-4992-1e9c-e053-3a05fe0a45ef
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3
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Caratteristiche sensoriali e meccaniche del pane di Altamura in funzione della semola rimacinata utilizzata, file dd9e0c62-882e-1e9c-e053-3a05fe0a45ef
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2
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Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract, file dd9e0c63-2209-1e9c-e053-3a05fe0a45ef
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2
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Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil, file dd9e0c63-38d9-1e9c-e053-3a05fe0a45ef
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2
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Production and characterization of functional biscuits obtained from purple wheat, file dd9e0c64-0dc9-1e9c-e053-3a05fe0a45ef
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2
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Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour, file dd9e0c64-dbae-1e9c-e053-3a05fe0a45ef
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2
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Flatbreads: ancient products with a future life, file dd9e0c65-4110-1e9c-e053-3a05fe0a45ef
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2
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Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran, file dd9e0c65-42ca-1e9c-e053-3a05fe0a45ef
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2
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Effect of organic and mineral fertilization on faba bean (Vicia faba L.), file dd9e0c65-7f87-1e9c-e053-3a05fe0a45ef
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2
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Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef
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2
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An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file dd9e0c65-d4d8-1e9c-e053-3a05fe0a45ef
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2
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First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils, file dd9e0c66-b2fc-1e9c-e053-3a05fe0a45ef
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2
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Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil, file dd9e0c67-b729-1e9c-e053-3a05fe0a45ef
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2
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Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils., file dd9e0c68-1a0f-1e9c-e053-3a05fe0a45ef
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2
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In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation, file dd9e0c69-e9c0-1e9c-e053-3a05fe0a45ef
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2
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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling, file dd9e0c6a-b5b5-1e9c-e053-3a05fe0a45ef
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2
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Non-alcoholic and craft beer production and challenges, file dd9e0c6b-086f-1e9c-e053-3a05fe0a45ef
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2
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Use of Legumes in Extrusion Cooking: A Review, file dd9e0c6b-124c-1e9c-e053-3a05fe0a45ef
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2
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In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation, file dd9e0c6b-8ef4-1e9c-e053-3a05fe0a45ef
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2
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Biscuit contaminants, their sources and mitigation strategies: A review, file dd9e0c6b-f4d0-1e9c-e053-3a05fe0a45ef
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2
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Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions, file dd9e0c6c-062e-1e9c-e053-3a05fe0a45ef
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2
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The multiplicity of halal standards: a case study of application to slaughterhouses, file dd9e0c6c-55f6-1e9c-e053-3a05fe0a45ef
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2
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Almond okara as a valuable ingredient in biscuit preparation, file 0b1ba5f7-cf81-44fc-bfc7-5babbd4a437e
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1
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An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts, file 84d76b1c-44c0-4807-9c42-7f22f19aafc5
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1
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Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market, file c6c1036a-48f7-4a96-aa55-19c09f7aaa56
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1
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Effetto dell’attività polifenolossidasica sul colore della pasta fresca di grano duro, file dd9e0c62-5007-1e9c-e053-3a05fe0a45ef
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1
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Varianti alleliche dei geni per la polifenolossidasi in una collezione di frumenti tetraploidi, file dd9e0c62-55a3-1e9c-e053-3a05fe0a45ef
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1
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| Totale |
1933 |