| Nome |
# |
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Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity, file dd9e0c63-ec43-1e9c-e053-3a05fe0a45ef
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176
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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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170
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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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133
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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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103
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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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98
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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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98
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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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93
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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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82
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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file afde4549-e501-46da-9b02-1cee9efae79a
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79
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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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67
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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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65
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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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64
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Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy, file dd9e0c66-6e2d-1e9c-e053-3a05fe0a45ef
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55
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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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53
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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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53
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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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52
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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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48
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Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef
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47
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Volatiles and acceptability of liqueurs from kumquat and grapefruit, file dd9e0c64-01c9-1e9c-e053-3a05fe0a45ef
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45
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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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45
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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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44
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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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44
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NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef
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43
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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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42
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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
|
42
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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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37
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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
|
35
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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
|
32
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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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21
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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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21
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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
|
12
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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
|
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
|
8
|
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Olive leaf extracts act as modulators of the human immune response, file dd9e0c64-c66f-1e9c-e053-3a05fe0a45ef
|
6
|
|
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
|
6
|
|
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
|
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
|
5
|
|
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
|
5
|
|
Influenza della modalità di lavorazione delle olive nella discriminazione varietale di oli extra vergini di oliva mediante spettroscopia NMR, file dd9e0c62-7420-1e9c-e053-3a05fe0a45ef
|
4
|
|
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file dd9e0c63-ec3a-1e9c-e053-3a05fe0a45ef
|
4
|
|
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
|
4
|
|
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins, file dd9e0c6a-8a2c-1e9c-e053-3a05fe0a45ef
|
4
|
|
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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|
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse, file dd9e0c6b-9e69-1e9c-e053-3a05fe0a45ef
|
4
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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
|
3
|
|
Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c63-f5fc-1e9c-e053-3a05fe0a45ef
|
3
|
|
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
|
|
Effect of salt reduction on quality and acceptability of durum wheat bread, file dd9e0c65-9884-1e9c-e053-3a05fe0a45ef
|
3
|
|
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
|
3
|
|
Nutritional, physico-chemical and functional characterization of a global chickpea collection, file dd9e0c66-c4ad-1e9c-e053-3a05fe0a45ef
|
3
|
|
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index, file dd9e0c67-b33c-1e9c-e053-3a05fe0a45ef
|
3
|
|
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file dd9e0c67-bb42-1e9c-e053-3a05fe0a45ef
|
3
|
|
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
|
3
|
|
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation, file dd9e0c69-e9c0-1e9c-e053-3a05fe0a45ef
|
3
|
|
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
|
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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|
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract, file dd9e0c63-2209-1e9c-e053-3a05fe0a45ef
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2
|
|
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
|
|
Production and characterization of functional biscuits obtained from purple wheat, file dd9e0c64-0dc9-1e9c-e053-3a05fe0a45ef
|
2
|
|
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
|
2
|
|
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
|
2
|
|
Effect of organic and mineral fertilization on faba bean (Vicia faba L.), file dd9e0c65-7f87-1e9c-e053-3a05fe0a45ef
|
2
|
|
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef
|
2
|
|
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
|
2
|
|
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
|
|
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils., file dd9e0c68-1a0f-1e9c-e053-3a05fe0a45ef
|
2
|
|
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling, file dd9e0c6a-b5b5-1e9c-e053-3a05fe0a45ef
|
2
|
|
Use of Legumes in Extrusion Cooking: A Review, file dd9e0c6b-124c-1e9c-e053-3a05fe0a45ef
|
2
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|
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil, file dd9e0c6b-51f0-1e9c-e053-3a05fe0a45ef
|
2
|
|
null, file dd9e0c6b-b577-1e9c-e053-3a05fe0a45ef
|
2
|
|
Biscuit contaminants, their sources and mitigation strategies: A review, file dd9e0c6b-f4d0-1e9c-e053-3a05fe0a45ef
|
2
|
|
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions, file dd9e0c6c-062e-1e9c-e053-3a05fe0a45ef
|
2
|
|
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings, file 17e5e73f-4149-475f-8d2c-05144f9f4e81
|
1
|
|
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake, file 2f161b90-d754-40fb-bd0a-dc2b057df401
|
1
|
|
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking, file 449ae08a-dcaf-4181-8575-0f8731bde3da
|
1
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|
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products, file 6ac34c9f-f18a-4d72-874d-84e752f9a0da
|
1
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|
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel, file 8ef05131-44fa-474b-bd49-7bb51cc783aa
|
1
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|
Effect of the type of oil on the evolution of volatile compounds of taralli during storage, file dd9e0c62-5a53-1e9c-e053-3a05fe0a45ef
|
1
|
|
Valutazione del decadimento sensoriale di insaccati stagionati nel corso della conservazione sottovuoto, file dd9e0c62-5b84-1e9c-e053-3a05fe0a45ef
|
1
|
|
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche, file dd9e0c62-64a6-1e9c-e053-3a05fe0a45ef
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1
|
|
La valutazione dell’influenza dell’allevamento sulla qualità della frazione lipidica di Diplodus Puntazzo, file dd9e0c62-7846-1e9c-e053-3a05fe0a45ef
|
1
|
|
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis, file dd9e0c62-7adb-1e9c-e053-3a05fe0a45ef
|
1
|
|
Chemical and thermal evaluation of olive oil refining at different oxidative levels, file dd9e0c63-2f74-1e9c-e053-3a05fe0a45ef
|
1
|
|
Vacuum-packed ripened sausages: evolution of volatile compounds during storage, file dd9e0c63-3203-1e9c-e053-3a05fe0a45ef
|
1
|
|
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length, file dd9e0c63-b8b2-1e9c-e053-3a05fe0a45ef
|
1
|
|
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers, file dd9e0c64-4f63-1e9c-e053-3a05fe0a45ef
|
1
|
|
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste, file dd9e0c64-c986-1e9c-e053-3a05fe0a45ef
|
1
|
|
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts, file dd9e0c64-dfc7-1e9c-e053-3a05fe0a45ef
|
1
|
|
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals, file dd9e0c65-177b-1e9c-e053-3a05fe0a45ef
|
1
|
|
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing, file dd9e0c65-8282-1e9c-e053-3a05fe0a45ef
|
1
|
|
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil, file dd9e0c65-82e8-1e9c-e053-3a05fe0a45ef
|
1
|
|
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?, file dd9e0c65-82ea-1e9c-e053-3a05fe0a45ef
|
1
|
|
Use of olive leaf extract to reduce lipid oxidation of baked snacks, file dd9e0c65-82f1-1e9c-e053-3a05fe0a45ef
|
1
|
|
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil, file dd9e0c66-1d02-1e9c-e053-3a05fe0a45ef
|
1
|
|
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations, file dd9e0c66-c4c4-1e9c-e053-3a05fe0a45ef
|
1
|
|
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation, file dd9e0c67-b567-1e9c-e053-3a05fe0a45ef
|
1
|
|
Talc effect on the volatiles of virgin olive oil during storage, file dd9e0c67-b725-1e9c-e053-3a05fe0a45ef
|
1
|
|
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS, file dd9e0c67-dbd6-1e9c-e053-3a05fe0a45ef
|
1
|
|
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils, file dd9e0c67-dbe2-1e9c-e053-3a05fe0a45ef
|
1
|
| Totale |
2.164 |