Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas by Agata Mazzaglia, Carmela Maria Lanza

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Evaluation of Late-Maturing Peach and Nectarine Fruit Quality by Chemical, Physical, and Sensory Determinations by Vittorio Farina, Riccardo Lo Bianco, Agata Mazzaglia

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Pomegranate Cultivation in Mediterranean Climate: Plant Adaptation and Fruit Quality of ‘Mollar de Elche’ and ‘Wonderful’ Cultivars by Ilenia Tinebra, Dario Scuderi, Giuseppe Sortino, Agata Mazzaglia, Vittorio Farina

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Tree-Ripe Mango Fruit: Physicochemical Characterization, Antioxidant Properties and Sensory Profile of Six Mediterranean-Grown Cultivars by Vittorio Farina, Carla Gentile, Giuseppe Sortino, Giuseppe Gianguzzi, Eristanna Palazzolo, Agata Mazzaglia

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Exploring Consumer’s Propensity to Consume Insect-Based Foods. Empirical Evidence from a Study in Southern Italy by Elena Arena, Agata Mazzaglia, Roberta Selvaggi, Biagio Pecorino, Biagio Fallico, Mattia Serranò, Gioacchino Pappalardo

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Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage by Alfio Spina, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Biagio Fallico, Paolo Rapisarda, Elena Arena

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Active Packaging-Releasing System with <i>Foeniculum vulgare</i> Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices by Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N. Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale, Giuseppe Muratore

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Influence of Harvest Stage and Rootstock Genotype on Compositional and Sensory Profile of the Elongated Tomato cv. “Sir Elyan” by Rosario Paolo Mauro, Valeria Rizzo, Cherubino Leonardi, Agata Mazzaglia, Giuseppe Muratore, Miriam Distefano, Leo Sabatino, Francesco Giuffrida

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Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt by Elena Arena, Serena Muccilli, Agata Mazzaglia, Virgilio Giannone, Selina Brighina, Paolo Rapisarda, Biagio Fallico, Maria Allegra, Alfio Spina

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Valorisation of typical products through characterising and promoting actions: morpho-biometric traits, sensory analysis and flavonol content in Cipolla di Giarratana by Ezio Riggi, Laura Siracusa, Carmela Maria Lanza, Agata Mazzaglia, Isabella Di Silvestro, Salvatore La Rosa, Alessandra Pellegrino, Chiara Ippolito, Giorgio Testa, Danilo Scordia, Giovanni Avola

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