Wide World of Beverage Research: Reviews of Current Topics by Alessandra Del Caro

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Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks by Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro

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Using Bran of Ancient and Old Grains for Wheat Bread Production by Oumayma Toumi, Costantino Fadda, Alessandra Del Caro, Paola Conte

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Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology by Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro

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Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality by Paola Conte, Costantino Fadda, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga

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Effects of altitude on the chemical composition of grapes and wine: a review by Georges Mansour, Chantal Ghanem, Luca Mercenaro, Nadine Nassif, Georges Hassoun, Alessandra Del Caro

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Grape and Wine Composition in <i>Vitis vinifera</i> L. cv. Cannonau Explored by GC-MS and Sensory Analysis by Giacomo L. Petretto, Luca Mercenaro, Pietro Paolo Urgeghe, Costantino Fadda, Antonio Valentoni, Alessandra Del Caro

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Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour by Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda

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Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits by Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda

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Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder by Nicola Secchi, Costantino Fadda, Ivo Pinna, Alessandra Del Caro, Paola Conte, Antonio Piga, Simonetta Fois, Pasquale Catzeddu

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Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread by Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Alessandra Del Caro, Luigi Montanari, Georges Hassoun, Antonio Piga

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Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life by Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti, Antonio Piga

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Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese by Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga

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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater by Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Rosa Romeo, Antonio Piga

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Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration by Alberto Mannu, Gina Vlahopoulou, Paolo Urgeghe, Monica Ferro, Alessandra Del Caro, Alessandro Taras, Sebastiano Garroni, Jonathan P. Rourke, Roberto Cabizza, Giacomo L. Petretto

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