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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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

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Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces by Chiara M. Posadinu, Monica Rodriguez, Paola Conte, Antonio Piga, Giovanna Attene

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Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System by Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda

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Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars by Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro

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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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Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread by Oumayma Toumi, Paola Conte, Aida Maria Gonçalves Moreira da Silva, Maria João Barroca, Costantino Fadda

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A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction by Teodora Stillitano, Giacomo Falcone, Anna Irene De Luca, Antonio Piga, Paola Conte, Alfio Strano, Giovanni Gulisano

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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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Sprouting of Sorghum (<i>Sorghum bicolor</i> [L.] Moench): Effect of Drying Treatment on Protein and Starch Features by Mia Marchini, Alessandra Marti, Claudia Folli, Barbara Prandi, Tommaso Ganino, Paola Conte, Costantino Fadda, Monica Mattarozzi, Eleonora Carini

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Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo by Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro

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Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives by Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese

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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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Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste by Alessia Pampuri, Andrea Casson, Cristina Alamprese, Carla Daniela Di Mattia, Amalia Piscopo, Graziana Difonzo, Paola Conte, Maria Paciulli, Alessio Tugnolo, Roberto Beghi, Ernestina Casiraghi, Riccardo Guidetti, Valentina Giovenzana

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