Nematicidal Activity of the Volatilome of Eruca sativa on Meloidogyne incognita
Aissani, Nadhem, Urgeghe, Pietro Paolo, Oplos, Chrisostomos, Saba, Marco, Tocco, Graziella, Petretto, Giacomo Luigi, Eloh, Kodjo, Menkissoglu-Spiroudi, Urania, Ntalli, Nikoletta, Caboni, Pierluigi
Published in Journal of agricultural and food chemistry (15.07.2015)
Published in Journal of agricultural and food chemistry (15.07.2015)
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Journal Article
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality
Conte, Paola, Fadda, Costantino, Del Caro, Alessandra, Urgeghe, Pietro Paolo, Piga, Antonio
Published in Foods (20.04.2020)
Published in Foods (20.04.2020)
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Journal Article
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
Cannas, Michela, Pulina, Simone, Conte, Paola, Del Caro, Alessandra, Urgeghe, Pietro Paolo, Piga, Antonio, Fadda, Costantino
Published in Foods (01.06.2020)
Published in Foods (01.06.2020)
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Journal Article
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater
Conte, Paola, Pulina, Simone, Del Caro, Alessandra, Fadda, Costantino, Urgeghe, Pietro Paolo, De Bruno, Alessandra, Difonzo, Graziana, Caponio, Francesco, Romeo, Rosa, Piga, Antonio
Published in Foods (22.04.2021)
Published in Foods (22.04.2021)
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Journal Article
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" Hydrolysates
Cabizza, Roberto, Fancello, Francesco, Petretto, Giacomo Luigi, Addis, Roberta, Pisanu, Salvatore, Pagnozzi, Daniela, Piga, Antonio, Urgeghe, Pietro Paolo
Published in Foods (17.12.2021)
Published in Foods (17.12.2021)
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Journal Article
Effects of the fermentation process on gas-cell size two-dimensional distribution and rheological characteristics of durum-wheat-based doughs
Fois, Simonetta, Fadda, Costantino, Tonelli, Roberto, Sanna, Manuela, Urgeghe, Pietro Paolo, Roggio, Tonina, Catzeddu, Pasquale
Published in Food research international (01.11.2012)
Published in Food research international (01.11.2012)
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Journal Article
Thermal inactivation and variability of γ-glutamyltransferase and α-l-fucosidase enzymatic activity in sheep milk
Piga, Carlo, Urgeghe, Pietro Paolo, Piredda, Giovanni, Scintu, Maria Francesca, Di Salvo, Riccardo, Sanna, Gavino
Published in Food science & technology (01.11.2013)
Published in Food science & technology (01.11.2013)
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Journal Article
Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy
Langasco, Ilaria, Caredda, Marco, Sanna, Gavino, Panzanelli, Angelo, Pilo, Maria, Spano, Nadia, Petretto, Giacomo, Urgeghe, Pietro
Published in Beverages (Basel) (01.09.2018)
Published in Beverages (Basel) (01.09.2018)
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Journal Article
Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach
Petretto, Giacomo, Urgeghe, Pietro Paolo, Cabizza, Roberto, Del Caro, Alessandra
Published in European food research & technology (01.07.2023)
Published in European food research & technology (01.07.2023)
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Journal Article
Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus
Farbo, Maria Grazia, Urgeghe, Pietro Paolo, Fiori, Stefano, Marcello, Angela, Oggiano, Stefania, Balmas, Virgilio, Hassan, Zahoor Ul, Jaoua, Samir, Migheli, Quirico
Published in International journal of food microbiology (02.11.2018)
Published in International journal of food microbiology (02.11.2018)
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Journal Article
Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
Fiori, Stefano, Urgeghe, Pietro Paolo, Hammami, Walid, Razzu, Salvatorico, Jaoua, Samir, Migheli, Quirico
Published in International journal of food microbiology (17.10.2014)
Published in International journal of food microbiology (17.10.2014)
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Journal Article
Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads
Farbo, Maria Grazia, Urgeghe, Pietro Paolo, Fiori, Stefano, Marceddu, Salvatore, Jaoua, Samir, Migheli, Quirico
Published in International journal of food microbiology (18.01.2016)
Published in International journal of food microbiology (18.01.2016)
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Journal Article
Artichoke by-products: Promising ingredients for breadstick fortification
Cannas, Michela, Conte, Paola, Urgeghe, Pietro Paolo, Piga, Antonio, Alañón, M. Elena, Del Caro, Alessandra
Published in Food science & technology (15.06.2024)
Published in Food science & technology (15.06.2024)
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Journal Article
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars
Conte, Paola, F. Caponio, G. Squeo, G. Difonzo, P. P. Urgeghe, L. Montanari, C. Fadda, A. Del Caro, Montinaro, Antonio, Piga, Antonio
Published in Emirates journal of food and agriculture (01.03.2019)
Published in Emirates journal of food and agriculture (01.03.2019)
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Journal Article
SPME/GC-MS Characterization of the Volatile Fraction of an Italian PDO Sheep Cheese to Prevalent Lypolitic Ripening: the Case of Fiore Sardo
Urgeghe, Pietro Paolo, Piga, Carlo, Addis, Margherita, Di Salvo, Riccardo, Piredda, Giovanni, Scintu, Maria Francesca, Wolf, Irma Veronica, Sanna, Gavino
Published in Food analytical methods (01.08.2012)
Published in Food analytical methods (01.08.2012)
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Journal Article
Antioxidant Effect of Two Virgin Olive Oils Depends on the Concentration and Composition of Minor Polar Compounds
Franconi, Flavia, Coinu, Rita, Carta, Stefania, Urgeghe, Pietro Paolo, Ieri, Francesca, Mulinacci, Nadia, Romani, Annalisa
Published in Journal of agricultural and food chemistry (19.04.2006)
Published in Journal of agricultural and food chemistry (19.04.2006)
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Journal Article