Antonio Piga - Publications, H-index & Citations

Antonio Piga

University of Sassari

33H指数

155论文数

3.9K被引数

收录论文 30

发表时间

Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts

MOLECULES

IF4.6

2025-03-28

OAAI

Iervese, Francesco; Paluzzi, Arianna; Cannas, Michela; D'Alessio, Giulia; Piga, Antonio; Di Mattia, Carla

Artichoke by-products: Promising ingredients for breadstick fortification

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-06-01

OAAI

Cannas, Michela; Conte, Paola; Urgeghe, Pietro Paolo; Piga, Antonio; Alanon, M. Elena; Del Caro, Alessandra

Green recovery optimization of phenolic compounds from Spinoso sardo globe artichoke by-products using response surface methodology

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-07-18

OAAI

Cannas, Michela; Conte, Paola; Piga, Antonio; Del Caro, Alessandra

Improving the quality of dough obtained with old durum wheat using hydrocolloids

FOOD HYDROCOLLOIDS

IF12.4

2020-04-01

PREAI

Farbo, Maria Grazia; Fadda, Costantino; Marceddu, Salvatore; Conte, Paola; Del Caro, Alessandra; Piga, Antonio

Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-01

PREAI

Conte, P.; Del Caro, A.; Urgeghe, P. P.; Petretto, G. L.; Montanari, L.; Piga, A.; Fadda, C.

From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-11-08

PREAI

Mefleh, Marina; Conte, Paola; Fadda, Costantino; Giunta, Francesco; Piga, Antonio; Hassoun, Georges; Motzo, Rosella

Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-04-01

PREAI

Conte, Paola; Del Caro, Alessandra; Balestra, Federica; Piga, Antonio; Fadda, Costantino

Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-01-01

PREAI

Secchi, Nicola; Fadda, Costantino; Sanna, Manuela; Conte, Paola; Del Caro, Alessandra; Catzeddu, Pasquale; Piga, Antonio

Food losses, shelf life extension and environmental impact of a packaged cheesecake: A life cycle assessment 包装芝士蛋糕的食物损失，保质期延长和环境影响: 生命周期评估

FOOD RESEARCH INTERNATIONAL

IF8

2017-01-01

PREAI

Gutierrez, Michele Mario; Meleddu, Marta; Piga, Antonio

Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging 气调包装延长无麸质新鲜填充面食的保质期

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2016-09-01

PREAI

Sanguinetti, Anna Maria; Del Caro, Alessandra; Scanu, Angela; Fadda, Costantino; Milella, Giangiacomo; Catzeddu, Pasquale; Piga, Antonio

Gluten-free fresh filled pasta: The effects of xanthan and guar gum on changes in quality parameters after pasteurisation and during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2015-12-01

PREAI

Sanguinetti, Anna Maria; Secchi, Nicola; Del Caro, Alessandra; Fadda, Costantino; Fenu, Paolo A. M.; Catzeddu, Pasquale; Piga, Antonio

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices

CARBOHYDRATE POLYMERS

IF12.5

2015-05-01

OAAI

Collar, Concha; Jimenez, Teresa; Conte, Paola; Piga, Antonio

Bread Staling: Updating the View

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2014-06-21

180

PREAI

Fadda, C.; Sanguinetti, A. M.; Del Caro, A.; Collar, C.; Piga, A.

Exploiting the nano-sized features of microfibrillated cellulose (MFC) for the development of controlled-release packaging

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2013-10-01

OAAI

Cozzolino, Carlo A.; Nilsson, Fritjof; Iotti, Marco; Sacchi, Benedetta; Piga, Antonio; Farris, Stefano

Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies

FOOD CHEMISTRY

IF9.8

2012-10-01

PREAI

Fadda, C.; Del Caro, A.; Sanguinetti, A. M.; Urgeghe, P. P.; Vacca, V.; Arca, P. P.; Piga, A.

Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-05-01

OAAI

Secchi, Nicola; Stara, Giuseppe; Anedda, Roberto; Campus, Marco; Piga, Antonio; Roggio, Tonina; Catzeddu, Pasquale

Influence of different stabilizing operations and storage time on the composition of essential oil of thyme (Thymus officinalis L.) and rosemary (Rosmarinus officinalis L.)不同稳定化操作和储存时间对百里香 (Thymus officinalis L.) 和迷迭香 (Rosmarinus officinalis L.) 精油成分的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2011-01-01

OAAI

Usai, Marianna; Marchetti, Mauro; Foddai, Marzia; Del Caro, Alessandra; Desogus, Roberta; Sanna, Iser; Piga, Antonio

Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2010-06-05

PREAI

Fadda, Costantino; Angioloni, Alessandro; Piga, Antonio; Collar, Concha

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2008-09-24

189

OAAI

Madrau, Monica A.; Piscopo, Amalia; Sanguinetti, Anna M.; Del Caro, Alessandra; Poiana, Marco; Romeo, Flora V.; Piga, Antonio

Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2007-02-14

PREAI

Del Caro, Alessandra; Piga, Antonio

研究方向