Costantino Fadda - Search Results

Year	Number of Results
2014	3
2015	2
2016	1
2018	1
2019	2
2020	4
2021	4
2022	0

1

Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.

Conte P, Pulina S, Del Caro A, Fadda C, Urgeghe PP, De Bruno A, Difonzo G, Caponio F, Romeo R, Piga A. Conte P, et al. Among authors: fadda c. Foods. 2021 Apr 22;10(5):923. doi: 10.3390/foods10050923. Foods. 2021. PMID: 33922194 Free PMC article.

2

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.

Marchini M, Marti A, Folli C, Prandi B, Ganino T, Conte P, Fadda C, Mattarozzi M, Carini E. Marchini M, et al. Among authors: fadda c. Foods. 2021 Feb 12;10(2):407. doi: 10.3390/foods10020407. Foods. 2021. PMID: 33673309 Free PMC article.

3

Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis.

Petretto GL, Mercenaro L, Urgeghe PP, Fadda C, Valentoni A, Del Caro A. Petretto GL, et al. Among authors: fadda c. Foods. 2021 Jan 6;10(1):101. doi: 10.3390/foods10010101. Foods. 2021. PMID: 33418947 Free PMC article.

4

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.

Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C. Piga A, et al. Among authors: fadda c. Foods. 2021 Apr 22;10(5):920. doi: 10.3390/foods10050920. Foods. 2021. PMID: 33922117 Free PMC article.

5

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

Mefleh M, Conte P, Fadda C, Giunta F, Piga A, Hassoun G, Motzo R. Mefleh M, et al. Among authors: fadda c. J Sci Food Agric. 2019 Mar 30;99(5):2059-2067. doi: 10.1002/jsfa.9388. Epub 2018 Nov 8. J Sci Food Agric. 2019. PMID: 30267406 Review.

6

From seed to bread: variation in quality in a set of old durum wheat cultivars.

Mefleh M, Conte P, Fadda C, Giunta F, Motzo R. Mefleh M, et al. Among authors: fadda c. J Sci Food Agric. 2020 Aug 30;100(11):4066-4074. doi: 10.1002/jsfa.9745. Epub 2019 May 17. J Sci Food Agric. 2020. PMID: 30977135

7

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality.

Conte P, Fadda C, Del Caro A, Urgeghe PP, Piga A. Conte P, et al. Among authors: fadda c. Foods. 2020 Apr 20;9(4):514. doi: 10.3390/foods9040514. Foods. 2020. PMID: 32325961 Free PMC article. Review.

8

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits.

Cannas M, Pulina S, Conte P, Del Caro A, Urgeghe PP, Piga A, Fadda C. Cannas M, et al. Among authors: fadda c. Foods. 2020 Jun 19;9(6):808. doi: 10.3390/foods9060808. Foods. 2020. PMID: 32575539 Free PMC article.

9

Techno-functional and nutritional performance of commercial breads available in Europe.

Conte P, Fadda C, Piga A, Collar C. Conte P, et al. Among authors: fadda c. Food Sci Technol Int. 2016 Oct;22(7):621-633. doi: 10.1177/1082013216637724. Epub 2016 Mar 17. Food Sci Technol Int. 2016. PMID: 26993878

10

Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System.

Nuvoli L, Conte P, Garroni S, Farina V, Piga A, Fadda C. Nuvoli L, et al. Among authors: fadda c. Foods. 2020 Apr 20;9(4):517. doi: 10.3390/foods9040517. Foods. 2020. PMID: 32325986 Free PMC article.

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