Mincione Antonio (Antonio Mincione)

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 12

Top Topics

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Amalia Piscopo, Mincione Antonio, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods (Basel, Switzerland) 13 (2) (2024)
Amalia Piscopo, Mincione Antonio, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods (Basel, Switzerland) 13 (2) (2024)
Vincenzo Sicari, Mincione Antonio, Romeo Rosa, Pino Roberta, Filomena Conforti, Loizzo Monica Rosa
Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months. Foods (Basel, Switzerland) 13 (13) (2024)
Vincenzo Sicari, Mincione Antonio, Romeo Rosa, Pino Roberta, Filomena Conforti, Loizzo Monica Rosa
Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months. Foods (Basel, Switzerland) 13 (13) (2024)
Vincenzo Sicari, Romeo Rosa, Mincione Antonio, Simone Santacaterina, Rosa Tundis, Loizzo Monica Rosa
Ciabatta Bread Incorporating Goji ( Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health. Foods (Basel, Switzerland) 12 (3) (2023)
Vincenzo Sicari, Romeo Rosa, Mincione Antonio, Simone Santacaterina, Rosa Tundis, Loizzo Monica Rosa
Ciabatta Bread Incorporating Goji ( Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health. Foods (Basel, Switzerland) 12 (3) (2023)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Loizzo Monica Rosa, Vincenzo Sicari, Umile Gianfranco Spizzirri, Romeo Rosa, Rosa Tundis, Mincione Antonio, Fiore Pasquale Nicoletta, Donatella Restuccia
Evaluation of Selected Quality Parameters of "Agristigna" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage. Foods (Basel, Switzerland) 11 (8) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Mincione Antonio, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesca Aiello
Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods (Basel, Switzerland) 9 (11) (2020)
Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Mincione Antonio, Angelo Maria Giuffrè
Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread. Foods (Basel, Switzerland) 9 (9) (2020)