Antonio Piga

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 13

Top Topics

Vascular Smooth Muscle Cells

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

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

Publications

Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods (Basel, Switzerland) 13 (16) (2024)
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, Antonio Piga
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods (Basel, Switzerland) 13 (3) (2024)
Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun, Antonio Piga
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. Foods (Basel, Switzerland) 13 (3) (2024)
Michela Cannas, Paola Conte, Antonio Piga, Alessandra Del Caro
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks. Foods (Basel, Switzerland) 13 (16) (2024)
Francesco Caponio, Antonio Piga, Marco Poiana
Valorization of Food Processing By-Products. Foods (Basel, Switzerland) 11 (20) (2022)
Roberto Cabizza, Francesco Fancello, Giacomo Luigi Petretto, Roberta Addis, Salvatore Pisanu, Daniela Pagnozzi, Antonio Piga, Pietro Paolo Urgeghe
Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine "Scotta" Hydrolysates. Foods (Basel, Switzerland) 10 (12) (2021)
Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods (Basel, Switzerland) 10 (6) (2021)
Antonio Piga, Paola Conte, Simonetta Fois, Pasquale Catzeddu, Alessandra Del Caro, Anna Maria Sanguinetti, Costantino Fadda
Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods (Basel, Switzerland) 10 (5) (2021)
Anna Maria Posadino, Annalisa Cossu, Roberta Giordo, Amalia Piscopo, Wael M Abdel-Rahman, Antonio Piga, Gianfranco Pintus
Antioxidant Properties of Olive Mill Wastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells. Foods (Basel, Switzerland) 10 (4) (2021)
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Romeo Rosa, Antonio Piga
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods (Basel, Switzerland) 10 (5) (2021)
Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga, Costantino Fadda
Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System. Foods (Basel, Switzerland) 9 (4) (2020)
Paola Conte, Costantino Fadda, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods (Basel, Switzerland) 9 (4) (2020)
Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe, Antonio Piga, Costantino Fadda
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits. Foods (Basel, Switzerland) 9 (6) (2020)