1.Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

作　　者：Lucia Parafati ;Cristina Restuccia ;Rosa Palmeri 等

出　　处：Foods. 2020 ;9(9):1-17.doi:10.3390/foods9091189

出版社：MDPI Publishing

文章 ID：253666392

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2.Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

作　　者：Rosa Palmeri , Lucia Parafati , Elena Arena , Emanuela Grassenio , Cristina Restuccia ;Biagio Fallico

出　　处：Foods. 2020 ;9(2).doi:10.3390/foods9020235

出版社：MDPI Publishing

文章 ID：243649284

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3.Effects of Genotype, Storage Temperature and Time on Quality and Compositional Traits of Cherry Tomato

作　　者：Miriam Distefano ;Elena Arena ;Rosario Paolo Mauro 等

出　　处：Foods. 2020 ;9(12):1729-1743.doi:10.3390/foods9121729

出版社：MDPI Publishing

文章 ID：257511517

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4.Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt

作　　者：Elena Arena ;Serena Muccilli ;Agata Mazzaglia 等

出　　处：Foods. 2020 ;9(6):752-769.doi:10.3390/foods9060752

出版社：MDPI Publishing

文章 ID：257045454

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5.Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

作　　者：Elena Arena ;Valeria Rizzo ;Fabio Licciardello 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081881

出版社：MDPI Publishing

文章 ID：1035369010

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6.Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

作　　者：Fabrizio Cincotta ;Selina Brighina ;Concetta Condurso 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092101

出版社：MDPI Publishing

文章 ID：1035676863

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