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

作　　者：Giacomo L. Petretto ;Luca Mercenaro ;Pietro Paolo Urgeghe 等

出　　处：Foods. 2021 ;10(1):1-22.doi:10.3390/foods10010101

出版社：MDPI Publishing

文章 ID：257993941

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

作　　者：Paola Conte ;Costantino Fadda ;Alessandra Del Caro 等

出　　处：Foods. 2020 ;9(4):514-549.doi:10.3390/foods9040514

出版社：MDPI Publishing

文章 ID：257045218

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

作　　者：Michela Cannas ;Simone Pulina ;Paola Conte 等

出　　处：Foods. 2020 ;9(6):808-823.doi:10.3390/foods9060808

出版社：MDPI Publishing

文章 ID：257045490

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

作　　者：Paola Conte ;Simone Pulina ;Alessandra Del Caro 等

出　　处：Foods. 2021 ;10(5):923.doi:10.3390/foods10050923

出版社：MDPI Publishing

文章 ID：261537161

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5.Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

作　　者：Roberto Cabizza ;Francesco Fancello ;Giacomo Luigi Petretto 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10123137

出版社：MDPI Publishing

文章 ID：1036459001

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