• 59 Citations
  • 3 h-Index
20152018

Research output per year

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Research Output

  • 59 Citations
  • 3 h-Index
  • 6 Other
  • 5 Article
  • 1 Conference contribution
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Article
2018

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

Todaro, A., Giannone, V., Laddomada, B., Guzmàn, C., Mita, G., Summo, C., Pasqualone, A. & Spina, A., 2018, In : LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. 89, p. 299-306 8 p.

Research output: Contribution to journalArticle

12 Citations (Scopus)

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Giannone, V., Todaro, A., Pecorino, B., Giarnetti, M., Paradiso, V. M., Summo, C., Pasqualone, A., Caponio, F. & Spina, A., 2018, In : FOOD CHEMISTRY. 241, p. 242-249 8 p.

Research output: Contribution to journalArticle

14 Citations (Scopus)
2016

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

Giannone, V., Giannone, V., Auditore, L., Lauro, M. R., Pasqualone, A., Puglisi, G., Spina, A. & Puglisi, I., 2016, In : LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. 81, p. 381-389 9 p.

Research output: Contribution to journalArticle

31 Citations (Scopus)

Effects of innovative and conventional sanitizing treatments on the reduction of Saccharomycopsis fibuligera defects on industrial durum wheat bread

Todaro, A., Giannone, V., Pitino, I., Pecorino, B., Restuccia, C., Lauro, M. R., Tomaselli, F. & Spina, A., 2016, In : International Journal of Food Microbiology. 235, p. 71-76 6 p.

Research output: Contribution to journalArticle

1 Citation (Scopus)
1 Citation (Scopus)