Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage von Baiano, Antonietta, Terracone, Carmela, Gambacorta, Giuseppe, Notte, Ennio La

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Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour von Baiano, Antonietta, Romaniello, Roberto, Lamacchia, Carmela, Notte, Ennio La

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Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees von Liberatore, Maria Teresa, Pati, Sandra, Nobile, Matteo Alessandro Del, Notte, Ennio La

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Evolution of phenolic compounds in virgin olive oil during storage von Cinquanta, L. (University of Molise, Campobasso, Italy.), Esti, M, La Notte, E

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Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes von Lamacchia, Carmela, Baiano, Antonietta, Lamparelli, Sara, Notte, Ennio La, Luccia, Aldo Di

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Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses von Baiano, Antonietta, Fares, Clara, Peri, Giorgio, Romaniello, Roberto, Taurino, Antonella M, Siciliano, Pietro, Gambacorta, Giuseppe, Lamacchia, Carmela, Pati, Sandra, Notte, Ennio La

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Role of antioxidant substances in foods von Gambacorta, Giuseppe, Baiano, Antonietta, Previtali, Maria Assunta, Terracone, Carmela, La Notte, Ennio

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Rapid screening for anthocyanins and anthocyanin dimers in crude grape extracts by high performance liquid chromatography coupled with diode array detection and tandem mass spectro... von Pati, Sandra, Liberatore, Maria Teresa, Gambacorta, Giuseppe, Antonacci, Donato, La Notte, Ennio

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Influence of ageing on lees on polysaccharide glycosyl-residue composition of Chardonnay wine von Pati, Sandra, Liberatore, Maria Teresa, Lamacchia, Carmela, La Notte, Ennio

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Chemical changes in Apulia table wines as affected by plastic packages von Mentana, Annalisa, Pati, Sandra, La Notte, Ennio, del Nobile, Matteo Alessandro

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Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region von Crupi, Pasquale, Coletta, Antonio, Milella, Rosa Anna, Palmisano, Giuseppe, Baiano, Antonella, La Notte, Ennio, Antonacci, Donato

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Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour von Lamacchia, C., Di Luccia, A., Baiano, A., Gambacorta, G., la Gatta, B., Pati, S., La Notte, Ennio

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Evaluation of isoflavone content and antioxidant activity of soy-wheat pasta von Baiano, Antonietta, Terracone, Carmela, Gambacorta, Giuseppe, La Notte, Ennio

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Phenolic Compounds in Different Olive Varieties von Esti, Marco, Cinquanta, Luciano, La Notte, Ennio

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Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes von Esti, Marco, Messia, Maria Cristina, Sinesio, Fiorella, Nicotra, Antonino, Conte, Luigi, La Notte, Ennio, Palleschi, Giuseppe

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A Proteomic Approach to Study Protein Variation in GM Durum Wheat in Relation to Technological Properties of Semolina von Di Luccia, Aldo, Lamacchia, Carmela, Fares, Clara, Padalino, Lucia, Mamone, Gianfranco, La Gatta, Barbara, Gambacorta, Giuseppe, Faccia, Michele, Di Fonzo, Natale, La Notte, Ennio

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CHARACTERISTICS OF DRUPES, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ITALIAN OLIVE FRUITS von BAIANO, ANTONIETTA, GAMBACORTA, GIUSEPPE, TERRACONE, CARMELA, PREVITALI, MARIA ASSUNTA, LA NOTTE, ENNIO

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Curd-Ripening Evaluation by Flow Injection Analysis of l-Lactic Acid with an Electrochemical Biocell during Mozzarella Cheese Manufacture von Esti, Marco, Messia, Maria Cristina, La Notte, Ennio, Lembo, Pietro, Compagnone, Dario, Palleschi, Giuseppe

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An improved method for thiolysis-HPLC characterization of grape seed procyanidins von GAMBUTI, Angelita, CAPUANO, Rosa, DI LUCCIA, Aldo, MOIO, Luigi, LA NOTTE, Ennio

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