Costantino Fadda
10PUBLICATIONS
22CO-AUTHORS
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Publications (10)
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|May 14, 2025
The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life.Maria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda
|Mar 13, 2025
Using Bran of Ancient and Old Grains for Wheat Bread Production.Oumayma Toumi, Costantino Fadda, Alessandra Del Caro
|Sep 28, 2024
Honey as a Sugar Substitute in Gluten-Free Bread Production.Michela Cannas, Costantino Fadda, Pietro Paolo Urgeghe
|Feb 10, 2024
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo
|Oct 27, 2022
Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.Marina Mefleh, Fatma Boukid, Costantino Fadda
|Apr 30, 2021
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.Paola Conte, Simone Pulina, Alessandra Del Caro
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Frequent Collaborators
5 joint publications
Antonio Piga
4 joint publications
Pietro Paolo Urgeghe
4 joint publications
Alessandra Del Caro
4 joint publications
Paola Conte
2 joint publications
Maria Grazia Farbo
1 joint publications
Giacomo L Petretto
1 joint publications
Antonio Valentoni
1 joint publications
Mia Marchini
1 joint publications
Roberto Cabizza
1 joint publications
Claudia Folli
