Search Results - Agabbio, Mario

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  1. 1
    Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage

    Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage by Del Caro, Alessandra, Piga, Antonio, Vacca, Vincenzo, Agabbio, Mario

    Published in Food chemistry
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  2. 2
    Effect of Drying Conditions and Storage Period on Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes

    Effect of Drying Conditions and Storage Period on Polyphenolic Content, Antioxidant Capacity, and Ascorbic Acid of Prunes by Del Caro, Alessandra, Piga, Antonio, Pinna, Ivo, Fenu, Paolo M, Agabbio, Mario

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  3. 3
    Combined effect of curing followed by acetic acid vapour treatments improves postharvest control of Penicillium digitatum on mandarins

    Combined effect of curing followed by acetic acid vapour treatments improves postharvest control of Penicillium digitatum on mandarins by Venditti, Tullio, Dore, Antonio, Molinu, Maria Giovanna, Agabbio, Mario, D’hallewin, Guy

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  4. 4
    Sodium Carbonate Treatment Induces Scoparone Accumulation, Structural Changes, and Alkalinization in the Albedo of Wounded Citrus Fruits

    Sodium Carbonate Treatment Induces Scoparone Accumulation, Structural Changes, and Alkalinization in the Albedo of Wounded Citrus Fruits by Venditti, Tullio, Molinu, Maria Giovanna, Dore, Antonio, Agabbio, Mario, D'hallewin, Guy

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  5. 5
    Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss

    Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss by Piga, A, Pinna, I, Ozer, K.B, Agabbio, M, Aksoy, U

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  6. 6
    Response of Tarocco Oranges to Picking Date, Postharvest Hot Water Dips, and Chilling Storage Temperature

    Response of Tarocco Oranges to Picking Date, Postharvest Hot Water Dips, and Chilling Storage Temperature by Schirra, Mario, Agabbio, Mario, D'hallewin, Guy, Pala, Mario, Ruggiu, Roberto

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  7. 7
    Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage

    Changes in phenolic compounds, colour and antioxidant activity in industrial red myrtle liqueurs during storage by Vacca, Vincenzo, Piga, Antonio, Del Caro, Alessandra, Fenu, Paolo A. M., Agabbio, Mario

    Published in Die Nahrung
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