Pietro Paolo Urgeghe

Author

Also Known As

P. Paolo Urgeghe, P. Urgeghe, P.P. Urgeghe, PIETRO P. URGEGHE, Paolo Urgeghe, Pier Paolo Urgeghe, Pietro P. Urgeghe, Pietro Paolo Urgeghe, Pietro Urgeghe, Urgeghe, P P

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

University of Sassari Sardegna Agricoltura Qatar University Istituto Zooprofilattico Sperimentale della Sardegna University of Florence

About

Pietro Paolo Urgeghe is an author at University of Sassari specializing in food chemistry, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	138
2	Engineering	5	5	295
3	Medicine	5	5	217
4	Public Health	2	2	74
5	Education	1	1	62

Pietro Paolo Urgeghe

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus Maria Grazia Farbo, Pietro Paolo Urgeghe, Stefano Fiori, International Journal of Food Microbiology Mycotoxin FormationA. OchraceusIndustrial Mycology	2018	126
Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice Stefano Fiori, Pietro Paolo Urgeghe, Walid Hammami, International Journal of Food Microbiology	2014	109
Effect of salinity (NaCl) on plant growth, nutrient content, and glucosinolate hydrolysis products trends in rocket genotypes Giacomo Luigi Petretto, Pietro Paolo Urgeghe, Daniele Massa, Plant Physiology and Biochemistry Hydrolysis ProductsEngineeringPlant-abiotic InteractionBotanySoil Salinity	2019	105
Nematicidal Activity of the Volatilome of <i>Eruca sativa</i> on <i>Meloidogyne incognita</i> Nadhem Aissani, Pietro Paolo Urgeghe, Chrisostomos Oplos, Journal of Agricultural and Food Chemistry BiologyRucola Volatile CompoundsAllergyAntiparasitic AgentMedicine	2015	88
Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads Maria Grazia Farbo, Pietro Paolo Urgeghe, Stefano Fiori, International Journal of Food Microbiology Agricultural ChemistryEngineeringCalcium Alginate BeadsBiochemistryBiochemical Engineering	2015	71
Antioxidant Effect of Two Virgin Olive Oils Depends on the Concentration and Composition of Minor Polar Compounds Flavia Franconi, Rita Coinu, Stefania Carta, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsAntioxidant EffectOmega-3 Fatty AcidVirgin Olive Oils	2006	65
Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects A. Pirisi, Roberta Comunian, Pietro Paolo Urgeghe, Small Ruminant Research NutritionCaprineAnimal NutritionAnimal ScienceSensory Aspects	2011	62
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater Paola Conte, Simone Pulina, Alessandra Del, Foods	2021	56
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Foods Food ChemistryNutritionGluten-free Ladyfinger BiscuitsVolatile CompoundsFood Additive	2020	53
Variation of the Chemical Composition of Waste Cooking Oils upon Bentonite Filtration Alberto Mannu, Gina Vlahopoulou, Pietro Paolo Urgeghe, Resources EngineeringBentonite FiltrationChemical CompositionFood AnalysisChemistry	2019	46

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