Concepedia

Piero Pasqualino Piu

PP

4

Publications

88

Citations

4

H-Index

2017

Active since

Affiliations

Consorzio Futuro in Ricerca(Current)

Piero Pasqualino Piu is an author at Consorzio Futuro in Ricerca specializing in food chemistry, food quality, and health sciences.

Top concepts

HealthFood QualityFood ChemistryFood SafetyFood TechnologyMedicineBioenergyNutritionMicrobiologyBiotechnology

Publications per year

2017–2021

4

Publications

4

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Simonetta Fois, Marco Campus, Piero Pasqualino Piu et al. · Foods · 2019 · 26 citations · Full text

Food Chemistry, Nutrition, Fresh Pasta Manufactured +13

Pilot plant production of craft fruit beer using Ohmic‐treated fruit puree

Mauro Fanari, Mauro Forteschi, Manuela Sanna et al. · Journal of Food Processing and Preservation · 2019 · 25 citations

Bioenergy, Fruit Beers, Ripening +20

Starch digestibility and properties of fresh pasta made with semolina-based liquid sourdough

Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna et al. · LWT · 2017 · 22 citations

Food Chemistry, Semolina-based Liquid Sourdough, Food Analysis +6

In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Simonetta Fois, Piero Pasqualino Piu, Manuela Sanna et al. · Foods · 2021 · 15 citations · Full text

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