Alfio Spina - Concepedia

Author

Alfio Spina

University of Catania ORCID

Also Known As

A. Spina, Alfio Spina, А. Спіна

Publications

741

Citations

H-Index

Concepts

All Affiliations

University of Catania University of Palermo Research Centre for Cereal and Industrial Crops Centro di Ricerca per l’Orticoltura University of Bari Aldo Moro

About

Alfio Spina is an author at University of Catania specializing in agricultural economics, food chemistry, and crop protection.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	85
2	Engineering	3	3	107
3	Public Health	3	3	53
4	Health Sciences	2	2	91
5	Natural Sciences	1	1	43

Alfio Spina

Publications

650

Citations

H-Index

Page 1

	Year	Citations
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread Virgilio Giannone, Maria Rosaria Lauro, Alfio Spina, LWT Food ChemistryEngineeringBiochemistryDurum Wheat BreadLipid Resource	2015	69
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour Antonella Pasqualone, Barbara Laddomada, Alfio Spina, LWT Food ChemistryFood Bioactive CompoundWheat FlourFood AnalysisComposite Dough	2017	57
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, Food Chemistry Food ChemistryPhysico-chemical PropertiesFood AnalysisProtected DesignationSustainable Agriculture	2017	53
Characterization and Antimicrobial Activity of Alkaloid Extracts from Seeds of Different Genotypes of Lupinus spp. Flora V. Romeo, Simona Fabroni, Gabriele Ballistreri, Sustainability BotanyAlkaloid ProfilesAlkaloid ExtractsSecondary MetabolitePlant Metabolomics	2018	51
High-Throughput Genotype, Morphology, and Quality Traits Evaluation for the Assessment of Genetic Diversity of Wheat Landraces from Sicily Maria Carola Fiore, Francesco Mercati, Alfio Spina, Plants Plant GeneticsBotanyWheat LandracesGeneticsAgricultural Economics	2019	43
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage Alfio Spina, Selina Brighina, Serena Muccilli, Frontiers in Nutrition Food ChemistryNutritionBlood OrangeCitrus FiberQuality Parameters	2019	38
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage Alfio Spina, Selina Brighina, Serena Muccilli, Food and Bioprocess Technology Food QualityPartial ReplacementDurum DesfGrain QualityLong Storage	2015	31
Qualitative and nutraceutical aspects of lemon fruits grown on the mountainsides of the Mount Etna: A first step for a protected designation of origin or protected geographical indication application of the brand name ‘Limone dell'Etna’ Margherita Amenta, Gabriele Ballistreri, Simona Fabroni, Food Research International Lemon FruitsFirst StepRipeningFood QualityPhytochemical	2015	29
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product Michele Canale, Alfio Spina, Carmine Summo, Plants	2022	28
Durum wheat breads ‘high in fibre’ and with reduced in vitro glycaemic response obtained by partial semolina replacement with minor cereals and pulses Donatella Bianca Maria Ficco, Serena Muccilli, Lucia Padalino, Journal of Food Science and Technology Minor CerealsPartial Semolina ReplacementDurum Wheat BreadsGrain Quality	2018	27

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