Alfio Spina

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

Virgilio Giannone, Maria Rosaria Lauro, Alfio Spina et al. · LWT · 2015 · 69 citations · Full text

Food Chemistry, Engineering, Biochemistry +8

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 et al. · LWT · 2017 · 57 citations · Full text

Food Chemistry, Food Bioactive Compound, Wheat Flour +4

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 et al. · Food Chemistry · 2017 · 53 citations · Full text

Food Chemistry, Physico-chemical Properties, Food Analysis +9

Characterization and Antimicrobial Activity of Alkaloid Extracts from Seeds of Different Genotypes of Lupinus spp.

Flora V. Romeo, Simona Fabroni, Gabriele Ballistreri et al. · Sustainability · 2018 · 51 citations · Full text

Botany, Alkaloid Profiles, Alkaloid Extracts +10

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 et al. · Plants · 2019 · 43 citations · Full text

Plant Genetics, Botany, Wheat Landraces +21