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

by Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio, Pasquale Catzeddu
Published 2019-09-01

Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses

by Marco Campus, Manuela Sanna, Giandomenico Scanu, Riccardo Di Salvo, Luciano De Pau, Daniela Satta, Antonio Demarcus, Tonina Roggio
Published 2020-09-01

Proteomic dataset of Paracentrotus lividus gonads of different sexes and at different maturation stages

by Stefania Ghisaura, Barbara Loi, Grazia Biosa, Maura Baroli, Daniela Pagnozzi, Tonina Roggio, Sergio Uzzau, Roberto Anedda, Maria Filippa Addis
Published 2016-09-01