| Cereal foods fortified with by-products from the olive oil industry A Cedola, A Cardinali, I D'Antuono, A Conte, MA Del Nobile Food Bioscience 33, 100490, 2020 | 72 | 2020 |
| Fish burger enriched by olive oil industrial by-product A Cedola, A Cardinali, A Del Nobile, Matteo, A Conte Food Science & Nutrition, 1-8, 2017 | 43 | 2017 |
| Characterization and bio-accessibility evaluation of olive leaf extract-enriched “Taralli” A Cedola, C Palermo, D Centonze, MA Del Nobile, A Conte Foods 9 (9), 1268, 2020 | 34 | 2020 |
| Enrichment of bread with olive oil industrial by-product A Cedola, A Cardinali, MA Del Nobile, A Conte J. Agric. Sci. Technol. B 9, 119-127, 2019 | 29 | 2019 |
| Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation AR Bavaro, M Di Biase, A Conte, SL Lonigro, L Caputo, A Cedola, ... International Journal of Food Science & Technology 56 (7), 3197-3208, 2021 | 16 | 2021 |
| Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation AL Incoronato, A Cedola, A Conte, MA Del Nobile International Journal of Food Science & Technology 56 (6), 2886-2894, 2021 | 13 | 2021 |
| Cereal foods fortified with by-products from the olive oil industry. Food Biosci. 33, 100490 A Cedola, A Cardinali, I D’Antuono, A Conte, MA Del Nobile | 8 | 2019 |
| A case-study on the selection of promising functional starter strains from grape yeasts: a report by student of food science and technology degree, University of Foggia … A Bevilacqua, FP Casanova, E Arace, S Augello, R Carfagna, A Cedola, ... | 4 | 2012 |
| Active packaging solution to prolong the shelf life of rocket salad A Danza, A Conte, A Cedola, I Chisacova, MA Del Nobile International journal of food science & technology 50 (12), 2688-2693, 2015 | 3 | 2015 |
| Using an UV-treatment for microbial stabilization of table olives. A Cedola, N Sciretta, MR Corbo, M Sinigaglia, A Bevilacqua | 1 | 2013 |
| Olive chain by-products for the functionalization of foods A Cedola Università degli Studi di Foggia, 2019 | | 2019 |
| Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging A Cedola, A Conte, A Danza, I Chisacova, MA DEL NOBILE convegno Agorà, 2015 | | 2015 |
| Filetti di orata ready-to-cook: strategie per prolungare la shelf life A Danza, A Conte, A Cedola, MA DEL NOBILE convegno AGORA', 2015 | | 2015 |
| Uso di un trattamento UV per la stabilizzazione microbiologica di olive da mensa A Cedola, N Sciretta, MR Corbo, M Sinigaglia, A Bevilacqua | | 2013 |
| Food Bioscience A Cedola, A Cardinali, I D'Antuono, A Conte, MA Del Nobile | | |
