S. Campisi

发表

ITALO (MyLearning Log): a case study in the use of technology-based resources to foster student engagement and autonomy

S. Campisi, 2018, Using digital resources to enhance language learning – case studies in Italian.

Comparison of odour active compounds detected by gas-chromatography–olfactometry between hand-squeezed juices from different orange varieties

S. Campisi, E. Arena, N. Guarrera, 2006 .

SPME-GC-MS analysis of honey volatile components for the characterization of different floral origin

A. Verzera, I. Bonaccorsi, S. Campisi, 2001 .

Aroma value of volatile compounds of prickly pear (Opuntia ficus indica (L.) Mill., Cactaceae)

B. Fallico, S. Campisi, E. Arena, 2001 .

Lipids in citrus fruit juice. 1. Lipid content during orange ripening in eastern Sicily

S. Campisi, C. Russo, Carlo Nicolosi-Asmundo, 1987 .

Fatty acids of Italian blood orange juices

B. Fallico, S. Campisi, E. Arena, 1998 .

Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds

B. Fallico, S. Campisi, E. Arena, 2007 .

Identification of the Odorants of Two Passito Wines by Gas Chromatography-Olfactometry and Sensory Analysis

S. Campisi, N. Guarrera, C. N. Asmundo, 2005, American Journal of Enology and Viticulture.

Flavor components of Italian Orange Juices

B. Fallico, S. Campisi, P. Rapisarda, 1998 .

‘La ballata dell’amore cieco’: a case study on the use of songs in Italian language learning

S. Campisi, 2020 .