关注
Francesco Caponio
Francesco Caponio
Professore di Scienze e Tecnologie Alimentari
在 uniba.it 的电子邮件经过验证
标题
引用次数
引用次数
年份
Phenolic compounds of virgin olive oil: influence of paste preparation techniques
F Caponio, V Alloggio, T Gomes
Food Chemistry 64 (2), 203-209, 1999
4031999
Influence of the exposure to light on extra virgin olive oil quality during storage
F Caponio, MT Bilancia, A Pasqualone, E Sikorska, T Gomes
European Food Research and Technology 221, 92-98, 2005
2092005
Production and characterization of functional biscuits obtained from purple wheat
A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ...
Food Chemistry 180, 64-70, 2015
1722015
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract
A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ...
Food Research International 65, 385-393, 2014
1722014
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life
F Caponio, T Gomes, A Pasqualone
European Food Research and Technology 212, 329-333, 2001
1582001
Fermented goats’ milk produced with selected multiple starters as a potentially functional food
F Minervini, MT Bilancia, S Siragusa, M Gobbetti, F Caponio
Food Microbiology 26 (6), 559-564, 2009
1442009
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ...
Journal of Functional Foods 31, 63-70, 2017
1302017
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection
VM Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio
Food chemistry 212, 43-47, 2016
1252016
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil
M Giarnetti, VM Paradiso, F Caponio, C Summo, A Pasqualone
LWT-Food Science and Technology 63 (1), 339-345, 2015
1212015
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives
M De Angelis, D Campanella, L Cosmai, C Summo, CG Rizzello, ...
Food Microbiology 52, 18-30, 2015
1152015
Nutritional characterization and shelf-life of packaged microgreens
VM Paradiso, M Castellino, M Renna, CE Gattullo, M Calasso, R Terzano, ...
Food & function 9 (11), 5629-5640, 2018
1102018
Functional compounds from olive pomace to obtain high‐added value foods–a review
G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio
Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021
1002021
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage
E Sikorska, IV Khmelinskii, M Sikorski, F Caponio, MT Bilancia, ...
International journal of food science & technology 43 (1), 52-61, 2008
982008
Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil
A Pasqualone, C Montemurro, C Summo, W Sabetta, F Caponio, ...
Journal of Agricultural and Food Chemistry 55 (10), 3857-3862, 2007
982007
Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils
T Gomes, F Caponio
Journal of Chromatography A 844 (1-2), 77-86, 1999
931999
Effects of free fatty acids on the oxidative processes in purified olive oil
VM Paradiso, T Gomes, R Nasti, F Caponio, C Summo
Food Research International 43 (5), 1389-1394, 2010
912010
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains
M Troilo, G Difonzo, VM Paradiso, C Summo, F Caponio
Foods 10 (2), 342, 2021
892021
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits
F Caponio, C Summo, ML Clodoveo, A Pasqualone
European Food Research and Technology 227, 135-139, 2008
852008
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
VM Paradiso, M Giarnetti, C Summo, A Pasqualone, F Minervini, ...
Food Hydrocolloids 45, 30-40, 2015
842015
Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites
A Pasqualone, C Montemurro, F Caponio, A Blanco
Journal of Agricultural and Food Chemistry 52 (5), 1068-1071, 2004
842004
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