SUMMO, CARMINE
SUMMO, CARMINE
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products
2013-01-01 Caponio, Francesco; Giarnetti, M; Summo, Carmine; Paradiso, VITO MICHELE; Cosmai, L; Gomes, Tommaso Francesco
A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds
2015-01-01 Paradiso, VITO MICHELE; Clemente, Antonia; Summo, Carmine; Pasqualone, Antonella; Caponio, Francesco; Gomes, Tommaso Francesco
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts
2017-01-01 Di Rienzo, V.; Fanelli, Valentina; Miazzi, M. M.; Savino, V.; Pasqualone, A.; Summo, C.; Giannini, P.; Sabetta, Wilma; Montemurro, C.
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium
2010-01-01 Caponio, Francesco; Bilancia, M. T.; Summo, Carmine; Gomes, Tommaso Francesco; Pasqualone, Antonella
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018-01-01 Pasqualone, Antonella; Laddomada, Barbara; Spina, Alfio; Todaro, Aldo; Guzmàn, Carlos; Summo, Carmine; Mita, Giovanni; Giannone, Virgilio
Almond okara as a valuable ingredient in biscuit preparation
2022-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
Amino acid and fatty acid compositions of texturized vegetable proteins
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis
2019-01-01 Paradiso, V. M.; Squeo, G.; Pasqualone, A.; Caponio, F.; Summo, C.
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
2008-01-01 Paradiso, VITO MICHELE; Summo, Carmine; Trani, Antonio; Caponio, Francesco
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil
2018-01-01 Paradiso, Vito M.; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants
2007-01-01 Caponio, Francesco; Paradiso, VITO MICHELE; DI LUCCIA, A.; Trani, Antonio; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso Francesco
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
2021-01-01 De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C.
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods.
2018-01-01 Difonzo, G.; Cosmai, L.; Pasqualone, A.; Paradiso, V. M.; Summo, C.; Ranieri, M.; Tamma, G.; Caponio, F.
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
2023-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils
2016-01-01 Baiano, Antonietta; Previtali, Maria Assunta; Viggiani, Ilaria; Varva, Gabriella; Squeo, Giacomo; Paradiso, VITO MICHELE; Summo, Carmine; Gomes, Tommaso Francesco; Caponio, Francesco
Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques
2011-01-01 Wójcicki, K; Caponio, Francesco; Paradiso, VITO MICHELE; Summo, Carmine; Pasqualone, Antonella
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging
2022-01-01 Squeo, G.; De Angelis, D.; Summo, C.; Pasqualone, A.; Caponio, F.; Amigo, J. M.
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index
2017-01-01 Squeo, Giacomo; Tamborrino, Antonia; Pasqualone, Antonella; Leone, Alessandro; Paradiso, VITO MICHELE; Summo, Carmine; Caponio, Francesco
Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable
2003-01-01 Caponio, Francesco; Gomes, Tommaso Francesco; Summo, Carmine
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds
2008-01-01 Summo, Carmine; Bilancia, M. T.; Caponio, Francesco
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products | 1-gen-2013 | Caponio, Francesco; Giarnetti, M; Summo, Carmine; Paradiso, VITO MICHELE; Cosmai, L; Gomes, Tommaso Francesco | |
| A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds | 1-gen-2015 | Paradiso, VITO MICHELE; Clemente, Antonia; Summo, Carmine; Pasqualone, Antonella; Caponio, Francesco; Gomes, Tommaso Francesco | |
| A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts | 1-gen-2017 | Di Rienzo, V.; Fanelli, Valentina; Miazzi, M. M.; Savino, V.; Pasqualone, A.; Summo, C.; Giannini, P.; Sabetta, Wilma; Montemurro, C. | |
| A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium | 1-gen-2010 | Caponio, Francesco; Bilancia, M. T.; Summo, Carmine; Gomes, Tommaso Francesco; Pasqualone, Antonella | |
| Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour | 1-gen-2018 | Pasqualone, Antonella; Laddomada, Barbara; Spina, Alfio; Todaro, Aldo; Guzmàn, Carlos; Summo, Carmine; Mita, Giovanni; Giannone, Virgilio | |
| Almond okara as a valuable ingredient in biscuit preparation | 1-gen-2022 | De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine | |
| Amino acid and fatty acid compositions of texturized vegetable proteins | 1-gen-2023 | De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine | |
| An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis | 1-gen-2019 | Paradiso, V. M.; Squeo, G.; Pasqualone, A.; Caponio, F.; Summo, C. | |
| An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols | 1-gen-2008 | Paradiso, VITO MICHELE; Summo, Carmine; Trani, Antonio; Caponio, Francesco | |
| An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil | 1-gen-2018 | Paradiso, Vito M.; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco | |
| Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants | 1-gen-2007 | Caponio, Francesco; Paradiso, VITO MICHELE; DI LUCCIA, A.; Trani, Antonio; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso Francesco | |
| Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse | 1-gen-2021 | De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C. | |
| Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. | 1-gen-2018 | Difonzo, G.; Cosmai, L.; Pasqualone, A.; Paradiso, V. M.; Summo, C.; Ranieri, M.; Tamma, G.; Caponio, F. | |
| Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat | 1-gen-2023 | Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils | 1-gen-2016 | Baiano, Antonietta; Previtali, Maria Assunta; Viggiani, Ilaria; Varva, Gabriella; Squeo, Giacomo; Paradiso, VITO MICHELE; Summo, Carmine; Gomes, Tommaso Francesco; Caponio, Francesco | |
| Assessing adulteration of extra virgin olive oil with lower quality oils using spectroscopic techniques | 1-gen-2011 | Wójcicki, K; Caponio, Francesco; Paradiso, VITO MICHELE; Summo, Carmine; Pasqualone, Antonella | |
| Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging | 1-gen-2022 | Squeo, G.; De Angelis, D.; Summo, C.; Pasqualone, A.; Caponio, F.; Amigo, J. M. | |
| Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index | 1-gen-2017 | Squeo, Giacomo; Tamborrino, Antonia; Pasqualone, Antonella; Leone, Alessandro; Paradiso, VITO MICHELE; Summo, Carmine; Caponio, Francesco | |
| Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable | 1-gen-2003 | Caponio, Francesco; Gomes, Tommaso Francesco; Summo, Carmine | |
| Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds | 1-gen-2008 | Summo, Carmine; Bilancia, M. T.; Caponio, Francesco |