SUMMO, CARMINE

SUMMO, CARMINE  

DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA  

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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.
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
Attuali conoscenze circa i parametri analitici impiegati per valutare la qualità della frazione lipidica dei salumi e possibilità di utilizzare nuovi parametri non convenzionali 1-gen-2002 Summo, Carmine; Caponio, Francesco; Lamparelli, F.