PARADISO, VITO MICHELE
PARADISO, VITO MICHELE
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
Alimentazione, nutrizione e salute
2019-01-01 Debellis, Lucantonio; Poli, Alessandro; Barile, Maria; Bernardi, Elisabetta; Bertoli, Simona; D’Urso, Giuseppina; Demori, Ilaria; DI MAJO, Danila; Giammanco, Marco; LA GUARDIA, Maurizio; Magnelli, Valeria; Paradiso, VITO MICHELE; Parpinel, Maria; Spisni, Enzo
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 peroxide value in olive oils with an easy and green method
2021-01-01 Longobardi, F.; Contillo, F.; Catucci, L.; Tommasi, L.; Caponio, F.; Paradiso, V. M.
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
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions
2016-01-01 Paradiso, VITO MICHELE; Di Mattia, Carla; Giarnetti, MARIA GRAZIA; Chiarini, Marco; Andrich, Lucia; Caponio, Francesco
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 toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
2024-01-01 Noviello, Mirella; Paradiso, Vito Michele; Natrella, Giuseppe; Gambacorta, Giuseppe; Faccia, Michele; Caponio, Francesco
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 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 variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits
2012-01-01 Bianco, Am; Paradiso, VITO MICHELE; Signorile, Ma; Blanco, A; Pasqualone, Antonella
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil
2019-01-01 Squeo, G.; Difonzo, G.; Silletti, R.; Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F.
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation
2020-01-01 Tarantino, Annalisa; Difonzo, Graziana; Lopriore, Giuseppe; Disciglio, Grazia; Paradiso, VITO MICHELE; Gambacorta, Giuseppe; Caponio, Francesco
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
2017-01-01 Pasqualone, Antonella; Laddomada, Barbara; Centomani, Isabella; Paradiso, VITO MICHELE; Minervini, Davide; Caponio, Francesco; Summo, Carmine
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing
2018-01-01 Caponio, F.; Squeo, G.; Curci, M.; Silletti, R.; Paradiso, V. M.; Summo, C.; Crecchio, C.; Pasqualone, A.
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari
2017-01-01 Difonzo, Graziana; Russo, Annamaria; Trani, Antonio; Ranieri, Marianna; Cosmai, Lucrezia; Silletti, Roccangelo; Squeo, Giacomo; Nasti, Raffaella; Summo, Carmine; Paradiso, VITO MICHELE; Pasqualone, Antonella; Tamma, Grazia; 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 | |
| Alimentazione, nutrizione e salute | 1-gen-2019 | Debellis, Lucantonio; Poli, Alessandro; Barile, Maria; Bernardi, Elisabetta; Bertoli, Simona; D’Urso, Giuseppina; Demori, Ilaria; DI MAJO, Danila; Giammanco, Marco; LA GUARDIA, Maurizio; Magnelli, Valeria; Paradiso, VITO MICHELE; Parpinel, Maria; Spisni, Enzo | |
| 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 peroxide value in olive oils with an easy and green method | 1-gen-2021 | Longobardi, F.; Contillo, F.; Catucci, L.; Tommasi, L.; Caponio, F.; Paradiso, V. M. | |
| 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 | |
| Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions | 1-gen-2016 | Paradiso, VITO MICHELE; Di Mattia, Carla; Giarnetti, MARIA GRAZIA; Chiarini, Marco; Andrich, Lucia; Caponio, Francesco | |
| 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 toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine | 1-gen-2024 | Noviello, Mirella; Paradiso, Vito Michele; Natrella, Giuseppe; Gambacorta, Giuseppe; Faccia, Michele; Caponio, Francesco | |
| 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 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 variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits | 1-gen-2012 | Bianco, Am; Paradiso, VITO MICHELE; Signorile, Ma; Blanco, A; Pasqualone, Antonella | |
| Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil | 1-gen-2019 | Squeo, G.; Difonzo, G.; Silletti, R.; Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F. | |
| Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation | 1-gen-2020 | Tarantino, Annalisa; Difonzo, Graziana; Lopriore, Giuseppe; Disciglio, Grazia; Paradiso, VITO MICHELE; Gambacorta, Giuseppe; Caponio, Francesco | |
| Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products | 1-gen-2017 | Pasqualone, Antonella; Laddomada, Barbara; Centomani, Isabella; Paradiso, VITO MICHELE; Minervini, Davide; Caponio, Francesco; Summo, Carmine | |
| Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing | 1-gen-2018 | Caponio, F.; Squeo, G.; Curci, M.; Silletti, R.; Paradiso, V. M.; Summo, C.; Crecchio, C.; Pasqualone, A. | |
| Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari | 1-gen-2017 | Difonzo, Graziana; Russo, Annamaria; Trani, Antonio; Ranieri, Marianna; Cosmai, Lucrezia; Silletti, Roccangelo; Squeo, Giacomo; Nasti, Raffaella; Summo, Carmine; Paradiso, VITO MICHELE; Pasqualone, Antonella; Tamma, Grazia; Caponio, Francesco |