CAPONIO, Francesco

CAPONIO, Francesco  

DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI  

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Risultati 1 - 20 di 376 (tempo di esecuzione: 0.039 secondi).
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 comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 1-gen-2005 Baiano, A; Gomes, Tommaso Francesco; Caponio, Francesco
A study of oxidation and polymerization compounds during vegetable oil refining 1-gen-1996 Gomes, Tommaso Francesco; Caponio, Francesco
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
An effort to improve the organoleptic properties of a cheese from rustic goat milk 1-gen-2000 Caponio, Francesco; Gomes, Tommaso Francesco; Alloggio, V; Pasqualone, Antonella
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
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 1-gen-2004 Pasqualone, Antonella; Montemurro, Cinzia; Caponio, Francesco; Simeone, Rosanna; Blanco, Antonio
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 activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 1-gen-2018 Makhlouf, Fatima Z.; Squeo, Giacomo; Barkat, Malika; Trani, Antonio; Caponio, 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.
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 1-gen-2021 Centrone, Mariangela; D’Agostino, Mariagrazia; Difonzo, Graziana; De Bruno, Alessandra; Di Mise, Annarita; Ranieri, Marianna; Montemurro, Cinzia; Valenti, Giovanna; Poiana, Marco; Caponio, Francesco; Tamma, Grazia
Application of uv-vis absorption spectroscopy to monitoring changes in virgin olive oil during storage 1-gen-2005 E., Sikorska; I. V., Khmelinskii; K., Kalarus; G., Nowacka; M., Sikorski; Caponio, Francesco; M. T., Bilancia; A., Pasqualone
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 1-gen-2001 Caponio, Francesco; Pasqualone, Antonella; Gomes, Tommaso 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 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