GOMES, Tommaso Francesco
GOMES, Tommaso Francesco
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
"Effect of heat treatment on rennet clotting time of goat and cow milk"
2000-01-01 V., Alloggio; F., Caponio; A., Pasqualone; Gomes, Tommaso Francesco
"Effetti della cubettatura di sansa vergine di oliva denocciolata sull'estrazione dell'olio con solvente." Scienza e Tecnica Agraria 22, 133-140 (1982).
1982-01-01 De Felice, M.; Gomes, Tommaso Francesco; Catalano, M.
"Non-Conventional Analytical indices to Evaluate the Quality of the Covering Oil during the Shelf-Life of Preserved Vegetables” PRIMO CONVEGNO NAZIONALE “SHELF-LIFE DEGLI ALIMENTI CONFEZIONATI”
2004-01-01 Gomes, Tommaso Francesco; A., Baiano; F., Caponio
"Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil"
2001-01-01 Gomes, Tommaso Francesco; F., Caponio
(2012) Effect of salt reduction on volatile compounds of white bread
2012-01-01 Pasqualone, A.; Paradiso, V. M.; Caponio, F.; Summo, C.; Gomes, Tommaso Francesco
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 comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage
2005-01-01 Baiano, A; Gomes, Tommaso Francesco; Caponio, 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 new analytical approach to the characterization of virgin olive oil quality
1994-01-01 Catalano, M.; Gomes, Tommaso Francesco; De Leonardis, T.
A study of oxidation and polymerization compounds during vegetable oil refining
1996-01-01 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
2010-01-01 Caponio, Francesco; Bilancia, M. T.; Summo, Carmine; Gomes, Tommaso Francesco; Pasqualone, Antonella
A SURVEY OF THE AMOUNTS OF OXIDIZED TRIGLYCERIDES AND TRIGLYCERIDE DIMERS IN VIRGIN AND "LAMPANTE" OLIVE OILS
1995-01-01 Gomes, Tommaso Francesco
Addition of animal and microbial lipases to curd. Effects on free fatty acid composition during ripening
1991-01-01 De Felice, M.; Gomes, Tommaso Francesco; De Leonardis, T.
An effort to improve the organoleptic properties of a cheese from rustic goat milk
2000-01-01 Caponio, Francesco; Gomes, Tommaso Francesco; Alloggio, V; Pasqualone, Antonella
An effort to improve the organoleptic properties of a soft cheese from rustic goat milk
2000-01-01 Caponio, F.; Gomes, T.; Alloggio, V.; Pasqualone, A.
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
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics
2001-01-01 Caponio, Francesco; Pasqualone, Antonella; Gomes, Tommaso 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
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
Bouillon cubes: assessment of the state of degradation of the lipid fraction
2003-01-01 Caponio, Francesco; Gomes, Tommaso Francesco; Bilancia, M. T.