SQUEO, GIACOMO
SQUEO, GIACOMO
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
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.
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 activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria
2018-01-01 Makhlouf, Fatima Z.; Squeo, Giacomo; Barkat, Malika; Trani, Antonio; Caponio, Francesco
Application of Agri-Food By-Products in Cheesemaking
2023-01-01 Difonzo, Graziana; Antonino, Claudia; Squeo, Giacomo; Caponio, Francesco; Faccia, Michele
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
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
Background, applications and issues of the experimental designs for mixture in the food sector
2021-01-01 Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F.
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 potential of minor italian olive genotypes from apulia, sardinia and abruzzo
2021-01-01 Sabetta, W.; Mascio, I.; Squeo, G.; Gadaleta, S.; Flamminii, F.; Conte, P.; Di Mattia, C. D.; Piga, A.; Caponio, F.; Montemurro, C.
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
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars
2019-01-01 Conte, P.; Squeo, G.; Difonzo, G.; Caponio, F.; Fadda, C.; Caro, A. D.; Urgeghe, P. P.; Montanari, L.; Montinaro, A.; Piga, A.
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying
2021-01-01 Rodriguez, G.; Squeo, G.; Estivi, L.; Quezada Berru, S.; Buleje, D.; Caponio, F.; Brandolini, A.; Hidalgo, A.
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products
2022-01-01 Squeo, G.; Silletti, R.; Napoletano, G.; Miani, M. G.; Difonzo, G.; Pasqualone, A.; Caponio, F.
Chemical and sensory characterization of Brazilian virgin olive oils
2019-01-01 Zago, L.; Squeo, G.; Bertoncini, E. I.; Difonzo, G.; Caponio, F.
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems
2018-01-01 Difonzo, G.; Squeo, G.; Flamminii, F.; Ranieri, M.; Di Mattia, C.; Tamma, G.; Silletti, R.; Pittia, P.; Pasqualone, A.; Caponio, F.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| 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. | |
| 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 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 | |
| Application of Agri-Food By-Products in Cheesemaking | 1-gen-2023 | Difonzo, Graziana; Antonino, Claudia; Squeo, Giacomo; Caponio, Francesco; Faccia, Michele | |
| 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 | |
| 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 | |
| Background, applications and issues of the experimental designs for mixture in the food sector | 1-gen-2021 | Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F. | |
| 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 potential of minor italian olive genotypes from apulia, sardinia and abruzzo | 1-gen-2021 | Sabetta, W.; Mascio, I.; Squeo, G.; Gadaleta, S.; Flamminii, F.; Conte, P.; Di Mattia, C. D.; Piga, A.; Caponio, F.; Montemurro, C. | |
| 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 | |
| Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars | 1-gen-2019 | Conte, P.; Squeo, G.; Difonzo, G.; Caponio, F.; Fadda, C.; Caro, A. D.; Urgeghe, P. P.; Montanari, L.; Montinaro, A.; Piga, A. | |
| Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying | 1-gen-2021 | Rodriguez, G.; Squeo, G.; Estivi, L.; Quezada Berru, S.; Buleje, D.; Caponio, F.; Brandolini, A.; Hidalgo, A. | |
| Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products | 1-gen-2022 | Squeo, G.; Silletti, R.; Napoletano, G.; Miani, M. G.; Difonzo, G.; Pasqualone, A.; Caponio, F. | |
| Chemical and sensory characterization of Brazilian virgin olive oils | 1-gen-2019 | Zago, L.; Squeo, G.; Bertoncini, E. I.; Difonzo, G.; Caponio, F. | |
| Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems | 1-gen-2018 | Difonzo, G.; Squeo, G.; Flamminii, F.; Ranieri, M.; Di Mattia, C.; Tamma, G.; Silletti, R.; Pittia, P.; Pasqualone, A.; Caponio, F. |