Search Results - Francesco Caponio

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  1. 1
    Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

    Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization by Antonietta Baiano, Tommaso Gomes, Francesco Caponio

    Published 2005-09-01
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  2. 2
    Sustainability of the Olive Oil System

    Sustainability of the Olive Oil System by Cristina Alamprese, Francesco Caponio, Emma Chiavaro

    Published 2021-07-01
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  3. 3
    Valorization of Food Processing By-Products

    Valorization of Food Processing By-Products by Francesco Caponio, Antonio Piga, Marco Poiana

    Published 2022-10-01
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  4. 4
    <i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

    <i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh P... by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone

    Published 2021-07-01
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  5. 5
    The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

    The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil by Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio

    Published 2021-02-01
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  6. 6
    Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

    Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract by Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio

    Published 2019-04-01
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  7. 7
    Application of Agri-Food By-Products in Cheesemaking

    Application of Agri-Food By-Products in Cheesemaking by Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia

    Published 2023-03-01
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  8. 8
    Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

    Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk by Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio

    Published 2021-04-01
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  9. 9
    The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties

    The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties by Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone

    Published 2022-09-01
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  10. 10
    Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis

    Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis by Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva

    Published 2023-07-01
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  11. 11
    Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles

    Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles by Mirella Noviello, Claudia Antonino, Giuseppe Gambacorta, Vito Michele Paradiso, Francesco Caponio

    Published 2024-07-01
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  12. 12
    Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

    Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts by Vito Michele Paradiso, Antonia Clemente, Carmine Summo, Antonella Pasqualone, Francesco Caponio

    Published 2016-09-01
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  13. 13
    Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

    Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages by Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo

    Published 2022-02-01
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  14. 14
    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector by Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio

    Published 2021-05-01
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  15. 15
    Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

    Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens by Vito Michele Paradiso, Maria Castellino, Massimiliano Renna, Pietro Santamaria, Francesco Caponio

    Published 2020-04-01
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  16. 16
    Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

    Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds by Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D’Accolti, Francesco Caponio

    Published 2023-04-01
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  17. 17
    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo, Francesco Caponio

    Published 2021-02-01
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  18. 18
    Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

    Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content by Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone

    Published 2020-08-01
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  19. 19
    Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

    Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks by Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio

    Published 2022-02-01
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  20. 20
    Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

    Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties by Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio

    Published 2022-06-01
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