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

Sustainability of the Olive Oil System

by Cristina Alamprese, Francesco Caponio, Emma Chiavaro
Published 2021-07-01

<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

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

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

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

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

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

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

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

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

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

by Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Published 2020-10-01

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

by Vito Michele Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Di Mattia
Published 2020-10-01

Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation

by Antonia Tamborrino, Claudio Perone, Filippo Catalano, Giacomo Squeo, Francesco Caponio, Biagio Bianchi
Published 2019-07-01

The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Published 2019-10-01

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

by Antonella Pasqualone, Fatima Z. Makhlouf, Malika Barkat, Graziana Difonzo, Carmine Summo, Giacomo Squeo, Francesco Caponio
Published 2019-08-01

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

by Carmine Summo, Davide De Angelis, Luigi Ricciardi, Francesco Caponio, Concetta Lotti, Stefano Pavan, Antonella Pasqualone
Published 2019-12-01

How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Published 2021-07-01

Economic and Environmental Assessment of Extra Virgin Olive Oil Processing Innovations

by Anna Irene De Luca, Teodora Stillitano, Giacomo Falcone, Giacomo Squeo, Francesco Caponio, Alfio Strano, Giovanni Gulisano
Published 2018-09-01

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

by Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone
Published 2019-04-01