PARADISO, VITO MICHELE
PARADISO, VITO MICHELE
DIPARTIMENTO DI SCIENZE E TECNOLOGIE BIOLOGICHE ED AMBIENTALI
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products
2013-01-01 Caponio, F.; Giarnetti, M.; Summo, C.; Paradiso, V. M.; Cosmai, L.; Gomes, T.
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters
2014-01-01 Paradiso, V. M.; Giarnetti, M.; Di Mattia, C.; Andrich, L.; Cosmai, L.; Summo, C.; Caponio, F.
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells
2023-01-01 Tacconi, Stefano; Longo, Serena.; Guerra, Flora; Moliteni, Camilla; Friuli, Marzia; Romano, Adele; Gaetani, Silvana; Paradiso, Vito Michele; Difonzo, Graziana; Caponio, Francesco; Lofrumento, Dario; Vergara, Daniele; Bucci, Cecilia; Dini, Luciana; Giudetti, Anna Maria
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.
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
2008-01-01 Paradiso, V. M.; Summo, C.; Trani, A.; Caponio, F.
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil
2018-01-01 Paradiso, V. M.; Pasqualone, A.; Summo, C.; Caponio, F.
Analysis of peroxide value in olive oils with an easy and green method
2021-01-01 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
2007-01-01 Caponio, F.; Paradiso, V. M.; Di Luccia, A.; Trani, A.; Summo, C.; Pasqualone, A.; Gomes, T.
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions
2016-01-01 Paradiso, V. M.; Di Mattia, C.; Giarnetti, M.; Chiarini, M.; Andrich, L.; Caponio, F.
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution
2014-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Cosmai, L.; Gomes, T.
Application of natural and synthetic zeolites in the oenological field
2021-01-01 Noviello, M.; Gattullo, C. E.; Faccia, M.; Paradiso, V. M.; Gambacorta, G.
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
2024-01-01 Noviello, Mirella; Paradiso, VITO MICHELE; Natrella, Giuseppe; Gambacorta, Giuseppe; Faccia, Michele; Caponio, Francesco
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils
2016-01-01 Baiano, A.; Previtali, M. A.; Viggiani, I.; Varva, G.; Squeo, G.; Paradiso, V. M.; Summo, C.; Gomes, T.; Caponio, F.
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index
2017-01-01 Squeo, G.; Tamborrino, A.; Pasqualone, A.; Leone, A.; Paradiso, V. M.; 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.; Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F.
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation
2020-01-01 Tarantino, Annalisa; Difonzo, Graziana; Lopriore, Giuseppe; Disciglio, Grazia; Paradiso, VITO MICHELE; Gambacorta, Giuseppe; Caponio, Francesco
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains
2021-01-01 Troilo, M.; Difonzo, G.; Paradiso, V. M.; Summo, C.; Caponio, F.
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
2017-01-01 Pasqualone, A.; Laddomada, B.; Centomani, I.; Paradiso, V. M.; Minervini, D.; Caponio, F.; Summo, 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.
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients
2008-01-01 Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R.
| 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, F.; Giarnetti, M.; Summo, C.; Paradiso, V. M.; Cosmai, L.; Gomes, T. | |
| Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters | 1-gen-2014 | Paradiso, V. M.; Giarnetti, M.; Di Mattia, C.; Andrich, L.; Cosmai, L.; Summo, C.; Caponio, F. | |
| An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells | 1-gen-2023 | Tacconi, Stefano; Longo, Serena.; Guerra, Flora; Moliteni, Camilla; Friuli, Marzia; Romano, Adele; Gaetani, Silvana; Paradiso, Vito Michele; Difonzo, Graziana; Caponio, Francesco; Lofrumento, Dario; Vergara, Daniele; Bucci, Cecilia; Dini, Luciana; Giudetti, Anna Maria | |
| 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. | |
| An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols | 1-gen-2008 | Paradiso, V. M.; Summo, C.; Trani, A.; Caponio, F. | |
| An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil | 1-gen-2018 | Paradiso, V. M.; Pasqualone, A.; Summo, C.; Caponio, F. | |
| 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, F.; Paradiso, V. M.; Di Luccia, A.; Trani, A.; Summo, C.; Pasqualone, A.; Gomes, T. | |
| Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions | 1-gen-2016 | Paradiso, V. M.; Di Mattia, C.; Giarnetti, M.; Chiarini, M.; Andrich, L.; Caponio, F. | |
| Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution | 1-gen-2014 | Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Cosmai, L.; Gomes, T. | |
| Application of natural and synthetic zeolites in the oenological field | 1-gen-2021 | Noviello, M.; Gattullo, C. E.; Faccia, M.; Paradiso, V. M.; Gambacorta, G. | |
| Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine | 1-gen-2024 | Noviello, Mirella; Paradiso, VITO MICHELE; Natrella, Giuseppe; Gambacorta, Giuseppe; Faccia, Michele; Caponio, Francesco | |
| As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils | 1-gen-2016 | Baiano, A.; Previtali, M. A.; Viggiani, I.; Varva, G.; Squeo, G.; Paradiso, V. M.; Summo, C.; Gomes, T.; Caponio, F. | |
| Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index | 1-gen-2017 | Squeo, G.; Tamborrino, A.; Pasqualone, A.; Leone, A.; Paradiso, V. M.; 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.; Paradiso, V. M.; Summo, C.; Pasqualone, A.; Caponio, F. | |
| Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation | 1-gen-2020 | Tarantino, Annalisa; Difonzo, Graziana; Lopriore, Giuseppe; Disciglio, Grazia; Paradiso, VITO MICHELE; Gambacorta, Giuseppe; Caponio, Francesco | |
| Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains | 1-gen-2021 | Troilo, M.; Difonzo, G.; Paradiso, V. M.; Summo, C.; Caponio, F. | |
| Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products | 1-gen-2017 | Pasqualone, A.; Laddomada, B.; Centomani, I.; Paradiso, V. M.; Minervini, D.; Caponio, F.; Summo, 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. | |
| Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients | 1-gen-2008 | Delcuratolo, D.; Gomes, T.; Paradiso, V. M.; Nasti, R. |