PARADISO, VITO MICHELE

PARADISO, VITO MICHELE  

DIPARTIMENTO DI SCIENZE E TECNOLOGIE BIOLOGICHE ED AMBIENTALI  

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Risultati 1 - 20 di 127 (tempo di esecuzione: 0.039 secondi).
Titolo Data di pubblicazione Autore(i) File
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.
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 1-gen-2012 Gomes, T.; Caponio, F.; Durante, V.; Summo, C.; Paradiso, V. M.
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.
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.
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 1-gen-2021 Difonzo, G.; Squeo, G.; Pasqualone, A.; Summo, C.; Paradiso, V. M.; Caponio, F.
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.
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 1-gen-2016 Pasqualone, A.; Di Rienzo, V.; Sabetta, W.; Fanelli, V.; Summo, C.; Paradiso, V. M.; Montemurro, C.; Caponio, F.
Chemical and thermal evaluation of olive oil refining at different oxidative levels 1-gen-2013 Caponio, F.; Chiavaro, E.; Paradiso, V. M.; Paciulli, M.; Summo, C.; Cerretani, L.; Gomes, T.
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 1-gen-2017 Cosmai, L.; Campanella, D.; Summo, C.; Paradiso, V. M.; Pasqualone, A.; De Angelis, M.; Caponio, F.
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 1-gen-2011 Delcuratolo, D.; Paradiso, V. M.; Nasti, R.; Gomes, T.