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1 . Academic Journal
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
저자
by
Difonzo, Graziana
;
Russo, Annamaria
;
Trani, Antonio
;
Paradiso, Vito M.
;
Ranieri, Marianna
, et al.
소스
In
Journal of Functional Foods
April 2017 31:63-70
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7 . Academic Journal
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers
저자
by
Summo, Carmine
;
Centomani, Isabella
;
Paradiso, Vito M.
;
Caponio, Francesco
;
Pasqualone, Antonella
.
소스
In
LWT
January 2016 65:290-296
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7 . Academic Journal
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil
저자
by
Paradiso, Vito M.
;
Giarnetti, Mariagrazia
;
Summo, Carmine
;
Pasqualone, Antonella
;
Minervini, Fabio
, et al.
소스
In
Food Hydrocolloids
March 2015 45:30-40
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7 . Academic Journal
Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions
저자
by
Caponio, Francesco
;
Paradiso, Vito M.
;
Bilancia, Maria T.
;
Summo, Carmine
;
Pasqualone, Antonella
, et al.
소스
In
Food Chemistry
15 October 2013 140(4):772-776
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7 . Academic Journal
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes
저자
by
Paradiso, Vito M.
;
Summo, Carmine
;
Pasqualone, Antonella
;
Caponio, Francesco
.
소스
In
Food Chemistry
2009 113(2):543-549
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6 . Academic Journal
Influence of the feed pipe position of an industrial scale two‐phase decanter on extraction efficiency and chemical‐sensory characteristics of virgin olive oil.
저자
by
Caponio, Francesco
;
Squeo, Giacomo
;
Pasqualone, Antonella
;
Summo, Carmine
;
Paradiso, Vito M.
, et al.
소스
Journal of the Science of Food & Agriculture
. Aug2018, Vol. 98 Issue 11, p4279-4286. 8p.
Full Text (Wiley)
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7 . Academic Journal
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?
저자
by
Paradiso, Vito M.
;
Pasqualone, Antonella
;
Summo, Carmine
;
Caponio, Francesco
.
소스
European Journal of Lipid Science & Technology
. Jul2018, Vol. 120 Issue 7, p1-1. 5p.
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6 . Academic Journal
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil.
저자
by
Paradiso, Vito M.
;
Pasqualone, Antonella
;
Summo, Carmine
;
Caponio, Francesco
.
소스
European Journal of Lipid Science & Technology
. Jul2018, Vol. 120 Issue 7, p1-1. 10p.
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6 . Academic Journal
Use of olive leaf extract to reduce lipid oxidation of baked snacks.
저자
by
Difonzo, Graziana
;
Pasqualone, Antonella
;
Silletti, Roccangelo
;
Cosmai, Lucrezia
;
Summo, Carmine
, et al.
소스
Food Research International
. Jun2018, Vol. 108, p48-56. 9p.
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7 . Academic Journal
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste.
저자
by
Cosmai, Lucrezia
;
Campanella, Daniela
;
De Angelis, Maria
;
Summo, Carmine
;
Paradiso, Vito M.
, et al.
소스
LWT - Food Science & Technology
. Apr2018, Vol. 90, p381-388. 8p.
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