Francesco Caponio

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Antonella PasqualoneUniversity of Bari, ItalyGeverifieerd e-mailadres voor uniba.it
Vito Michele PARADISOUniversità del SalentoGeverifieerd e-mailadres voor unisalento.it
Graziana DifonzoUniversity of BariGeverifieerd e-mailadres voor uniba.it
Giuseppe GambacortaUniversità degli Studi di Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di BariGeverifieerd e-mailadres voor uniba.it
Cinzia Montemurrouniversità degli studi di bariGeverifieerd e-mailadres voor uniba.it
Davide De AngelisUniversity of Bari, Department of Soil, Plant and Food ScienceGeverifieerd e-mailadres voor uniba.it
Ewa SikorskaUniwersytet Ekonomiczny w PoznaniuGeverifieerd e-mailadres voor ue.poznan.pl
Grazia TammaDepartment of Biosciences Biotechnologies and Biopharmaceutics, University of Bari - ItalyGeverifieerd e-mailadres voor uniba.it
Antonio TraniCIHEAM-IAMBGeverifieerd e-mailadres voor iamb.it
Ranieri MariannaDepartment of Biosciences, Biotechnologies and Biopharmaceutics, University of BariGeverifieerd e-mailadres voor uniba.it
Carla Di MattiaDepartment of Bioscience and Technology for Agriculture, Food and Environment, University of TeramoGeverifieerd e-mailadres voor unite.it
Fabio MinerviniAssociate Professor in Agriculture Microbiology, Università degli Studi di Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Igor KhmelinskiiFaculty of Sciences and Technology, University of Algarve, Faro, PortugalGeverifieerd e-mailadres voor ualg.pt
Maria De AngelisFull professor of Microbiology, University of Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Antonia TamborrinoResearcher at University of Bari - Department of Agricultural and Environmental Science, UniversityGeverifieerd e-mailadres voor uniba.it
Maria CalassoUniversity of Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Wilma SabettaPermanent Researcher, National Research Council, Institute of Bioscience and BioResources - IBBRGeverifieerd e-mailadres voor ibbr.cnr.it
Paola PittiaUniversity of teramoGeverifieerd e-mailadres voor unite.it
Giuseppe NatrellaDepartment of Soil, Plant and Food Sciences,Università di BariGeverifieerd e-mailadres voor uniba.it

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Francesco Caponio

Professore Ordinario di Scienze e Tecnologie Alimentari

Geverifieerd e-mailadres voor uniba.it

Oils and fats Functional foods Food Science and Technology


Titel Sorteren op citaties Sorteren op jaar Sorteren op titel	Geciteerd door Geciteerd door	Jaar
Phenolic compounds of virgin olive oil: influence of paste preparation techniques F Caponio, V Alloggio, T Gomes Food Chemistry 64 (2), 203-209, 1999	451	1999
Influence of the exposure to light on extra virgin olive oil quality during storage F Caponio, MT Bilancia, A Pasqualone, E Sikorska, T Gomes European Food Research and Technology 221, 92-98, 2005	211	2005
Production and characterization of functional biscuits obtained from purple wheat A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Chemistry 180, 64-70, 2015	186	2015
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Research International 65, 385-393, 2014	184	2014
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life F Caponio, T Gomes, A Pasqualone European Food Research and Technology 212, 329-333, 2001	159	2001
Fermented goats’ milk produced with selected multiple starters as a potentially functional food F Minervini, MT Bilancia, S Siragusa, M Gobbetti, F Caponio Food Microbiology 26 (6), 559-564, 2009	148	2009
Nutritional characterization and shelf-life of packaged microgreens VM Paradiso, M Castellino, M Renna, CE Gattullo, M Calasso, R Terzano, ... Food & function 9 (11), 5629-5640, 2018	142	2018
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017	138	2017
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil M Giarnetti, VM Paradiso, F Caponio, C Summo, A Pasqualone LWT-Food Science and Technology 63 (1), 339-345, 2015	131	2015
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection VM Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio Food chemistry 212, 43-47, 2016	130	2016
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives M De Angelis, D Campanella, L Cosmai, C Summo, CG Rizzello, ... Food Microbiology 52, 18-30, 2015	130	2015
Functional compounds from olive pomace to obtain high‐added value foods–a review G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021	119	2021
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains M Troilo, G Difonzo, VM Paradiso, C Summo, F Caponio Foods 10 (2), 342, 2021	111	2021
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage E Sikorska, IV Khmelinskii, M Sikorski, F Caponio, MT Bilancia, ... International Journal of Food Science and Technology 43 (1), 52-61, 2008	105	2008
Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil A Pasqualone, C Montemurro, C Summo, W Sabetta, F Caponio, ... Journal of Agricultural and Food Chemistry 55 (10), 3857-3862, 2007	100	2007
Effects of free fatty acids on the oxidative processes in purified olive oil VM Paradiso, T Gomes, R Nasti, F Caponio, C Summo Food Research International 43 (5), 1389-1394, 2010	97	2010
Use of olive leaf extract to reduce lipid oxidation of baked snacks G Difonzo, A Pasqualone, R Silletti, L Cosmai, C Summo, VM Paradiso, ... Food Research International 108, 48-56, 2018	94	2018
Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils T Gomes, F Caponio Journal of Chromatography A 844 (1-2), 77-86, 1999	93	1999
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review M Mefleh, A Pasqualone, F Caponio, M Faccia Journal of the Science of Food and Agriculture 102 (1), 8-18, 2022	92	2022
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil VM Paradiso, M Giarnetti, C Summo, A Pasqualone, F Minervini, ... Food Hydrocolloids 45, 30-40, 2015	92	2015

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