Francesco Caponio

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Antonella PasqualoneUniversity of Bari, ItalyZweryfikowany adres z uniba.it
Vito Michele PARADISOUniversità del SalentoZweryfikowany adres z unisalento.it
Graziana DifonzoUniversity of BariZweryfikowany adres z uniba.it
Giuseppe GambacortaUniversità degli Studi di Bari Aldo MoroZweryfikowany adres z uniba.it
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di BariZweryfikowany adres z uniba.it
Cinzia Montemurrouniversità degli studi di bariZweryfikowany adres z uniba.it
Davide De AngelisUniversity of Bari, Department of Soil, Plant and Food ScienceZweryfikowany adres z uniba.it
Ewa SikorskaUniwersytet Ekonomiczny w PoznaniuZweryfikowany adres z ue.poznan.pl
Grazia TammaDepartment of Biosciences Biotechnologies and Biopharmaceutics, University of Bari - ItalyZweryfikowany adres z uniba.it
Antonio TraniCIHEAM-IAMBZweryfikowany adres z iamb.it
Ranieri MariannaDepartment of Biosciences, Biotechnologies and Biopharmaceutics, University of BariZweryfikowany adres z uniba.it
Carla Di MattiaDepartment of Bioscience and Technology for Agriculture, Food and Environment, University of TeramoZweryfikowany adres z unite.it
Igor KhmelinskiiFaculty of Sciences and Technology, University of Algarve, Faro, PortugalZweryfikowany adres z ualg.pt
Fabio MinerviniAssociate Professor in Agriculture Microbiology, Università degli Studi di Bari Aldo MoroZweryfikowany adres z uniba.it
Antonia TamborrinoResearcher at University of Bari - Department of Agricultural and Environmental Science, UniversityZweryfikowany adres z uniba.it
Maria De AngelisFull professor of Microbiology, University of Bari Aldo MoroZweryfikowany adres z uniba.it
Maria CalassoUniversity of Bari Aldo MoroZweryfikowany adres z uniba.it
Wilma SabettaPermanent Researcher, National Research Council, Institute of Bioscience and BioResources - IBBRZweryfikowany adres z ibbr.cnr.it
Paola PittiaUniversity of teramoZweryfikowany adres z unite.it
Giuseppe NatrellaDepartment of Soil, Plant and Food Sciences,Università di BariZweryfikowany adres z uniba.it

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Francesco Caponio

Professore Ordinario di Scienze e Tecnologie Alimentari

Zweryfikowany adres z uniba.it

Oils and fats Functional foods Food Science and Technology


Tytuł Sortuj wg cytatów Sortuj wg roku Sortuj wg tytułu	Cytowane przez Cytowane przez	Rok
Phenolic compounds of virgin olive oil: influence of paste preparation techniques F Caponio, V Alloggio, T Gomes Food Chemistry 64 (2), 203-209, 1999	423	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	216	2005
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	186	2014
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	185	2015
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	158	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	136	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	133	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	127	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	110	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 & technology 43 (1), 52-61, 2008	103	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	101	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
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	93	2015
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
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	92	2018
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits F Caponio, C Summo, ML Clodoveo, A Pasqualone European Food Research and Technology 227, 135-139, 2008	92	2008

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