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Articoli su riviste ISI con IF 

Impact Factor *

Quartile

F.Z Makhlouf, G. Squeo, G. Difonzo, M. Faccia, A. Pasqualone, C. Summo, M. Barkat, F. CAPONIO. Effects of storage on oxidative stability of acorn oils extracted from three different Quercus species. J. Sci Food Agric.101, 131-138 (2021). https://doi.org/10.1002/jsfa.10623

2,614

Q2

Q1 - AM

G. Difonzo, M. Troilo, G. Squeo, A. Pasqualone, F. CAPONIO. Functional compounds from olive pomace to obtain high-added value foods - A review. J. Sci. Food Agric. 101, 15-26 (2021). https://doi.org/10.1002/jsfa.10478

2,614

Q2

Q1 - AM

G. Difonzo, S. Fortunato, A. Tamborrino, G. Squeo, B. Bianchi, F. CAPONIO. Influence of a modified malaxer rotating reel on antioxidants and volatiles of virgin olive oil. LWT - Food Sci. Technol. 135, 110290 (2021). https://doi.org/10.1016/j.lwt.2020.110290

4,006

Q1

G. Rodríguez, G. Squeo, L. Estivi, S. Quezada Berru, D. Buleje, F. CAPONIO, A. Brandolini, A. Hidalgo. Sacha inchi (Plukenetia volubilis) oil stability, chemical composition and antioxidant capacity changes during French fries deep-frying. Food Chem. 340, 127942 (9 pages) (2021). https://doi.org/10.1016/j.foodchem.2020.127942

6,306

Q1

A. Tarantino, G. Difonzo, G. Lopriore, G. Disciglio, V.M. Paradiso, G. Gambacorta, F. CAPONIO. Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation. J. Sci. Food Agric. 100, 5539-5545 (2020). https://doi.org/10.1002/jsfa.10606

2,614

Q2

Q1 - AM

V.M. Paradiso, F. Flamminii, P. Pittia, F. CAPONIO, C. Di Mattia. Radical scavenging activity of olive oil phenolic antioxidants in oil or in water phase during the oxidation of o/w emulsions: an oxidomics approach. Antioxidants 9, 1446 (15 pages) (2020). doi:10.3390/antiox9100996

5,014

Q1

G. Natrella, G. Difonzo, M. Calasso, G. Costantino, F. CAPONIO, M. Faccia. Effect of olive leaf extract and sorbic acid on preservation of a fresh traditional cheese. Foods. 9, 996 (22 pages) (2020). doi:10.3390/foods9101446

4,092

Q1

C. Summo, D. De Angelis, G Difonzo, F. CAPONIO, A. Pasqualone. Effectiveness of oat-hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content. Foods. 9, 1057 (13 pages) (2020). doi:10.3390/foods9081057

4,092

Q1

G. Squeo, G. Difonzo, C. Summo, C. Crecchio, F. CAPONIO. Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach. LWT - Food Sci. Technol. 133, 109887 (2020). https://doi.org/10.1016/j.lwt.2020.109887

4,006

Q1

G. Difonzo, S. Fortunato, G. Squeo, R. Silletti, V.M. Paradiso, C. Summo, A. Pasqualone, F. CAPONIO. The monoacylglycerol fatty acid composition can act in modulating the oxidative process. Riv. Ital. Sostanze Grasse97,43-49 (2020).

0,229

Q4

M. Castellino, M. Renna, B. Leoni, M. Calasso, G. Difonzo, P. Santamaria, G. Gambacorta, F. CAPONIO, M. De Angelis, V.M. Paradiso. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. Food Hydrocolloids 107, 105975 (2020).

https://doi.org/10.1016/j.foodhyd.2020.105975

Pubblicato anche su FreshPlaza:https://www.freshplaza.it/article/9217176/scarto-di-valore-come-estrarre-inulina-dalle-radici-della-pianta-del-carciofo/

7,053

Q1

V.M. Paradiso, M. Castellino, M. Renna, P. Santamaria, F. CAPONIO. Setup of an extraction method for the analysis of carotenoids in microgreens. Foods 9, 459 (12 pages) (2020). doi:10.3390/foods9040459

Pubblicato anche su FreshPlaza:https://www.freshplaza.it/article/9207927/un-nuovo-metodo-per-rilevare-il-contenuto-dei-carotenoidi-nei-microortaggi/

4,092

Q1

M.M. Miazzi, V. di Rienzo, I. Mascio, C. Montemurro, S. Sion, W. Sabetta, G.A. Vivaldi, S. Camposeo, F. CAPONIO, G. Squeo, G. Difonzo, G. Loconsole, G. Bottalico, P. Venerito, V. Montilon, A. Saponari, G. Altamura, A. Petrontino, V. Fucilli, F. Bozzo. REGEROP: An integrated project for the recovery of ancient and rare olive germplasm. Front. Plant Sci. 11, Article 73 (14 pages) (2020). https://doi.org/10.3389/fpls.2020.00073

4,402

Q1 - PS

C. Summo, D. De Angelis, L. Ricciardi, F. CAPONIO, C. Lotti, S. Pavan, A. Pasqualone. Nutritional, physico-chemical and functional characterization of a global chickpea collection. J. Food Comp. Anal. 84, 103306 (2019). https://doi.org/10.1016/j.jfca.2019.103306

3,721

Q1

L. Zago, G. Squeo, E.I. Bertoncini, G. Difonzo, F. CAPONIO. Chemical and organoleptic features of virgin olive oils produced in two regions of Brazil. Food Res Int. 126, 108588 (2019). https://doi.org/10.1016/j.foodres.2019.108588

4,972

Q1

G. Squeo, G. Difonzo, V.M. Paradiso, C. Summo, A. Pasqualone, F. CAPONIO. Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile. Emirates J. Food Agric. 31, 735-740 (2019). doi: 10.9755/ejfa.2019.v31.i9.2012

1,008

Q4

G. Difonzo, G. Squeo, M. Calasso, A. Pasqualone, C. Summo, V.M. Paradiso, R. Silletti, G. Gambacorta, M. Faccia, F. CAPONIO. Olive leaf extract as natural preservative. Ital. J. Food Sci. Special Issue, 31, 187-191 (2019).

0,855

Q4

M. Faccia, G. Gambacorta, G. Natrella, G. Squeo, G. Difonzo, F. CAPONIO. Development of a brine for mozzarella preservation. Ital. J. Food Sci. Special Issue, 31, 79-84 (2019).

0,855

Q4

E. Sikorska, K. Wójcicki, W. Kozak, A. Gliszczyńska-Świgło, I. Khmelinskii, T. Górecki, F. CAPONIO, V.M. Paradiso, C. Summo, A. Pasqualone. Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage. Foods. 8, 665 (16 pages) (2019). doi:10.3390/foods8120665

4,092

Q1

C. Summo, D. De Angelis, L. Ricciardi, F. CAPONIO, C. Lotti, S. Pavan, A. Pasqualone. Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection. Data in Brief 27, 104612 (2019). https://doi.org/10.1016/j.dib.2019.104612

0,105

Q4 – SJR-MD

F. Flamminii, C. Di Mattia, G. Difonzo, L. Neri, M. Faieta, F. CAPONIO, P. Pittia. From by-product to food ingredient: evaluation of compositional and technological properties of olive leaves phenolic extracts. J. Sci. Food Agric. 99, 6620-6627 (2019). https://doi.org/10.1002/jsfa.9949

2,614

Q2

Q1 - AM

A. Pasqualone, D. De Angelis, G. Squeo, G. Difonzo, F. CAPONIO, C. Summo. The eect of the addition of Apulian black chickpea flour on the nutritional and qualitative properties of durum wheat-based bakery products. Foods. 8, 504 (14 pages) (2019). doi:10.3390/foods8100504

4,092

Q1

G. Squeo, G. Difonzo, R. Silletti, V.M. Paradiso, C. Summo, A. Pasqualone, F. CAPONIO. Cv. Bambina, una varietà minore pugliese: profilo di maturazione, composizione delle drupe e caratterizzazione chimica dell’olio vergine. Riv. Ital. Sostanze Grasse 96, 143-149 (2019).

0,229

Q4

G Difonzo, G. Squeo, S. Fortunato, V.M. Paradiso, C. Summo, A. Pasqualone F. CAPONIO. Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli. Ind. Aliment. 58, 10-15 (2019).

0,152

Q4 – SJR-FS

F. CAPONIO, A. Leone, G. Squeo, A. Tamborrino, C. Summo. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics. J. Sci. Food Agric. 99, 5594-5600 (2019). DOI: 10.1002/jsfa.9856

2,614

Q2

Q1 - AM

A. Pasqualone, Makhlouf F.Z, Barkat M., Difonzo G., Summo C., G. Squeo, F. CAPONIO. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon. 5, e02242 (7 pages) (2019). https://doi.org/10.1016/j.heliyon.2019.e02242

0,432

Q1 - SJR-MD

A. Tamborrino, C. Perone, F. Catalano, G. Squeo, F. CAPONIO, B. Bianchi. Modelling energy consumption and energy-saving in a high-quality olive oil decanter centrifuge: numerical study and experimental validation. Energies 12, 2592 (20 pagine) (2019). doi:10.3390/en12132592

2,702

Q3 - EF

P. Conte, G. Squeo, G. Difonzo, F. CAPONIO, C. Fadda, A. Del Caro, P.P. Urgeghe, L. Montanari, A. Montinaro, A. Piga. Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars. Emirates J. Food Agric. 31, 196-205 (2019). doi: 10.9755/ejfa.2019.v31.i3.1923

1,008

Q4

G. Difonzo, M. Calasso, A. Pasqualone, G. Squeo, F. CAPONIO. Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf extract. Foods 8, 138 (12 pages) (2019). http://dx.doi.org/10.3390/foods8040138

4,092

Q1

F. CAPONIO, G Difonzo, G. Squeo, S. Fortunato, R. Silletti, C. Summo, V.M. Paradiso, A. Pasqualone. Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés. Foods 8, 115 (8 pages) (2019). http://dx.doi.org/10.3390/foods8040115

4,092

Q1

M. Ranieri, A. Di Mise, G. Difonzo, M. Centrone, M. Venneri, T. Pellegrino, A. Russo, M. Mastrodonato, F. CAPONIO, G. Valenti, G. Tamma. Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium. PLOS one 14, e0214159 (21 pages) (2019). https://doi.org/10.1371/journal.pone.0214159

2,740

Q2 - MS

V. Paradiso, G. Squeo, A. Pasqualone, F. CAPONIO, C. Summo. 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. Food Chem. 291, 1-6 (2019). https://doi.org/10.1016/j.foodchem.2019.03.139

6,306

Q1

A. Pasqualone, F. CAPONIO, M.A. Pagani, C. Summo, V.M. Paradiso. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem. 289, 575-581 (2019). https://doi.org/10.1016/j.foodchem.2019.03.098

6,306

Q1

G. Squeo, S. Grassi, V.M. Paradiso, C. Alamprese, F. CAPONIO. FT-IR extra virgin olive oil classification based on ethyl ester content. Food Control. 102, 149-156 (2019). https://doi.org/10.1016/j.foodcont.2019.03.027

4,258

Q1

G. Squeo, F. CAPONIO, V.M Paradiso, C. Summo, A. Pasqualone, I. Khmelinskii, E. Sikorska. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics. J. Sci. Food Agric. 99, 2513-2520 (2019). DOI 10.1002/jsfa.9461

2,614

Q2

Q1 - AM

M. Faccia, G. Gambacorta, G. Natrella, F. CAPONIO. Shelf life extension of italian mozzarella by use of calcium lactate buffered brine.Food Control 100, 287-291 (2019). https://doi.org/10.1016/j.foodcont.2019.02.002

4,258

Q1

F. CAPONIO, G. Difonzo, M. Calasso, L. Cosmai, M. De Angelis. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties. Food Res. Int. 116, 1306-1317 (2019). https://doi.org/10.1016/j.foodres.2018.10.020

4,972

Q1

A. Tamborrino, R. Romaniello, F. CAPONIO, G. Squeo, A. Leone. Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield. J. Food Eng. 245, 124-130 (2019). https://doi.org/10.1016/j.jfoodeng.2018.10.019

4,499

Q1

G. Difonzo, K. Vollmer, F. CAPONIO, A. Pasqualone, R. Carle. Authentication of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel by HPLC-DAD-(HR)-ESI-MSn analysis. Food Control 96, 260-270 (2019).

4,258

Q1

P. Portincasa, F. CAPONIO, M.T. Montagna. Replay lettera all’Editor di L.L. Pop, I.A. Muresan “Sensitive response to ingestion of lipids in dyspepsia”. J. Gastrointestin. Liver. Dis. 27, 337-339 (2018).

2,063

Q4 - GH

C. Summo, M. Palasciano, D. De Angelis, V.M. Paradiso, F. CAPONIO, A. Pasqualone. Evolution of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar J. Sci. Food Agric. 98, 5647-5655 (2018).

2,422

Q2

Q1 - AM

V.M. Paradiso, A. Pasqualone, C. Summo, F. CAPONIO. Everything should be as simple as it can be, but not simpler. Does food lipid oxidation require an omics approach? Eur. J. Lipis Sci. Technol. 120, 1800103 (5 pagine) (2018).

1,852

Q2

V.M. Paradiso, C. Summo, A. Pasqualone, F. CAPONIO. An “omics” approach for lipid oxidation in foods: the case of free fatty acids in bulk oils. Eur. J. Lipis Sci. Technol. 120, 1800102 (10 pagine) (2018).

1,852

Q2

A.I. De Luca, T. Stillitano, G. Falcone, G. Squeo, F. CAPONIO, A. Strano, G. Gulisano. Economic and environmental assessment of extra virgin olive oil processing innovations. CISAP8. Chemical Engineering Transactions 67, 133-138 (2018).

0,273

Q3 – SJR-CE

V.M. Paradiso, M. Castellino, M. Renna, C.E. Gattullo, M. Calasso, R. Terzano, I. Allegratta, B. Leoni, F. CAPONIO, P. Santamaria. Nutritional characterization and shelf-life of packaged microgreens. Food & Function. DOI: 10.1039/c8fo01182f

3,241

Q1

V.M. Paradiso, M. Castellino, M. Renna, B. Leoni, F. CAPONIO, P. Santamaria. Simple tools for monitoring of chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage. Progress Nutrition 20, 415-422 (2018).

0,265

Q4

F.Z Makhlouf, G. Squeo, M. Barkat, A. Trani, F. CAPONIO. Antioxidant activity, tocopherols and polyphenols of acorn oil obtained from Quercus species grown in Algeria. Food Res. Int. 114, 208-213 (2018).

3,579

Q1

F. CAPONIO, G. Squeo, L. Brunetti, A. Pasqualone, C. Summo, V.M. Paradiso, P. Catalano, B. Bianchi. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. J. Sci. Food Agric. 98, 4279-4286 (2018).

2,422

Q2

Q1 - AM

F. CAPONIO, G. Squeo, M. Curci, R. Silletti, V.M. Paradiso, C. Summo, C. Crecchio, A. Pasqualone. Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing. Ital. J. Food Sci. 30, 381-392 (2018).

0,736

Q4

G. Difonzo, A. Pasqualone, R. Silletti, L. Cosmai, C. Summo, V.M. Paradiso, F. CAPONIO.Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Res. Int. 108, 48-56 (2018).

3,579

Q1

G. Diella, A. Di Ciaula, M.P. Lorusso, C. Summo, G. Caggiano, F. CAPONIO, M.T. Montagna, P. Portincasa. Distinct effects of two almond cultivars on agreeability and gastrointestinal motility in healthy subjects: more than mere nutraceuticals. J. Gastrointestin. Liver. Dis. 27, 31-39 (2018).

2,063

Q4 - GH

T. Magrone, A. Spagnoletta, R. Salvatore, M. Magrone, F. Dentamaro, M.A. Russo, G. Difonzo, C. Summo, F. CAPONIO, E. Jirillo. Olive leaf extracts act as modulators of the human immune response. Endocrine, Metabolic & Immune Disorders - Drug Targets 18, 85-93 (2018).

0,656

Q3 – SJR-EN

L. Cosmai, D. Campanella, M. De Angelis, C. Summo, V.M. Paradiso, A. Pasqualone, F. CAPONIO. Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste. LWT - Food Sci. Technol. 90, 381-388 (2018).

3,714

Q1

V. Giannone, M. Giarnetti, A. Spina, A. Todaro, B. Pecorino, C. Summo, F. CAPONIO, V.M. Paradiso, A. Pasqualone. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. Food Chem. 241, 243-249 (2018).

5,399

Q1

L. Cosmai, F. CAPONIO, C. Summo, V.M. Paradiso, A. Cassone, A. Pasqualone. New formulations of olive-based pâtés: Development and quality. Ital. J. Food Sci. 29, 302-316 (2017).

0,615

Q4

G. Squeo, R. Silletti, C. Summo, V.M. Paradiso, A. Pasqualone, F. CAPONIO. Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants. Ital. J. Food Sci. 29, 370-376 (2017).

0,615

Q4

L. Cosmai, F. CAPONIO, A. Pasqualone, V.M. Paradiso, C. Summo. Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during freezing storage. J. Sci Food Agric. 97, 4904-4911 (2017).

2,379

Q2,

Q1 - AM

A. Pasqualone, R. Punzi, A. Trani, C. Summo, V.M. Paradiso, F. CAPONIO, G. Gambacorta. Enrichment of fresh pasta with antioxidant extracts from artichoke by-products obtained by ultrasound-assisted technology. Int. J. Food Sci. Tech. 52, 2078-2087 (2017).

2,383

Q2

L. Cosmai, D. Campanella, C. Summo, V.M. Paradiso, A. Pasqualone, M. De Angelis, F. CAPONIO. Combined effect of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste. Int. J. Food Sci. Tech. 52, 1164–1175 (2017).

2,383

Q2

A. Tamborrino, G. Squeo, A. Leone, V.M. Paradiso, R. Romaniello, C. Summo, A. Pasqualone, P. Catalano, B. Bianchi, F. CAPONIO. Industrial trials on coadjutants in olive oil extraction process: effect on rheological properties, energy consumption, oil yield and olive oil characteristics. J. Food Eng. 205, 34-46 (2017).

3,197

Q1

F. Licciardello, V. Giannone, M. Del Nobile, G. Muratore, C. Summo, M. Giarnetti, F. CAPONIO, V.M. Paradiso, A. Pasqualone. Shelf life assessment of industrial durum wheat bread as a function of packaging system. Food Chem. 224, 181-190 (2017).

4,946

Q1

G. Squeo, A. Tamborrino, A. Pasqualone, A. Leone, V.M. Paradiso, C. Summo, F. CAPONIO. Assessment of the influence of the decanter set-up during continuous olive oil processing at different pigmentation index. Food Bioprocess Technology 15, 592-602 (2017).

2,998

Q1

G. Difonzo, A. Russo, A. Trani, V.M. Paradiso, M. Ranieri, A. Pasqualone, C. Summo, G. Tamma, R. Silletti, F. CAPONIO. Green extraction of biophenols from olive leaves and evaluation of their antioxidant activity by multidisciplinary approach. J. Functional Food 31, 63-70 (2017).

3,470

Q1

A. Pasqualone, B. Laddomada, I. Centomani, V.M. Paradiso, D. Minervini, F. CAPONIO, C. Summo. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. LWT - Food Sci. Technol. 78, 151-159 (2017).

3,129

Q1

A. Pasqualone, V. Di Rienzo, W. Sabetta, V. Fanelli, C. Summo, V.M. Paradiso, C. Montemurro, F. CAPONIO. Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation. J. Chem. Article ID 4347207, 7 pages (2016). Doi:10.1155/2016/4347207.

1,300

Q3 - CM

F. CAPONIO, G. Squeo, C. Summo, V.M. Paradiso, A. Pasqualone. Talc effect on the volatiles of virgin olive oil during storage. Ital. J. Food Sci. 28, 705-715 (2016).

0,556

Q4

V.M. Paradiso, C. Di Mattia, M. Giarnetti, M. Chiarini, L. Andrich, F. CAPONIO. Antioxidant behavior of olive phenolics in oil-in-water emulsions. J. Agric. Food Chem. 64, 5877-5886 (2016).

3,154

Q1

A. Baiano, M.A. Previtali, I. Viggiani, G. Varva, G. Squeo, V.M. Paradiso, C. Summo, T. Gomes, F. CAPONIO. As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils. Eur. Food Res. Tech. 242, 1693-1708 (2016).

1,664

Q2

A. Pasqualone, G. Gambacorta, C. Summo, F. CAPONIO, G. Di Miceli, Z. Flagella, P.P. Marrese, G. Piro, C. Perrotta, L. De Bellis, M.S. Lenucci. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound. Food Chem. 213, 545-553 (2016).

4,529

Q1

L. Cosmai, D. Campanella, C. Summo, V.M. Paradiso, A. Pasqualone, M. De Angelis, F. CAPONIO. Shelf life of stored not pasteurized olive-based pâtés. Ital. J. Food Sci. Special Issue, 28-32 (2016).

0,556

Q4

V.M. Paradiso, A. Clemente, C. Summo, A. Pasqualone, F. CAPONIO. Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts. Data in Brief 8, 553–556 (2016).

0,216

Q2 - SJR

A. Pasqualone, C. Montemurro, V. Di Rienzo, C. Summo, V.M. Paradiso, F. CAPONIO. Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers. J. Sci. Food Agric. 96, 3642-3657 (2016).

2,463

Q1,

Q1 - AM

F. CAPONIO, G. Squeo, G. Difonzo, A. Pasqualone, C. Summo, V.M. Paradiso. Has the use of talc an effect on yield and extra virgin olive oil quality? J. Sci. Food Agric. 96, 3292-3299 (2016).

2,463

Q1,

Q1 - AM

V.M. Paradiso, A. Clemente, C. Summo, A. Pasqualone, F. CAPONIO. Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection. Food Chem. 212, 43-47 (2016).

4,529

Q1

C. Summo, A. Trani, M. Faccia, F. CAPONIO, G. Gambacorta. Volatiles and acceptability of liqueurs from kumquat and grapefruit. Ital. J. Food Sci. 28, 258-270 (2016).

0,556

Q4

G. Squeo, R. Silletti, C. Summo, V.M. Paradiso, A. Pasqualone, F. CAPONIO. Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina). Food Chem. 209, 65-71 (2016).

4,529

Q1

F. CAPONIO, V. Durante, G. Varva, R. Silletti, M.A. Previtali, I. Viggiani, G. Squeo, C. Summo, A. Pasqualone, T. Gomes, A. Baiano. Effect of infusion of spices into the oil cs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils. Food Chem. 202, 211-228 (2016).

4,529

Q1

C. Summo, A. Pasqualone, V.M. Paradiso, I. Centomani, G. Centoducati, F. CAPONIO. Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations. J. Sci. Food Agric. 96, 262-270 (2016).

2,463

Q2,

Q1 - AM

C. Summo, I. Centomani, V.M. Paradiso, F. CAPONIO, A. Pasqualone. The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. LWT - Food Sci. Technol. 65, 290-296 (2016).

2,329

Q1

A. Pasqualone, V. Di Rienzo, M.M. Miazzi, V. Fanelli, F. CAPONIO, C. Montemurro. High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition Eur. J. Lipid Sci. Technol., 117, 2044–2048 (2015).

1,953

Q2

F. CAPONIO, G. Squeo, J.I. Monteleone, V.M. Paradiso, A. Pasqualone. C. Summo. First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils. LWT - Food Sci. Technol. 64, 439-445 (2015).

2,711

Q1

M. De Angelis, D. Campanella, L. Cosmai, C. Summo, C.G. Rizzello, F. CAPONIO. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiology 52, 18-30 (2015).

3,682

Q1

M. Giarnetti, V.M. Paradiso, F. CAPONIO, C. Summo, A. Pasqualone. Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT - Food Sci. Technol. 63, 339-345 (2015).

2,711

Q1

A. Pasqualone, A.M. Bianco, V.M. Paradiso, C. Summo, G. Gambacorta, F. CAPONIO, A. Blanco. Production and characterization of functional biscuits obtained from purple wheat. Food Chem. 180, 64-70 (2015).

4,052

Q1

M. Faccia, A. Trani, G. Gambacorta, P. Loizzo, A. Cassone, F. CAPONIO. Production technology and characterization of fiordilatte cheese from ovine and caprine milk. J. Dairy Sci. 98, 1402-1410 (2015).

2,408

Q1

K. Wójcicki, I. Khmelinskii, M. Sikorski, F. CAPONIO, V.M. Paradiso, C. Summo, A. Pasqualone, E. Sikorska. Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. Eur. J. Lipid. Sci. Technol. 117, 92-102 (2015).

1,953

Q2

V.M. Paradiso, M. Giametti, C. Summo, A. Pasqualone, F. Minervini, F. CAPONIO. Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil. Food Hydrocolloids 45, 30-40 (2015).

3,858

Q1

C. Di Mattia, V.M. Paradiso, L. Andrich, M. Giarnetti, F. CAPONIO, P. Pittia. Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions. Food Biophysics 9, 396-405 (2014).

1,630

Q2

F. CAPONIO, C. Summo, V.M. Paradiso, A. Pasqualone. Influence of decanter working parameters on the extra virgin olive oil quality. Eur. J. Lipid. Sci. Technol. 116, 1626-1633 (2014)

1,812

Q2

A. Pasqualone, A.M. Bianco, V.M. Paradiso, C. Summo, G. Gambacorta, F. CAPONIO. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Res. Int. 65, 385-393 (2014).

2,818

Q1

V.M. Paradiso, F. CAPONIO, G. Bruno, A. Pasqualone, C. Summo, T. Gomes. Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of of soybean monoacylglycerols in differing oils. J. Agric. Food Chem. 62, 10776-10782 (2014).

2,912

Q1

F. CAPONIO, J.I. Monteleone, G. Martellini, C. Summo, V.M. Paradiso, T. Gomes. Effect of talc addition on the extraction yield and quality of extra virgin olive oils from Coratina cultivar after production and during storage. J. Oleo Sci. 63, 1125-1132 (2014).

0,968

Q3

T. Gomes, F. CAPONIO, V.M. Paradiso, V. Durante, C. Summo, A. Pasqualone. Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils? Eur. J. Lipid. Sci. Technol. 116, 825-831 (2014).

1,812

Q2

C. Summo, F. CAPONIO, V.M. Paradiso, M.T. Bilancia, A. Pasqualone,  L. Cosmai, T. Gomes. Oxidation compounds in extra virgin olive oils, fresh or stored, after frying. Italian J. Food Sci. 26, 176-182 (2014).

0,285

Q4

C. Summo, F. CAPONIO, V.M. Paradiso, F. Tricarico, L. Cosmai,  T. Gomes. Impiego dell’atmosfera modificata per il confezionamento di salsicce stagionate: influenza sull’evoluzione della componente volatile. Progress Nutrition 16, 31-38 (2014).

0,143

Q4 - ND

V.M. Paradiso, F. CAPONIO, C. Summo, T. Gomes. Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals. Food Sci. Technol. Int. 20, 161-170 (2014).

1,222

Q3

A. Pasqualone, V.M. Paradiso, C. Summo, F. CAPONIO, T. Gomes. Influence of the drying conditions on the volatile compounds of pasta. Food Bioprocess Technol. 7, 719-731 (2014).

2,474

Q1

L. Cosmai, C. Summo, F. CAPONIO, V.M. Paradiso, T. Gomes. Influence of the thermal stabilization process on the volatile profile of canned tomato-based food. J. Food Sci. 78, 1865-1870 (2013).

1,791

Q2

L. Cosmai, C. Summo, F. CAPONIO, V.M Paradiso, T. Gomes. Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation. Int. Food Res. J. 20, 3141-3148 (2013).

0,376

Q2 - SJR

C. Summo, F. CAPONIO, A. Piga, V.M. Paradiso, C. Fedda, R. Nasti. M.T. Bilancia, D. Delcuratolo, T. Gomes. Sviluppo di composti di ossidazione in olio extra vergine di oliva durante la frittura: influenza della cultivar e del processo di estrazione. Riv. Ital. Sostanze Grasse 90, 249-254 (2013).

0,396

Q4

F. CAPONIO, M. Giarnetti, C. Summo, V.M. Paradiso, L. Cosmai, T. Gomes. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products. Food Res. Int. 54, 1995–2000 (2013).

3,050

Q1

F. CAPONIO, E. Chiavaro, V.M. Paradiso, M. Paciulli, C. Summo, L. Cerretani, T. Gomes. Chemical and thermal evaluation of olive oil refining. Eur. J. Lipid Sci. Tech. 115, 1146–1154 (2013). 

2,033

Q2

E. Chiavaro, L. Cerretani, V.M. Paradiso, C. Summo, M. Paciulli, T. Gallina Toschi, F. CAPONIO. Thermal and chemical evaluation of naturally auto-oxidized virgin olive oils: a correlation study. J. Sci. Food Agric. 93, 2909-2916 (2013).

1,879

Q2,

Q1 - AM

G. Bruno, F. CAPONIO, C. Summo, V.M. Paradiso, T. Gomes. Monoacilgliceroli e loro influenza sull’evoluzione dei fenomeni ossidativi in oli vegetali purificati. Progress Nutrition 15, 53-57 (2013).

0,127

Q4 - ND

F. CAPONIO, V.M. Paradiso, M.T. Bilancia, C. Summo, A. Pasqualone, T. Gomes. Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. Food Chem. 140, 772-776 (2013).

3,259

Q1

F. CAPONIO, M. Giarnetti, V.M. Paradiso, C. Summo, T. Gomes. Potential use of extra virgin olive oil in bakery products rich in fats: a correlation study with refined oils. Int. J. Food Sci. Technol. 48, 82-88 (2013).

1,354

Q2

F. CAPONIO, V.M. Paradiso, V. Durante, C. Summo, T. Gomes. Influenza della temperatura di deodorazione sulla degradazione ossidativa di olio di oliva raffinato. Riv. Ital. Sostanze Grasse 89, 263-268 (2012).

0,302

Q2

A. Pasqualone, V. Di Rienzo, A. Blanco, C. Summo, F. CAPONIO, C. Montemurro. Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis. Food Res. Int. 47, 188-193 (2012).

3,005

Q1

F. CAPONIO, L. Conte, C. Summo, V.M. Paradiso, G. Pedone, T. Gomes. Evoluzione della normativa per la classificazione merceologica degli oli d’oliva. Riv. Ital. Sostanze Grasse 89, 29-39 (2012). 

0,302

Q4

M. Giarnetti, F. CAPONIO, V.M. Paradiso, C. Summo, T. Gomes. Effect of the type of oil on the evolution of volatile compounds of taralli during storage. J. Food Sci. 77, 326-331 (2012).

1,775

Q2

T. Gomes, F. CAPONIO, V. Durante, C. Summo, V.M. Paradiso. The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level. LWT - Food Sci. Technol. 45, 186-190 (2012).

2,546

Q1

V.M. Paradiso, F. CAPONIO, C. Summo, T. Gomes. Tra packaging e antiossidanti: due approcci sinergici per incrementare la shelf-life di cereali per prima colazione. Progress Nutrition 13, 286-291 (2011).

0,067

Q4 - ND

F. CAPONIO, C. Summo, A. Pasqualone, T. Gomes. Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish. J. Food Comp. Anal. 24, 1117-1122 (2011).

2,079

Q2

G. Bruno, F. CAPONIO, C. Summo, V.M. Paradiso, T. Gomes. Il ruolo dei prodotti di idrolisi dei triacilgliceroli sull’evoluzione dei fenomeni ossidativi in oli vegetali. Progess Nutrition 13, 99-103 (2011).

0,067

Q4 - ND

F. CAPONIO, V.M. Paradiso, G. Bruno, C. Summo, A. Pasqualone, T. Gomes. Do monoacylglycerols act as pro-oxidants in purified soybean oil? Evidence of a dose-dependent effect. Ital. J. Food Sci. 23, 239-244 (2011).

0,534

Q4

M. Giarnetti, F. CAPONIO, C. Summo, T. Gomes. Possibilità di impiego di olio extra vergine di oliva nella produzione di taralli. Riv. Ital. Sostanze Grasse 88, 105-110 (2011).

0,196

Q4

F. CAPONIO, C. Summo, M.T. Bilancia, V.M. Paradiso, E. Sikorska, T. Gomes. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation. LWT - Food Sci. Technol. 44, 1726-1730 (2011).

2,545

Q1

F. CAPONIO, M. Giarnetti, C. Summo, T. Gomes. Influence of the different oils used in dough formulation on the lipid fraction of taralli. J. Food Sci. 76, 549-554 (2011).

1,658

Q2

A. Pasqualone, A.R. Piergiovanni, F. Caponio, V.M. Paradiso, C. Summo, R. Simeone. Evaluation of the technologic characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. Food Sci. Technol. Int. 17, 135-142 (2011).

0,681

Q3

M.T. Bilancia, F. Caponio, C. Summo, T. Gomes, M. Faccia. Chemical-physical characteristic of buffalo yoghurt marketed in Italy. Milchwissenschaft 66, 178-181 (2011).

0,350

Q4

V. Durante, F. Caponio, C. Summo, T. Gomes. Standardizzazione della qualità degli oli di oliva. Riv. Ital. Sostanze Grasse 88, 11-15 (2011).

0,196

Q4

C. Summo, F. Caponio, A. Pasqualone, T. Gomes. Vacuum-packed ripened sausages: evolution of volatile compounds during storage. J. Sci. Food Agric. 91, 950-955 (2011).

1,436

Q2,

Q1 - AM

T. Gomes, D. Delcuratolo, V.M. Paradiso, C. Summo, F. Caponio. Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers. LWT - Food Sci. Technol. 44, 1236-1239 (2011).

2,545

Q1

M.T. Bilancia, F. Caponio, C. Summo, F. Minervini, A. Pasqualone, T. Gomes. Comparison between organic and conventional goat yoghurts marketed in Italy. Milchwissenschaft 66, 65-68 (2011).

0,350

Q4

V. Durante, F. Caponio, C. Summo, T. Gomes. Messa a punto di un impianto di raffinazione per oli alimentari su scala di laboratorio. Riv. Ital. Sostanze Grasse 87, 236-242 (2010).

0,269

Q4

T. Gomes, F. Caponio, G. Bruno, C. Summo, V.M. Paradiso. Effects of monoacylglycerols on the oxidative stability of olive oil. J. Sci. Food Agric. 90, 2228–2232 (2010).

1,360

Q2,

Q1 - AM

C. Summo, F. Caponio, F. Tricarico, A. Pasqualone, T. Gomes. Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere. Meat Sci. 86, 839-844 (2010).

2,619

Q1

F. Caponio, M.T. Bilancia, C. Summo, T. Gomes, A. Pasqualone. A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium. Int. J. Food Prop. 13, 672-681 (2010).

0,947

Q2

V.M. Paradiso, T. Gomes, R. Nasti, F. Caponio, C. Summo. Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res. Int. 43, 1389-1394 (2010).

2,416

Q1

A. Pasqualone, F. Caponio, C. Summo, V.M. Paradiso, G. Bottega, M.A. Pagani. Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product. Int. J. Food Prop. 13, 562-573 (2010).

0,947

Q2

C. Summo, F. Caponio, V.M. Paradiso, A. Pasqualone, T. Gomes. Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties. Meat Sci. 84, 147-151 (2010).

2,619

Q1

F. Caponio, C. Summo, A. Pasqualone, V.M. Paradiso, T. Gomes. Influence of processing and storage time on the lipidic fraction of taralli. J. Food Sci. 74, 701-706 (2009).

1,601

Q2

C. Summo, F. Caponio, V.M. Paradiso, F. Tricarico, M.T. Bilancia, A. Pasqualone. Evolution of the volatile compounds in vacuum-packed ripened sausages during storage. Ital. J. Food Sci. Special Issue, 37-40 (2009).

0,386

Q4

V.M. Paradiso, C. Summo, T. Gomes, A. Pasqualone, F. Caponio. Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals. Ital. J. Food Sci. Special Issue, 33-36 (2009).

0,386

Q4

F. Minervini, M.T. Bilancia, S. Siragusa, M. Gobbetti, F. Caponio. Fermented goats’ milk produced with selected multiple starters as a potentially functional food. Food Microbiol. 26, 559-564 (2009).

3,216

Q1

F. Caponio, C. Summo, V.M. Paradiso, A. Pasqualone, T. Gomes. Evolution of the oxidative and hydrolytic degradation of biscuits’ fatty fraction during storage. J. Sci. Food Agric. 89, 1392-1396 (2009).

1,386

Q2

V.M. Paradiso, C. Summo, A. Pasqualone, F. Caponio. Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes. Food Chem. 113, 543-549 (2009).

3,146

Q1

F. Caponio, C. Summo, A. Pasqualone, M.T. Bilancia. Effect of kneading and baking on the degradation of the lipid fraction of biscuits. J. Cereal Sci. 48, 407-412 (2008).

3,026

Q1

C. Summo, M.T. Bilancia, F. Caponio. Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds. Meat Sci. 79, 722-726 (2008).

2,183

Q1

F. CAPONIO, C. Summo, M.L. Clodoveo, A. Pasqualone. Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits. Eur. Food Res. Technol. 227, 135-139 (2008). 

1,622

Q2

V.M. Paradiso, A. Trani, C. Summo, F. Caponio. An effort to improve the shelf-life of breakfast cereals using natural mixed tocopherols. J. Cereal Sci. 47, 322-330 (2008).

3,026

Q1

E. Sikorska, I.V. Khmelinskii, M. Sikorski, F. Caponio, M.T. Bilancia, A. Pasqualone, T. Gomes. Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage. Int. J. Food Sci. Tech. 43, 52-61 (2008).

1,065

Q2

M.T. Bilancia, F. Caponio, E. Sikorska, A. Pasqualone, C. Summo, Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage. Food Res. Intern. 40, 855-861 (2007).

2,271

Q1

A. Pasqualone, C. Montemurro, C. Summo, W. Sabetta, F. Caponio, A. Blanco. Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil. J. Agric. Food Chem. 55, 3857-3862 (2007).

2,532

Q1

M. Faccia, G. Gambacorta, F. Caponio, S. Pati, A. Di Luccia. Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk. Int. J. Food Sci. Tech. 42, 427-433 (2007).

0,941

Q2

A. Pasqualone, C. Summo, M.T. Bilancia, F. Caponio. Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling. J. Food Sci. 72, 191-196 (2007).

1,255

Q2

A. Pasqualone, D. Pellerano, C. Summo, M.T. Bilancia, F. Caponio. Evaluation of the staling rate of Altamura pdo bread. Ital. J. Food Sci. Special Issue, 445-448 (2007).

0,518

Q3

C. Summo, F. Caponio, V.M. Paradiso, A. Pasqualone. Vacuum-packaging of ripened sausages: assessment of the sensorial and chemical characteristics and of the lipid fraction degradation. Ital. J. Food Sci. Special Issue, 449-452 (2007).

0,518

Q3

M.T. Bilancia, F. Caponio, E. Sikorska, A. Pasqualone, T. Gomes, C. Summo. Determination of oil colour during storage: a tool for a rapid quality assessment. Ital. J. Food Sci. Special Issue, 400-403 (2007).

0,518

Q3

F. Caponio, V.M. Paradiso, A. Di Luccia, A. Trani, C. Summo, A. Pasqualone, T. Gomes.  Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants. Ital. J. Food Sci. Special Issue, 231-234 (2007).

0,518

Q3

F. Caponio, T. Gomes, A. Pasqualone, C. Summo. Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits. Food Chem. 102, 232-236 (2007).

3,052

Q1

C. Summo, F. Caponio, A. Pasqualone. Effect of vacuum-packaging storage on the quality level of ripened sausages. Meat Sci. 74, 249-254 (2006).

1,840

Q1

F. Caponio, C. Summo, F. Minervini, M. Gobbetti. Characterisation and quality assessment of ripened sausages in relation to different raw material used. Eur. Food Res. Technol. 222, 376-379 (2006).

1,084

Q2

F. Caponio, C. Summo, D. Delcuratolo, A. Pasqualone. Quality of the lipid fraction of Italian biscuits. J. Sci. Food Agric. 86, 356-361 (2006).

1, 026

Q2,

Q1 - AM

A. Baiano, T. Gomes, F. Caponio. Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization. Grasas Aceites 56, 177-181 (2005).

0,194

Q4

A. Baiano, T. Gomes, F. Caponio. A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. Int. J. Food Sci. Tech. 40, 829-834 (2005).

0,719

Q2

F. Caponio, M.T. Bilancia, A. Pasqualone, E. Sikorska, T. Gomes. Influence of the exposure to light on extra virgin olive oil quality during storage. Eur. Food Res. Technol. 221, 92-98 (2005).

1,173

Q1

C. Summo, F. Caponio, M.T. Bilancia. The oxidative and hydrolytic degradation of the lipid fraction of ripened sausages as influenced by the raw material. J. Sci. Food Agric. 85, 1171-1176 (2005).

0,966

Q2,

Q1 - AM

T. Gomes, A. Baiano, F. Caponio. Non conventional analytical indices to evaluate the quality of the fatty fraction during the shelf-life of in-oil preserved vegetables. Ital. J. Food Sci. Special Issue, 353-356 (2004).

0,387

Q3

F. Caponio, A. Pasqualone, T. Gomes. Use of recent analytical parameters to evaluate the quality of refined oils used as liquid medium in canned fish. Ital. J. Food Sci. Special Issue, 369-372 (2004).

0,387

Q3

F. Caponio, A. Lestingi, C. Summo, M.T. Bilancia, V. Laudadio. Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length. J. Appl. Ichthyol. 20, 530-535 (2004).

0,478

Q4 - F

A. Pasqualone, F. Caponio, R. Simeone. Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy. Eur. Food Res. Technol. 219, 630-634 (2004).

1,084

Q2

A. Pasqualone, F. Caponio, C. Summo, V. Arapi. Characterisation of traditional Albanian breads deriving from different cereals. Eur. Food Res. Technol. 219, 48-51 (2004).

1,084

Q2

A. Pasqualone, C. Montenurro, F. Caponio, A. Blanco. Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites. J. Agric. Food Chem. 52, 1068-1071 (2004).

2,327

Q1

F. Caponio, T. Gomes. Examination of lipid fraction quality of margarine. J. Food Sci. 69, 63-66 (2004).

0,990

Q2

A. Pasqualone, F. Caponio, M.T. Bilancia. Distribution of taurine during cheese-making from goat milk. Milchwissenschaft 58, 619-621 (2003).

0,436

Q3

F. Caponio, T. Gomes, M.T. Bilancia. Bouillon cubes: assessment of the state of degradation of the lipid fraction. J. Sci. Food Agric. 83, 1331-1336 (2003).

0,978

Q2,

Q1 - AM

T. Gomes, F. Caponio, D. Delcuratolo. Non conventional parameters for quality evaluation of refined oils with special reference to olive oil commercial class. Food Chem. 83, 403-408 (2003).

1,204

Q1

T. Gomes, F. Caponio, D. Delcuratolo. Fate of oxidized triglycerides during refining of seed oils. J. Agric. Food Chem. 51, 4647-4651 (2003).

2,102

Q1

F. Caponio, T. Gomes, C. Summo, A. Pasqualone. Influence of the type of olive-crusher used on the quality of extra virgin olive oils. Eur. J. Lipid Sci. Technol. 105, 201-206 (2003).

0,924

Q2

A. Pasqualone, F. Caponio, M.T. Bilancia. Effect of milk heating on taurine content and on compositional characteristics in Apulian Cacioricotta goat's cheese. Milchwissenschaft 58, 39-41 (2003).

0,436

Q3

F. Caponio, A. Pasqualone, T. Gomes. Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating. Int. J. Food Sci. Tech. 38, 481-486 (2003).

0,907

Q2

F. Caponio, T. Gomes, C. Summo. Quality assessment of food vegetable oils used as liquid medium in canned tuna. Eur. Food Res. Technol. 216, 104-108 (2003).

1,220

Q1

F. Caponio, T. Gomes, C. Summo. Assessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable. J. Food Sci. 68, 147-151 (2003).

0,943

Q2

F. Caponio, T. Gomes, M.T. Bilancia. Measurement of degradation of the lipid fraction in margarines. Eur. Food Res. Technol. 216, 83-87 (2003).

1,220

Q1

F. Caponio, A. Pasqualone, T. Gomes, P. Catalano. Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality. Eur. Food Res. Technol.  215, 534-537 (2002).

1,021

Q2

F. Caponio, T. Gomes, D. Delcuratolo. Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes. Eur. Food Res. Technol. 215, 200-203 (2002).

1,021

Q2

F. Caponio, A. Pasqualone, T. Gomes. Effects of conventional and microwave heating on the degradation of olive oil. Eur. Food Res. Technol. 215, 114-117 (2002).

1,021

Q2

A. Pasqualone, F. Caponio, A. Blanco. Inter-simple sequence repeat DNA markers for identification of drupes from different Olea europaea L. cultivars. Eur. Food Res. Tech. 213, 240-243 (2001).

0,791

Q2

F. Caponio, P. Catalano. Hammer crusher vs. disk crusher: influence of working temperature on the quality and preservation of virgin olive oil. Eur. Food Res. Tech. 213, 219-224 (2001).

0,791

Q2

F. Caponio, A. Pasqualone, T. Gomes. Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics. Eur. Food Res. Tech. 213, 178-182 (2001).

0,791

Q2

F. Caponio, T. Gomes, A. Pasqualone. Phenolic compounds of virgin olive oil: influence of the degree of ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol. 212, 329-333 (2001).

0,791

Q2

F. Caponio, T. Gomes. Influence of olive crushing temperature on phenols in olive oil. Eur. Food Res. Technol. 212, 156-159 (2001).

0,791

Q2

T. Gomes, F. Caponio. Possibility to improve the quality characteristics of olive-pomace oils and to enhance differentiation with refined olive-pomace oil. J. Sci. Food Agric. 81, 62-67 (2001).

1,160

Q1

F. Caponio, T. Gomes, V. Alloggio, A. Pasqualone. An effort to improve the organoleptic properties of a cheese from rustic goat milk. Eur. Food Res. Tech 211, 305-309 (2000). 

0,438

Q3

A. Pasqualone, F. Caponio, V. Alloggio, T. Gomes. Content of taurine in Apulia Cacioricotta goat cheese. Eur. Food Res. Tech 211, 158-160 (2000).

0,438

Q3

V. Alloggio, F. Caponio, A. Pasqualone, T. Gomes. Effect of heat treatment on the RCT of the milk of different breeds goats and cow milk. Food Chemistry 70, 51-55 (2000). 

0,921

Q2

T. Gomes, F. Caponio. Effort to improve quantitative determination of oxidation and hydrolysis compounds classes in edible vegetable oils. J. Chromatography A 844, 77-86 (1999).

2,520

Q1 - CA

F. Caponio, V. Alloggio, T. Gomes. Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry 64, 203-209 (1999).

0,849

Q2

F. Caponio, V. Alloggio, C. Pallavicini. Modification of goat milk fat triglycerides by immobilized lipase. Fett/lipid 100, 74-78 (1998).

0,662

Q2

T. Gomes, F. Caponio. Evaluation of the state of oxidation of olive-pomace oils. The influence of the refining process. J. Agric. Food Chem. 46, 1137-1142 (1998).

1,434

Q1

T. Gomes, F. Caponio. Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent. J. Agric. Food Chem. 45, 1381-1384 (1997).

1,502

Q1

T. Gomes, F. Caponio. Investigation on the degree of oxidation and hydrolysis of refined olive oils. An approach for better product characterization. Ital. J. Food Sci. 9, 277-285 (1997).

0,507

Q3

P. Catalano, F. Caponio. Machines for olive paste preparation producing quality virgin olive oil. Fett/Lipid 98, 408-412 (1996).

0,465

Q3


Fonte: ISI Web of Science della categoria “Food Science & Tecnhnology Category” ove null’altro indicato, oppure SJR, Scimago Journal & Country Rank.

Altre categorie ISI Web of Science considerate sono:

  • AM, Agriculture Multidisciplinary
  • CA, Chemistry, Analytical
  • F, Fischeries
  • ND, Nutrition & Dietetics
  • CM, Chemistry, Multidisciplinary
  • GH, Gastroenterology & Hepatology
  • EF, Energy & Fuels
  • MS, Multidisciplinary Sciences
  • PS, Plant Sciences
  • SJR-MD, Scimago Juornal Ranking, Multidisciplinary
  • SJR-EN, Scimago Juornal Ranking, Endocrinology, Diabetes and Metabolism
  • SJR-FS, Scimago Juornal Ranking, Food Science
  • SJR-CE, Scimago Juornal Ranking, Chimical Engineering

 

Per gli anni 2020 e 2021 sono stati considerati i più recenti IF disponibili (anno 2019)

 

Pubblicato il: 25/07/2013  Ultima modifica: 20/11/2020