Pubblicazioni

Pubblicazioni selezionate (al 31/10/2018)

Paradiso, V. M., Castellino, M., Renna, M., Gattullo, C. E., Calasso, M., Terzano, R., … Santamaria, P. (2018). Nutritional characterization and shelf-life of packaged microgreens. https://doi.org/10.1039/c8fo01182f
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 Science and Technology 90 (2018) 381–388
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 Chemistry 241 (2018) 242-249.
Difonzo, G., Pasqualone, A., Silletti, R., Cosmai, L., Summo, C., Paradiso, V. M., & Caponio, F. (2018). Use of olive leaf extract to reduce lipid oxidation of baked snacks. Food Research International, 108(January), 48–56. https://doi.org/10.1016/j.foodres.2018.03.034
Renna, M., Signore, A., Paradiso, V. M., & Santamaria, P. (2018). Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits. Frontiers in Plant Science, 9(March), 1–13. https://doi.org/10.3389/fpls.2018.00378
Renna, M., Castellino, M., Leoni, B., Paradiso, V., & Santamaria, P. (2018). Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function. Nutrients, 10(6), 675. https://doi.org/10.3390/nu10060675
Caponio, F., Squeo, G., Brunetti, L., Pasqualone, A., Summo, C., Paradiso, V. M., … Bianchi, B. (2018). Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.8950
Paradiso, V. M., Pasqualone, A., Summo, C., & Caponio, F. (2018). Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? European Journal of Lipid Science and Technology, 1800103, 1800103. https://doi.org/10.1002/ejlt.201800103
Paradiso, V. M., Pasqualone, A., Summo, C., & Caponio, F. (2018). An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil. European Journal of Lipid Science and Technology, 1800102, 1800102. https://doi.org/10.1002/ejlt.201800102
Summo, C., Palasciano, M., Angelis, D. De, Vito, M., Caponio, F., & Pasqualone, A. (2018). Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar. Journal of the Science of Food and Agriculture, (November 2017). https://doi.org/10.1002/jsfa.9110
Difonzo, G., Cosmai, L., Pasqualone, A., Paradiso, V. M., Summo, C., Ranieri, M., … Caponio, F. (2018). Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. In Euro Fed Lipid (Ed.), II International Symposium on Lipid Oxidation and Antioxidants (p. 43). 4-6 June 2018, Graz.
Paradiso, V. M., Castellino, M., Renna, M., Leoni, B., Caponio, F., & Santamaria, P. (2018). Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage. Progress in Nutrition, 20, 1–8. https://doi.org/10.23751/pn.v20i3.7097
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).
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).
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).
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).
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).
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).
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. doi: 10.1002/jsfa.8365
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. DOI: 10.1111/ijfs.13486
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).
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).
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 (2016) 43–47. doi:10.1016/j.foodchem.2016.05.082.
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 (2016) 65–71. doi:10.1016/j.foodchem.2016.04.028.
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).
F. Caponio, G. Squeo, G. Difonzo, A. Pasqualone, C. Summo, VM. Paradiso. Has the use of talc an effect on yield and extra virgin olive oil quality? J. Sci. Food Agric.96, 3292-3299 (2016)
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)
V. M. Paradiso, M. Giarnetti, 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)
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. European Journal of Lipid Science and Technology, 117, 92-102. DOI: 10.1002/ejlt.201300402
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 Chemistry 180, 64-70 (2015)
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 Science and Technology, 63, 339-345 (2015)
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).
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 Science and Technology International 20, 161-170
Pasqualone, V.M. Paradiso, C. Summo, F. Caponio, T. Gomes. Influence of Drying Conditions on Volatile Compounds of Pasta. Food and Bioprocess Technology 7, 719-731
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? European Journal of Lipid Science and Technology, 116, 825-831
F. Caponio, J. I. Monteleone, G. Martellini, C. Summo, V. M. Paradiso, L. Cosmai, 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. Journal of Oleo Science, 63, 1125-1132 (2014)
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. Journal of Agricultural and Food Chemistry, 62, 10776-10782
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 Research International, 65, 385-393 (2014)
F. Caponio, C. Summo, V. M. Paradiso, A. Pasqualone. Inﬂuence of decanter working parameters on the extra virgin olive oil quality. European Journal of Lipid Science and Technology, 116, 1625-1633
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. DOI: 10.1007/s11483-014-9373-0
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 Chemistry 140, 772-776
Chiavaro, E., Cerretani, L., Paradiso, V. M., Summo, C., Paciulli, M., Gallina Toschi, T., & Caponio, F. Thermal And Chemical Evaluation Of Naturally Auto-Oxidized Virgin Olive Oils: A Correlation Study. Journal of the science of food and agriculture 93, 2909-2916
Caponio F, 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 RESEARCH INTERNATIONAL 54, 1995-2000
Caponio F, E. Chiavaro, V.M. Paradiso, M. Paciulli, C. Summo, L. Cerretani, T. Gomes. Chemical and thermal evaluation of olive oil refining at different oxidative levels. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 115, 1146-1154
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. Rivista Italiana delle Sostanze Grasse 90, 249-254
Lucrezia Cosmai, Carmine Summo, Francesco Caponio, Vito M. Paradiso, and Tommaso Gomes. Inﬂuence of the Thermal Stabilization Process on the Volatile Proﬁle of Canned Tomato-Based Food. Journal of Food Science, 78, C1865-C1870
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)
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).
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)
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, 135-138. DOI: 10.1177/1082013210381547 (2011)
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).
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, 1-6 (2011)
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).
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).
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).
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).
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).
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).
T. Gomes, D. Delcuratolo, V. M. Paradiso. Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils. European Food Research and Technology, 226, 1409-1414 (2008).
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).
Delcuratolo, T. Gomes, V. M. Paradiso, R. Nasti. Changes in the oxidative state of extra virgin olive oil used in baked italian focaccia topped with different ingredients. Food Chem, 106, 222-226 (2008)