Pubblicazioni
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Articoli su riviste ISI con IF |
Impact Factor * |
Quartile |
|
|
1) |
P. Catalano, F. Caponio. Machines for olive paste preparation producing quality virgin olive oil. Fett/Lipid 98, 408-412 (1996). |
0,465 |
Q3 |
|
2) |
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 |
|
3) |
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 |
|
4) |
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 |
|
5) |
F. Caponio, V. Alloggio, C. Pallavicini. Modification of goat milk fat triglycerides by immobilized lipase. Fett/lipid 100, 74-78 (1998). |
0,662 |
Q2 |
|
6) |
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 |
|
7) |
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 |
|
8) |
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 |
|
9) |
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 |
|
10) |
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 |
|
11) |
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 |
|
12) |
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 |
|
13) |
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 |
|
14) |
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 |
|
15) |
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 |
|
16) |
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 |
|
17) |
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 |
|
18) |
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 |
|
19) |
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 |
|
20) |
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 |
|
21) |
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 |
|
22) |
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 |
|
23) |
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 |
|
24) |
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 |
|
25) |
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 |
|
26) |
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 |
|
27) |
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 |
|
28) |
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 |
|
29) |
A. Pasqualone, F. Caponio, M.T. Bilancia. Distribution of taurine during cheese-making from goat milk. Milchwissenschaft 58, 619-621 (2003). |
0,436 |
Q3 |
|
30) |
F. Caponio, T. Gomes. Examination of lipid fraction quality of margarine. J. Food Sci. 69, 63-66 (2004). |
0,990 |
Q2 |
|
31) |
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 |
|
32) |
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 |
|
33) |
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 |
|
34) |
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 |
|
35) |
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 |
|
36) |
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 |
|
37) |
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). |
0,996 |
Q2 Q1 - AM |
|
38) |
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 |
|
39) |
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 |
|
40) |
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 |
|
41) |
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 |
|
42) |
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 |
|
43) |
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 |
|
44) |
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 |
|
45) |
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 |
|
46) |
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 |
|
47) |
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 |
|
48) |
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 |
|
49) |
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 |
|
50) |
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 |
|
51) |
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 |
|
52) |
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 |
|
53) |
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 |
|
54) |
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 |
|
55) |
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 |
|
56) |
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 |
|
57) |
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 |
|
58) |
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 |
|
59) |
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 |
|
60) |
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 |
|
61) |
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 |
|
62) |
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 |
|
63) |
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 |
|
64) |
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 |
|
65) |
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 |
|
66) |
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 |
|
67) |
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 |
|
68) |
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 |
|
69) |
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 |
|
70) |
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 |
|
71) |
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 |
|
72) |
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 |
|
73) |
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 |
|
74) |
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 |
|
75) |
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 |
|
76) |
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 |
|
77) |
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 |
|
78) |
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 |
|
79) |
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 |
|
80) |
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 |
|
81) |
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 |
|
82) |
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 |
|
83) |
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 |
|
84) |
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 |
|
85) |
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 |
|
86) |
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 |
|
87) |
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 |
|
88) |
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 |
|
89) |
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 |
|
90) |
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 |
|
91) |
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 |
|
92) |
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 |
|
93) |
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 |
|
94) |
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 |
|
95) |
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 |
|
96) |
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 |
|
97) |
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 |
|
98) |
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 |
|
99) |
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 |
|
100) |
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 |
|
101) |
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 |
|
102) |
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 |
|
103) |
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 |
|
104) |
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 |
|
105) |
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 |
|
106) |
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 |
|
107) |
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 |
|
108) |
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 |
|
109) |
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 |
|
110) |
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 |
|
111) |
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 |
|
112) |
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 |
|
113) |
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 |
|
114) |
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 |
|
115) |
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 |
|
116) |
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 |
|
117) |
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 |
Q1 Q1 - AM |
|
118) |
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 |
|
119) |
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 |
|
120) |
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 |
|
121) |
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 |
|
122) |
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 |
|
123) |
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 |
|
124) |
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). |
0,226 |
Q2 – SJR-MD |
|
125) |
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. Shelf Life International Meeting, Vimercate (MB), 21-23 October 2015. Ital. J. Food Sci. Special Issue, 28-32 (2016). |
0,556 |
Q4 |
|
126) |
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 |
|
127) |
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 |
|
128) |
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). |
2,463 |
Q1 Q1 - AM |
|
129) |
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 |
|
130) |
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. |
1,726 |
Q3 - CM |
|
131) |
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 |
|
132) |
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 |
|
133) |
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 |
|
134) |
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 |
|
135) |
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 |
|
136) |
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 |
|
137) |
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 |
|
138) |
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 |
|
139) |
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 |
|
140) |
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 |
|
141) |
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 |
|
142) |
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 |
|
143) |
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 |
|
144) |
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 |
|
145) |
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 |
|
146) |
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 |
|
147) |
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 |
|
148) |
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 |
|
149) |
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 |
|
150) |
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 |
|
151) |
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. International Conference on Safety & Environment in Process & Power Industry. 12-14 September, 2018 - Milan, Italy. Chemical Engineering Transactions 67, 133-138 (2018). |
0,273 |
Q3 – SJR-CE |
|
152) |
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 |
|
153) |
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 |
|
154) |
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 |
|
155) |
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 |
|
156) |
G. Difonzo, K. Vollmer, F. CAPONIO, A. Pasqualone, R. Carle, C.B. Steingass. Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel. Food Control 96, 260-270 (2019). https://doi.org/10.1016/j.foodcont.2018.09.015 |
4,258 |
Q1 |
|
157) |
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 |
|
158) |
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 |
|
159) |
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 |
|
160) |
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 |
|
161) |
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 |
|
162) |
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 |
|
163) |
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 |
|
164) |
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 |
|
165) |
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 |
|
166) |
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 |
|
167) |
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 |
|
168) |
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 |
|
169) |
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 |
|
170) |
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 |
|
171) |
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 |
|
172) |
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 |
|
173) |
A. Pasqualone, D. De Angelis, G. Squeo, G. Difonzo, F. CAPONIO, C. Summo. The effect 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 |
|
174) |
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 |
|
175) |
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 |
|
176) |
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 |
|
177) |
M. Faccia, G. Gambacorta, G. Natrella, G. Squeo, G. Difonzo, F. CAPONIO. Development of a brine for mozzarella preservation. SLIM 2019. Shelf Life International Meeting, Naples, June 17-20th 2019. Ital. J. Food Sci. Special Issue, 31, 79-84 (2019). |
0,855 |
Q4 |
|
178) |
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. SLIM 2019. Shelf Life International Meeting, Naples, June 17-20th 2019. Ital. J. Food Sci. Special Issue, 31, 187-191 (2019). |
0,855 |
Q4 |
|
179) |
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 |
|
180) |
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 |
|
181) |
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 |
|
182) |
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 |
5,754 |
Q1 - PS |
|
183) |
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/ |
4,350 |
Q2 |
|
184) |
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/ |
9,147 |
Q1 |
|
185) |
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 Grasse 97, 43-49 (2020). |
0,563 |
Q4 |
|
186) |
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 |
4,952 |
Q1 |
|
187) |
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 |
4,350 |
Q2 |
|
188) |
G. Natrella, G. Difonzo, M. Calasso, G. Costantino, F. CAPONIO, M. Faccia. Evolution of VOC and sensory characteristics of stracciatella cheese as affected by different preservatives. Foods. 9, 996 (22 pages) (2020). doi:10.3390/foods9101446 |
4,350 |
Q2 |
|
189) |
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 |
6,313 |
Q1 |
|
190) |
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 |
3,639 |
Q2 Q1 - AM |
|
191) |
G. Rodríguez, G. Squeo, L. Estivi, S. Quezada Berru, D. Buleje, F. CAPONIO, A. Brandolini, A. Hidalgo. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chem. 340, 127942 (9 pages) (2021). https://doi.org/10.1016/j.foodchem.2020.127942 |
9,231 |
Q1 |
|
192) |
G. Difonzo, S. Fortunato, A. Tamborrino, G. Squeo, B. Bianchi, F. CAPONIO. Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. LWT - Food Sci. Technol. 135, 110290 (2021). https://doi.org/10.1016/j.lwt.2020.110290 |
6,056 |
Q1 |
|
193) |
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 |
4,125 |
Q2 Q1 - AM |
|
194) |
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 |
4,125 |
Q2 Q1 - AM |
|
195) |
M. Centrone, M. D'Agostino, G. Difonzo, A. De Bruno, A. Di Mise, M. Ranieri, C. Montemurro, G. Valenti, M. Poiana, F. CAPONIO, G. Tamma. Antioxidant efficacy of olive by-product extracts in human colon HCT8 cells. Foods 10, 11 (12 pages) (2021). https://dx.doi.org/10.3390/foods10010011 |
5,561 |
Q1 |
|
196) q2 |
G. Difonzo, A. Aresta, P. Cotugno, R. Ragni, G. Squeo, C. Summo, F. Massari, A. Pasqualone, M. Faccia, C. Zambonin, F. CAPONIO. Supercritical CO2 extraction of phytocompounds from olive pomace subjected to different drying methods. Molecules 26, 598 (13 pages) (2021). |
4,927 |
Q2 - CM |
|
197) |
M. Troilo, G. Difonzo, V.M. Paradiso, C. Summo, F. CAPONIO. Bioactive compounds from vine shoots, grape stalks and wine lees: their potential use in agro-food chain. Foods 10, 342 (16 pages) (2021). |
5,561 |
Q1 |
|
198) |
G. Squeo, R. Silletti, G. Mangini, C. Summo, F. CAPONIO. The potential of Apulian olive biodiversity: the case of Oliva Rossa virgin olive oil. Foods 10, 369 (14 pages) (2021). https://doi.org/10.3390/foods10020369 |
5,561 |
Q1 |
|
199) |
V.M. Paradiso, F. Longobardi, S. Fortunato, P. Rotondi, M. Bellumori, L. Cecchi, P. Cosma, N. Mulinacci, F. CAPONIO. Paving the way to food grade analytical chemistry: use of a natural deep eutectic solvent to determine total hydroxytyrosol and tyrosol in extra virgin olive oils. Foods, 10, 677 (14 pages) (2021). https://doi.org/10.3390/foods10030677 |
5,561 |
Q1 |
|
200) |
M. Ranieri, A. Di Mise, M. Centrone, M. D'Agostino, S.J. Tingskov, M. Venneri, T. Pellegrino, G. Difonzo, F. CAPONIO, R. Norregaard, G. Valenti, G. Tamma. Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor. Scientific Reports 11, 4537 (13 pages) (2021). https://doi.org/10.1038/s41598-021-83850-5 |
4,997 |
Q2 - MS |
|
201) |
M. Faccia, G. Gambacorta, A Pasqualone, C. Summo, F. CAPONIO. Quality characteristics and consumer acceptance of high-moisture mozzarella obtained from heat-treated goat milk. Foods 10, 833 (15 pages) (2021). https://doi.org/10.3390/foods10040833 |
5,561 |
Q1 |
|
202) |
P. Conte, S. Pulina, A. Del Caro, C. Fadda, P.P. Urgeghe, A. De Bruno, G. Difonzo, F. CAPONIO, R. Romeo, A. Piga. Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater. Foods 10, 923 (17 pages) (2021). https://doi.org/10.3390/foods10050923 |
5,561 |
Q1 |
|
203) |
G. Difonzo, G. Squeo, A. Pasqualone, C. Summo, V.M. Paradiso, F. CAPONIO. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. J. Sci. Food Agric. 101, 3099-3116 (2021). http://dx.doi.org/10.1002/jsfa.10986 |
4,125 |
Q2 Q1 - AM |
|
204) |
M. Costantini, C. Summo, M. Centrone, I. Rybicka, M. D’Agostino, P. Annicchiarico, F. CAPONIO, S. Pavan, G. Tamma, A. Pasqualone. Macro- and micro-nutrient composition and antioxidant activity of chickpea and pea accessions. Pol. J. Food Nutr. Sci. 71, 177–185 (2021). http://journal.pan.olsztyn.pl |
2,736 |
Q3 |
|
205) |
G. Squeo, D. De Angelis, R. Leardi, C. Summo, F. CAPONIO. Background, applications and issues of the experimental designs for mixture in the food sector. Foods 10, 1128 (30 pages) (2021). https://doi.org/10.3390/foods10051128 |
5,561 |
Q1 |
|
206) |
F. Longobardi, F. Contillo, L. Catucci, L. Tommasi, F. CAPONIO, V.M. Paradiso. Analysis of peroxide value in olive oils with an easy and green method. Food Control 130, 108295 (6 pages) (2021). |
6,652 |
Q1 |
|
207) |
W. Sabetta, I. Mascio, G. Squeo, S. Gadaleta, F. Flamminii, P. Conte, C.D. Di Mattia, A. Piga, F. CAPONIO, C. Montemurro. Bioactive potential of minor Italian olive genotypes from Apulia, Sardinia and Abruzzo. Foods 10, 1371 (18 pages) (2021). https://doi.org/10.3390/foods10061371 |
5,561 |
Q1 |
|
208) |
D. De Angelis, A. Kaleda, A. Pasqualone, H. Vaikma, G. Squeo, F. CAPONIO, C. Summo. How to balance the yield and protein content of air-classified pulse flour: the influence of the restriction valve. Chemical Engineering Transactions 87, 241-246 (2021). DOI: 10.3303/CET2187041 - https://www.aidic.it/cet/21/87/041.pdf |
0,254 |
Q3 - SJR-CE |
|
209) |
M. Costantini, C. Summo, M. Faccia, F. CAPONIO, A. Pasqualone. Kabuli and Apulian black chickpea milling by-products as innovative ingredients to provide high levels of dietary fibre and bioactive compounds in gluten-free fresh pasta. Molecules 26, 4442 (15 pages) (2021). https://doi.org/10.3390/molecules26154442 |
4,927 |
Q2 - CM |
|
210) |
C. Alamprese, F. CAPONIO, E. Chiavaro. Sustainability of Olive Oil System. Foods 10, 4442 (4 pages) (2021). https://doi.org/10.3390/foods10081730 |
5,561 |
Q1 |
|
211) |
M. Mefleh, A. Pasqualone, F. CAPONIO, M. Faccia. Legumes as basic ingredient in the production of dairy-free cheese alternatives: A Review. J. Sci. Food Agric. 102, 8-18 (2022). https://doi.org/10.1002/jsfa.11502 |
4,125 |
Q2 Q1 - AM |
|
212) |
A. Tarantino, G. Difonzo, G. Disciglio, L. Frabboni, V.M. Paradiso, G. Gambacorta, F. CAPONIO. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. J. Sci. Food Agric. 102, 1185-1192 (2022). https://doi.org/10.1002/jsfa.11456 |
4,125 |
Q2 Q1 - AM |
|
213) |
G. Difonzo, M.P. Totaro, F. CAPONIO, A. Pasqualone, C. Summo. Olive Leaf Extract (OLE) addition as tool to reduce nitrate and nitrite in ripened sausages. Foods 11, 451 (2022). |
5,2 |
Q1 |
|
214) |
G. Squeo, D. De Angelis, C. Summo, A. Pasqualone, F. CAPONIO, J.M. Amigo. Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging. J. Food Comp. Anal. 108, 104459 (2022). |
4,3 |
Q2 Q1 - CAp |
|
215) |
G. de Gennaro, G. Difonzo, C. Summo, A. Pasqualone, F. CAPONIO. Olive cake powder as functional ingredient to improve the quality of gluten-free breadsticks. Foods 11, 552 (2022). https://doi.org/10.3390/foods11040552 |
5,2 |
Q1 |
|
216) |
M. Noviello, A.F. Caputi, G. Squeo, V.M. Paradiso, G. Gambacorta, F. CAPONIO. Vine shoots as a source of trans-resveratrol and ε-viniferin: a study of 23 italian varieties. Foods 11, 553 (2022). |
5,2 |
Q1 |
|
217) |
G. Squeo, R. Silletti, G. Napoletano, M. Greco Miani, G. Difonzo, A. Pasqualone, F. CAPONIO. Characterization and effect of refining on the oil extracted from durum wheat by-Products. Foods 11, 553 (2022). https://doi.org/10.3390/foods11050683 |
5,2 |
Q1 |
|
218) |
G. Difonzo, G. de Gennaro, A. Pasqualone, F. CAPONIO. Potential use of plant-based by-products and waste to improve the quality of gluten-free product. J. Sci. Food Agic. 102, 2199-2211 (2022). https://doi.org/10.1002/jsfa.11702 |
4,1 |
Q2 Q1 - AM |
|
219) |
G. Squeo, G. Difonzo, A. Baiano, R. Silletti, A. Pasqualone, C. Summo, F. CAPONIO. Quality of frozen stored flavoured olive oils. Ital. J. Food Sci. 34, 59-66 (2022). DOI 10.15586/ijfs.v34i1.2161 |
2,6 |
Q3 |
|
220) |
W. Sabetta, M. Centrone, M. DAgostino, G. Difonzo, L. Mansi, G. Tricarico, P. Venerito, E. Picardi, L.R. Ceci, G. Tamma, F. CAPONIO, C. Montemurro, M. Volpicella. Good wine makes good blood: an integrated approach to characterize autochthonous apulian grapevines as promising candidates for healthy wines. Int. J. Biol. Sci. 18, 2851-2866 (2022). doi: 10.7150/ijbs.70287 |
9,2 |
Q1 - B |
|
221) |
F. Vurro, M. Greco Miani, C. Summo, F. CAPONIO, A. Pasqualone. Effect of durum wheat oil on the physico-chemical and sensory features of biscuits. Foods 11, 1282 (2022). https://doi.org/10.3390/foods11091282 |
5,2 |
Q1 |
|
222) |
M. Troilo, G. Difonzo, V.M. Paradiso, A. Pasqualone, F. CAPONIO. Grape Pomace as innovative flour for the formulation of functional muffins: How particle size affects the nutritional, textural and sensory properties. Foods 11, 1799 (2022). https://doi.org/10.3390/foods11121799 |
5,2 |
Q1 |
|
223) |
M. Mefheh, A. Pasqualone, F. CAPONIO, D. De Angelis, G. Natrella, C. Summo, M. Faccia. Spreadable plant-based cheese analogue withdry-fractioned pea protein and inulin–olive oilemulsion-filled gel. J. Sci. Food Agic. 102, 5478-5487 (2022). DOI 10.1002/jsfa.11902 |
4,1 |
Q2 Q1 - AM |
|
224) |
F. Vurro, C. Summo, G. Squeo, F. CAPONIO, A. Pasqualone. The use of durum wheat oil in the preparation of focaccia: Tradition, innovation, and sustainability. Foods 11, 2679 (2022). https://doi.org/10.3390/foods11172679 |
5,2 |
Q1 |
|
225) |
F. CAPONIO, A. Piga, M. Poiana. Valorization of food processing by-products. Foods 11, 3246 (2022). |
5,2 |
Q1 |
|
226) |
M. Mefleh, M. Faccia, G. Natrella, D. De Angelis, A. Pasqualone, F. CAPONIO, C. Summo. Development and chemical-sensory characterization of chickpeas-based beverages fermented with selected starters. Foods 11, 3578 (2022). |
5,2 |
Q1 |
|
227) |
G. Difonzo, M.A. Crescenzi, S. Piacente, G. Altamura, F. CAPONIO, P. Montoro. Metabolomics approach to characterize green olive leaf extracts classified based on variety and season. Plants 11, 3321 (2022). https://doi.org/10.3390/plants11233321 |
4,5 |
Q1 - PS |
|
228) |
I. Allegretta, G. Squeo, C.E. Gattullo, C. Porfido, A. Cicchetti, F. CAPONIO, S. Cesco, C. Nicoletto, R. Terzano. TXRF spectral information enhanced by multivariate analysis: a new strategy for food fingerprint. Food Chem. 401, 134124 (2023). https://doi.org/10.1016/j.foodchem.2022.134124 |
8,8 |
Q1 |
|
229) |
N. Admane, G. Cavallo, C. Hadjila, M.M. Cavalluzzi, N.P. Rotondo, A. Salerno, J. Cannillo, G. Difonzo, F. CAPONIO, A. Ippolito, G. Lentini, S.M. Sanzani. Biostimulant formulations and Moringa oleifera extracts to improve yield, quality, and storability of hydroponic lettuce. Molecules 28, 373 (2023). https://doi.org/10.3390/molecules28010373 |
4,6 |
Q2 - CM |
|
230) |
G. Difonzo, M. Troilo, I. Allegretta, A. Pasqualone, F. CAPONIO. Grape skin and seed flours as functional ingredients of pizza: potential and drawbacks related to nutritional, physicochemical and sensory attributes. LWT 175, 114494 (2023). |
6,0 |
Q1 |
|
231) |
G. Difonzo, C. Antonino, G. Squeo, F. CAPONIO, M. Faccia. Application of agri-food by-products in cheesemaking. Antioxidants 12, 660 (2023). |
7,0 |
Q1 - B |
|
232) |
M. Mefheh, C. Summo, M. Faccia, F. CAPONIO, A. Pasqualone. Legume-based dairy substitutes: from traditional food to recent findings. Reference Module in Food Science, 1-13 (2023). https://doi.org/10.1016/B978-0-12-823960-5.00061-5 |
- |
- |
|
233) |
G. Squeo, D. De Angelis, A.F. Caputi, A. Pasqualone, C. Summo, F. CAPONIO. Screening of acrylamide content in innovative commercial plant-based protein ingredients from different technologies. Foods, 12, 1331 (2023). |
5,2 |
Q1 |
|
234) |
D. De Angelis, A. Pasqualone, G. Squeo, F. CAPONIO, C. Summo. Amino acid and fatty acid compositions of texturized vegetable proteins. Ital. J. Food Sci. 35, 19-25 (2023). DOI: 10.15586/ijfs.v35i1.2265 |
2,6 |
Q3 |
|
235) |
G. Difonzo, M. Troilo, M. Casiello, L. D’Accolti, F, CAPONIO. Autohydrolysis application on vine shoots and grape stalks to obtain extracts enriched in xylo-oligosaccharides and phenolic compounds. Molecules, 28, 3760 (2023). |
4,6 |
Q2 - CM |
|
236) |
M.P. Totaro, G. Squeo, D. De Angelis, A. Pasqualone, F. CAPONIO, C. Summo. Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat. J. Food Comp. Anal. 118, 105211 (2023). https://doi.org/10.1016/j.jfca.2023.105211 |
4,3 |
Q2 Q1 - CAp |
|
237) |
R. Miolla, G. Ottomano Palmisano, R. Roma, F. CAPONIO, G. Difonzo, A. De Boni. Functional foods acceptability: a consumers’ survey on bread enriched with oenological by-products. Foods 12, 2014 (2023). https://doi.org/10.3390/foods12102014 |
5,2 |
Q1 |
|
238) |
G. Squeo, V. Latrofa, F. Vurro, D. De Angelis, F. CAPONIO, C. Summo, A. Pasqualone. Developing a clean labelled snack bar rich in protein and fibre with dry-fractionated defatted durum wheat cake. Foods 12, 2547 (2023). https://doi.org/10.3390/foods12132547 |
5,2 |
Q1 |
|
239) |
C. Allegretta, G. Difonzo, F. CAPONIO, G. Tamma, O. Laselva. Olive Leaf Extract (OLE) as a novel antioxidant that ameliorates the inflammatory response in Cystic Fibrosis. Cells 12, 1764 (2023). https://doi.org/10.3390/cells12131764 |
6,0 |
Q2 - CB |
|
240) |
C. Ciont, G. Difonzo, A. Pasqualone, M.S. Chis, F. Ranga, K. Szabo, E. Simon, A. Naghiu, L. Barbu-Tudoran, F. CAPONIO, O.L. Pop, D.C. Vodnar. Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion, Food Chem. 428, 136778 (2023). |
8,8 |
Q1 |
|
241) |
R.M. Caldeira, R.F. Miyahira, C.F. Lima, C.P. Rosado, A.C. Campos, R.R. Guimarães, N.M. Nunes, G. Difonzo, G. Squeo, A. Pasqualone, F. CAPONIO, R. Da Silva Cadena, L. Zago. Extra virgin olive oils with high phenolic content as an ingredient of artisanal ice cream: consumer acceptance. J. Culinary Sci. Technol. 21, 829-843 (2023). https://doi.org/10.1080/15428052.2021.2016532 |
1,3 |
Q4 |
|
242) |
C. Antonino, G. Difonzo, M. Faccia, F. CAPONIO. Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods. J. Food Sci. 89, 748–772 (2024). http://doi.org/10.1111/1750-3841.16894 |
3,9 |
Q2 |
|
243) |
D. De Angelis, V. Latrofa, F. CAPONIO, A. Pasqualone, C. Summo. Techno-functional properties of dry-fractionated proteins and application in food product development: A review. J. Sci. Food Agr. 104, 1884–1896 (2024). Doi: 10.1002/jsfa.13168 |
4,1 |
Q2 Q1 - AM |
|
|
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 B, Biochemistry & Molecular Biology CA, Chemistry, Analytical CAp, Chemistry, Applied CB, Cell Biology 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 2021 e 2022 sono stati considerati i più recenti IF disponibili (anno 2020). |
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