Pubblicazioni

De Angelis, Davide, Pasqualone, Antonella, Squeo, Giacomo, Caponio, Francesco, Summo, Carmine (2023). Amino acid and fatty acid compositions of texturized vegetable proteins. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 35, p. 19-25, ISSN: 1120-1770, doi: 10.15586/ijfs.v35i1.2265

Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia (2023). Application of Agri-Food By-Products in Cheesemaking. ANTIOXIDANTS, vol. 12, ISSN: 2076-3921, doi: 10.3390/antiox12030660

Michela Pia Totaro, Giacomo Squeo, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo (2023). Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 118, ISSN: 0889-1575, doi: 10.1016/j.jfca.2023.105211

Natrella, Giuseppe, Gambacorta, Giuseppe, Squeo, Giacomo, Faccia, Michele (2023). Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese. FOODS, vol. 12, ISSN: 2304-8158, doi: 10.3390/foods12051080

Squeo, Giacomo, De Angelis, Davide, Caputi, Antonio Francesco, Pasqualone, Antonella, Summo, Carmine, Caponio, Francesco (2023). Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. FOODS, vol. 12, ISSN: 2304-8158, doi: 10.3390/foods12061331

Allegretta, Ignazio, Squeo, Giacomo, Gattullo, Concetta Eliana, Porfido, Carlo, Cicchetti, Antonio, Caponio, Francesco, Cesco, Stefano, Nicoletto, Carlo, Terzano, Roberto (2023). TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint. FOOD CHEMISTRY, vol. 401, ISSN: 1873-7072, doi: 10.1016/j.foodchem.2022.134124

De Angelis, Davide, Pasqualone, Antonella, Squeo, Giacomo, Summo, Carmine (2022). Almond okara as a valuable ingredient in biscuit preparation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142, doi: 10.1002/jsfa.12286

Squeo G., De Angelis D., Summo C., Pasqualone A., Caponio F., Amigo J. M. (2022). Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol. 108, ISSN: 0889-1575, doi: 10.1016/j.jfca.2022.104459

Squeo G., Silletti R., Napoletano G., Miani M. G., Difonzo G., Pasqualone A., Caponio F. (2022). Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. FOODS, vol. 11, ISSN: 2304-8158, doi: 10.3390/foods11050683

Caldeira R. M., Miyahira R. F., Lima C. F., Rosado C. P., Campos A. C., Guimaraes R. R., Moura Nunes N., Difonzo G., Squeo G., Pasqualone A., Caponio F., Cadena R. D. S., Zago L. (2022). Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, p. 1-15, ISSN: 1542-8052, doi: 10.1080/15428052.2021.2016532

De Angelis D., Squeo G., Pasqualone A., Summo C. (2022). Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 59, p. 2685-2693, ISSN: 0022-1155, doi: 10.1007/s13197-021-05288-x

Squeo, G, Difonzo, G, Baiano, A, Silletti, R, Pasqualone, A, Summo, C, Caponio, F (2022). Quality of frozen stored flavoured olive oils. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 34, p. 59-66, ISSN: 1120-1770, doi: 10.15586/ijfs.v34i1.2161

Vurro F., Summo C., Squeo G., Caponio F., Pasqualone A. (2022). The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. FOODS, vol. 11, ISSN: 2304-8158, doi: 10.3390/foods11172679

Noviello M., Caputi A. F., Squeo G., Paradiso V. M., Gambacorta G., Caponio F. (2022). Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties. FOODS, vol. 11, ISSN: 2304-8158, doi: 10.3390/foods11040553

De Angelis D., Pasqualone A., Allegretta I., Porfido C., Terzano R., Squeo G., Summo C. (2021). Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse. HELIYON, vol. 7, ISSN: 2405-8440, doi: 10.1016/j.heliyon.2021.e06177

Squeo G., De Angelis D., Leardi R., Summo C., Caponio F. (2021). Background, applications and issues of the experimental designs for mixture in the food sector. FOODS, vol. 10, ISSN: 2304-8158, doi: 10.3390/foods10051128

Sabetta W., Mascio I., Squeo G., Gadaleta S., Flamminii F., Conte P., Di Mattia C. D., Piga A., Caponio F., Montemurro C. (2021). Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo. FOODS, vol. 10, ISSN: 2304-8158, doi: 10.3390/foods10061371

Rodriguez G., Squeo G., Estivi L., Quezada Berru S., Buleje D., Caponio F., Brandolini A., Hidalgo A. (2021). Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. FOOD CHEMISTRY, vol. 340, p. 1-9, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2020.127942

Difonzo, Graziana, Fortunato, Stefania, Tamborrino, Antonia, Squeo, Giacomo, Bianchi, Biagio, Caponio, Francesco (2021). Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 135, ISSN: 0023-6438, doi: 10.1016/j.lwt.2020.110290

Makhlouf F. Z., Squeo G., Difonzo G., Faccia M., Pasqualone A., Summo C., Barkat M., Caponio F. (2021). Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142, doi: 10.1002/jsfa.10623

Difonzo G., Troilo M., Squeo G., Pasqualone A., Caponio F. (2021). Functional compounds from olive pomace to obtain high-added value foods – a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, ISSN: 0022-5142, doi: 10.1002/jsfa.10478

de Angelis D., Kaleda A., Pasqualone A., Vaikma H., Squeo G., Caponio F., Summo C. (2021). How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve. CHEMICAL ENGINEERING TRANSACTIONS, vol. 87, p. 241-246, ISSN: 2283-9216, doi: 10.3303/CET2187041

Grassi, Silvia, Jolayemi, Olusola Samuel, Giovenzana, Valentina, Tugnolo, Alessio, Squeo, Giacomo, Conte, Paola, De Bruno, Alessandra, Flamminii, Federica, Casiraghi, Ernestina, Alamprese, Cristina (2021). Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. FOODS, vol. 10, ISSN: 2304-8158, doi: 10.3390/foods10051042

Difonzo G., Aresta A., Cotugno P., Ragni R., Squeo G., Summo C., Massari F., Pasqualone A., Faccia M., Zambonin C., Caponio F. (2021). Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. MOLECULES, vol. 26, ISSN: 1420-3049, doi: 10.3390/molecules26030598

Difonzo Graziana, Squeo Giacomo, Pasqualone Antonella, Summo Carmine, Paradiso Vito Michele, Caponio Francesco (2021). The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 101, p. 3099-3116, ISSN: 0022-5142, doi: 10.1002/jsfa.10986

Squeo G., Silletti R., Mangini G., Summo C., Caponio F. (2021). The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil. FOODS, vol. 10, ISSN: 2304-8158, doi: 10.3390/foods10020369

De Angelis, Davide, Kaleda, Aleksei, Pasqualone, Antonella, Vaikma, Helen, Tamm, Martti, Tammik, Mari-Liis, Squeo, Giacomo, Summo, Carmine (2020). Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. FOODS, vol. 9, ISSN: 2304-8158, doi: 10.3390/foods9121754

Miazzi, Monica Marilena, di Rienzo, Valentina, Mascio, Isabella, Montemurro, Cinzia, Sion, Sara, Sabetta, Wilma, Vivaldi, Gaetano Alessandro, Camposeo, Salvatore, Caponio, Francesco, Squeo, Giacomo, Difonzo, Graziana, Loconsole, Guiliana, Bottalico, Giovanna, Venerito, Pasquale, Montilon, Vito, Saponari, Antonella, Altamura, Giuseppe, Mita, Giovanni, Petrontino, Alessandro, Fucilli, Vincenzo, Bozzo, Francesco (2020). Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm. FRONTIERS IN PLANT SCIENCE, vol. 11, p. 1-14, ISSN: 1664-462X, doi: 10.3389/fpls.2020.00073

Squeo G., Difonzo G., Summo C., Crecchio C., Caponio F. (2020). 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. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 133, ISSN: 0023-6438, doi: 10.1016/j.lwt.2020.109887

Graziana DIFONZO, Stefania FORTUNATO, Giacomo SQUEO, Roccangelo SILLETTI, Vito Michele PARADISO, Carmine SUMMO, Antonella PASQUALONE, Francesco CAPONIO (2020). The monoacylglycerol fatty acid composition can act in modulating the oxidative process. LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE, vol. 97, p. 43-49, ISSN: 0035-6808

Paradiso V. M., Squeo G., Pasqualone A., Caponio F., Summo C. (2019). 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 CHEMISTRY, vol. 291, p. 1-6, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2019.03.139

Squeo G., Difonzo G., Silletti R., Paradiso V. M., Summo C., Pasqualone A., Caponio F. (2019). Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil. LA RIVISTA ITALIANA DELLE SOSTANZE GRASSE, vol. 96, p. 143-149, ISSN: 0035-6808

Conte P., Squeo G., Difonzo G., Caponio F., Fadda C., Caro A. D., Urgeghe P. P., Montanari L., Montinaro A., Piga A. (2019). Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, vol. 31, p. 196-205, ISSN: 2079-052X, doi: 10.9755/ejfa.2019.v31.i3.1923

Zago L., Squeo G., Bertoncini E. I., Difonzo G., Caponio F. (2019). Chemical and sensory characterization of Brazilian virgin olive oils. FOOD RESEARCH INTERNATIONAL, vol. 126, p. 1-9, ISSN: 0963-9969, doi: 10.1016/j.foodres.2019.108588

Tamborrino, Antonia, Romaniello, Roberto, Caponio, Francesco, Squeo, Giacomo, Leone, Alessandro (2019). Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield. JOURNAL OF FOOD ENGINEERING, vol. 245, p. 124-130, ISSN: 0260-8774, doi: 10.1016/j.jfoodeng.2018.10.019

Makhlouf Fatima Zohra, Squeo Giacomo, Barkat Malika, Pasqualone Antonella, Caponio Francesco (2019). Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil.. NAJFNR, vol. 3, p. 148-155, ISSN: 2588-1582, doi: 10.5281/zenodo.2584087

FACCIA, G. GAMBACORTA, G. NATRELLA, G. SQUEO, G. DIFONZO, F. CAPONIO (2019). Development of a brine for mozzarella preservation. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 31, p. 79-84, ISSN: 1120-1770

Pasqualone, Antonella, Makhlouf, Fatima Z, Barkat, Malika, Difonzo, Graziana, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco (2019). Effect of acorn flour on the physico-chemical and sensory properties of biscuits. HELIYON, vol. 5, p. 1-7, ISSN: 2405-8440, doi: 10.1016/j.heliyon.2019.e02242

Squeo, Giacomo, Caponio, Francesco, Paradiso, Vito M, Summo, Carmine, Pasqualone, Antonella, Khmelinskii, Igor, Sikorska, Ewa (2019). Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 99, p. 2513-2520, ISSN: 0022-5142, doi: 10.1002/jsfa.9461

Squeo G., Grassi S., Paradiso V. M., Alamprese C., Caponio F. (2019). FT-IR extra virgin olive oil classification based on ethyl ester content. FOOD CONTROL, vol. 102, p. 149-156, ISSN: 0956-7135, doi: 10.1016/j.foodcont.2019.03.027

Squeo G., Difonzo G., Paradiso V. M., Summo C., Pasqualone A., Caponio F. (2019). Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile. EMIRATES JOURNAL OF FOOD AND AGRICULTURE, vol. 31, p. 735-740, ISSN: 2079-052X, doi: 10.9755/ejfa.2019.v31.i9.2012

Difonzo G., Squeo G., Fortunato S., Paradiso V. M., Summo C., Pasqualone A., Caponio F. (2019). Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli. INDUSTRIE ALIMENTARI, vol. 58, p. 10-15, ISSN: 0019-901X

Caponio F., Difonzo G., Squeo G., Fortunato S., Silletti R., Summo C., Paradiso V. M., Pasqualone A. (2019). Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés. FOODS, vol. 8, p. 1-8, ISSN: 2304-8158, doi: 10.3390/foods8040115

Caponio F., Leone A., Squeo G., Tamborrino A., Summo C. (2019). Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 99, p. 5594-5600, ISSN: 0022-5142, doi: 10.1002/jsfa.9856

Tamborrino A., Perone C., Catalano F., Squeo G., Caponio F., Bianchi B. (2019). Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation. ENERGIES, vol. 12, p. 1-20, ISSN: 1996-1073, doi: 10.3390/en12132592

DIFONZO, G. SQUEO, M. CALASSO, A. PASQUALONE, C. SUMMO, V. M. PARADISO, R. SILLETTI, G. GAMBACORTA, M. FACCIA, F. CAPONIO (2019). Olive leaf extract as natural preservative. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 31, p. 187-191, ISSN: 1120-1770

Difonzo, Graziana, Squeo, Giacomo, Calasso, Maria, Pasqualone, Antonella, Caponio, Francesco (2019). Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. FOODS, vol. 8, p. 1-12, ISSN: 2304-8158, doi: 10.3390/foods8040138

Pasqualone, Antonella, De Angelis, Davide, Squeo, Giacomo, Difonzo, Graziana, Caponio, Francesco, Summo, Carmine (2019). The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. FOODS, vol. 8, p. 1-14, ISSN: 2304-8158, doi: 10.3390/foods8100504

Makhlouf, Fatima Z., Squeo, Giacomo, Barkat, Malika, Trani, Antonio, Caponio, Francesco (2018). Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria. FOOD RESEARCH INTERNATIONAL, vol. 114, p. 208-213, ISSN: 0963-9969, doi: 10.1016/j.foodres.2018.08.010

Caponio, F., Squeo, G., Curci, M., Silletti, R., Paradiso, V. M., Summo, C., Crecchio, C., Pasqualone, A. (2018). Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 30, p. 381-392, ISSN: 1120-1770

De Luca, Anna I., Stillitano, Teodora, Falcone, Giacomo, Squeo, Giacomo, Caponio, Francesco, Strano, Alfio, Gulisano, Giovanni (2018). Economic and environmental assessment of extra virgin olive oil processing innovations. CHEMICAL ENGINEERING TRANSACTIONS, vol. 67, p. 133-138, ISSN: 2283-9216, doi: 10.3303/CET1867023

Caponio, Francesco, Squeo, Giacomo, Brunetti, Lucio, Pasqualone, Antonella, Summo, Carmine, Paradiso, Vito M, Catalano, Pasquale, Bianchi, Biagio (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, vol. 98, p. 4279-4286, ISSN: 0022-5142, doi: 10.1002/jsfa.8950

SQUEO, GIACOMO, TAMBORRINO, ANTONIA, PASQUALONE, Antonella, LEONE, ALESSANDRO, PARADISO, VITO MICHELE, SUMMO, CARMINE, CAPONIO, Francesco (2017). Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index. FOOD AND BIOPROCESS TECHNOLOGY, vol. 10, p. 592-602, ISSN: 1935-5130, doi: 10.1007/s11947-016-1842-7

SQUEO, GIACOMO, SILLETTI, ROCCANGELO, SUMMO, CARMINE, PARADISO, VITO MICHELE, PASQUALONE, Antonella, CAPONIO, Francesco (2017). FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 29, p. 370-376, ISSN: 1120-1770, doi: 10.14674/1120-1770/ijfs.v747

TAMBORRINO, ANTONIA, SQUEO, GIACOMO, LEONE, ALESSANDRO, PARADISO, VITO MICHELE, Romaniello, Roberto, SUMMO, CARMINE, PASQUALONE, Antonella, Catalano, Pasquale, BIANCHI, Biagio, CAPONIO, Francesco (2017). Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics. JOURNAL OF FOOD ENGINEERING, vol. 205, p. 34-46, ISSN: 0260-8774, doi: 10.1016/j.jfoodeng.2017.02.019

BAIANO, ANTONIETTA, Previtali, Maria Assunta, Viggiani, Ilaria, Varva, Gabriella, SQUEO, GIACOMO, PARADISO, VITO MICHELE, SUMMO, CARMINE, GOMES, Tommaso Francesco, CAPONIO, Francesco (2016). As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 242, p. 1693-1708, ISSN: 1438-2377, doi: 10.1007/s00217-016-2669-1

CAPONIO, Francesco, DURANTE, VIVIANA, Varva, Gabriella, SILLETTI, ROCCANGELO, Previtali, Maria Assunta, Viggiani, Ilaria, SQUEO, GIACOMO, SUMMO, CARMINE, PASQUALONE, Antonella, GOMES, Tommaso Francesco, BAIANO, ANTONIETTA (2016). Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils. FOOD CHEMISTRY, vol. 202, p. 221-228, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2016.02.005

CAPONIO, Francesco, SQUEO, GIACOMO, DIFONZO, GRAZIANA, PASQUALONE, Antonella, SUMMO, CARMINE, PARADISO, VITO MICHELE (2016). Has the use of talc an effect on yield and extra virgin olive oil quality?. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 96, p. 3292-3299, ISSN: 0022-5142, doi: 10.1002/jsfa.7658

SQUEO, GIACOMO, SILLETTI, ROCCANGELO, SUMMO, CARMINE, PARADISO, VITO MICHELE, PASQUALONE, Antonella, CAPONIO, Francesco (2016). Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina). FOOD CHEMISTRY, vol. 209, p. 65-71, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2016.04.028

CAPONIO, Francesco, SQUEO, GIACOMO, SUMMO, CARMINE, PARADISO, VITO MICHELE, PASQUALONE, Antonella (2016). Talc effect on the volatiles of virgin olive oil during storage. ITALIAN JOURNAL OF FOOD SCIENCE, vol. 28, p. 705-715, ISSN: 1120-1770, doi: 10.14674/1120-1770/ijfs.v420

CAPONIO, Francesco, SQUEO, GIACOMO, Monteleone, J. I., PARADISO, VITO MICHELE, PASQUALONE, Antonella, SUMMO, CARMINE (2015). First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils. LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE, vol. 64, p. 439-445, ISSN: 0023-6438, doi: 10.1016/j.lwt.2015.05.007