Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals
2014-01-01 Paradiso, V. M.; Caponio, F.; Summo, C.; Gomes, T.
Oxidation compounds in extra virgin olive oils, fresh or stored, after frying
2014-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Bilancia, M. T.; Pasqualone, A.; Cosmai, L.; Gomes, T.
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils
2014-01-01 Paradiso, V. M.; Caponio, F.; Bruno, G.; Pasqualone, A.; Summo, C.; Gomes, T.
Use of modified atmosphere for the packaging of ripened sausages
2014-01-01 Summo, C.; Caponio, F.; Paradiso, V. M.; Tricarico, F.; Cosmai, L.; Gomes, T.
Influence of decanter working parameters on the extra virgin olive oil quality
2014-01-01 Caponio, F.; Summo, C.; Paradiso, V. M.; Pasqualone, A.
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters
2014-01-01 Paradiso, V. M.; Giarnetti, M.; Di Mattia, C.; Andrich, L.; Cosmai, L.; Summo, C.; Caponio, F.
Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions
2013-01-01 Caponio, F.; Paradiso, V. M.; Bilancia, M. T.; Summo, C.; Pasqualone, A.; Gomes, T.
Evolution of the oxidation compounds in extra virgin olive oil during frying: Influence of the cultivar and of the oil extraction process
2013-01-01 Summo, C.; Caponio, F.; Piga, A.; Paradiso, V. M.; Fadda, C.; Nasti, R.; Bilancia, M. T.; Delcuratolo, D.; Gomes, T.
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils
2013-01-01 Caponio, F.; Giarnetti, M.; Paradiso, V. M.; Summo, C.; Gomes, T.
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food
2013-01-01 Cosmai, L.; Summo, C.; Caponio, F.; Paradiso, V. M.; Gomes, T.
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation
2013-01-01 Cosmai, L.; Summo, C.; Caponio, F.; Paradiso, V. M.; Gomes, T.
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
2013-01-01 Rizzello, C. G.; Coda, R.; Macias, D. S.; Pinto, D.; Marzani, B.; Filannino, P.; Giuliani, G.; Paradiso, V. M.; Di Cagno, R.; Gobbetti, M.
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: A correlation study
2013-01-01 Chiavaro, E.; Cerretani, L.; Paradiso, V. M.; Summo, C.; Paciulli, M.; Gallina Toschi, T.; Caponio, F.
Chemical and thermal evaluation of olive oil refining at different oxidative levels
2013-01-01 Caponio, F.; Chiavaro, E.; Paradiso, V. M.; Paciulli, M.; Summo, C.; Cerretani, L.; Gomes, T.
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils
2013-01-01 Caponio, F.; Bruno, G.; Paradiso, V. M.; Summo, C.; Gomes, T.
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products
2013-01-01 Caponio, F.; Giarnetti, M.; Summo, C.; Paradiso, V. M.; Cosmai, L.; Gomes, T.
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins
2013-01-01 Pasqualone, A.; Bianco, A. M.; Paradiso, V. M.
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level
2012-01-01 Gomes, T.; Caponio, F.; Durante, V.; Summo, C.; Paradiso, V. M.
Influence of the deodorisation temperature on the oxidative degradation of olive oil
2012-01-01 Caponio, F.; Paradiso, V. M.; Durante, V.; Summo, C.; Gomes, T.
Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage
2012-01-01 Giarnetti, M.; Caponio, F.; Paradiso, V. M.; Summo, C.; Gomes, T.
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