Francesco Caponio

Francesco Caponio publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Francesco Caponio sits on this spectrum.

Francesco Caponio D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Francesco Caponio sits on this spectrum.

Best Publications

• Phenolic compounds of virgin olive oil: influence of paste preparation techniques

  Francesco Caponio;Vincenzo Alloggio;Tommaso Gomes

  413
  Citations

• Influence of the exposure to light on extra virgin olive oil quality during storage

  Francesco Caponio;Maria Teresa Bilancia;Antonella Pasqualone;Ewa Sikorska

  191
  Citations

• Production and characterization of functional biscuits obtained from purple wheat

  Antonella Pasqualone;Anna Maria Bianco;Vito Michele Paradiso;Carmine Summo

  171
  Citations

• Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

  Antonella Pasqualone;Anna Maria Bianco;Vito Michele Paradiso;Carmine Summo

  168
  Citations

• Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

  Francesco Caponio;Tommaso Francesco Gomes;Antonella Pasqualone

  160
  Citations

• Fermented goats’ milk produced with selected multiple starters as a potentially functional food

  Fabio Minervini;Maria Teresa Bilancia;Sonya Siragusa;Marco Gobbetti

  142
  Citations

• Nutritional characterization and shelf-life of packaged microgreens

  Vito Michele Paradiso;Maria Castellino;Massimiliano Renna;Concetta Eliana Gattullo

  136
  Citations

• Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

  Mariagrazia Giarnetti;Vito Michele Paradiso;Francesco Caponio;Carmine Summo

  127
  Citations

• Functional compounds from olive pomace to obtain high-added value foods – a review

  Graziana Difonzo;Marica Troilo;Giacomo Squeo;Antonella Pasqualone

  125
  Citations

• Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

  Graziana Difonzo;Annamaria Russo;Antonio Trani;Vito Michele Paradiso

  122
  Citations

• Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

  Maria De Angelis;Daniela Campanella;Lucrezia Cosmai;Carmine Summo

  122
  Citations

• Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection.

  Vito Michele Paradiso;Antonia Clemente;Carmine Summo;Antonella Pasqualone

  121
  Citations

• Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

  Ewa Sikorska;Igor V. Khmelinskii;Marek Sikorski;Francesco Caponio

  103
  Citations

• Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil.

  Antonella Pasqualone;Cinzia Montemurro;Carmine Summo;Wilma Sabetta

  100
  Citations

• Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

  Vito M. Paradiso;Mariagrazia Giarnetti;Carmine Summo;Antonella Pasqualone

  99
  Citations

• Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.

  Marina Mefleh;Antonella Pasqualone;Francesco Caponio;Michele Faccia

  99
  Citations

• Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils.

  T. Gomes;F. Caponio

  95
  Citations

• Effects of free fatty acids on the oxidative processes in purified olive oil

  Vito M. Paradiso;Tommaso Gomes;Raffaella Nasti;Francesco Caponio

  95
  Citations

• 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.

  Antonella Pasqualone;Giuseppe Gambacorta;Carmine Summo;Francesco Caponio

  93
  Citations

• Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites.

  Antonella Pasqualone;Cinzia Montemurro;Francesco Caponio;Antonio Blanco

  86
  Citations

• Effect of acorn flour on the physico-chemical and sensory properties of biscuits.

  Antonella Pasqualone;Fatima Z. Makhlouf;Malika Barkat;Graziana Difonzo

  83
  Citations

• Effect of vacuum-packaging storage on the quality level of ripened sausages.

  Carmine Summo;Francesco Caponio;Antonella Pasqualone

  79
  Citations