World's Best Scientists 2026 revealed!

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Plant Science and Agronomy

D-Index
53
Citations
8259
World Ranking
1839
National Ranking
54

Best Publications

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

    Francesco Caponio;Vincenzo Alloggio;Tommaso Gomes

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

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

  • Production and characterization of functional biscuits obtained from purple wheat

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

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

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

  • 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

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

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

  • Nutritional characterization and shelf-life of packaged microgreens

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

  • 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

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

    Graziana Difonzo;Marica Troilo;Giacomo Squeo;Antonella Pasqualone

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

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

  • 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

  • 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

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

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

  • 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

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

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

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

    Marina Mefleh;Antonella Pasqualone;Francesco Caponio;Michele Faccia

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

    T. Gomes;F. Caponio

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

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

  • 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

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

    Antonella Pasqualone;Cinzia Montemurro;Francesco Caponio;Antonio Blanco

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

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

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

    Carmine Summo;Francesco Caponio;Antonella Pasqualone

Frequent Co-Authors

Antonella Pasqualone
Antonella Pasqualone University of Bari Aldo Moro
Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Stefano Pavan
Stefano Pavan University of Bari Aldo Moro
Antonio Blanco
Antonio Blanco University of Bari Aldo Moro
Pietro Santamaria
Pietro Santamaria University of Bari Aldo Moro
Emma Chiavaro
Emma Chiavaro University of Parma
Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Vito Laudadio
Vito Laudadio University of Bari Aldo Moro
Marcello Salvatore Lenucci
Marcello Salvatore Lenucci University of Salento
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano

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