Francesco Caponio

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