Sustainability of the Olive Oil System

por Alamprese, Cristina, Caponio, Francesco, Chiavaro, Emma
Publicado 2021

Valorization of Food Processing By-Products

por Caponio, Francesco, Piga, Antonio, Poiana, Marco
Publicado 2022

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

por Mefleh, Marina, Pasqualone, Antonella, Caponio, Francesco, Faccia, Michele
Publicado 2021

Application of Agri-Food By-Products in Cheesemaking

por Difonzo, Graziana, Antonino, Claudia, Squeo, Giacomo, Caponio, Francesco, Faccia, Michele
Publicado 2023

Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis

por Allegretta, Caterina, Difonzo, Graziana, Caponio, Francesco, Tamma, Grazia, Laselva, Onofrio
Publicado 2023

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

por Difonzo, Graziana, Squeo, Giacomo, Calasso, Maria, Pasqualone, Antonella, Caponio, Francesco
Publicado 2019

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

por Squeo, Giacomo, Silletti, Roccangelo, Mangini, Giacomo, Summo, Carmine, Caponio, Francesco
Publicado 2021

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

por Faccia, Michele, Gambacorta, Giuseppe, Pasqualone, Antonella, Summo, Carmine, Caponio, Francesco
Publicado 2021

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

por Costantini, Michela, Summo, Carmine, Faccia, Michele, Caponio, Francesco, Pasqualone, Antonella
Publicado 2021

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

por Vurro, Francesca, Summo, Carmine, Squeo, Giacomo, Caponio, Francesco, Pasqualone, Antonella
Publicado 2022

Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds

por Difonzo, Graziana, Troilo, Marica, Casiello, Michele, D’Accolti, Lucia, Caponio, Francesco
Publicado 2023

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

por Paradiso, Vito Michele, Clemente, Antonia, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco
Publicado 2016

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

por Paradiso, Vito Michele, Castellino, Maria, Renna, Massimiliano, Santamaria, Pietro, Caponio, Francesco
Publicado 2020

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

por Summo, Carmine, De Angelis, Davide, Difonzo, Graziana, Caponio, Francesco, Pasqualone, Antonella
Publicado 2020

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

por Troilo, Marica, Difonzo, Graziana, Paradiso, Vito M., Summo, Carmine, Caponio, Francesco
Publicado 2021

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

por Squeo, Giacomo, De Angelis, Davide, Leardi, Riccardo, Summo, Carmine, Caponio, Francesco
Publicado 2021

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

por Difonzo, Graziana, Totaro, Michela Pia, Caponio, Francesco, Pasqualone, Antonella, Summo, Carmine
Publicado 2022

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

por de Gennaro, Giuditta, Difonzo, Graziana, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco
Publicado 2022

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

por Vurro, Francesca, Greco Miani, Marcello, Summo, Carmine, Caponio, Francesco, Pasqualone, Antonella
Publicado 2022

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

por Troilo, Marica, Difonzo, Graziana, Paradiso, Vito Michele, Pasqualone, Antonella, Caponio, Francesco
Publicado 2022