1. An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis. (1st September 2019) Authors: Paradiso, Vito Michele; Squeo, Giacomo; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine Journal: Food chemistry Issue: Volume 291(2019) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Analysis of peroxide value in olive oils with an easy and green method. (December 2021) Authors: Longobardi, Francesco; Contillo, Francesco; Catucci, Lucia; Tommasi, Luca; Caponio, Francesco; Paradiso, Vito Michele Journal: Food control Issue: Volume 130(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of natural and synthetic zeolites in the oenological field. (December 2021) Authors: Noviello, Mirella; Gattullo, Concetta Eliana; Faccia, Michele; Paradiso, Vito Michele; Gambacorta, Giuseppe Journal: Food research international Issue: Volume 150:Part A(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation. (28th July 2020) Authors: Tarantino, Annalisa; Difonzo, Graziana; Lopriore, Giuseppe; Disciglio, Grazia; Paradiso, Vito Michele; Gambacorta, Giuseppe; Caponio, Francesco Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 15(2020) Page Start: 5539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products. (May 2017) Authors: Pasqualone, Antonella; Laddomada, Barbara; Centomani, Isabella; Paradiso, Vito Michele; Minervini, Davide; Caponio, Francesco; Summo, Carmine Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 78(2017) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chemical and thermal evaluation of olive oil refining at different oxidative levels. Issue 10 (5th August 2013) Authors: Caponio, Francesco; Chiavaro, Emma; Paradiso, Vito Michele; Paciulli, Maria; Summo, Carmine; Cerretani, Lorenzo; Gomes, Tommaso Journal: European journal of lipid science and technology Issue: Volume 115:Issue 10(2013:Oct.) Page Start: 1146 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive‐based paste. (27th March 2017) Authors: Cosmai, Lucrezia; Campanella, Daniela; Summo, Carmine; Paradiso, Vito Michele; Pasqualone, Antonella; De Angelis, Maria; Caponio, Francesco Journal: International journal of food science & technology Issue: Volume 52:Number 5(2017) Page Start: 1164 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke. (October 2020) Authors: Castellino, Maria; Renna, Massimiliano; Leoni, Beniamino; Calasso, Maria; Difonzo, Graziana; Santamaria, Pietro; Gambacorta, Giuseppe; Caponio, Francesco; De Angelis, Maria; Paradiso, Vito Michele Journal: Food hydrocolloids Issue: Volume 107(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?. Issue 7 (July 2014) Authors: Gomes, Tommaso; Caponio, Francesco; Paradiso, Vito Michele; Durante, Viviana; Summo, Carmine; Pasqualone, Antonella Journal: European journal of lipid science and technology Issue: Volume 116:Issue 7(2014:Jul.) Page Start: 825 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of salt reduction on quality and acceptability of durum wheat bread. (15th August 2019) Authors: Pasqualone, Antonella; Caponio, Francesco; Pagani, Maria Ambrogina; Summo, Carmine; Paradiso, Vito Michele Journal: Food chemistry Issue: Volume 289(2019) Page Start: 575 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗