List of works - Carmine Summo

A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

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

scientific article published on 27 March 2019

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds

scientific article published on 22 November 2007

Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used

Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

scholarly article in Journal of Chemistry, 2016

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

scientific article published on 22 October 2014

Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

scientific article published on 07 October 2019

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

scientific article published on 29 June 2023

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

scientific article published on 12 November 2012

Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals

scientific article published on 01 March 2018

Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

article

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

scientific article published on 07 August 2019

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

scientific article published on 04 August 2016

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

scientific article published on 02 February 2016

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

article published in 2008

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

scientific article published on 22 May 2018

Effect of salt reduction on quality and acceptability of durum wheat bread

scientific article published on 20 March 2019

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage ⬇️

scientific article published on 01 March 2012

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

scientific article published on May 16, 2006

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

scientific article published on 17 April 2007

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

scientific article published on 04 August 2020

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

Effects of monoacylglycerols on the oxidative stability of olive oil

scientific article published on 01 October 2010

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

scientific article published on 18 March 2011

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

scientific article published on 21 June 2018

Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

scientific article published on 11 December 2018

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

scientific article published on 15 March 2016

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

scientific article

Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere

scientific article published on 17 July 2010

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

scientific article published on 4 December 2014

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

scientific article

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

Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish

article

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

scientific article published on 15 March 2024

First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

article

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

scientific article published on 10 December 2019

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

scientific article published on 5 July 2016

Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

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

Has the use of talc an effect on yield and extra virgin olive oil quality?

scientific article published on 5 February 2016

High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

scientific article published on 24 March 2020

Influence of Drying Conditions on Volatile Compounds of Pasta

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

scientific article

Influence of decanter working parameters on the extra virgin olive oil quality

Influence of processing and storage time on the lipidic fraction of taralli.

scientific article published in November 2009

Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

scientific article

Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

scientific article published on 31 October 2013

Influence of the different oils used in dough formulation on the lipid fraction of taralli

scientific article published on 5 April 2011

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

scientific article published on 10 February 2018

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

article

Influence of the type of olive-crusher used on the quality of extra virgin olive oils

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

scientific article published on 03 July 2019

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

scientific article published on 14 January 2015

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

scientific article published on 9 June 2015

Olive Leaf Extracts Act as Modulators of the Human Immune Response.

scientific article published on 15 November 2017

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

scientific article published on 31 August 2017

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

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

scientific article published on 27 November 2020

Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

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

article published in 2015

Production and characterization of functional biscuits obtained from purple wheat

scientific article published on 12 February 2015

Quality of the lipid fraction of Italian biscuits

article

Shelf life assessment of industrial durum wheat bread as a function of packaging system

scientific article

Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

scientific article published on 9 December 2023

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

scientific article published on 16 October 2019

The Large and Diverse Family of Mediterranean Flat Breads: A Database

scientific article published in 2022

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

scientific article published on 9 May 2013

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

scientific article published on 14 May 2016

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

scientific article published on 20 November 2020

Use of Legumes in Extrusion Cooking: A Review

scientific article published on 20 July 2020

Use of olive leaf extract to reduce lipid oxidation of baked snacks

scientific article published on 12 March 2018

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

scientific article published on 28 August 2009

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

scientific article published on 19 January 2011

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

scientific article published on 01 April 2007

List of works by Carmine Summo

A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium

A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

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

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds

Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used

Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Chemical and thermal evaluation of olive oil refining at different oxidative levels

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals

Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

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

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

Effect of salt reduction on quality and acceptability of durum wheat bread

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage ⬇️

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

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

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

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

Effects of monoacylglycerols on the oxidative stability of olive oil

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

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

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

Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

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

Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

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

Has the use of talc an effect on yield and extra virgin olive oil quality?

High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

Influence of Drying Conditions on Volatile Compounds of Pasta

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

Influence of decanter working parameters on the extra virgin olive oil quality

Influence of processing and storage time on the lipidic fraction of taralli.

Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals.

Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

Influence of the different oils used in dough formulation on the lipid fraction of taralli

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

Influence of the type of olive-crusher used on the quality of extra virgin olive oils

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

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

Olive Leaf Extracts Act as Modulators of the Human Immune Response.

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

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

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

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

Production and characterization of functional biscuits obtained from purple wheat

Quality of the lipid fraction of Italian biscuits

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products