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List of works by Vito M. Paradiso

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

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions.

scientific article

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

scientific article published in March 2024

Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation

scientific article published on 28 June 2020

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

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

scientific article published on 12 November 2012

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

scientific article published on 01 March 2012

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

scientific article

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

scientific article

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

scientific article published on 10 December 2019

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

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

scientific article

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

scientific article published on 13 April 2016

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 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

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

scientific article published on 04 May 2013

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

scientific article published on 14 January 2015

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function.

scientific article published on 26 May 2018

Nutritional characterization and shelf-life of packaged microgreens

scientific article published on 01 November 2018

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

scientific article published on 24 June 2020

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

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

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

scientific article published on 15 October 2020

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

scientific article published on 08 April 2020

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

scientific article

Teff Type-I Sourdough to Produce Gluten-Free Muffin

scientific article published on 29 July 2020

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 olive leaf extract to reduce lipid oxidation of baked snacks

scientific article published on 12 March 2018

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

Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

scientific article published in 2022

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