List of works - Giacomo Squeo

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

Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria

scholarly article by Fatima Z. Makhlouf et al published December 2018 in Food Research International

Application of Agri-Food By-Products in Cheesemaking

scientific article published on 7 March 2023

Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat

scientific article published in May 2023

Chemical and sensory characterization of Brazilian virgin olive oils

scientific article published on 29 July 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

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

scientific article published on 07 August 2019

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

Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

scientific article published on 01 July 2020

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

scientific article published on 11 December 2018

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

scientific article published on 2 January 2022

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

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

scientific article published on 09 May 2020

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 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

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

scientific article published on 03 July 2019

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality

scientific article published on 20 June 2020

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

scientific article published on 23 April 2019

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

scientific article published on 27 November 2020

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 challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

scientific article published on 04 December 2020

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

scientific article published in 2022

List of works by Giacomo Squeo