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List of works by Francesco Caponio

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

Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells

scientific article published on 23 December 2020

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

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

scientific article published in March 2024

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

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

scientific article published on 27 April 2023

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

scientific article published on 28 June 2020

Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce

scientific article published on 2 January 2023

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

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

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 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 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 monoacylglycerols on the oxidative stability of olive oil

scientific article published on 01 October 2010

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

article

Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils

scientific article published on 01 June 1999

Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods

scientific article published in August 2024

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 VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

scientific article published on 12 October 2020

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

scientific article

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

scientific article published on 2 January 2022

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

scientific article

Fate of oxidized triglycerides during refining of seed oils

scientific article published on 01 July 2003

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

From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts

scientific article published on 26 August 2019

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

scientific article published on 10 December 2019

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

scientific article published on 09 May 2020

Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products

scientific article published on 16 May 2023

Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products

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

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

Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium

scientific article published on 21 March 2019

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 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

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

Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season

scientific article published in 2022

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

scientific article published on 9 June 2015

Nutritional characterization and shelf-life of packaged microgreens

scientific article published on 01 November 2018

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

scientific article published in July 2023

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

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

scientific article published on 23 April 2019

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

Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.

scientific article published on 26 December 2014

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

article

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

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 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

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

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

scientific article published on 29 July 2023

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential

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

Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles

scientific article published in July 2024

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

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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