Sfoglia per Autore
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil
2023 Tagliamonte, S.; De Luca, L.; Donato, A.; Paduano, A.; Balivo, A.; Genovese, A.; Romano, R.; Vitaglione, P.; Sacchi, R.
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)
2022 Sacchi, Raffaele; Corrado, Giandomenico; Basile, Boris; Mandarello, Daniele; Ambrosino, Maria Luisa; Paduano, Antonello; Savarese, Maria; Caporaso, Nicola; Aponte, Maria; Genovese, Alessandro
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours
2020 Genovese, A.; Mondola, F.; Paduano, A.; Sacchi, R.
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)
2020 Sacchi, R.; Cutignano, A.; Picariello, G.; Paduano, A.; Genovese, A.; Siano, F.; Nuzzo, G.; Caira, S.; Lubritto, C.; Ricci, P.; D'Auria, A.; Di Pasquale, G.; Motta, A.; Addeo, F.
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil
2019 Sacchi, R.; Caporaso, N.; Squadrilli, G. A.; Paduano, A.; Ambrosino, M. L.; Cavella, S.; Genovese, A.
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil
2018 Sacchi, Raffaele; Caporaso, Nicola; Andrea Squadrilli, Gian; Paduano, Antonello; Ambrosino, MARIA LUISA; Genovese, Alessandro
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate
2018 Sacchi, Raffaele; Paduano, Antonello; Caporaso, Nicola; Picariello, Gianluca; Romano, Raffaele; Addeo, Francesco
Configuration of basil quality and aroma profile in response to cultivar, cut number and salinity source
2017 Rouphael, Youssef; Kyriacou, Marios C.; Colla, Giuseppe; Civitillo, Annalia; Giordano, Maria; Paduano, Antonello; Sacchi, Raffaele; DE PASCALE, Stefania
The effect of the season on thenutritional quality of wild white seabream (Diplodus sargus)
2017 Smaldone, Rita; DE ROSA, Giuseppe; Sacchi, Raffaele; Paduano, Antonello; DI MATTEO, Roberto; Barone, Carmela M. A.
Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima
2017 Massa, M.; Buono, S.; Langellotti, A. L.; Castaldo, L.; Martello, A.; Paduano, A.; Sacchi, R.; Fogliano, V.
Characterisation of lemon-flavoured olive oils
2017 Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro
DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils
2016 Grasso, Filomena; Paduano, Antonello; Corrado, Giandomenico; Ambrosino, MARIA LUISA; Rao, Rosa; Sacchi, Raffaele
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions
2015 Caporaso, Nicola; Genovese, Alessandro; De Luca, L.; Paduano, Antonello; Sacchi, Raffaele
Influence of organic and conventional farming on seed yield, fatty acid composition and tocopherols of Perilla
2015 Rouphael, Youssef; Raimondi, Giampaolo; Paduano, Antonello; Sacchi, Raffaele; Barbieri, Giancarlo; DE PASCALE, Stefania
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins
2015 Genovese, Alessandro; Caporaso, Nicola; Lucia De, Luca; Paduano, Antonello; Sacchi, Raffaele
Healthy virgin olive oil: a matter of bitterness
2015 Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele
Olive oil phenolic compounds affect the release of aroma compounds
2015 Genovese, Alessandro; Caporaso, Nicola; Veronica, Villani; Paduano, Antonello; Sacchi, Raffaele
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece
2015 Sacchi, Raffaele; Caporaso, Nicola; Paduano, Antonello; Genovese, Alessandro
Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil
2014 Paduano, Antonello; Caporaso, Nicola; Santini, Antonello; Sacchi, Raffaele
PROFILO FENOLICO DI OLIVE NERE ???AL NATURALE??? (CV PISCIOTTANA E ITRANA)
2014 Paduano, Antonello; M., Lisi; D., Mandarello; Ambrosino, MARIA LUISA; Savarese, Maria; Caporaso, Nicola; Sacchi, Raffaele
Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
---|---|---|---|---|
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil | 1.1 Articolo in rivista | 2023 | Tagliamonte, S.; De Luca, L.; Donato, A.; Paduano, A.; Balivo, A.; Genovese, A.; Romano, R.; Vitaglione, P.; Sacchi, R. | |
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy) | 1.1 Articolo in rivista | 2022 | Sacchi, Raffaele; Corrado, Giandomenico; Basile, Boris; Mandarello, Daniele; Ambrosino, Maria Luisa; Paduano, Antonello; Savarese, Maria; Caporaso, Nicola; Aponte, Maria; Genovese, Alessandro | |
Biophenolic compounds influence the in-mouth perceived intensity of virgin olive oil flavours and off-flavours | 1.1 Articolo in rivista | 2020 | Genovese, A.; Mondola, F.; Paduano, A.; Sacchi, R. | |
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy) | 1.1 Articolo in rivista | 2020 | Sacchi, R.; Cutignano, A.; Picariello, G.; Paduano, A.; Genovese, A.; Siano, F.; Nuzzo, G.; Caira, S.; Lubritto, C.; Ricci, P.; D'Auria, A.; Di Pasquale, G.; Motta, A.; Addeo, F. | |
Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil | 1.1 Articolo in rivista | 2019 | Sacchi, R.; Caporaso, N.; Squadrilli, G. A.; Paduano, A.; Ambrosino, M. L.; Cavella, S.; Genovese, A. | |
Antioxidant activity and sensory properties of an artisanal ice-cream functionalised using extra virgin olive oil | 4.2 Abstract in Atti di convegno | 2018 | Sacchi, Raffaele; Caporaso, Nicola; Andrea Squadrilli, Gian; Paduano, Antonello; Ambrosino, MARIA LUISA; Genovese, Alessandro | |
Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate | 1.1 Articolo in rivista | 2018 | Sacchi, Raffaele; Paduano, Antonello; Caporaso, Nicola; Picariello, Gianluca; Romano, Raffaele; Addeo, Francesco | |
Configuration of basil quality and aroma profile in response to cultivar, cut number and salinity source | 1.1 Articolo in rivista | 2017 | Rouphael, Youssef; Kyriacou, Marios C.; Colla, Giuseppe; Civitillo, Annalia; Giordano, Maria; Paduano, Antonello; Sacchi, Raffaele; DE PASCALE, Stefania | |
The effect of the season on thenutritional quality of wild white seabream (Diplodus sargus) | 4.2 Abstract in Atti di convegno | 2017 | Smaldone, Rita; DE ROSA, Giuseppe; Sacchi, Raffaele; Paduano, Antonello; DI MATTEO, Roberto; Barone, Carmela M. A. | |
Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima | 1.1 Articolo in rivista | 2017 | Massa, M.; Buono, S.; Langellotti, A. L.; Castaldo, L.; Martello, A.; Paduano, A.; Sacchi, R.; Fogliano, V. | |
Characterisation of lemon-flavoured olive oils | 1.1 Articolo in rivista | 2017 | Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro | |
DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils | 1.1 Articolo in rivista | 2016 | Grasso, Filomena; Paduano, Antonello; Corrado, Giandomenico; Ambrosino, MARIA LUISA; Rao, Rosa; Sacchi, Raffaele | |
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions | 4.2 Abstract in Atti di convegno | 2015 | Caporaso, Nicola; Genovese, Alessandro; De Luca, L.; Paduano, Antonello; Sacchi, Raffaele | |
Influence of organic and conventional farming on seed yield, fatty acid composition and tocopherols of Perilla | 1.1 Articolo in rivista | 2015 | Rouphael, Youssef; Raimondi, Giampaolo; Paduano, Antonello; Sacchi, Raffaele; Barbieri, Giancarlo; DE PASCALE, Stefania | |
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins | 1.1 Articolo in rivista | 2015 | Genovese, Alessandro; Caporaso, Nicola; Lucia De, Luca; Paduano, Antonello; Sacchi, Raffaele | |
Healthy virgin olive oil: a matter of bitterness | 1.1 Articolo in rivista | 2015 | Vitaglione, Paola; Savarese, Maria; Paduano, Antonello; Scalfi, Luca; Fogliano, Vincenzo; Sacchi, Raffaele | |
Olive oil phenolic compounds affect the release of aroma compounds | 1.1 Articolo in rivista | 2015 | Genovese, Alessandro; Caporaso, Nicola; Veronica, Villani; Paduano, Antonello; Sacchi, Raffaele | |
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece | 1.1 Articolo in rivista | 2015 | Sacchi, Raffaele; Caporaso, Nicola; Paduano, Antonello; Genovese, Alessandro | |
Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil | 1.1 Articolo in rivista | 2014 | Paduano, Antonello; Caporaso, Nicola; Santini, Antonello; Sacchi, Raffaele | |
PROFILO FENOLICO DI OLIVE NERE ???AL NATURALE??? (CV PISCIOTTANA E ITRANA) | 4.2 Abstract in Atti di convegno | 2014 | Paduano, Antonello; M., Lisi; D., Mandarello; Ambrosino, MARIA LUISA; Savarese, Maria; Caporaso, Nicola; Sacchi, Raffaele |
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