Sfoglia per Autore
Advances in Food Flavor Analysis
2022 Genovese, A.; Caporaso, N.
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
Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties
2021 Caporaso, N.; Genovese, A.; Perez-Jimenez, M. A.; Olivero-David, R.; Sacchi, R.
Influence of yeast strain on odor-active compounds in fiano wine
2021 Genovese, A.; Caporaso, N.; Moio, L.
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
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods
2018 Caporaso, Nicola; Formisano, Diego; Genovese, Alessandro
Characterisation of lemon-flavoured olive oils
2017 Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro
Fruit position within the canopy affects kernel lipid composition of hazelnuts
2017 Pannico, Antonio; Cirillo, Chiara; Giaccone, Matteo; Scognamiglio, Pasquale; Romano, Raffaele; Caporaso, Nicola; Sacchi, Raffaele; Basile, Boris
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso.
2016 Genovese, Alessandro; Caporaso, Nicola; Civitella, Alberto; Sacchi, Raffaele
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins
2016 Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry Ryan, Catherine; Sacchi, Raffaele
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology
2016 Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry Ryan, Catherine; 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
Caffè espresso, moka, napoletano e americano. Parte 1. Influenza della tipologia di estrazione sulla composizione chimica e aromatica della bevanda.
2015 Caporaso, Nicola; Genovese, Alessandro; Civitella, A.; Sacchi, Raffaele
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece
2015 Sacchi, Raffaele; Caporaso, Nicola; Paduano, Antonello; Genovese, Alessandro
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
Olive oil phenolic compounds affect the release of aroma compounds
2015 Genovese, Alessandro; Caporaso, Nicola; Veronica, Villani; Paduano, Antonello; Sacchi, Raffaele
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols
2015 Genovese, Alessandro; Caporaso, Nicola; Sacchi, Raffaele
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 |
---|---|---|---|---|
Advances in Food Flavor Analysis | 1.1 Articolo in rivista | 2022 | Genovese, A.; Caporaso, N. | |
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 | |
Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties | 1.1 Articolo in rivista | 2021 | Caporaso, N.; Genovese, A.; Perez-Jimenez, M. A.; Olivero-David, R.; Sacchi, R. | |
Influence of yeast strain on odor-active compounds in fiano wine | 1.1 Articolo in rivista | 2021 | Genovese, A.; Caporaso, N.; Moio, L. | |
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 | |
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods | 1.1 Articolo in rivista | 2018 | Caporaso, Nicola; Formisano, Diego; Genovese, Alessandro | |
Characterisation of lemon-flavoured olive oils | 1.1 Articolo in rivista | 2017 | Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro | |
Fruit position within the canopy affects kernel lipid composition of hazelnuts | 1.1 Articolo in rivista | 2017 | Pannico, Antonio; Cirillo, Chiara; Giaccone, Matteo; Scognamiglio, Pasquale; Romano, Raffaele; Caporaso, Nicola; Sacchi, Raffaele; Basile, Boris | |
Caffè espresso, moka, napoletano e americano. Parte 2: simulazione dell’aroma retronasale. Indagine sull’influenza della saliva e del volume del sorso. | 1.1 Articolo in rivista | 2016 | Genovese, Alessandro; Caporaso, Nicola; Civitella, Alberto; Sacchi, Raffaele | |
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins | 1.1 Articolo in rivista | 2016 | Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry Ryan, Catherine; Sacchi, Raffaele | |
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology | 1.1 Articolo in rivista | 2016 | Caporaso, Nicola; Genovese, Alessandro; Burke, Róisín; Barry Ryan, Catherine; 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 | |
Caffè espresso, moka, napoletano e americano. Parte 1. Influenza della tipologia di estrazione sulla composizione chimica e aromatica della bevanda. | 1.1 Articolo in rivista | 2015 | Caporaso, Nicola; Genovese, Alessandro; Civitella, A.; 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 | |
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 | |
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 | |
Temporal changes of virgin olive oil volatile compounds in a model system simulating domestic consumption: The role of biophenols | 1.1 Articolo in rivista | 2015 | Genovese, Alessandro; Caporaso, Nicola; Sacchi, Raffaele | |
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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