CAPORASO, NICOLA
CAPORASO, NICOLA
Dipartimento di Agraria
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
Advances in Food Flavor Analysis
2022 Genovese, A.; Caporaso, N.
Influence of yeast strain on odor-active compounds in fiano wine
2021 Genovese, A.; Caporaso, N.; Moio, L.
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.
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
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
Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods
2018 Caporaso, Nicola; Formisano, Diego; Genovese, Alessandro
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.
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews
2014 Caporaso, Nicola; Genovese, Alessandro; Mariana D., Canela; Alberto, Civitella; Sacchi, Raffaele
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator
2014 Genovese, Alessandro; Caporaso, Nicola; Alberto, Civitella; 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
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
Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ravece
2015 Sacchi, Raffaele; Caporaso, Nicola; Paduano, Antonello; Genovese, Alessandro
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
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
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
Characterisation of lemon-flavoured olive oils
2017 Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro
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
Titolo | Tipologia | Data di pubblicazione | Autore(i) | File |
---|---|---|---|---|
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 | |
Advances in Food Flavor Analysis | 1.1 Articolo in rivista | 2022 | Genovese, A.; Caporaso, N. | |
Influence of yeast strain on odor-active compounds in fiano wine | 1.1 Articolo in rivista | 2021 | Genovese, A.; Caporaso, N.; Moio, L. | |
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. | |
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 | |
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 | |
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 | |
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. | |
Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews | 1.1 Articolo in rivista | 2014 | Caporaso, Nicola; Genovese, Alessandro; Mariana D., Canela; Alberto, Civitella; Sacchi, Raffaele | |
Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator | 1.1 Articolo in rivista | 2014 | Genovese, Alessandro; Caporaso, Nicola; Alberto, Civitella; 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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
Characterisation of lemon-flavoured olive oils | 1.1 Articolo in rivista | 2017 | Sacchi, Raffaele; DELLA MEDAGLIA, DOROTEA ANNA; Paduano, Antonello; Caporaso, Nicola; Genovese, Alessandro | |
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 |