Search Results - "Paradiso, Vito Michele"

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection by Paradiso, Vito Michele, Clemente, Antonia, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco

“…•A deep eutectic solvent (DES) based on glucose and lactic acid was used.•Phenolic compounds were extracted from extra virgin olive oil (EVOO) using the…”
Get full text

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine by Noviello, Mirella, Paradiso, Vito Michele, Natrella, Giuseppe, Gambacorta, Giuseppe, Faccia, Michele, Caponio, Francesco

“…[Display omitted] •Primitivo toasted vine-shoots chips were tested as an alternative to oak chips.•Primitivo toasted vine-shoots chips and ultrasound treatment…”
Get full text

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 by Giannone, Virgilio, Giarnetti, Mariagrazia, Spina, Alfio, Todaro, Aldo, Pecorino, Biagio, Summo, Carmine, Caponio, Francesco, Paradiso, Vito Michele, Pasqualone, Antonella

“…•A quality characterization of Dittaino bread and starting semolina was carried out.•The quality characteristics of semolina were variable, but within the…”
Get full text

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function by Renna, Massimiliano, Castellino, Maria, Leoni, Beniamino, Paradiso, Vito Michele, Santamaria, Pietro

“…Chronic kidney disease represents a global problem together with other so-called 'lifestyle-related diseases'. Unlike the healthy population, for the patients…”
Get full text

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches by Renna, Massimiliano, Paradiso, Vito Michele

“…Microgreens garner immense potential for improving the nutritional value of the human diet, considering their high content of healthy compounds. On the other…”
Get full text

Nutritional characterization and shelf-life of packaged microgreens by Paradiso, Vito Michele, Castellino, Maria, Renna, Massimiliano, Gattullo, Concetta Eliana, Calasso, Maria, Terzano, Roberto, Allegretta, Ignazio, Leoni, Beniamino, Caponio, Francesco, Santamaria, Pietro

“…Besides the variety of colours and flavours, microgreens show interesting nutritional properties, mainly regarding their contents of mineral nutrients and…”
Get more information

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties by Troilo, Marica, Difonzo, Graziana, Paradiso, Vito Michele, Pasqualone, Antonella, Caponio, Francesco

“…Every year, the winemaking process generates large quantities of waste and by-products, the management of which is critical due to the large production in a…”
Get full text

Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties by Noviello, Mirella, Caputi, Antonio Francesco, Squeo, Giacomo, Paradiso, Vito Michele, Gambacorta, Giuseppe, Caponio, Francesco

“…Stilbenes are a family of phenolic secondary metabolites that are known for their important roles in plant protection and human health. Numerous studies show…”
Get full text

Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles by Noviello, Mirella, Antonino, Claudia, Gambacorta, Giuseppe, Paradiso, Vito Michele, Caponio, Francesco

“…Sulfur dioxide (SO2) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns,…”
Get full text

Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties by Paradiso, Vito Michele, Fioschi, Gabriele, Tripaldi, Massimo, Sanarica, Luigi, Pisarra, Chiara, Noviello, Mirella, Prezioso, Ilaria, Gambacorta, Giuseppe

“…Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips…”
Get full text

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines by Iorio, Debora, Gambacorta, Giuseppe, Tarricone, Luigi, Vilanova, Mar, Paradiso, Vito Michele

“…The aim of this work was to study the influence of early basal leaf removal on Aglianico wines produced in the Apulia region (Italy). Three treatments were…”
Get full text

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens by Paradiso, Vito Michele, Castellino, Maria, Renna, Massimiliano, Santamaria, Pietro, Caponio, Francesco

“…Microgreens are gaining increasing interest as a potential functional food due to their relevant contents of micronutrients and bioactive compounds, including…”
Get full text

Teff Type-I Sourdough to Produce Gluten-Free Muffin by Dingeo, Cinzia, Difonzo, Graziana, Paradiso, Vito Michele, Rizzello, Carlo Giuseppe, Pontonio, Erica

“…The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to…”
Get full text

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy by Paradiso, Vito Michele, Sanarica, Luigi, Zara, Ignazio, Pisarra, Chiara, Gambacorta, Giuseppe, Natrella, Giuseppe, Cardinale, Massimiliano

“…Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast…”
Get full text

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach by Paradiso, Vito Michele, Flamminii, Federica, Pittia, Paola, Caponio, Francesco, Mattia, Carla Di

“…Omics approaches are recently being applied also in food lipid oxidation, to increase knowledge of oxidation and antioxidation mechanisms. The so-called…”
Get full text

Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens by Palmitessa, Onofrio Davide, Gadaleta, Alessio, Leoni, Beniamino, Renna, Massimiliano, Signore, Angelo, Paradiso, Vito Michele, Santamaria, Pietro

“…Microgreens are a product category with a biochemical content that is currently earning them the status of a functional food. The genotype of the microgreens,…”
Get full text

Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions by Di Mattia, Carla, Paradiso, Vito Michele, Andrich, Lucia, Giarnetti, Mariagrazia, Caponio, Francesco, Pittia, Paola

“…The aim of this work was to study the physical properties and oxidative stability of model olive oil-in-water (o/w) emulsions stabilised by β-lactoglobulin…”
Get full text

Influence of Drying Conditions on Volatile Compounds of Pasta by Pasqualone, Antonella, Paradiso, Vito Michele, Summo, Carmine, Caponio, Francesco, Gomes, Tommaso

“…The effect of drying temperatures on the profile of volatile compounds of pasta was studied. The solid phase microextraction coupled with gas…”
Get full text

Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils by Paradiso, Vito Michele, Longobardi, Francesco, Fortunato, Stefania, Rotondi, Pasqua, Bellumori, Maria, Cecchi, Lorenzo, Cosma, Pinalysa, Mulinacci, Nadia, Caponio, Francesco

“…Extra virgin olive oil (EVOO) is well known for containing relevant amounts of healthy phenolic compounds. The European Food Safety Authority (EFSA) allowed a…”
Get full text

Effects of monoacylglycerols on the oxidative stability of olive oil by Gomes, Tommaso, Caponio, Francesco, Bruno, Giuseppina, Summo, Carmine, Paradiso, Vito Michele

“…BACKGROUND: The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this…”
Get full text