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1

Effect of organic and mineral fertilization on faba bean (Vicia faba L.)

Cucci, G., Lacolla, G., Summo, C., Pasqualone, A.

Journal:

Scientia Horticulturae

Year:

2019

Language:

english

File:

PDF, 308 KB

english, 2019

2

Towards green analysis of virgin olive oil phenolic compounds: extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Paradiso, Vito Michele, Clemente, Antonia, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco

Journal:

Year:

2016

Language:

english

File:

PDF, 398 KB

english, 2016

3

An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Vito M. Paradiso, Carmine Summo, Antonio Trani, Francesco Caponio

Journal:

Journal of Cereal Science

Year:

2008

Language:

english

File:

PDF, 189 KB

english, 2008

4

Effect of vacuum-packaging storage on the quality level of ripened sausages

Carmine Summo, Francesco Caponio, Antonella Pasqualone

Journal:

Year:

2006

Language:

english

File:

PDF, 261 KB

english, 2006

5

Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

Giarnetti, Mariagrazia, Paradiso, Vito Michele, Caponio, Francesco, Summo, Carmine, Pasqualone, Antonella

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 620 KB

english, 2015

6

Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics

Tamborrino, Antonia, Squeo, Giacomo, Leone, Alessandro, Paradiso, Vito Michele, Romaniello, Roberto, Summo, Carmine, Pasqualone, Antonella, Catalano, Pasquale, Bianchi, Biagio, Caponio, Francesco

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 1.91 MB

english, 2017

7

Evaluation of the chemical and nutritional characteristics of almonds ( Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

Summo, Carmine, Palasciano, Marino, De Angelis, Davide, Paradiso, Vito M., Caponio, Francesco, Pasqualone, Antonella

Journal:

Journal of the Science of Food and Agriculture

Year:

2018

Language:

english

File:

PDF, 1.14 MB

english, 2018

8

Genetic, Bio-Agronomic, and Nutritional Characterization of Kale (Brassica Oleracea L. var. Acephala) Diversity in Apulia, Southern Italy

Lotti, Concetta, Iovieno, Paolo, Centomani, Isabella, Marcotrigiano, Angelo, Fanelli, Valentina, Mimiola, Giancarlo, Summo, Carmine, Pavan, Stefano, Ricciardi, Luigi

Journal:

Year:

2018

Language:

english

File:

PDF, 2.52 MB

english, 2018

9

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

De Angelis, Davide, Kaleda, Aleksei, Pasqualone, Antonella, Vaikma, Helen, Tamm, Martti, Tammik, Mari-Liis, Squeo, Giacomo, Summo, Carmine

Journal:

Year:

2020

File:

PDF, 273 KB

2020

10

Influence of the type of olive-crusher used on the quality of extra virgin olive oils

Francesco Caponio, Tommaso Gomes, Carmine Summo, Antonella Pasqualone

Journal:

European Journal of Lipid Science and Technology

Year:

2003

Language:

english

File:

PDF, 125 KB

english, 2003

11

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

Francesco Caponio, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of the Science of Food and Agriculture

Year:

2009

Language:

english

File:

PDF, 89 KB

english, 2009

12

Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables

F. Caponio, T. Gomes, C. Summo

Journal:

Journal of Food Science

Year:

2003

Language:

english

File:

PDF, 626 KB

english, 2003

13

Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

Francesco Caponio, Mariagrazia Giarnetti, Carmine Summo, Tommaso Gomes

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 163 KB

english, 2011

14

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

Curiel, José Antonio, Coda, Rossana, Centomani, Isabella, Summo, Carmine, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 1.28 MB

english, 2015

15

The Control of Inappropriate Blushing

Summo, Anthony J.

Journal:

American Journal of Clinical Hypnosis

Year:

1960

Language:

english

File:

PDF, 209 KB

english, 1960

16

The Use of Hypnosis in a College Counseling Service

Summo, Anthony J., Rouke, Fabian L.

Journal:

American Journal of Clinical Hypnosis

Year:

1965

Language:

english

File:

PDF, 294 KB

english, 1965

17

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

Paradiso, Vito Michele, Clemente, Antonia, Summo, Carmine, Pasqualone, Antonella, Caponio, Francesco

Journal:

Year:

2016

Language:

english

File:

PDF, 370 KB

english, 2016

18

Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste

Cosmai, Lucrezia, Campanella, Daniela, De Angelis, Maria, Summo, Carmine, Paradiso, Vito M., Pasqualone, Antonella, Caponio, Francesco

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 463 KB

english, 2018

19

Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?

Paradiso, Vito M., Pasqualone, Antonella, Summo, Carmine, Caponio, Francesco

Journal:

European Journal of Lipid Science and Technology

Year:

2018

Language:

english

File:

PDF, 631 KB

english, 2018

20

An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

Paradiso, Vito M., Pasqualone, Antonella, Summo, Carmine, Caponio, Francesco

Journal:

European Journal of Lipid Science and Technology

Year:

2018

Language:

english

File:

PDF, 1.10 MB

english, 2018

21

Autologous Fat Grafting in the Treatment of Painful Postsurgical Scar of the Oral Mucosa

Lisa, Andrea, Summo, Valeria, Bandi, Valeria, Maione, Luca, Murolo, Matteo, Klinger, Francesco, Klinger, Marco

Journal:

Case Reports in Medicine

Year:

2015

Language:

english

File:

PDF, 1.97 MB

english, 2015

22

Genomic structure, QTL mapping, and molecular markers of lipase genes responsible for palm oil acidity in the oil palm (Elaeis guineensis Jacq.)

Domonhédo, Hubert, Cuéllar, Teresa, Espeout, Sandra, Droc, Gaëtan, Summo, Marilyne, Rivallan, Ronan, Cros, David, Nouy, Bruno, Omoré, Alphonse, Nodichao, Léifi, Arondel, Vincent, Ahanhanzo, Corneille,

Journal:

Tree Genetics & Genomes

Year:

2018

Language:

english

File:

PDF, 2.51 MB

english, 2018

23

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

Caponio, Francesco, Leone, Alessandro, Squeo, Giacomo, Tamborrino, Antonia, Summo, Carmine

Journal:

Journal of the Science of Food and Agriculture

Year:

2019

Language:

english

File:

PDF, 309 KB

english, 2019

24

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpeaâbased ata and the Italian wheatâbased popizza

De Angelis, Davide, MadodÃ©, Yann E., Briffaz, AurÃ©lien, Hounhouigan, Djidjoho Joseph, Pasqualone, Antonella, Summo, Carmine

Journal:

Year:

2020

Language:

english

File:

PDF, 2.43 MB

english, 2020

25

Use of Legumes in Extrusion Cooking: A Review

Pasqualone, Antonella, Costantini, Michela, Coldea, Teodora Emilia, Summo, Carmine

Journal:

Year:

2020

File:

PDF, 591 KB

2020

26

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

De Angelis, Davide, Pasqualone, Antonella, Costantini, Michela, Ricciardi, Luigi, Lotti, Concetta, Pavan, Stefano, Summo, Carmine

Journal:

Year:

2021

File:

PDF, 1.01 MB

2021

27

Lipophilicity Plays a Major Role in Modulating the Inhibition of Monoamine Oxidase B by 7-Substituted Coumarins

Angelo Carotti, Cosimo Altomare, Marco Catto, Carmela Gnerre, Luciana Summo, Agostino De Marco, Sarah Rose, Peter Jenner, Bernard Testa

Journal:

Chemistry & Biodiversity

Year:

2006

Language:

english

File:

PDF, 211 KB

english, 2006

28

ChemInform Abstract: Pyrrolo[3,2-c]pyridine Derivatives as Inhibitors of Platelet Aggregation.

C. Altomare, L. Summo, S. Cellamare, A. V. Varlamov, L. G. Voskressensky, T. N. Borisova, A. Carotti

Journal:

Year:

2000

File:

PDF, 30 KB

2000

29

The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

Carmine Summo, Francesco Caponio, Maria Teresa Bilancia

Journal:

Journal of the Science of Food and Agriculture

Year:

2005

Language:

english

File:

PDF, 114 KB

english, 2005

30

Quality of the lipid fraction of Italian biscuits

Francesco Caponio, Carmine Summo, Debora Delcuratolo, Antonella Pasqualone

Journal:

Journal of the Science of Food and Agriculture

Year:

2006

Language:

english

File:

PDF, 102 KB

english, 2006

31

Effects of monoacylglycerols on the oxidative stability of olive oil

Tommaso Gomes, Francesco Caponio, Giuseppina Bruno, Carmine Summo, Vito Michele Paradiso

Journal:

Journal of the Science of Food and Agriculture

Year:

2010

Language:

english

File:

PDF, 101 KB

english, 2010

32

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Carmine Summo, Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of the Science of Food and Agriculture

Year:

2011

Language:

english

File:

PDF, 111 KB

english, 2011

33

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

Francesco Caponio, Tommaso Gomes, Antonella Pasqualone, Carmine Summo

Journal:

Year:

2007

Language:

english

File:

PDF, 147 KB

english, 2007

34

Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes

Vito M. Paradiso, Carmine Summo, Antonella Pasqualone, Francesco Caponio

Journal:

Year:

2009

Language:

english

File:

PDF, 360 KB

english, 2009

35

Pyrrolo[3,2-c]pyridine derivatives as inhibitors of platelet aggregation

C. Altomare, L. Summo, S. Cellamare, A.V. Varlamov, L.G. Voskressensky, T.N. Borisova, A. Carotti

Journal:

Bioorganic & Medicinal Chemistry Letters

Year:

2000

Language:

english

File:

PDF, 128 KB

english, 2000

36

Ionization behaviour and tautomerism-dependent lipophilicity of pyridine-2(1H)-one cardiotonic agents

C. Altomare, S. Cellamare, L. Summo, P. Fossa, L. Mosti, A. Carotti

Journal:

Bioorganic & Medicinal Chemistry

Year:

2000

Language:

english

File:

PDF, 184 KB

english, 2000

37

Investigation of platelet aggregation inhibitory activity by phenyl amides and esters of piperidinecarboxylic acids

Modesto de Candia, Luciana Summo, Antonio Carrieri, Cosimo Altomare, Adele Nardecchia, Saverio Cellamare, Angelo Carotti

Journal:

Bioorganic & Medicinal Chemistry

Year:

2003

Language:

english

File:

PDF, 285 KB

english, 2003

38

Quality assessment of edible vegetable oils used as liquid medium in canned tuna

Francesco Caponio, Tommaso Gomes, Carmine Summo

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 265 KB

english, 2003

39

Characterisation of traditional Albanian breads derived from different cereals

A. Pasqualone, F. Caponio, C. Summo, V. Arapi

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 127 KB

english, 2004

40

Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used

Francesco Caponio, Carmine Summo, Fabio Minervini, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 203 KB

english, 2006

41

Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits

Francesco Caponio, Carmine Summo, Maria Lisa Clodoveo, Antonella Pasqualone

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 288 KB

english, 2008

42

Immunoregulatory effects of the flavonol quercetin in vitro and in vivo

Thomas Nickel, Henner Hanssen, Zeljka Sisic, Susanne Pfeiler, Claudia Summo, Daniel Schmauss, Eva Hoster, Michael Weis

Journal:

European Journal of Nutrition

Year:

2011

Language:

english

File:

PDF, 474 KB

english, 2011

43

Commonly used L-amino acid decarboxylase inhibitors block monoamine oxidase activity in the rat

S. A. Treseder, S. Rose, L. Summo, P. Jenner

Journal:

Journal of Neural Transmission

Year:

2003

Language:

english

File:

PDF, 215 KB

english, 2003

44

Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length

F. Caponio, A. Lestingi, C. Summo, M. T. Bilancia, V. Laudadio

Journal:

Journal of Applied Ichthyology

Year:

2004

Language:

english

File:

PDF, 124 KB

english, 2004

45

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

Antonella Pasqualone, Carmine Summo, Maria Teresa Bilancia, Francesco Caponio

Journal:

Journal of Food Science

Year:

2007

Language:

english

File:

PDF, 141 KB

english, 2007

46

Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Francesco Caponio, Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso, Tommaso Gomes

Journal:

Journal of Food Science

Year:

2009

Language:

english

File:

PDF, 309 KB

english, 2009

47

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

Mariagrazia Giarnetti, Francesco Caponio, Vito M Paradiso, Carmine Summo, Tommaso Gomes

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 569 KB

english, 2012

48

Inhibition of Monoamine Oxidase-B by Condensed Pyridazines and Pyrimidines: Effects of Lipophilicity and Structure−Activity Relationships

Altomare, Cosimo, Cellamare, Saverio, Summo, Luciana, Catto, Marco, Carotti, Angelo, Thull, Ulrike, Carrupt, Pierre-Alain, Testa, Bernard, Stoeckli-Evans, Helen

Journal:

Journal of Medicinal Chemistry

Year:

1998

Language:

english

File:

PDF, 147 KB

english, 1998

49

Effect of kneading and baking on the degradation of the lipid fraction of biscuits

Francesco Caponio, Carmine Summo, Antonella Pasqualone, Maria T. Bilancia

Journal:

Journal of Cereal Science

Year:

2008

Language:

english

File:

PDF, 231 KB

english, 2008

50

Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish

Francesco Caponio, Carmine Summo, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of Food Composition and Analysis

Year:

2011

Language:

english

File:

PDF, 443 KB

english, 2011