Dr Nicola Caporaso

  • University of Nottingham
  • Post-Doc, Food Science & Technology
  • United Kingdom

My Publications

In vivo bioavailability of polyphenols from grape by-product ...

  • Journal of the Science of Food and Agriculture
  • July 2018

Olive oil phenolic compounds affect the release of aroma compounds

  • Food Chemistry
  • August 2015

Industrial-scale filtration affects volatile compounds in extra virgin olive oil cv. Ra...

  • European Journal of Lipid Science and Technology
  • July 2015

Nutritional quality assessment of extra virgin olive oil from the Italian retail market...

  • Journal of Food Composition and Analysis
  • June 2015

Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction wit...

  • Journal of Agricultural and Food Chemistry
  • April 2015

Aroma of traditional cheese: impact of cheese maturity on volatile compounds

  • European Journal of Lipid Science and Technology
  • March 2015

The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza...

  • Journal of Culinary Science & Technology
  • October 2014

Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American b...

  • Food Research International
  • July 2014

Effect of human saliva and sip volume of coffee brews on the release of key volatile co...

  • Food Research International
  • July 2014

Polyphenols in dried figs from a typical variety of Campania region, Italy.

  • Journal of Food Science
  • June 2014

Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsi...

  • Journal of Food Research
  • April 2014

Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with ...

  • European Journal of Lipid Science and Technology
  • November 2013