All Stories

  1. Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

    Article • Food Science & Nutrition, January 2019, Wiley

    PhD Antonio Trani, Dr Vito M Paradiso

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

    Article • Journal of the Science of Food and Agriculture, June 2018, Wiley

    Dr Vito M Paradiso

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

    Article • European Journal of Lipid Science and Technology, June 2018, Wiley

    Dr Vito M Paradiso

  4. Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

    Article • Nutrients, May 2018, MDPI AG

    Dr Vito M Paradiso

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

    Article • European Journal of Lipid Science and Technology, May 2018, Wiley

    Dr Vito M Paradiso

  6. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil

    Article • Journal of the Science of Food and Agriculture, March 2018, Wiley

    Dr Vito M Paradiso

  7. 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

    Article • Food Chemistry, February 2018, Elsevier

    Dr Vito M Paradiso

  8. Nutritional characterization and shelf-life of packaged microgreens

    Article • Food & Function, January 2018, Royal Society of Chemistry

    Dr Vito M Paradiso

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

    Article • Journal of Food Engineering, July 2017, Elsevier

    Dr Vito M Paradiso

  10. Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

    Article • International Journal of Food Science & Technology, June 2017, Wiley

    Dr Vito M Paradiso, PhD Antonio Trani

  11. Shelf life assessment of industrial durum wheat bread as a function of packaging system

    Article • Food Chemistry, June 2017, Elsevier

    Dr Vito M Paradiso

  12. Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage

    Article • Journal of the Science of Food and Agriculture, May 2017, Wiley

    Dr Vito M Paradiso

  13. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

    Article • LWT, May 2017, Elsevier

    Dr Vito M Paradiso

  14. Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

    Article • Journal of Functional Foods, April 2017, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  15. Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

    Article • International Journal of Food Science & Technology, March 2017, Wiley

    Dr Vito M Paradiso

  16. Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index

    Article • Food and Bioprocess Technology, December 2016, Springer Science + Business Media

    Dr Vito M Paradiso

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

    Article • Food Chemistry, December 2016, Elsevier

    Dr Vito M Paradiso

  18. Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina)

    Article • Food Chemistry, October 2016, Elsevier

    Dr Vito M Paradiso

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

    Article • Data in Brief, September 2016, Elsevier

    Dr Vito M Paradiso

  20. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

    Article • Journal of Agricultural and Food Chemistry, July 2016, American Chemical Society (ACS)

    Dr Vito M Paradiso

  21. Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

    Article • Journal of the Science of Food and Agriculture, April 2016, Wiley

    Dr Vito M Paradiso

  22. As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

    Article • European Food Research and Technology, March 2016, Springer Science + Business Media

    Dr Vito M Paradiso

  23. Has the use of talc an effect on yield and extra virgin olive oil quality?

    Article • Journal of the Science of Food and Agriculture, March 2016, Wiley

    Dr Vito M Paradiso

  24. Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

    Article • Journal of Chemistry, January 2016, Hindawi Publishing Corporation

    Dr Vito M Paradiso

  25. The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers

    Article • LWT, January 2016, Elsevier

    Dr Vito M Paradiso

  26. First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

    Article • LWT, November 2015, Elsevier

    Dr Vito M Paradiso

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

    Article • LWT, September 2015, Elsevier

    Dr Vito M Paradiso

  28. Production and characterization of functional biscuits obtained from purple wheat

    Article • Food Chemistry, August 2015, Elsevier

    Dr Vito M Paradiso

  29. Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

    Article • Food Hydrocolloids, March 2015, Elsevier

    Dr Vito M Paradiso

  30. Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations

    Article • Journal of the Science of Food and Agriculture, February 2015, Wiley

    Dr Vito M Paradiso

  31. Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

    Article • Journal of Agricultural and Food Chemistry, November 2014, American Chemical Society (ACS)

    Dr Vito M Paradiso

  32. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

    Article • Food Research International, November 2014, Elsevier

    Dr Vito M Paradiso

  33. Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

    Article • Food Biophysics, October 2014, Springer Science + Business Media

    Dr Vito M Paradiso

  34. Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

    Article • European Journal of Lipid Science and Technology, August 2014, Wiley

    Dr Vito M Paradiso, Igor Khmelinskii, Ewa Sikorska

  35. Influence of decanter working parameters on the extra virgin olive oil quality

    Article • European Journal of Lipid Science and Technology, July 2014, Wiley

    Dr Vito M Paradiso

  36. Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?

    Article • European Journal of Lipid Science and Technology, May 2014, Wiley

    Professor Tommaso Gomes, Dr Vito M Paradiso

  37. Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

    Article • Journal of Oleo Science, January 2014, Japan Oil Chemists' Society

    Dr Vito M Paradiso

  38. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

    Article • Food Research International, December 2013, Elsevier

    Dr Vito M Paradiso

  39. Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

    Article • CyTA - Journal of Food, November 2013, Taylor & Francis

    Dr Vito M Paradiso

  40. Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

    Article • Journal of Food Science, October 2013, Wiley

    Dr Vito M Paradiso

  41. Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions

    Article • Food Chemistry, October 2013, Elsevier

    Dr Vito M Paradiso

  42. Chemical and thermal evaluation of olive oil refining at different oxidative levels

    Article • European Journal of Lipid Science and Technology, August 2013, Wiley

    Dr Vito M Paradiso

  43. Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals

    Article • Food Science and Technology International, June 2013, SAGE Publications

    Dr Vito M Paradiso

  44. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

    Article • Journal of the Science of Food and Agriculture, May 2013, Wiley

    Dr Vito M Paradiso

  45. Influence of Drying Conditions on Volatile Compounds of Pasta

    Article • Food and Bioprocess Technology, March 2013, Springer Science + Business Media

    Dr Vito M Paradiso

  46. Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

    Article • Microbial Cell Factories, January 2013, Springer Science + Business Media

    Dr Vito M Paradiso

  47. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    Article • International Journal of Food Science & Technology, August 2012, Wiley

    Dr Vito M Paradiso

  48. The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

    Article • LWT, March 2012, Elsevier

    Dr Vito M Paradiso

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

    Article • Journal of Food Science, March 2012, Wiley

    Dr Vito M Paradiso

  50. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

    Article • LWT, October 2011, Elsevier

    Dr Vito M Paradiso

  51. Comparative Study and Quality Evaluation of ItalianFocacciasSeasoned with Extra Virgin Olive Oil

    Article • International Journal of Food Properties, September 2011, Taylor & Francis

    Dr Vito M Paradiso

  52. Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

    Article • LWT, May 2011, Elsevier

    Dr Vito M Paradiso

  53. Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

    Article • Food Science and Technology International, March 2011, SAGE Publications

    Dr Vito M Paradiso

  54. Effects of monoacylglycerols on the oxidative stability of olive oil

    Article • Journal of the Science of Food and Agriculture, July 2010, Wiley

    Dr Vito M Paradiso

  55. Effects of free fatty acids on the oxidative processes in purified olive oil

    Article • Food Research International, June 2010, Elsevier

    Dr Vito M Paradiso

  56. Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

    Article • International Journal of Food Properties, April 2010, Taylor & Francis

    Dr Vito M Paradiso

  57. Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties

    Article • Meat Science, January 2010, Elsevier

    Dr Vito M Paradiso

  58. The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia

    Article • January 2010, Elsevier

    Dr Vito M Paradiso

  59. Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes

    Article • January 2010, Elsevier

    Dr Vito M Paradiso

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

    Article • Journal of Food Science, October 2009, Wiley

    Dr Vito M Paradiso

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

    Article • Journal of the Science of Food and Agriculture, April 2009, Wiley

    Dr Vito M Paradiso

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

    Article • Food Chemistry, March 2009, Elsevier

    Dr Vito M Paradiso

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

    Article • Journal of Cereal Science, March 2008, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  64. Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

    Article • Food Chemistry, January 2008, Elsevier

    Dr Vito M Paradiso

  65. Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils

    Article • European Food Research and Technology, July 2007, Springer Science + Business Media

    Dr Vito M Paradiso