All Stories

  1. In vivo bioavailability of polyphenols from grape by-product extracts, and effect on lipemia of normocholesterolemic Wistar rats

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

    Dr Nicola Caporaso

  2. Olive oil phenolic compounds affect the release of aroma compounds

    Article • Food Chemistry, August 2015, Elsevier

    Dr Nicola Caporaso

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

    Article • European Journal of Lipid Science and Technology, July 2015, Wiley

    Dr Nicola Caporaso

  4. Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?

    Article • Journal of Food Composition and Analysis, June 2015, Elsevier

    Dr Nicola Caporaso

  5. Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins

    Article • Journal of Agricultural and Food Chemistry, April 2015, American Chemical Society (ACS)

    Dr Nicola Caporaso

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

    Article • European Journal of Lipid Science and Technology, March 2015, Wiley

    Dr Nicola Caporaso

  7. The “True” Neapolitan Pizza: Assessing the Influence of Extra Virgin Olive Oil on Pizza Volatile Compounds and Lipid Oxidation

    Article • Journal of Culinary Science & Technology, October 2014, Taylor & Francis

    Dr Nicola Caporaso

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

    Article • Food Research International, July 2014, Elsevier

    Dr Nicola Caporaso

  9. Effect of human saliva and sip volume of coffee brews on the release of key volatile compounds by a retronasal aroma simulator

    Article • Food Research International, July 2014, Elsevier

    Dr Nicola Caporaso

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

    Article • Journal of Food Science, June 2014, Wiley

    Dr Nicola Caporaso

  11. Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil

    Article • Journal of Food Research, April 2014, Canadian Center of Science and Education

    Dr Nicola Caporaso

  12. Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavored with dried chili pepper (Capsicum annuum)

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

    Dr Nicola Caporaso