Lista de obras - Vito M Paradiso - Dominio Público Uruguay

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

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

artículo científico publicado en 2016

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

artículo científico publicado en 2024

Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation

artículo científico publicado en 2020

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

artículo científico publicado en 2014

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

artículo científico publicado en 2012

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

article

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

artículo científico publicado el 1 de marzo de 2012

Effects of monoacylglycerols on the oxidative stability of olive oil

artículo científico publicado en 2010

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

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

artículo científico publicado en 2011

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

artículo científico publicado en 2018

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

scientific article published on 11 December 2018

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

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

scientific article published on 10 December 2019

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

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

artículo científico publicado en 2016

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

artículo científico publicado en 2019

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

artículo científico publicado en 2016

Influence of processing and storage time on the lipidic fraction of taralli.

artículo científico publicado en 2009

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

artículo científico publicado el 6 de junio de 2013

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

scientific article published on 31 October 2013

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

artículo científico publicado en 2018

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

artículo científico publicado en 2013

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

artículo científico publicado en 2015

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

artículo científico publicado en 2018

Nutritional characterization and shelf-life of packaged microgreens

scientific article published on 01 November 2018

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

artículo científico publicado en 2020

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

artículo científico publicado en 2017

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

article published in 2015

Production and characterization of functional biscuits obtained from purple wheat

artículo científico publicado en 2015

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

artículo científico publicado en 2020

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

scientific article published on 08 April 2020

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

artículo científico publicado en 2016

Teff Type-I Sourdough to Produce Gluten-Free Muffin

artículo científico publicado en 2020

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

artículo científico publicado en 2016

Use of olive leaf extract to reduce lipid oxidation of baked snacks

artículo científico publicado en 2018

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

artículo científico publicado en 2009

Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

artículo científico publicado en 2022

Lista de obras de Vito M Paradiso

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

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

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation

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

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

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

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

Effects of monoacylglycerols on the oxidative stability of olive oil

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

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

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

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

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

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

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

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

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

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

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

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

Influence of processing and storage time on the lipidic fraction of taralli.

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

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

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

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

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

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

Nutritional characterization and shelf-life of packaged microgreens

Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

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

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

Production and characterization of functional biscuits obtained from purple wheat

Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

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

Teff Type-I Sourdough to Produce Gluten-Free Muffin

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

Use of olive leaf extract to reduce lipid oxidation of baked snacks

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

Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties