Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Michele Paradiso

Showing results (1-10 of 48) with videos related to

Pageof 5
Sort By:
Foods (Basel, Switzerland)|July 1, 2020
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing ApproachesMassimiliano Renna, Vito Michele Paradiso
Foods (Basel, Switzerland)|June 24, 2022
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory PropertiesMarica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Journal of Food Science|May 25, 2010
Influence of processing and storage time on the lipidic fraction of taralliFrancesco Caponio, Carmine Summo, Antonella Pasqualone, et al.
Data in Brief|August 10, 2016
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extractsVito Michele Paradiso, Antonia Clemente, Carmine Summo, et al.
Heliyon|August 8, 2024
Use of vine-shoots stilbene extract to the reduction of SO<sub>2</sub> in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profilesMirella Noviello, Claudia Antonino, Giuseppe Gambacorta, et al.
Food Chemistry|April 23, 2019
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysisVito Michele Paradiso, Giacomo Squeo, Antonella Pasqualone, et al.
Foods (Basel, Switzerland)|February 26, 2025
Ageing of Red Wine (<i>cv</i>. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory AnalysisIlaria Prezioso, Giuseppe Corcione, Chiara Digiorgio, et al.
Nutrients|June 5, 2018
Microgreens Production with Low Potassium Content for Patients with Impaired Kidney FunctionMassimiliano Renna, Maria Castellino, Beniamino Leoni, et al.
Plants (Basel, Switzerland)|March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red WinesDebora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Journal of the Science of Food and Agriculture|July 16, 2010
Effects of monoacylglycerols on the oxidative stability of olive oilTommaso Gomes, Francesco Caponio, Giuseppina Bruno, et al.
Pageof 5

Showing results (1-10 of 48) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|July 1, 2020
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing ApproachesMassimiliano Renna, Vito Michele Paradiso
Foods (Basel, Switzerland)|June 24, 2022
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory PropertiesMarica Troilo, Graziana Difonzo, Vito Michele Paradiso, et al.
Journal of Food Science|May 25, 2010
Influence of processing and storage time on the lipidic fraction of taralliFrancesco Caponio, Carmine Summo, Antonella Pasqualone, et al.
Data in Brief|August 10, 2016
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extractsVito Michele Paradiso, Antonia Clemente, Carmine Summo, et al.
Heliyon|August 8, 2024
Use of vine-shoots stilbene extract to the reduction of SO<sub>2</sub> in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profilesMirella Noviello, Claudia Antonino, Giuseppe Gambacorta, et al.
Food Chemistry|April 23, 2019
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysisVito Michele Paradiso, Giacomo Squeo, Antonella Pasqualone, et al.
Foods (Basel, Switzerland)|February 26, 2025
Ageing of Red Wine (<i>cv</i>. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory AnalysisIlaria Prezioso, Giuseppe Corcione, Chiara Digiorgio, et al.
Nutrients|June 5, 2018
Microgreens Production with Low Potassium Content for Patients with Impaired Kidney FunctionMassimiliano Renna, Maria Castellino, Beniamino Leoni, et al.
Plants (Basel, Switzerland)|March 10, 2022
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red WinesDebora Iorio, Giuseppe Gambacorta, Luigi Tarricone, et al.
Journal of the Science of Food and Agriculture|July 16, 2010
Effects of monoacylglycerols on the oxidative stability of olive oilTommaso Gomes, Francesco Caponio, Giuseppina Bruno, et al.
Pageof 5