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Michele Paradiso

Showing results (11-20 of 48) with videos related to

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Meat Science|April 9, 2010
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory propertiesCarmine Summo, Francesco Caponio, Vito Michele Paradiso, et al.
Food Science & Nutrition|March 9, 2019
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red winesGiuseppe Gambacorta, Antonio Trani, Cristina Fasciano, et al.
Foods (Basel, Switzerland)|April 12, 2020
Setup of an Extraction Method for the Analysis of Carotenoids in MicrogreensVito Michele Paradiso, Maria Castellino, Massimiliano Renna, et al.
IEEE Transactions on Bio-Medical Engineering|October 23, 2012
Experimental heart rate regulation in cycle-ergometer exercisesMichele Paradiso, Stefano Pietrosanti, Stefano Scalzi, et al.
Food Chemistry|July 5, 2016
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detectionVito Michele Paradiso, Antonia Clemente, Carmine Summo, et al.
Microorganisms|August 6, 2020
Teff Type-I Sourdough to Produce Gluten-Free MuffinCinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
Application of natural and synthetic zeolites in the oenological fieldMirella Noviello, Concetta Eliana Gattullo, Michele Faccia, et al.
Food Chemistry|June 17, 2019
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometryIgnazio Allegretta, Concetta Eliana Gattullo, Massimiliano Renna, et al.
Food Chemistry|April 9, 2019
Effect of salt reduction on quality and acceptability of durum wheat breadAntonella Pasqualone, Francesco Caponio, Maria Ambrogina Pagani, et al.
Antioxidants (Basel, Switzerland)|October 20, 2020
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics ApproachVito Michele Paradiso, Federica Flamminii, Paola Pittia, et al.
Pageof 5

Showing results (11-20 of 48) with videos related to

Sort By:
Pageof 5
Meat Science|April 9, 2010
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory propertiesCarmine Summo, Francesco Caponio, Vito Michele Paradiso, et al.
Food Science & Nutrition|March 9, 2019
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red winesGiuseppe Gambacorta, Antonio Trani, Cristina Fasciano, et al.
Foods (Basel, Switzerland)|April 12, 2020
Setup of an Extraction Method for the Analysis of Carotenoids in MicrogreensVito Michele Paradiso, Maria Castellino, Massimiliano Renna, et al.
IEEE Transactions on Bio-Medical Engineering|October 23, 2012
Experimental heart rate regulation in cycle-ergometer exercisesMichele Paradiso, Stefano Pietrosanti, Stefano Scalzi, et al.
Food Chemistry|July 5, 2016
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detectionVito Michele Paradiso, Antonia Clemente, Carmine Summo, et al.
Microorganisms|August 6, 2020
Teff Type-I Sourdough to Produce Gluten-Free MuffinCinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, et al.
Food Research International (Ottawa, Ont.)|December 6, 2021
Application of natural and synthetic zeolites in the oenological fieldMirella Noviello, Concetta Eliana Gattullo, Michele Faccia, et al.
Food Chemistry|June 17, 2019
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometryIgnazio Allegretta, Concetta Eliana Gattullo, Massimiliano Renna, et al.
Food Chemistry|April 9, 2019
Effect of salt reduction on quality and acceptability of durum wheat breadAntonella Pasqualone, Francesco Caponio, Maria Ambrogina Pagani, et al.
Antioxidants (Basel, Switzerland)|October 20, 2020
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics ApproachVito Michele Paradiso, Federica Flamminii, Paola Pittia, et al.
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