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Journal of the Science of Food and Agriculture
|
May 23, 2025
Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors
Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, et al.
Journal of the Science of Food and Agriculture
|
February 6, 2016
Has the use of talc an effect on yield and extra virgin olive oil quality?
Francesco Caponio, Giacomo Squeo, Graziana Difonzo, et al.
Ultrasonics Sonochemistry
|
February 29, 2024
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
Mirella Noviello, Vito Michele Paradiso, Giuseppe Natrella, et al.
Clinical Rheumatology
|
January 20, 2007
Autonomic dysfunction and microvascular damage in systemic sclerosis
Manuela Di Franco, Michele Paradiso, Valeria Riccieri, et al.
Journal of Agricultural and Food Chemistry
|
October 14, 2014
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils
Vito Michele Paradiso, Francesco Caponio, Giuseppina Bruno, et al.
Journal of the Science of Food and Agriculture
|
February 3, 2015
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations
Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso, et al.
Journal of the Science of Food and Agriculture
|
March 19, 2016
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers
Antonella Pasqualone, Cinzia Montemurro, Valentina di Rienzo, et al.
Foods (Basel, Switzerland)
|
February 25, 2022
Vine Shoots as a Source of <i>Trans</i>-Resveratrol and <i>ε</i>-Viniferin: A Study of 23 Italian Varieties
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, et al.
Journal of Agricultural and Food Chemistry
|
July 6, 2016
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions
Vito Michele Paradiso, Carla Di Mattia, Mariagrazia Giarnetti, et al.
Journal of the Science of Food and Agriculture
|
July 30, 2021
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, et al.
Page
of 5
Search research articles
Search
Showing results (21-30 of 48) with videos related to
Sort By:
Page
of 5
Journal of the Science of Food and Agriculture
|
May 23, 2025
Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid-derived molecular markers and their possible precursors
Ilaria Prezioso, Enrico Ottaviano, Giuseppe Corcione, et al.
Journal of the Science of Food and Agriculture
|
February 6, 2016
Has the use of talc an effect on yield and extra virgin olive oil quality?
Francesco Caponio, Giacomo Squeo, Graziana Difonzo, et al.
Ultrasonics Sonochemistry
|
February 29, 2024
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine
Mirella Noviello, Vito Michele Paradiso, Giuseppe Natrella, et al.
Clinical Rheumatology
|
January 20, 2007
Autonomic dysfunction and microvascular damage in systemic sclerosis
Manuela Di Franco, Michele Paradiso, Valeria Riccieri, et al.
Journal of Agricultural and Food Chemistry
|
October 14, 2014
Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils
Vito Michele Paradiso, Francesco Caponio, Giuseppina Bruno, et al.
Journal of the Science of Food and Agriculture
|
February 3, 2015
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations
Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso, et al.
Journal of the Science of Food and Agriculture
|
March 19, 2016
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers
Antonella Pasqualone, Cinzia Montemurro, Valentina di Rienzo, et al.
Foods (Basel, Switzerland)
|
February 25, 2022
Vine Shoots as a Source of <i>Trans</i>-Resveratrol and <i>ε</i>-Viniferin: A Study of 23 Italian Varieties
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, et al.
Journal of Agricultural and Food Chemistry
|
July 6, 2016
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions
Vito Michele Paradiso, Carla Di Mattia, Mariagrazia Giarnetti, et al.
Journal of the Science of Food and Agriculture
|
July 30, 2021
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, et al.
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