Francesco Caponio

Francesco Caponio

Università degli Studi di Bari Aldo Moro - Bari / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1803322
University of Bari Aldo Moro
person_outline Francesco Caponio's MOST POPULAR ARTICLES
1-) Influence of the exposure to light on extra virgin olive oil quality during storage European Food Research and Technology 221, 92-98, 2005
2-) Production and characterization of functional biscuits obtained from purple wheat Food Chemistry 180, 64-70, 2015
3-) Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract Food Research International 65, 385-393, 2014
4-) Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life European Food Research and Technology 212, 329-333, 2001
5-) Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-lifeF Caponio, T Gomes, A PasqualoneEuropean Food Research and Technology 212, 329-333, 20011592001