Francesco Caponio

Papers authored by Francesco Caponio

This paper was not found in any repository, but could be made available legally by the author.

2004 F. Caponio

, A. Lestingi, C. Summo, M. T. Bilancia, V. Laudadio

Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length

Upload

This paper is available in a repository.

V. Arapi, A. Pasqualone, F. Caponio

, C. Summo

Characterisation of traditional Albanian breads derived from different cereals

Download from www.researchgate.net

This paper was not found in any repository; the policy of its publisher is unknown or unclear.

Antonella Pasqualone, Cinzia Montemurro, Francesco Caponio

, Antonio Blanco

Identification of Virgin Olive Oil from Different Cultivars by Analysis of DNA Microsatellites

Upload

Antonella Pasqualone, Francesco Caponio

, Rosanna Simeone

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

Download from www.researchgate.net

A. Lestingi, Laudadio, F. Caponio

, C. Summo

Gender influence on weight and chemical characteristics of sardines (Sardina pilchardus W.) | Influenza del sesso sulle caratteristiche ponderali e chimiche di sardine

Upload

C. Summo, F. Caponio

Ripened sausages quality. Use of sensory analysis to assess the organoleptic characteristics | Indagine sensoriale su salsicce stagionate per la definizione del le caratteristiche organolettiche

Upload

C. Summo, F. Caponio

, F. Minervini

Ripened sausages quality. Evaluation of the lipid fraction degradation | La qualità di salsicce stagionate di produzione industriale Valutazione dei fenomeni di degradazione a carico della componente grassa

Upload

F. Caponio

, M. L. Clodoveo, A. Pasqualone, T. Gomes

Comparison of the effects of microwave and conventional cooking on the ω-3 polyunsaturated fatty acids of soybean oil | Confronto degli effetti della cottura a microonde e di quella tradizionale sugli acidi grassi polinsaturi ω-3 dell' olio di soia

Upload

F. Caponio

, C. Summo, M. T. Bilancia, D. Delcuratolo, A. Lestingi, Laudadio

Nutritional value of the lipid fraction of sardines (Sardina pilchardus W.) as a function of total length and fishing period | Valore nutrizionale della frazione lipidica delle sardine in funzione della lunghezza totale e dell'epoca di pesca

Upload

2003 F. Caponio

, T. Gomes

Examination of Lipid Fraction Quality of Margarine

Download from www.researchgate.net

Tommaso Gomes, Francesco Caponio

, Debora Delcuratolo

Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil

Upload

Tommaso Gomes, Francesco Caponio

, Debora Delcuratolo

Fate of Oxidized Triglycerides during Refining of Seed Oils

Upload

Francesco Caponio

, Tommaso Gomes, Carmine Summo, Antonella Pasqualone

Influence of the type of olive‐crusher used on the quality of extra virgin olive oils

Download from www.researchgate.net

Francesco Caponio

, Tommaso Gomes, Carmine Summo

Quality assessment of edible vegetable oils used as liquid medium in canned tuna

Download from www.researchgate.net

A. Pasqualone, F. Caponio

, M. T. Bilancia

Effect of milk heating on taurine content and compositional characteristics of Apulian Cacioricotta goat's cheese

Download from www.researchgate.net

F. Caponio

, T. Gomes, D. Delcuratolo

The oil used for covering vegetable foodstuffs. Note III: Artichokes | L'olio di copertura delle conserve vegetali. Nota III: I carciofini

Upload

Francesco Caponio

, Antonella Pasqualone, Tommaso Gomes

Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating

Download from www.researchgate.net

Francesco Caponio

, Tommaso Gomes, Maria Teresa Bilancia

Bouillon cubes: assessment of the state of degradation of the lipid fraction

Upload

A. Pasqualone, F. Caponio

, M. T. Bilancia, Bilancia Mt

Distribution of taurine during cheese-making from goat milk

Download from www.researchgate.net

F. Caponio

, A. Pasqualone, Alloggio

Interactions among goat milk proteins induced by heat treatment | Interazioni indotte dal trattamento termico tra proteine del latte di capra

Upload

Missing publications? Search for publications with a matching author name.

Researcher

Statistics

Refine

Papers authored by Francesco Caponio