Caporaso N - Search Results

1

Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications.

Pirzadeh M, Caporaso N, Rauf A, Shariati MA, Yessimbekov Z, Khan MU, Imran M, Mubarak MS. Pirzadeh M, et al. Among authors: caporaso n. Crit Rev Food Sci Nutr. 2021;61(6):982-999. doi: 10.1080/10408398.2020.1749825. Epub 2020 Apr 21. Crit Rev Food Sci Nutr. 2021. PMID: 32314615 Review.

2

Use of phenolic compounds from olive mill wastewater as valuable ingredients for functional foods.

Caporaso N, Formisano D, Genovese A. Caporaso N, et al. Crit Rev Food Sci Nutr. 2018;58(16):2829-2841. doi: 10.1080/10408398.2017.1343797. Epub 2017 Aug 24. Crit Rev Food Sci Nutr. 2018. PMID: 28662342 Review.

3

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté.

Yessimbekov Z, Kakimov A, Caporaso N, Suychinov A, Kabdylzhar B, Shariati MA, Baikadamova A, Domínguez R, Lorenzo JM. Yessimbekov Z, et al. Among authors: caporaso n. Foods. 2021 Aug 30;10(9):2042. doi: 10.3390/foods10092042. Foods. 2021. PMID: 34574152 Free PMC article.

4

In vivo bioavailability of polyphenols from grape by-product extracts, and effect on lipemia of normocholesterolemic Wistar rats.

Olivero-David R, Ruiz-Roso MB, Caporaso N, Perez-Olleros L, De Las Heras N, Lahera V, Ruiz-Roso B. Olivero-David R, et al. Among authors: caporaso n. J Sci Food Agric. 2018 Dec;98(15):5581-5590. doi: 10.1002/jsfa.9100. Epub 2018 Jul 13. J Sci Food Agric. 2018. PMID: 29687897

5

Phenolic compounds in fresh and dried figs from Cilento (Italy), by considering breba crop and full crop, in comparison to Turkish and Greek dried figs.

Russo F, Caporaso N, Paduano A, Sacchi R. Russo F, et al. Among authors: caporaso n. J Food Sci. 2014 Jul;79(7):C1278-84. doi: 10.1111/1750-3841.12505. Epub 2014 Jun 2. J Food Sci. 2014. PMID: 24888706

6

Fruit position within the canopy affects kernel lipid composition of hazelnuts.

Pannico A, Cirillo C, Giaccone M, Scognamiglio P, Romano R, Caporaso N, Sacchi R, Basile B. Pannico A, et al. Among authors: caporaso n. J Sci Food Agric. 2017 Nov;97(14):4790-4799. doi: 10.1002/jsfa.8348. Epub 2017 May 30. J Sci Food Agric. 2017. PMID: 28374458

7

Olive oil phenolic compounds affect the release of aroma compounds.

Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R. Genovese A, et al. Among authors: caporaso n. Food Chem. 2015 Aug 15;181:284-94. doi: 10.1016/j.foodchem.2015.02.097. Epub 2015 Feb 25. Food Chem. 2015. PMID: 25794752

8

Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteins.

Caporaso N, Genovese A, Burke R, Barry-Ryan C, Sacchi R. Caporaso N, et al. Food Funct. 2016 Jan;7(1):227-38. doi: 10.1039/c5fo01269d. Food Funct. 2016. PMID: 26692051

9

Use of odorant series for extra virgin olive oil aroma characterisation.

Genovese A, Caporaso N, Leone T, Paduano A, Mena C, Perez-Jimenez MA, Sacchi R. Genovese A, et al. Among authors: caporaso n. J Sci Food Agric. 2019 Feb;99(3):1215-1224. doi: 10.1002/jsfa.9293. Epub 2018 Sep 6. J Sci Food Agric. 2019. PMID: 30066487

10

Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.

Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R. Genovese A, et al. Among authors: caporaso n. J Agric Food Chem. 2015 Apr 22;63(15):3838-50. doi: 10.1021/acs.jafc.5b00148. Epub 2015 Apr 10. J Agric Food Chem. 2015. PMID: 25832115

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