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Antonello Paduano

istituto di scienze dell' alimentazione (isa-cnr)

H指数:21

被引数:1,561

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Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy)

IF4.6

2022-11-213

OAAI

Olive oil from the 79 AD Vesuvius eruption stored at the Naples National Archaeological Museum (Italy)

NPJ SCIENCE OF FOOD

IF7.8

2020-11-026

OAAI

Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

IF4.6

2020-04-2312

OAAI

Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children

JOURNAL OF FOOD SCIENCE

IF3.4

2020-04-064

PREAI

Sensory profile, biophenolic and volatile compounds of an artisanal ice cream ('gelato') functionalised using extra virgin olive oil

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2019-12-0115

PREAI

Ripening Indices, Olive Yield and Oil Quality in Response to Irrigation With Saline Reclaimed Water and Deficit Strategies

FRONTIERS IN PLANT SCIENCE

IF4.8

2019-10-0932

OAAI

Use of odorant series for extra virgin olive oil aroma characterisation

使用气味剂系列进行特级初榨橄榄油香气表征

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-09-0630

PREAI

Assessment of milk fat content in fat blends by 13C NMR spectroscopy analysis of butyrate

IF6.3

2018-09-019

OAAI

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

ULTRASONICS SONOCHEMISTRY

IF9.7

2017-07-0147

OAAI

Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2017-06-3024

OAAI

Characterisation of lemon-flavoured olive oils

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-06-0147

OAAI

DNA diversity in olive (Olea europaea L.) and its relationships with fatty acid, biophenol and sensory profiles of extra virgin olive oils

FOOD RESEARCH INTERNATIONAL

IF8

2016-08-016

PREAI

Olive oil phenolic compounds affect the release of aroma compounds

橄榄油酚类化合物影响香气化合物的释放

IF9.8

2015-08-0134

PREAI

Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-06-0151

PREAI

Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins

橄榄油酚类化合物与乳清蛋白相互作用对顶空香气释放的影响

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2015-04-1029

PREAI

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

JOURNAL OF FOOD SCIENCE

IF3.4

2014-06-0230

PREAI

Healthy Virgin Olive Oil: A Matter of Bitterness

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2013-10-1764

PREAI

Characterization and evaluation of olive germplasm in southern Italy

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2013-02-2516

PREAI

Influence of some environmental factors on drupe maturation and olive oil composition

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2012-08-3061

PRE

Effect of Thermally Oxidized Oil and Fasting Status on the Short-Term Digestibility of Ketolinoleic Adds and Total Oxidized Fatty Acids in Rats

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2011-03-2217

PREAI