Francesco Caponio

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 63

Top Topics

Cystic Fibrosis

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C Ferraz da Costa
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms. Molecules (Basel, Switzerland) 29 (17) (2024)
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts. Journal of the science of food and agriculture (2024)
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine shoots ethanolic extracts. Journal of the science of food and agriculture (2024)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Roberta Miolla, Giovanni Ottomano Palmisano, Rocco Roma, Francesco Caponio, Graziana Difonzo, Annalisa De Boni
Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods (Basel, Switzerland) 12 (10) (2023)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds. Molecules (Basel, Switzerland) 28 (9) (2023)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants (Basel, Switzerland) 12 (8) (2023)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Techno-Functional Properties of Dry-Fractionated Plant-Based Proteins and Application in Food Product Development: A Review. Journal of the science of food and agriculture (2023)
Graziana Difonzo, Marica Troilo, Michele Casiello, Lucia D'Accolti, Francesco Caponio
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds. Molecules (Basel, Switzerland) 28 (9) (2023)
Naouel Admane, Giuseppe Cavallo, Chahinez Hadjila, Maria Maddalena Cavalluzzi, Natalie Paola Rotondo, Antonio Salerno, Joseph Cannillo, Graziana Difonzo, Francesco Caponio, Antonio Ippolito, Giovanni Lentini, Simona Marianna Sanzani
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce. Molecules (Basel, Switzerland) 28 (1) (2023)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Caterina Allegretta, Graziana Difonzo, Francesco Caponio, Grazia Tamma, Onofrio Laselva
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis. Cells 12 (13) (2023)
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake. Foods (Basel, Switzerland) 12 (13) (2023)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Francesco Caponio, Antonio Piga, Marco Poiana
Valorization of Food Processing By-Products. Foods (Basel, Switzerland) 11 (20) (2022)
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone
Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits. Foods (Basel, Switzerland) 11 (9) (2022)
Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods (Basel, Switzerland) 11 (3) (2022)
Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone
The Use of Durum Wheat Oil in the Preparation of Focaccia : Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods (Basel, Switzerland) 11 (17) (2022)
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods (Basel, Switzerland) 11 (3) (2022)
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods (Basel, Switzerland) 11 (4) (2022)
Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods (Basel, Switzerland) 11 (22) (2022)
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods (Basel, Switzerland) 11 (5) (2022)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties. Foods (Basel, Switzerland) 11 (4) (2022)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo, Michele Faccia
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. Journal of the science of food and agriculture 102 (12) (2022)
Graziana Difonzo, Maria Assunta Crescenzi, Sonia Piacente, Giuseppe Altamura, Francesco Caponio, Paola Montoro
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season. Plants (Basel, Switzerland) 11 (23) (2022)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods (Basel, Switzerland) 11 (12) (2022)
Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods (Basel, Switzerland) 10 (6) (2021)
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules (Basel, Switzerland) 26 (3) (2021)
Vito Michele Paradiso, Francesco Longobardi, Stefania Fortunato, Pasqua Rotondi, Maria Bellumori, Lorenzo Cecchi, Pinalysa Cosma, Nadia Mulinacci, Francesco Caponio
Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils. Foods (Basel, Switzerland) 10 (3) (2021)
Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio
Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods (Basel, Switzerland) 10 (5) (2021)
Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods (Basel, Switzerland) 10 (4) (2021)
Annalisa Tarantino, Graziana Difonzo, Grazia Disciglio, Laura Frabboni, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds. Journal of the science of food and agriculture (2021)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Michele Faccia
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. Journal of the science of food and agriculture 102 (1) (2021)
Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio
The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods (Basel, Switzerland) 10 (2) (2021)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Carmine Summo, Francesco Caponio
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods (Basel, Switzerland) 10 (2) (2021)
Paola Conte, Simone Pulina, Alessandra Del Caro, Costantino Fadda, Pietro Paolo Urgeghe, Alessandra De Bruno, Graziana Difonzo, Francesco Caponio, Romeo Rosa, Antonio Piga
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods (Basel, Switzerland) 10 (5) (2021)
Cristina Alamprese, Francesco Caponio, Emma Chiavaro
Sustainability of the Olive Oil System. Foods (Basel, Switzerland) 10 (8) (2021)
Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules (Basel, Switzerland) 26 (15) (2021)
Graziana Difonzo, Giuditta de Gennaro, Antonella Pasqualone, Francesco Caponio
Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods. Journal of the science of food and agriculture (2021)
Giuseppe Natrella, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, Michele Faccia
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives. Foods (Basel, Switzerland) 9 (10) (2020)
Graziana Difonzo, Marica Troilo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio
Functional compounds from olive pomace to obtain high-added value foods - a review. Journal of the science of food and agriculture 101 (1) (2020)
Vito Michele Paradiso, Maria Castellino, Massimiliano Renna, Pietro Santamaria, Francesco Caponio
Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens. Foods (Basel, Switzerland) 9 (4) (2020)
Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods (Basel, Switzerland) 9 (8) (2020)
Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito M Paradiso, Francesco Caponio
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. Journal of the science of food and agriculture 101 (8) (2020)
Annalisa Tarantino, Graziana Difonzo, Giuseppe Lopriore, Grazia Disciglio, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation. Journal of the science of food and agriculture 100 (15) (2020)
Mariangela Centrone, Mariagrazia D'Agostino, Graziana Difonzo, Alessandra De Bruno, Annarita Di Mise, Marianna Ranieri, Cinzia Montemurro, Giovanna Valenti, Marco Poiana, Francesco Caponio, Grazia Tamma
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells. Foods (Basel, Switzerland) 10 (1) (2020)
Vito Michele Paradiso, Federica Flamminii, Paola Pittia, Francesco Caponio, Carla Daniela Di Mattia
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach. Antioxidants (Basel, Switzerland) 9 (10) (2020)
Francesco Caponio, Alessandro Leone, Giacomo Squeo, Antonia Tamborrino, Carmine Summo
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics. Journal of the science of food and agriculture 99 (12) (2019)
Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods (Basel, Switzerland) 8 (4) (2019)
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito Michele Paradiso, Antonella Pasqualone
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods (Basel, Switzerland) 8 (4) (2019)
Federica Flamminii, Carla Daniela Di Mattia, Graziana Difonzo, Lilia Neri, Marco Faieta, Francesco Caponio, Paola Pittia
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts. Journal of the science of food and agriculture 99 (14) (2019)
Marianna Ranieri, Annarita Di Mise, Graziana Difonzo, Mariangela Centrone, Maria Venneri, Tommaso Pellegrino, Annamaria Russo, Maria Mastrodonato, Francesco Caponio, Giovanna Valenti, Grazia Tamma
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium. PloS one 14 (3) (2019)
Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods (Basel, Switzerland) 8 (10) (2019)
Carmine Summo, Marino Palasciano, Davide De Angelis, Vito Michele Paradiso, Francesco Caponio, Antonella Pasqualone
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar. Journal of the science of food and agriculture 98 (15) (2018)
Giacomo Squeo, Francesco Caponio, Vito M Paradiso, Carmine Summo, Antonella Pasqualone, Igor Khmelinskii, Ewa Sikorska
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics. Journal of the science of food and agriculture 99 (5) (2018)
Francesco Caponio, Giacomo Squeo, Lucio Brunetti, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Pasquale Catalano, Biagio Bianchi
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil. Journal of the science of food and agriculture 98 (11) (2018)