Vito Michele Paradiso (Vito M Paradiso)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2015-2022
Publications (10 Years): 17

Top Topics

Respiratory Tract

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Antioxidants (Basel, Switzerland)

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

Publications

Vito Michele Paradiso, Luigi Sanarica, Ignazio Zara, Chiara Pisarra, Giuseppe Gambacorta, Giuseppe Natrella, Massimiliano Cardinale
Cultivar-Dependent Effects of Non- Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy. Foods (Basel, Switzerland) 11 (21) (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)
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)
Debora Iorio, Giuseppe Gambacorta, Luigi Tarricone, Mar Vilanova, Vito Michele Paradiso
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines. Plants (Basel, Switzerland) 11 (5) (2022)
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)
Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D'amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods (Basel, Switzerland) 10 (8) (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)
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)
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)
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)
Massimiliano Renna, Vito Michele Paradiso
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches. Foods (Basel, Switzerland) 9 (6) (2020)
Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio
Teff Type-I Sourdough to Produce Gluten-Free Muffin. Microorganisms 8 (8) (2020)
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)
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)
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)
Massimiliano Renna, Maria Castellino, Beniamino Leoni, Vito Michele Paradiso, Pietro Santamaria
Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function. Nutrients 10 (6) (2018)
Francesco Caponio, Giacomo Squeo, Graziana Difonzo, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso
Has the use of talc an effect on yield and extra virgin olive oil quality? Journal of the science of food and agriculture 96 (10) (2016)
Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso, Isabella Centomani, Gerardo Centoducati, Francesco Caponio
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations. Journal of the science of food and agriculture 96 (1) (2015)