Paduano A - Search Results

1

Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.

Massa M, Buono S, Langellotti AL, Castaldo L, Martello A, Paduano A, Sacchi R, Fogliano V. Massa M, et al. Among authors: paduano a. N Biotechnol. 2017 May 25;36:8-16. doi: 10.1016/j.nbt.2016.12.007. Epub 2016 Dec 30. N Biotechnol. 2017. PMID: 28043868

2

Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning.

Sacchi R, Paduano A, Fiore F, Della Medaglia D, Ambrosino ML, Medina I. Sacchi R, et al. Among authors: paduano a. J Agric Food Chem. 2002 May 8;50(10):2830-5. doi: 10.1021/jf011526l. J Agric Food Chem. 2002. PMID: 11982407

3

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

Di Vaio C, Nocerino S, Paduano A, Sacchi R. Di Vaio C, et al. Among authors: paduano a. J Sci Food Agric. 2013 Mar 30;93(5):1134-9. doi: 10.1002/jsfa.5863. Epub 2012 Aug 30. J Sci Food Agric. 2013. PMID: 22936522

4

Characterization and evaluation of olive germplasm in southern Italy.

Di Vaio C, Nocerino S, Paduano A, Sacchi R. Di Vaio C, et al. Among authors: paduano a. J Sci Food Agric. 2013 Aug 15;93(10):2458-62. doi: 10.1002/jsfa.6057. Epub 2013 Feb 25. J Sci Food Agric. 2013. PMID: 23440921

5

Extra virgin olive oil: from composition to "molecular gastronomy".

Sacchi R, Paduano A, Savarese M, Vitaglione P, Fogliano V. Sacchi R, et al. Among authors: paduano a. Cancer Treat Res. 2014;159:325-38. doi: 10.1007/978-3-642-38007-5_19. Cancer Treat Res. 2014. PMID: 24114489 Review.

6

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: paduano a. 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

7

Healthy virgin olive oil: a matter of bitterness.

Vitaglione P, Savarese M, Paduano A, Scalfi L, Fogliano V, Sacchi R. Vitaglione P, et al. Among authors: paduano a. Crit Rev Food Sci Nutr. 2015;55(13):1808-18. doi: 10.1080/10408398.2012.708685. Crit Rev Food Sci Nutr. 2015. PMID: 24915318 Review.

8

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: paduano a. 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

9

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: paduano a. 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

10

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

Clodoveo ML, Moramarco V, Paduano A, Sacchi R, Di Palmo T, Crupi P, Corbo F, Pesce V, Distaso E, Tamburrano P, Amirante R. Clodoveo ML, et al. Among authors: paduano a. Ultrason Sonochem. 2017 Jul;37:169-181. doi: 10.1016/j.ultsonch.2017.01.004. Epub 2017 Jan 6. Ultrason Sonochem. 2017. PMID: 28427621 Free article.

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