Effect on quality and safety of hydrophilic reducing compounds integration into taralli via wine enrichment by Antonio F. Caputi, Giacomo Squeo, Roccangelo Silletti, Francesco Caponio

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An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions by Giacomo Squeo, Pamela Laera, Roccangelo Silletti, Carmine Summo, Francesco Caponio

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Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? by Davide De Angelis, Michela Pia Totaro, Francesco Caponio, Michele Faccia, Giacomo Squeo

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Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers by Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo, Michele Faccia

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Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality by Michela Verni, Giacomo Squeo, Giuseppe Perri, Chiara Demarinis, Carlo Giuseppe Rizzello, Francesco Caponio, Luigi Faino, Erica Pontonio

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Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation by Antonella Pasqualone, Valentina Di Rienzo, Wilma Sabetta, Valentina Fanelli, Carmine Summo, Vito Michele Paradiso, Cinzia Montemurro, Francesco Caponio

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Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry by Giuseppe Perri, Graziana Difonzo, Lorenzo Ciraldo, Federico Rametta, Gaia Gadaleta-Caldarola, Hana Ameur, Olga Nikoloudaki, Maria De Angelis, Francesco Caponio, Erica Pontonio

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