Tommaso Gomes : rechercher sur Z-Library

Le plus grand référentiel d'articles scientifiques au monde. 70,000,000+ d'articles gratuitement.

Don't use scam websites

Livres
Articles (78)
Les plus populaires
Liste
- Liste
- Tableau

1

Adipose Tissue-Derived Stem Cells and Their Application in Bone and Cartilage Tissue Engineering

Rada, Tommaso, Reis, Rui L., Gomes, Manuela E.

Journal:

Tissue Engineering Part B Reviews

Année:

2009

Langue:

english

Fichier:

PDF, 159 KB

english, 2009

2

Influence of the type of olive-crusher used on the quality of extra virgin olive oils

Francesco Caponio, Tommaso Gomes, Carmine Summo, Antonella Pasqualone

Journal:

European Journal of Lipid Science and Technology

Année:

2003

Langue:

english

Fichier:

PDF, 125 KB

english, 2003

3

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

Francesco Caponio, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of the Science of Food and Agriculture

Année:

2009

Langue:

english

Fichier:

PDF, 89 KB

english, 2009

4

Effect of heat treatment on the rennet clotting time of goat and cow milk

Vincenzo Alloggio, Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

Année:

2000

Langue:

english

Fichier:

PDF, 146 KB

english, 2000

5

Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

European Food Research and Technology

Année:

2001

Langue:

english

Fichier:

PDF, 45 KB

english, 2001

6

A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage

Antonietta Baiano, Tommaso Gomes, Francesco Caponio

Journal:

International Journal of Food Science & Technology

Année:

2005

Langue:

english

Fichier:

PDF, 163 KB

english, 2005

7

AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS

CARLA SEVERINI, TERESA DE PILLI, ANTONIETTA BAIANO, TOMMASO GOMES

Journal:

Journal of Food Processing and Preservation

Année:

2003

Langue:

english

Fichier:

PDF, 567 KB

english, 2003

8

Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

Francesco Caponio, Mariagrazia Giarnetti, Carmine Summo, Tommaso Gomes

Journal:

Journal of Food Science

Année:

2011

Langue:

english

Fichier:

PDF, 163 KB

english, 2011

9

Oligopolymer, diglyceride and oxidized triglyceride contents as measures of olive oil quality

Journal:

Journal of the American Oil Chemists' Society

Année:

1992

Langue:

english

Fichier:

PDF, 399 KB

english, 1992

10

Autoxidation of Packed Almonds as Affected by Maillard Reaction Volatile Compounds Derived from Roasting

Severini, Carla, Gomes, Tommaso, De Pilli, Teresa, Romani, Santina, Massini, Roberto

Journal:

Journal of Agricultural and Food Chemistry

Année:

2000

Langue:

english

Fichier:

PDF, 65 KB

english, 2000

11

Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese

Trani, Antonio, Gambacorta, Giuseppe, Gomes, Tommaso F., Loizzo, Pasqua, Cassone, Angela, Faccia, Michele

Journal:

Journal Dairy Research

Année:

2016

Langue:

english

Fichier:

PDF, 163 KB

english, 2016

12

DNA-based identification reveals illegal trade of threatened shark species in a global elasmobranch conservation hotspot

Feitosa, Leonardo Manir, Martins, Ana Paula Barbosa, Giarrizzo, Tommaso, Macedo, Wagner, Monteiro, Iann Leonardo, Gemaque, Romário, Nunes, Jorge Luiz Silva, Gomes, Fernanda, Schneider, Horácio, Sampai

Journal:

Scientific Reports

Année:

2018

Fichier:

PDF, 1.68 MB

2018

13

Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil

Tommaso Gomes, Francesco Caponio

Journal:

Journal of the Science of Food and Agriculture

Année:

2001

Langue:

english

Fichier:

PDF, 90 KB

english, 2001

14

Injectable gellan gum hydrogels with autologous cells for the treatment of rabbit articular cartilage defects

João T. Oliveira, Leandro S. Gardel, Tommaso Rada, Luís Martins, Manuela E. Gomes, Rui L. Reis

Journal:

Journal of Orthopaedic Research

Année:

2010

Langue:

english

Fichier:

PDF, 260 KB

english, 2010

15

Bouillon cubes: assessment of the state of degradation of the lipid fraction

Francesco Caponio, Tommaso Gomes, Maria Teresa Bilancia

Journal:

Journal of the Science of Food and Agriculture

Année:

2003

Langue:

english

Fichier:

PDF, 113 KB

english, 2003

16

Effects of monoacylglycerols on the oxidative stability of olive oil

Tommaso Gomes, Francesco Caponio, Giuseppina Bruno, Carmine Summo, Vito Michele Paradiso

Journal:

Journal of the Science of Food and Agriculture

Année:

2010

Langue:

english

Fichier:

PDF, 101 KB

english, 2010

17

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Carmine Summo, Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of the Science of Food and Agriculture

Année:

2011

Langue:

english

Fichier:

PDF, 111 KB

english, 2011

18

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Francesco Caponio, Tommaso Gomes, Antonella Pasqualone, Carmine Summo

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 147 KB

english, 2007

19

Effect of different temperatures and storage atmospheres on Coratina olive oil quality

Maria Lisa Clodoveo, Debora Delcuratolo, Tommaso Gomes, Giancarlo Colelli

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 146 KB

english, 2007

20

Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

Debora Delcuratolo, Tommaso Gomes, Vito Michele Paradiso, Raffaella Nasti

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 176 KB

english, 2008

21

Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil

Tommaso Gomes, Francesco Caponio, Debora Delcuratolo

Journal:

Année:

2003

Langue:

english

Fichier:

PDF, 188 KB

english, 2003

22

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes

Journal:

Année:

1999

Langue:

english

Fichier:

PDF, 238 KB

english, 1999

23

Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

International Journal of Food Science & Technology

Année:

2003

Langue:

english

Fichier:

PDF, 108 KB

english, 2003

24

A novel method for the isolation of subpopulations of rat adipose stem cells with different proliferation and osteogenic differentiation potentials

Tommaso Rada, Manuela E. Gomes, Rui L. Reis

Journal:

Journal of Tissue Engineering and Regenerative Medicine

Année:

2011

Langue:

english

Fichier:

PDF, 395 KB

english, 2011

25

Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes

Francesco Caponio, Tommaso Gomes, Debora Delcuratolo

Journal:

European Food Research and Technology

Année:

2002

Langue:

english

Fichier:

PDF, 37 KB

english, 2002

26

Effects of conventional and microwave heating on the degradation of olive oil

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes

Journal:

European Food Research and Technology

Année:

2002

Langue:

english

Fichier:

PDF, 45 KB

english, 2002

27

Quality assessment of edible vegetable oils used as liquid medium in canned tuna

Francesco Caponio, Tommaso Gomes, Carmine Summo

Journal:

European Food Research and Technology

Année:

2003

Langue:

english

Fichier:

PDF, 265 KB

english, 2003

28

Measurement of degradation of the lipid fraction in margarines

Francesco Caponio, Tommaso Gomes, Maria Bilancia

Journal:

European Food Research and Technology

Année:

2003

Langue:

english

Fichier:

PDF, 194 KB

english, 2003

29

Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes, Pasquale Catalano

Journal:

European Food Research and Technology

Année:

2002

Langue:

english

Fichier:

PDF, 218 KB

english, 2002

30

Influence of the exposure to light on extra virgin olive oil quality during storage

Francesco Caponio, Maria Teresa Bilancia, Antonella Pasqualone, Ewa Sikorska, Tommaso Gomes

Journal:

European Food Research and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 369 KB

english, 2005

31

Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils

Tommaso Gomes, Debora Delcuratolo, Vito Michele Paradiso

Journal:

European Food Research and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 254 KB

english, 2008

32

An effort to improve the organoleptic properties of a soft cheesefrom rustic goat milk

Francesco Caponio, Tommaso Gomes, Vincenzo Alloggio, Antonella Pasqualone

Journal:

European Food Research and Technology

Année:

2000

Langue:

english

Fichier:

PDF, 70 KB

english, 2000

33

Influence of olive crushing temperature on phenols in olive oils

F. Caponio, Tommaso Gomes

Journal:

European Food Research and Technology

Année:

2001

Langue:

english

Fichier:

PDF, 85 KB

english, 2001

34

Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

F. Caponio, Tommaso Gomes, Antonella Pasqualone

Journal:

European Food Research and Technology

Année:

2001

Langue:

english

Fichier:

PDF, 76 KB

english, 2001

35

Content of taurine in Apulian Cacioricotta goat's cheese

A. Pasqualone, Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes

Journal:

European Food Research and Technology

Année:

2000

Langue:

english

Fichier:

PDF, 67 KB

english, 2000

36

Effects of herbs on hydrolytic and oxidative degradation of olive oil in canned tomatoes

Antonietta Baiano, Tommaso Gomes, Carla Severini

Journal:

Journal of the American Oil Chemists' Society

Année:

2005

Langue:

english

Fichier:

PDF, 174 KB

english, 2005

37

Distinct Stem Cells Subpopulations Isolated from Human Adipose Tissue Exhibit Different Chondrogenic and Osteogenic Differentiation Potential

Tommaso Rada, Rui L. Reis, Manuela E. Gomes

Journal:

Stem Cell Reviews and Reports

Année:

2011

Langue:

english

Fichier:

PDF, 811 KB

english, 2011

38

Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

Ewa Sikorska, Igor V. Khmelinskii, Marek Sikorski, Francesco Caponio, Maria T. Bilancia, Antonella Pasqualone, Tommaso Gomes

Journal:

International Journal of Food Science & Technology

Année:

2008

Langue:

english

Fichier:

PDF, 559 KB

english, 2008

39

A comparison of two bench-scale anaerobic systems used for the treatment of dairy effluents

DEBORA BELANÇON, MAÍRA C FUZZATO, DOUGLAS R S GOMES, GIOVANNA C V CICHELLO, SAMANTHA C De PINHO, ROGERS RIBEIRO, GIOVANA TOMMASO

Journal:

International Journal of Dairy Technology

Année:

2010

Langue:

english

Fichier:

PDF, 360 KB

english, 2010

40

Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

Francesco Caponio, Carmine Summo, Antonella Pasqualone, Vito Michele Paradiso, Tommaso Gomes

Journal:

Journal of Food Science

Année:

2009

Langue:

english

Fichier:

PDF, 309 KB

english, 2009

41

Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

Mariagrazia Giarnetti, Francesco Caponio, Vito M Paradiso, Carmine Summo, Tommaso Gomes

Journal:

Journal of Food Science

Année:

2012

Langue:

english

Fichier:

PDF, 569 KB

english, 2012

42

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

Giuseppe Gambacorta, Michele Faccia, Antonio Trani, Carmela Lamacchia, Tommaso Gomes

Journal:

European Journal of Lipid Science and Technology

Année:

2012

Langue:

english

Fichier:

PDF, 191 KB

english, 2012

43

A computational analysis of the insertion of carbon nanotubes into cellular membranes

Siegfried Höfinger, Manuel Melle-Franco, Tommaso Gallo, Andrea Cantelli, Matteo Calvaresi, José A.N.F. Gomes, Francesco Zerbetto

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 1.37 MB

english, 2011

44

Effect of enzymatic pretreatment and increasing the organic loading rate of lipid-rich wastewater treated in a hybrid UASB reactor

D.R.S. Gomes, L.G. Papa, G.C.V. Cichello, D. Belançon, E.G. Pozzi, J.C.C. Balieiro, E.S. Monterrey-Quintero, G. Tommaso

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 939 KB

english, 2011

45

Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish

Francesco Caponio, Carmine Summo, Antonella Pasqualone, Tommaso Gomes

Journal:

Journal of Food Composition and Analysis

Année:

2011

Langue:

english

Fichier:

PDF, 443 KB

english, 2011

46

Effects of free fatty acids on the oxidative processes in purified olive oil

Vito M. Paradiso, Tommaso Gomes, Raffaella Nasti, Francesco Caponio, Carmine Summo

Journal:

Food Research International

Année:

2010

Langue:

english

Fichier:

PDF, 426 KB

english, 2010

47

Concentration of natural pigments and other bioactive components in pulp oils from de-stoned olives

Alfonso Ranalli, Mario Benzi, Tommaso Gomes, Debora Delcuratolo, Donato Marchegiani, Lucia Lucera

Journal:

Innovative Food Science & Emerging Technologies

Année:

2007

Langue:

english

Fichier:

PDF, 217 KB

english, 2007

48

Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

Tommaso Gomes, Debora Delcuratolo, Vito M. Paradiso, Carmine Summo, Francesco Caponio

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2011

Langue:

english

Fichier:

PDF, 173 KB

english, 2011

49

High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

Francesco Caponio, Carmine Summo, Maria T. Bilancia, Vito M. Paradiso, Ewa Sikorska, Tommaso Gomes

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2011

Langue:

english

Fichier:

PDF, 195 KB

english, 2011

50

The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

Tommaso Gomes, Francesco Caponio, Viviana Durante, Carmine Summo, Vito Michele Paradiso

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2012

Langue:

english

Fichier:

PDF, 263 KB

english, 2012