La fonctionnalité Article cité par… liste les citations d'un article. Ces citations proviennent de la base de données des articles de EDP Sciences, ainsi que des bases de données d'autres éditeurs participant au programme CrossRef Cited-by Linking Program. Vous pouvez définir une alerte courriel pour être prévenu de la parution d'un nouvel article citant " cet article (voir sur la page du résumé de l'article le menu à droite).
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils
Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes International Journal of Food Science & Technology 48(1) 82 (2013) https://doi.org/10.1111/j.1365-2621.2012.03161.x
A Survey of In-Oil Canned Tuna Quality by Sensory Analysis and the Determination of the Oxidative Degradation of the Liquid Medium
Francesco Caponio, Maria Teresa Bilancia, Carmine Summo, Tommaso Gomes and Antonella Pasqualone International Journal of Food Properties 13(4) 672 (2010) https://doi.org/10.1080/10942910902738939
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
Francesco Caponio, Carmine Summo, Vito M. Paradiso, Antonella Pasqualone and Tommaso Gomes Journal of the Science of Food and Agriculture 89(8) 1392 (2009) https://doi.org/10.1002/jsfa.3600
Les 10es Entretiens de nutrition, institut Pasteur de Lille, France L’obésité, une maladie nutritionnelle ?
Francesco Caponio, Carmine Summo, Debora Delcuratolo and Antonella Pasqualone Journal of the Science of Food and Agriculture 86(3) 356 (2006) https://doi.org/10.1002/jsfa.2357
The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material
Carmine Summo, Francesco Caponio and Maria Teresa Bilancia Journal of the Science of Food and Agriculture 85(7) 1171 (2005) https://doi.org/10.1002/jsfa.2092
Examination of Lipid Fraction Quality of Margarine
Bouillon cubes: assessment of the state of degradation of the lipid fraction
Francesco Caponio, Tommaso Gomes and Maria Teresa Bilancia Journal of the Science of Food and Agriculture 83(13) 1331 (2003) https://doi.org/10.1002/jsfa.1544
Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In‐oil Preserved Vegetables