Article cité par

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).

Article cité :

Trans-fatty acids, dangerous bonds for health? A background review paper of their use, consumption, health implications and regulation in France

Farid Menaa, Abder Menaa, Bouzid Menaa and Jacques Tréton
European Journal of Nutrition 52 (4) 1289 (2013)
https://doi.org/10.1007/s00394-012-0484-4

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 ?

P. Weill, J. Mourot, B. Schmitt, N. Kerhoas and P. Legrand
Obésité 3 (3) 115 (2008)
https://doi.org/10.1007/s11690-008-0142-4

Quality of the lipid fraction of Italian biscuits

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

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

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

Francesco Caponio, Antonella Pasqualone and Tommaso Gomes
International Journal of Food Science and Technology 38 (4) 481 (2003)
https://doi.org/10.1046/j.1365-2621.2003.00703.x