Publications by authors named "Roccangelo Silletti"

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

NPJ Sci Food· August 2025

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Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars.
Giusy Rita Caponio, Mirco Vacca, Laura Scalvenzi, Alessandro Annunziato, Roccangelo Silletti

J Sci Food Agric· July 2025

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

Foods· March 2025

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Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts.
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello

J Sci Food Agric· February 2025

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Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".
Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino

Foods· January 2024

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Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo

Foods· December 2022

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Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products.
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo

Foods· February 2022

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The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil.
Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio

Foods· February 2021

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Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti

Foods· April 2019

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Use of olive leaf extract to reduce lipid oxidation of baked snacks.
Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti, Lucrezia Cosmai, Carmine Summo

Food Res Int· June 2018

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Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.
Francesco Caponio, Viviana Durante, Gabriella Varva, Roccangelo Silletti, Maria Assunta Previtali

Food Chem· July 2016

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