Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese by Trani, Antonio, Gambacorta, Giuseppe, Gomes, Tommaso F., Loizzo, Pasqua, Cassone, Angela, Faccia, Michele

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Niche availability and habitat affinities of the red porgy Pagrus pagrus (Linnaeus, 1758): An important ecological player on the world's largest rhodolith beds by Anderson, Antônio B., Bernardes, Manuela B., Pinheiro, Hudson T., Guabiroba, Helder C., Pimentel, Caio R., Vilar, Ciro C., Gomes, Luiz E. O., Bernardino, Angelo F., Delfino, Stephanie D. T., Giarrizzo, Tommaso, Ferreira, Carlos E. L., Joyeux, Jean‐Christophe

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A computational analysis of the insertion of carbon nanotubes into cellular membranes by Höfinger, Siegfried, Melle-Franco, Manuel, Gallo, Tommaso, Cantelli, Andrea, Calvaresi, Matteo, Gomes, José A.N.F, Zerbetto, Francesco

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Water reuse: dairy effluent treated by a hybrid anaerobic biofilm baffled reactor and its application in lettuce irrigation by Santos, K. A., Gomes, T. M., Rossi, F., Kushida, M. M., Del Bianchi, V. L., Ribeiro, R., Alves, M. S. M., Tommaso, G.

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A transcontinental threat: Plastic waste from Africa invades Brazil's coast by Brabo, Lucio, Martins, Laercio L., Andrades, Ryan, Teixeira, Carlos E.P., do Nascimento, Adriana Pereira, de Azevedo, Rufino Neto Andrade, Bezerra, Luís E.A., Cavalcante, Rivelino M., Cottens, Kelly Ferreira, Soares, Romulo Alexandre, de Oliveira Sousa, Paulo Henrique Gomes, Mont'Alverne, Tarin F., Soares, Marcelo O., Giarrizzo, Tommaso

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Phenolic compounds of virgin olive oil: influence of paste preparation techniques by Caponio, Francesco, Alloggio, Vincenzo, Gomes, Tommaso

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Influence of the exposure to light on extra virgin olive oil quality during storage by Caponio, F, Bilancia, M.T, Pasqualone, A, Sikorska, E, Gomes, T

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Phenolic compounds in virgin olive oils : influence of the degree of olive ripeness on organoleptic characteristics and shelf-life by CAPONIO, Francesco, GOMES, Tommaso, PASQUALONE, Antonella

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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 by Caponio, Francesco, Gomes, Tommaso, Pasqualone, Antonella, Summo, Carmine

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Fate of Oxidized Triglycerides during Refining of Seed Oils by Gomes, Tommaso, Caponio, Francesco, Delcuratolo, Debora

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Decoding the historical tale: COVID-19 impact on haematological malignancy patients—EPICOVIDEHA insights from 2020 to 2022Research in context by Jon Salmanton-García, Francesco Marchesi, Francesca Farina, Barbora Weinbergerová, Federico Itri, Julio Dávila-Valls, Sonia Martín-Pérez, Andreas Glenthøj, Ditte Stampe Hersby, Maria Gomes da Silva, Raquel Nunes Rodrigues, Alberto López-García, Raúl Córdoba, Yavuz M. Bilgin, Iker Falces-Romero, Shaimaa El-Ashwah, Ziad Emarah, Caroline Besson, Milena Kohn, Jaap Van Doesum, Emanuele Ammatuna, Monia Marchetti, Jorge Labrador, Giovanni Paolo Maria Zambrotta, Luisa Verga, Ozren Jaksic, Marcio Nucci, Klára Piukovics, Alba Cabirta-Touzón, Moraima Jiménez, Elena Arellano, Ildefonso Espigado, Ola Blennow, Anna Nordlander, Stef Meers, Jens van Praet, Tommaso Francesco Aiello, Carolina Garcia-Vidal, Nicola Fracchiolla, Mariarita Sciumè, Guldane Cengiz Seval, Pavel Žák, Caterina Buquicchio, Carlo Tascini, Stefanie K. Gräfe, Martin Schönlein, Tatjana Adžić-Vukičević, Valentina Bonuomo, Chiara Cattaneo, Summiya Nizamuddin, Martin Čerňan, Gaëtan Plantefeve, Romane Prin, Tomas Szotkovski, Graham P. Collins, Michelina Dargenio, Verena Petzer, Dominik Wolf, Natasha Čolović, Lucia Prezioso, Toni Valković, Francesco Passamonti, Gustavo-Adolfo Méndez, Uluhan Sili, Antonio Vena, Martina Bavastro, Alessandro Limongelli, Rafael F. Duarte, Marie-Pierre Ledoux, Milche Cvetanoski, Zlate Stojanoski, Marina Machado, Josip Batinić, Gabriele Magliano, Monika M. Biernat, Nikola Pantić, Christian Bjørn Poulsen, Annarosa Cuccaro, Maria Ilaria Del Principe, Austin Kulasekararaj, Irati Ormazabal-Vélez, Alessandro Busca, Fatih Demirkan, Marriyam Ijaz, Nikolai Klimko, Igor Stoma, Sofya Khostelidi, Noemí Fernández, Ali S. Omrani, Rui Bergantim, Nick De Jonge, Guillemette Fouquet, Milan Navrátil, Ghaith Abu-Zeinah, Michail Samarkos, Johan Maertens, Cristina De Ramón, Anna Guidetti, Ferenc Magyari, Tomás José González-López

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Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating by Caponio, Francesco, Pasqualone, Antonella, Gomes, Tommaso

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Influence of the type of olive-crusher used on the quality of extra virgin olive oils by Caponio, Francesco, Gomes, Tommaso, Summo, Carmine, Pasqualone, Antonella

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Evaluation of the State of Oxidation of Olive−Pomace Oils. Influence of the Refining Process by Gomes, Tommaso, Caponio, Francesco

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Effects of conventional and microwave heating on the degradation of olive oil by CAPONIO, Francesco, PASQUALONE, Antonella, GOMES, Tommaso

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Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil by Gomes, Tommaso, Caponio, Francesco, Delcuratolo, Debora

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comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage by Baiano, A, Gomes, T, Caponio, F

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Influence of olive crushing temperature on phenols in olive oils by CAPONIO, Francesco, GOMES, Tommaso

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Bouillon cubes: assessment of the state of degradation of the lipid fraction by Caponio, Francesco, Gomes, Tommaso, Bilancia, Maria Teresa

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Quality assessment of edible vegetable oils used as liquid medium in canned tuna by CAPONIO, Francesco, GOMES, Tommaso, SUMMO, Carmine

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