Concepedia

Marco Capocasale

MC

20

Publications

781

Citations

17

H-Index

2015

Active since

Affiliations

University of Reggio Calabria(Current)

University of Calabria

University of Modena and Reggio Emilia

Marco Capocasale is an author at University of Reggio Calabria specializing in food chemistry, health sciences, and food processing.

Top concepts

Food ChemistryHealthFood ProcessingFood TechnologyEngineeringSeed ProcessingFood EngineeringFood QualityAgricultural EconomicsBotany

Publications per year

2015–2022

20

Publications

20

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

Angelo Maria Giuffrè, Marco Capocasale, R. Macrì et al. · LWT · 2019 · 73 citations

Food Chemistry, Olive Pomace Oil, Palm Oil +1

Influence of High Temperature and Duration of Heating on the Sunflower Seed Oil Properties for Food Use and Bio-diesel Production

Angelo Maria Giuffrè, Marco Capocasale, Clotilde Zappia et al. · Journal of Oleo Science · 2017 · 72 citations · Full text

Physico-chemical stability of blood orange juice during frozen storage

Angelo Maria Giuffrè, Clotilde Zappia, Marco Capocasale · International Journal of Food Properties · 2017 · 66 citations

Nutrition, Food Preservation, Polyphenolics +21

Effects of High Temperatures and Duration of Heating on Olive Oil Properties for Food Use and Biodiesel Production

Angelo Maria Giuffrè, Clotilde Zappia, Marco Capocasale · Journal of the American Oil Chemists Society · 2017 · 55 citations

Food Chemistry, Olive Oil Properties, Food Analysis +13

Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria

Vincenzo Sicari, Teresa Maria Pellicanò, Angelo Maria Giuffrè et al. · Journal of Food Measurement & Characterization · 2016 · 54 citations

Food Chemistry, Citrus Juices, Food Bioactive Compound +7

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