Personal information

Activities

Works (48)

Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations

European Food Research and Technology
2022 | Journal article
EID:

2-s2.0-85125135238

Part of ISSN: 14382385 14382377
Contributors: De Leonardis, A.; Macciola, V.; Iftikhar, A.; Lopez, F.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study

Beverages
2022-09 | Journal article | Author
Contributors: Antonella De Leonardis; Ayesha Iftikhar; vincenzo macciola
Source: check_circle
Multidisciplinary Digital Publishing Institute

Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil

European Food Research and Technology
2021 | Journal article
EID:

2-s2.0-85100461752

Part of ISSN: 14382385 14382377
Contributors: De Leonardis, A.; Macciola, V.; Spadanuda, P.; Cuomo, F.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Delivery systems for hydroxytyrosol supplementation: State of the art

Colloids and Interfaces
2020 | Journal article
EID:

2-s2.0-85104201152

Part of ISSN: 25045377
Contributors: De Leonardis, A.; Macciola, V.; Iacovino, S.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by rancimat

Rivista Italiana delle Sostanze Grasse
2020 | Journal article
EID:

2-s2.0-85100484549

Part of ISSN: 00356808
Contributors: Macciola, V.; Cuomo, F.; DE LEONARDIS, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

A study on acetification process to produce olive vinegar from oil mill wastewaters

European Food Research and Technology
2019 | Journal article
EID:

2-s2.0-85068129773

Part of ISSN: 14382385 14382377
Contributors: De Leonardis, A.; Masino, F.; Macciola, V.; Montevecchi, G.; Antonelli, A.; Marconi, E.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Efficacy of olive leaf extract (Olea europaea L. cv Gentile di Larino) in marinated anchovies (Engraulis encrasicolus, L.) process

Heliyon
2019 | Journal article
EID:

2-s2.0-85065778457

Part of ISSN: 24058440
Contributors: Testa, B.; Lombardi, S.J.; Macciola, E.; Succi, M.; Tremonte, P.; Iorizzo, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Effect of different storage conditions on the shelf life of natural green table olives

Italian Journal of Food Science
2018 | Journal article
EID:

2-s2.0-85047213993

Part of ISSN: 11201770
Contributors: Lombardi, S.J.; Macciola, V.; Iorizzo, M.; De Leonardis, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Effective assay for olive vinegar production from olive oil mill wastewaters

Food Chemistry
2018 | Journal article
EID:

2-s2.0-85026469302

Part of ISSN: 18737072 03088146
Contributors: De Leonardis, A.; Macciola, V.; Iorizzo, M.; Lombardi, S.J.; Lopez, F.; Marconi, E.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale

World Journal of Microbiology and Biotechnology
2018 | Journal article
EID:

2-s2.0-85055608439

Part of ISSN: 15730972 09593993
Contributors: Lombardi, S.J.; Pannella, G.; Iorizzo, M.; Moreno-Arribas, M.V.; Tremonte, P.; Succi, M.; Sorrentino, E.; Macciola, V.; Di Renzo, M.; Coppola, R.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Limits and potentials of African red palm oils purchased from European ethnic food stores

European Food Research and Technology
2017 | Journal article
EID:

2-s2.0-85007418056

Part of ISSN: 14382385 14382377
Contributors: De Leonardis, A.; Macciola, V.; Niro, S.; Nag, A.; Panfili, G.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.)

Journal of Food Measurement and Characterization
2017 | Journal article
EID:

2-s2.0-85017136745

Part of ISSN: 21934134 21934126
Contributors: Abdallah, I.B.; Macciola, V.; Boukhchina, S.; de La Torre Fornell, R.; De Leonardis, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Exploring enzyme and microbial technology for the preparation of green table olives

European Food Research and Technology
2016 | Journal article
EID:

2-s2.0-84957968508

Part of ISSN: 14382385 14382377
Contributors: De Leonardis, A.; Testa, B.; Macciola, V.; Lombardi, S.J.; Iorizzo, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Influence of free fatty acid content on the oxidative stability of red palm oil

RSC Advances
2016 | Journal article
EID:

2-s2.0-84994034075

Part of ISSN: 20462069
Contributors: De Leonardis, A.; Cuomo, F.; Macciola, V.; Lopez, F.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability

Scientific World Journal
2016 | Journal article
EID:

2-s2.0-84977107008

Part of ISSN: 1537744X 23566140
Contributors: Iorizzo, M.; Lombardi, S.J.; Macciola, V.; Testa, B.; Lustrato, G.; Lopez, F.; De Leonardis, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide

RSC Advances
2015 | Journal article
EID:

2-s2.0-84944909886

Part of ISSN: 20462069
Contributors: Cuomo, F.; Venditti, F.; Ceglie, A.; De Leonardis, A.; Macciola, V.; Lopez, F.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Evidence of oleuropein degradation by olive leaf protein extract

Food Chemistry
2015 | Journal article
EID:

2-s2.0-84919663432

Part of ISSN: 18737072 03088146
Contributors: De Leonardis, A.; Macciola, V.; Cuomo, F.; Lopez, F.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

Annals of Microbiology
2015 | Journal article
EID:

2-s2.0-84957434063

Part of ISSN: 18692044 15904261
Contributors: Lustrato, G.; Alfano, G.; De Leonardis, A.; Macciola, V.; Ranalli, G.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine

Agro Food Industry Hi-Tech
2015 | Journal article
EID:

2-s2.0-84923873080

Part of ISSN: 20354606 17226996
Contributors: Lustrato, G.; De Leonardis, A.; Macciola, V.; Ranalli, G.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)

European Food Research and Technology
2014 | Journal article
EID:

2-s2.0-84901196265

Part of ISSN: 14382385 14382377
Contributors: Iorizzo, M.; Macciola, V.; Testa, B.; Lombardi, S.J.; De Leonardis, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil

Food Research International
2013 | Journal article
EID:

2-s2.0-84889089590

Part of ISSN: 09639969
Contributors: De Leonardis, A.; Angelico, R.; Macciola, V.; Ceglie, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Enzymatic degradation of polyphenols and oxidative stability of extra virgin olive oil,Degradazione enzimatica dei polifenoli e stabilità ossidativa dell'olio extra vergine di oliva

Industrie Alimentari
2013 | Journal article
EID:

2-s2.0-84878821801

Part of ISSN: 0019901X
Contributors: De Leonardis, A.; MacCiola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Occurrence and persistence of diacetyl in unfermented and fermented milks

European Food Research and Technology
2013 | Journal article
EID:

2-s2.0-84875375705

Part of ISSN: 14382385 14382377
Contributors: de Leonardis, A.; Lopez, F.; Nag, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Heat-oxidation stability of palm oil blended with extra virgin olive oil

Food Chemistry
2012 | Journal article
EID:

2-s2.0-84865725527

Part of ISSN: 03088146 18737072
Contributors: De Leonardis, A.; MacCiola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil

European Journal of Lipid Science and Technology
2011 | Journal article
EID:

2-s2.0-80052670339

Part of ISSN: 14387697 14389312
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes

European Food Research and Technology
2010 | Journal article
EID:

2-s2.0-77954538768

Part of ISSN: 14382377 14382385
Contributors: De Leonardis, A.; Lustrato, G.; Macciola, V.; Ranalli, G.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Antioxidant activity of various phenol extracts of olive-oil mill wastewaters

Acta Alimentaria
2009 | Journal article
EID:

2-s2.0-67649910471

Part of ISSN: 01393006 15882535
Contributors: De Leonardis, A.; Macciola, V.; Nag, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus)

European Food Research and Technology
2009 | Journal article
EID:

2-s2.0-72749112545

Part of ISSN: 14382377 14382385
Contributors: de Leonardis, A.; Macciola, V.; Lustrato, G.; Ranalli, G.; Nag, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils

European Journal of Lipid Science and Technology
2008 | Journal article
EID:

2-s2.0-55449092130

Part of ISSN: 14387697 14389312
Contributors: De Leonardis, A.; Pizzella, L.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

European Food Research and Technology
2008 | Journal article
EID:

2-s2.0-38349163761

Part of ISSN: 14382377 14382385
Contributors: De Leonardis, A.; Aretini, A.; Alfano, G.; MacCiola, V.; Ranalli, G.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter

Food Control
2008 | Journal article
EID:

2-s2.0-41549168235

Part of ISSN: 09567135
Contributors: Macciola, V.; Candela, G.; De Leonardis, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant

Electronic Journal of Environmental, Agricultural and Food Chemistry
2008 | Journal article
EID:

2-s2.0-77956038854

Part of ISSN: 15794377
Contributors: de Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater

Food Chemistry
2007 | Journal article
EID:

2-s2.0-33746158556

Part of ISSN: 03088146
Contributors: De Leonardis, A.; Macciola, V.; Lembo, G.; Aretini, A.; Nag, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Behaviour of cod liver oil during the autoxidation process

European Journal of Lipid Science and Technology
2006 | Journal article
EID:

2-s2.0-33750513602

Part of ISSN: 14387697 14389312
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme

European Food Research and Technology
2006 | Journal article
EID:

2-s2.0-33745075899

Part of ISSN: 14382377 14382385
Contributors: De Leonardis, A.; Albanese, T.; MacCiola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus)

European Journal of Lipid Science and Technology
2005 | Journal article
EID:

2-s2.0-18244367665

Part of ISSN: 14387697
Contributors: De Leonardis, A.; Macciola, V.; Di Domenico, N.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats

Journal of Food Composition and Analysis
2005 | Journal article
EID:

2-s2.0-17644368898

Part of ISSN: 08891575
Contributors: Russo, M.V.; De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus)

Nahrung - Food
2004 | Journal article
EID:

2-s2.0-3242732066

Part of ISSN: 0027769X
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

A study on omega-3 fatty acids in pickled sardines (Sardina pilchardus),Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus)

Industrie Alimentari
2003 | Journal article
EID:

2-s2.0-0142154102

Part of ISSN: 0019901X
Contributors: Macciola, V.; De Leonardis, A.; Nichilo, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Contribution to valorise the "blue fish": Lipid fraction nutritional properties of marinate sardines (Sardina pilchardus),Contributo alla valorizzazione del pesce azzurro: Properietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus)

Progress in Nutrition
2003 | Journal article
EID:

2-s2.0-3042655012

Part of ISSN: 11298723
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Effectiveness of caffeic acid as an anti-oxidant for cod liver oil

International Journal of Food Science and Technology
2003 | Journal article
EID:

2-s2.0-0037254195

Part of ISSN: 09505423
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds

Journal of the Science of Food and Agriculture
2003 | Journal article
EID:

2-s2.0-0037996665

Part of ISSN: 00225142
Contributors: De Leonardis, A.; Macciola, V.; Di Rocco, A.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat

European Journal of Lipid Science and Technology
2002 | Journal article
EID:

2-s2.0-0036005340

Part of ISSN: 14387697
Contributors: De Leonardis, A.; Macciola, V.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Effect of some phenolic compounds on thermo-oxidation of fish oil,Effetto protettivo di alcune sostanze fenoliche nella termoossidazione di un olio di pesce

Progress in Nutrition
2002 | Journal article
EID:

2-s2.0-3042578534

Part of ISSN: 11298723
Contributors: De Leonardis, A.; Macciola, V.; De Felice, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage,Cambios en aceites de oliva usados como coberturas en la conservación de berenjenas (Solanum Melongena) en relación con el tiempo y las condiciones de almacenamiento

Grasas y Aceites
2001 | Journal article
EID:

2-s2.0-0035286056

Part of ISSN: 00173495
Contributors: De Leonardis, A.; Macciola, V.; De Felice, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid

International Journal of Food Science and Technology
2000 | Journal article
EID:

2-s2.0-0034354941

Part of ISSN: 09505423
Contributors: De Leonardis, A.; Macciola, V.; De Felice, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

The iron in the virgin olive oils produced by the classical system,Il ferro in oli vergini d'oliva prodotti con il sistema classico

Industrie Alimentari
2000 | Journal article
EID:

2-s2.0-0034336899

Part of ISSN: 0019901X
Contributors: De Leonardis, A.; Macciola, V.; Palmucci, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier

Rapid determination of squalene in virgin olive oils using gas-liquid chromatography,Determinazione rapida dello squalene negli oli d'oliva vergini per via gas-cromatografica

Italian Journal of Food Science
1998 | Journal article
EID:

2-s2.0-0032378168

Part of ISSN: 11201770
Contributors: De Leonardis, A.; Macciola, V.; De Felice, M.
Source: Self-asserted source
vincenzo macciola via Scopus - Elsevier