Francesco Caponio

发表

Analysis and optimization of a SAR ADC with attenuation capacitor

Andrea L. Lacaita, Stefano Brenna, Andrea Bonfanti, 2014, 2014 37th International Convention on Information and Communication Technology, Electronics and Microelectronics (MIPRO).

A 12-bit charge-redistribution SAR ADC for silicon drift detector readout ASICs

Carlo Fiorini, Filippo Schembari, Andrea Abba, 2014, 2014 IEEE Nuclear Science Symposium and Medical Imaging Conference (NSS/MIC).

Testbeam results for the first real-time tracking system based on artificial retina algorithm

M. Citterio, Andrea Abba, Francesco Caponio, 2017 .

Hammer crushers vs disk crushers: the influence of working temperature on the quality and preservation of virgin olive oil

Pasquale Catalano, Francesco Caponio, P. Catalano, 2001 .

Evaluation of the State of Oxidation of Crude Olive-Pomace Oils. Influence of Olive-Pomace Drying and Oil Extraction with Solvent

Francesco Caponio, Tommaso Gomes, T. Gomes, 1997 .

Influence of decanter working parameters on the extra virgin olive oil quality

Francesco Caponio, Antonella Pasqualone, C. Summo, 2014 .

Non-conventional parameters for quality evaluation of refined oils with special reference to commercial class olive oil

Francesco Caponio, Debora Delcuratolo, Tommaso Gomes, 2003 .

Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics

Biagio Bianchi, Pasquale Catalano, Francesco Caponio, 2017 .

Vacuum-packed ripened sausages: evolution of volatile compounds during storage.

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes, 2011, Journal of the science of food and agriculture.

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

Francesco Caponio, Antonella Pasqualone, C. Summo, 2016, Food chemistry.

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Tommaso Gomes, T. Gomes, 1999 .

Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index

Francesco Caponio, Antonia Tamborrino, Alessandro Leone, 2016, Food and Bioprocess Technology.

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

Biagio Bianchi, Pasquale Catalano, Francesco Caponio, 2018, Journal of the science of food and agriculture.

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

Francesco Caponio, Antonella Pasqualone, Tommaso Gomes, 2013, Food chemistry.

Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil.

Francesco Caponio, Antonio Blanco, Antonella Pasqualone, 2007, Journal of agricultural and food chemistry.

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

Antonietta Baiano, Francesco Caponio, Antonella Pasqualone, 2016, Food chemistry.