Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain by Giacomo Squeo, José Manuel Amigo

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Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese by Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia

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Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract by Claudia Antonino, Graziana Difonzo, Giuseppe Natrella, Giacomo Squeo, Michele Faccia

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

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Application of Agri-Food By-Products in Cheesemaking by Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia

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The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties by Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone

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Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector by Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio

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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction by Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

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Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality by Biagio Bianchi, Antonia Tamborrino, Ferruccio Giametta, Giacomo Squeo, Graziana Difonzo, Pasquale Catalano

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Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation by Antonia Tamborrino, Claudio Perone, Filippo Catalano, Giacomo Squeo, Francesco Caponio, Biagio Bianchi

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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review by Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone

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Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies by Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio

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Vine Shoots as a Source of <i>Trans</i>-Resveratrol and <i>ε</i>-Viniferin: A Study of 23 Italian Varieties by Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio

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Physical-Chemical and Nutritional Characterization of Somali <i>Laxoox</i> Flatbread and Comparison with Yemeni <i>Lahoh</i> Flatbread by Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo

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Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake by Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone

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

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Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo

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Supercritical CO₂ Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods by Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio

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Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo by Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro

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Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives by Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese

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