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edoardo capuano
edoardo capuano
Associate Professor (tenure track) in Design of Healthy Foods, Wageningen University
Geverifieerd e-mailadres voor wur.nl - Homepage
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Jaar
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
E Capuano, V Fogliano
LWT-food science and technology 44 (4), 793-810, 2011
7732011
A new procedure to measure the antioxidant activity of insoluble food components
A Serpen, E Capuano, V Fogliano, V Gökmen
Journal of Agricultural and Food Chemistry 55 (19), 7676-7681, 2007
3422007
The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
E Capuano
Critical reviews in food science and nutrition 57 (16), 3543-3564, 2017
2152017
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
E Capuano, A Ferrigno, I Acampa, A Serpen, ÖÇ Açar, V Gökmen, ...
Food Research International 42 (9), 1295-1302, 2009
2022009
Analytical authentication of organic products: an overview of markers
E Capuano, R Boerrigter‐Eenling, G van der Veer, SM van Ruth
Journal of the Science of Food and Agriculture 93 (1), 12-28, 2013
1392013
Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems
T Oliviero, E Capuano, B Cämmerer, V Fogliano
Journal of Agricultural and Food Chemistry 57 (1), 147-152, 2009
1192009
Characterization of the Maillard reaction in bread crisps
E Capuano, A Ferrigno, I Acampa, L Ait-Ameur, V Fogliano
European Food Research and Technology 228 (2), 311-319, 2008
1102008
Lipid oxidation promotes acrylamide formation in fat-rich model systems
E Capuano, T Oliviero, ÖÇ Açar, V Gökmen, V Fogliano
Food Research International 43 (4), 1021-1026, 2010
1022010
Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile
E Capuano, G Van der Veer, R Boerrigter-Eenling, A Elgersma, ...
Food Chemistry 164, 234-241, 2014
822014
Mitigation strategies to reduce acrylamide formation in fried potato products
F Morales, E Capuano, V Fogliano
Annals of the New York Academy of Sciences 1126 (1), 89-100, 2008
722008
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
HJ Van Der Fels-Klerx, E Capuano, HT Nguyen, BA Mogol, T Kocadağlı, ...
Food research international 57, 210-217, 2014
682014
Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system
K Kotsiou, M Tasioula-Margari, E Capuano, V Fogliano
Food chemistry 124 (1), 242-247, 2011
662011
A closer look to cell structural barriers affecting starch digestibility in beans
AM Rovalino-Córdova, V Fogliano, E Capuano
Carbohydrate Polymers 181, 994-1002, 2018
652018
A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion
F Giusti, E Capuano, G Sagratini, N Pellegrini
Food chemistry 285, 458-467, 2019
542019
Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile
D Granato, T Margraf, I Brotzakis, E Capuano, SM van Ruth
Journal of food science 80 (1), C55-C65, 2015
502015
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix
F Bot, R Verkerk, H Mastwijk, M Anese, V Fogliano, E Capuano
Food Chemistry 240, 415-421, 2018
482018
Verification of fresh grass feeding, pasture grazing and organic farming by FTIR spectroscopy analysis of bovine milk
E Capuano, J Rademaker, H van den Bijgaart, SM van Ruth
Food Research International 60, 59-65, 2014
472014
Fatty acid and triglycerides profiling of retail organic, conventional and pasture milk: Implications for health and authenticity
E Capuano, R Gravink, R Boerrigter-Eenling, SM van Ruth
International Dairy Journal 42, 58-63, 2015
452015
The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans
AM Rovalino-Córdova, V Fogliano, E Capuano
Food Chemistry 286, 557-566, 2019
442019
Modeling food matrix effects on chemical reactivity: Challenges and perspectives
E Capuano, T Oliviero, MAJS van Boekel
Critical reviews in food science and nutrition 58 (16), 2814-2828, 2018
422018
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Artikelen 1–20