Carmine Summo
AuthID: R-00F-AHR
1
TITLE: Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics Full Text
AUTHORS: Giacomo Squeo; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone; Khmelinskii, Igor; Ewa Sikorska;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 5
AUTHORS: Giacomo Squeo; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone; Khmelinskii, Igor; Ewa Sikorska;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 5
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage
AUTHORS: Ewa Sikorska; Krzysztof Wojcicki; Wojciech Kozak; Anna Gliszczynska Swiglo; Khmelinskii, Igor; Tomasz Gorecki; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Ewa Sikorska; Krzysztof Wojcicki; Wojciech Kozak; Anna Gliszczynska Swiglo; Khmelinskii, Igor; Tomasz Gorecki; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. Spectroscopic techniques and chemometrics in analysis of blends of olive oils Full Text
AUTHORS: Krzysztof Wojcicki; Khmelinskii, Igor ; Marek Sikorski ; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone; Ewa Sikorska;
PUBLISHED: 2015, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 117, ISSUE: 1
AUTHORS: Krzysztof Wojcicki; Khmelinskii, Igor ; Marek Sikorski ; Francesco Caponio; Vito M Paradiso; Carmine Summo; Antonella Pasqualone; Ewa Sikorska;
PUBLISHED: 2015, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 117, ISSUE: 1
INDEXED IN: WOS 
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