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Research Output 2009 2019

2019
1 Citation (Scopus)

A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion

Giusti, F., Capuano, E., Sagratini, G. & Pellegrini, N., 1 Jul 2019, In : Food Chemistry. 285, p. 458-467 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

in vitro digestion
Cooking
Fabaceae
Boiling liquids
Lens Plant
6 Citations (Scopus)

An integrated look at the effect of structure on nutrient bioavailability in plant foods

Capuano, E. & Pellegrini, N., 2019, In : Journal of the Science of Food and Agriculture. 99, 2, p. 493-498

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Edible Plants
food plants
nutrient availability
Biological Availability
digestion
4 Citations (Scopus)
Open Access
Luteolin
Aryl Hydrocarbon Receptors
Polyphenols
luteolin
Tryptophan

The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E., 15 Jul 2019, In : Food Chemistry. 286, p. 557-566 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
kidney beans
Phaseolus
encapsulation
Encapsulation
Starch

Varietal differences in the effect of rice ageing on starch digestion

Azizi, R., Capuano, E., Nasirpour, A., Pellegrini, N., Golmakani, M. T., Hosseini, S. M. H. & Farahnaky, A., Oct 2019, In : Food Hydrocolloids. 95, p. 358-366

Research output: Contribution to journalArticleAcademicpeer-review

Starch
Digestion
Aging of materials
digestion
starch
2018
17 Citations (Scopus)

A closer look to cell structural barriers affecting starch digestibility in beans

Rovalino-Córdova, A. M., Fogliano, V. & Capuano, E., 1 Feb 2018, In : Carbohydrate Polymers. 181, p. 994-1002

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Starch
Cells
Hydrolysis
Amylases
Enzymes
1 Citation (Scopus)

A comprehensive look at the effect of processing on peanut (Arachis spp.) texture

Lykomitros, D., Den Boer, L., Hamoen, R., Fogliano, V. & Capuano, E., 15 Aug 2018, In : Journal of the Science of Food and Agriculture. 98, 10, p. 3962-3972

Research output: Contribution to journalArticleAcademicpeer-review

Arachis
maceration
peanuts
texture
frying
6 Citations (Scopus)

Bioavailability of Isothiocyanates From Broccoli Sprouts in Protein, Lipid, and Fiber Gels

Oliviero, T., Lamers, S., Capuano, E., Dekker, M. & Verkerk, R., Sep 2018, In : Molecular Nutrition and Food Research. 62, 18

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Isothiocyanates
sprouts (food)
Brassica
isothiocyanates
broccoli
2 Citations (Scopus)

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

Lykomitros, D., Fogliano, V. & Capuano, E., 25 Mar 2018, In : Journal of Food Science. 83, 4, p. 1103-1115

Research output: Contribution to journalArticleAcademicpeer-review

Arachis
freshness
peanuts
Color
headspace analysis
4 Citations (Scopus)

Food matrix and processing modulate in vitro protein digestibility in soybeans

Zahir, M., Fogliano, V. & Capuano, E., 13 Dec 2018, In : Food & Function. 9, 12, p. 6326-6336

Research output: Contribution to journalArticleAcademicpeer-review

Food Handling
food matrix
digestible protein
food processing
Soybeans

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

Ntone, E., Capuano, E., Pellegrini, N. & Nikiforidis, K., 15 Oct 2018.

Research output: Contribution to conferencePosterAcademic

8 Citations (Scopus)

In vitro lipid digestion in raw and roasted hazelnut particles and oil bodies

Capuano, E., Pellegrini, N., Ntone, E. & Nikiforidis, C. V., 25 Apr 2018, In : Food & Function. 9, 4, p. 2508-2516

Research output: Contribution to journalArticleAcademicpeer-review

Corylus
lipid bodies
hazelnuts
Digestion
digestion
5 Citations (Scopus)

Modeling food matrix effects on chemical reactivity: Challenges and perspectives

Capuano, E., Oliviero, T. & van Boekel, M. A. J. S., 2 Nov 2018, In : Critical Reviews in Food Science and Nutrition. 58, 16, p. 2814-2828

Research output: Contribution to journalReview articleAcademicpeer-review

Open Access
Chemical reactivity
food matrix
Food
chemical reactions
artificial intelligence
5 Citations (Scopus)

Role of the food matrix and digestion on calculation of the actual energy content of food

Capuano, E., Oliviero, T., Fogliano, V. & Pellegrini, N., Apr 2018, In : Nutrition Reviews. 76, 4, p. 274-289

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Digestion
Food
Diet
Food Handling
Dietary Fiber
10 Citations (Scopus)

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Bot, F., Verkerk, R., Mastwijk, H., Anese, M., Fogliano, V. & Capuano, E., 2018, In : Food Chemistry. 240, p. 415-421

Research output: Contribution to journalArticleAcademicpeer-review

pulsed electric fields
Carotenoids
Lycopersicon esculentum
Heating
carotenoids
2017
13 Citations (Scopus)

Food as pharma? The case of glucosinolates

Capuano, E., Dekker, M., Verkerk, R. & Oliviero, T., 2017, In : Current Pharmaceutical Design. 23, 19, p. 2697-2721

Research output: Contribution to journalReview articleAcademicpeer-review

Glucosinolates
Food
Neoplasms
Clinical Trials
Literature

Lipid digestion in hazelnuts particles and oil bodies

Nikiforidis, K., Ntone, E., Capuano, E. & Pellegrini, N., 7 Nov 2017.

Research output: Contribution to conferenceAbstractAcademic

36 Citations (Scopus)

The behavior of dietary fibre in the gastrointestinal tract determines its physiological effect

Capuano, E., 2017, In : Critical Reviews in Food Science and Nutrition. 57, 16, p. 3543-3564

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Dietary Fiber
gastrointestinal system
Gastrointestinal Tract
dietary fiber
digestive tract
2016
8 Citations (Scopus)
Arachis hypogaea
processing technology
peanuts
raw materials
Fatty Acids
11 Citations (Scopus)

Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics

Lykomitros, D., Fogliano, V. & Capuano, E., 2016, In : Food Research International. 89, p. 870-881

Research output: Contribution to journalArticleAcademicpeer-review

Arachis hypogaea
volatile compounds
peanuts
sensory properties
flavor
1 Citation (Scopus)

Lipid Oxidation Promotes Acrylamide Formation in Fat-Rich Systems

Capuano, E., 2016, Acrylamide in Food: Analysis, Content and Potential Health Effects. Elsevier, p. 309-324

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Acrylamide
acrylamides
Oils and fats
Lipids
lipid peroxidation
2015
1 Citation (Scopus)

Acrylamide

Capuano, E. & Fogliano, V., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 24-29 6 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Acrylamide
Food
Maillard Reaction
Asparagine
Coffee
7 Citations (Scopus)
Glucosinolates
Pyrolysis
Heat treatment
Degradation
Flavonoids
22 Citations (Scopus)

Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile

Granato, D., Margraf, T., Brotzakis, I., Capuano, E. & van Ruth, S. M., 2015, In : Journal of Food Science. 80, 1, p. C55-C65

Research output: Contribution to journalArticleAcademicpeer-review

grape juice
Vitis
juices
Antioxidants
Principal Component Analysis
11 Citations (Scopus)
Milk
Triglycerides
Fatty Acids
triacylglycerols
pastures

Infrared Spectroscopy: Applications

Capuano, E. & van Ruth, S. M., 14 Sep 2015, Encyclopedia of Food and Health. Caballero, B., Finglas, P. M. & Toldrá, F. (eds.). Elsevier Inc. Academic Press, p. 424-431 8 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Spectrum Analysis
Food
Food-Processing Industry
Food Analysis
18 Citations (Scopus)

Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

Vaclavik, L., Capuano, E., Gökmen, V. & Hajslova, J., 2015, In : Food Chemistry. 173, p. 290-297

Research output: Contribution to journalArticleAcademicpeer-review

biscuits
Acrylamide
acrylamides
Dermatoglyphics
Ion sources
6 Citations (Scopus)
Netherlands
milk production
Milk
raw milk
milk
17 Citations (Scopus)

Targeted and Untargeted Detection of Skim Milk Powder Adulteration by Near-Infrared Spectroscopy

Capuano, E., Boerrigter-Eenling, R., Koot, A. & van Ruth, S. M., 2015, In : Food Analytical Methods. 8, 8, p. 2125-2134

Research output: Contribution to journalArticleAcademicpeer-review

dried skim milk
Near infrared spectroscopy
Near-Infrared Spectroscopy
adulterated products
near-infrared spectroscopy
2014
34 Citations (Scopus)

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

van der Fels, H. J., Capuano, E., Nguyen, H. T., Mogol, B. A., Kocadagli, T., Goncuoglu Tas, N., Hamzalioglu, A., van Boekel, M. A. J. S. & Gokmen, V., 2014, In : Food Research International. 57, p. 210-217

Research output: Contribution to journalArticleAcademicpeer-review

hydroxymethylfurfural
biscuits
Acrylamide
acrylamides
baking
9 Citations (Scopus)
Organic Agriculture
Poaceae
organic production
Milk
Triglycerides

Is phytanic acid a suitable marker for authentification of milk and dairy products from grass-fed cows or organic farming systems?

Capuano, E., Elgersma, A., Tres, A. & van Ruth, S. M., 2014, EGF at 50: The Future of European Grasslands: Proceedings of the 25th General Meeting of the European Grassland Federation, Aberystwyth, Wales, 7-11 September 2014. Hopkins, A., Collins, R. P., Fraser, M. D., King, V. R., Lloyd, D. C., Moorby, J. M. & Robson, P. R. H. (eds.). Aberystwyth: European Grassland Federation EGF, p. 674-676 (Grassland science in Europe; vol. 19).

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

Open Access
organic production
dairy products
farming systems
grasses
cows
8 Citations (Scopus)

Phytanic and pristanic acid content in Dutch farm milk and implications for the verification of the farming management system

Capuano, E., Elgersma, A., Tres, A. & van Ruth, S. M., 2014, In : International Dairy Journal. 35, 1, p. 21-24

Research output: Contribution to journalArticleAcademicpeer-review

Phytanic Acid
Organic Agriculture
Poaceae
Agriculture
management systems
27 Citations (Scopus)

Verification of fresh grass feeding, pasture grazing and organic farming by cows farm milk fatty acid profile

Capuano, E., van der Veer, G., Boerrigter-Eenling, G. R., Elgersma, A., Rademaker, J., Sterian, A. & van Ruth, S. M., 2014, In : Food Chemistry. 164, p. 234-241

Research output: Contribution to journalArticleAcademicpeer-review

Organic Agriculture
Poaceae
organic production
Farms
Milk
15 Citations (Scopus)

Verification of fresh grass feeding, pasture grazing and organic farming by FTIR spectroscopy analysis of bovine milk

Capuano, E., Rademaker, J., van den Bijgaart, H. & van Ruth, S. M., 2014, In : Food Research International. 60, p. 59-65

Research output: Contribution to journalArticleAcademicpeer-review

Organic Agriculture
Fourier transform infrared spectroscopy
Fourier Transform Infrared Spectroscopy
Poaceae
organic production
2013
68 Citations (Scopus)

Analytical authentication of organic products: an overview of markers

Capuano, E., Boerrigter-Eenling, G. R., van der Veer, G. & van Ruth, S. M., 2013, In : Journal of the Science of Food and Agriculture. 93, 1, p. 12-28

Research output: Contribution to journalReview articleAcademicpeer-review

Organic Food
biomarkers
organic foods
Biomarkers
Food
15 Citations (Scopus)

Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands

Capuano, E., van der Veer, G., Verheijen, P. J. J., Heenan, S. P., van de Laak, L. F. J., Koopmans, H. B. M. & van Ruth, S. M., 2013, In : Journal of Food Composition and Analysis. 31, 1, p. 129-136

Research output: Contribution to journalArticleAcademicpeer-review

processed foods
Sodium Chloride
Netherlands
sodium chloride
Chlorides

Multi-response modeling of acrylamide formation in biscuits

Capuano, E., van der Fels, H. J., Atac-Mogol, B., Kocadagli, T., Göncüoglu, N., Hamzalioglu, B. A. & Gokmen, V., 2013.

Research output: Contribution to conferencePosterProfessional

Open Access
2012

Analytical standards for the measurement of nutrients in infant formula : macronutrients, minerals, carnitine, taurine and nucleotides

Capuano, E., Alewijn, M., van Ruth, S. M. & Verkaik-Kloosterman, J., 2012, Wageningen: RIKILT Wageningen UR. 54 p. (Report / RIKILT Wageningen UR; no. 2012.019)

Research output: Book/ReportReportProfessional

Open Access

Analytical standards for the measurement of nutrients in infant formula : vitamins, inositol and choline

Capuano, E., Alewijn, M., van Ruth, S. M. & Verkaik-Kloosterman, J., 2012, Wageningen: RIKILT Wageningen UR. 54 p. (Report / RIKILT Wageningen UR; no. 2012.004)

Research output: Book/ReportReportProfessional

Open Access

Qa: Fraud Control for Foods and Other Biomaterials by Product Fingerprinting

Capuano, E. & van Ruth, S. M., 2012, Latest research into Quality control. Akyar, I. (ed.). Rijeka, Croatia: InTech, p. 111-143 504 p.

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

Open Access
4 Citations (Scopus)

Wild salmon authenticity can be predicted by 1H-NMR spectroscopy

Capuano, E., Lommen, A., Heenan, S. P., de la Dura, A., Rozijn, M. & van Ruth, S. M., 2012, In : Lipid Technology. 24, 11, p. 251-253

Research output: Contribution to journalArticleAcademicpeer-review

Salmo salar
farmed fish
Salmon
Fish
Nuclear magnetic resonance spectroscopy
2010
54 Citations (Scopus)

Lipid oxidation promotes acrylamide formation in fat-rich model systems

Capuano, E., Oliviero, T., Açar, Ö., Gökmen, V. & Fogliano, V., 2010, In : Food Research International. 43, 4, p. 1021-1026

Research output: Contribution to journalArticleAcademicpeer-review

Acrylamide
acrylamides
lipid peroxidation
Fats
Lipids
2009
62 Citations (Scopus)

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

Oliviero, T., Capuano, E., Cämmerer, B. & Fogliano, V., 2009, In : Journal of Agricultural and Food Chemistry. 57, 1, p. 147-152

Research output: Contribution to journalArticleAcademicpeer-review

Cocoa
cocoa beans
Catechin
roasting
catechin