All Stories

  1. Multienzyme engineering in the cellar: Versatile biotechnological potential of pectolytic-based clarification enzymes in rosé winemaking

    Article • Food Bioscience, February 2026, Elsevier

    Dr Vito M Paradiso

  2. Microstructure and oenological potential of vine-shoot chips as affected by chips pre-treatments and addition strategy

    Article • LWT, February 2026, Elsevier

    Dr Vito M Paradiso

  3. Effect of high hydrostatic pressure treatment and vine-shoot chips on the volatile fraction and sensorial profile of Chardonnay wines

    Article • OENO One, November 2025, Universite de Bordeaux

    Dr Vito M Paradiso

  4. Application of NMR for the assessment of physiological and sensorial performances of Saccharomyces cerevisiae strains as candidate starters for the production of sparkling wine

    Article • Food Bioscience, June 2025, Elsevier

    Dr Vito M Paradiso

  5. Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors

    Article • Journal of the Science of Food and Agriculture, May 2025, Wiley

    Dr Vito M Paradiso

  6. Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine

    Article • Foods, May 2025, MDPI AG

    Dr Vito M Paradiso

  7. Energy and Quality Assessment in the Cooling of Crushed Bombino Nero Grapes with Indirect Heat Exchange System and Direct Heat Exchange System with CO2

    Article • Sci, April 2025, MDPI AG

    Dr Vito M Paradiso

  8. Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis

    Article • Foods, February 2025, MDPI AG

    Dr Vito M Paradiso

  9. Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine

    Article • Nanomaterials, January 2025, MDPI AG

    Dr Vito M Paradiso

  10. Aging of Red Wine (<i>cv</i>. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis

    Article • January 2025, MDPI AG

    Dr Vito M Paradiso

  11. Packaging impacts arugula microgreens quality under retail cold storage

    Article • Italus Hortus, January 2025, Societa di Ortoflorofrutticoltura Italiana (SOI)

    Dr Vito M Paradiso

  12. Carrageenan as possible stabilizer of calcium tartrate in wine

    Article • Food Hydrocolloids, December 2024, Elsevier

    Dr Vito M Paradiso

  13. Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties

    Article • Heliyon, August 2024, Elsevier

    Dr Vito M Paradiso

  14. Use of vine-shoots stilbene extract to the reduction of SO2 in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles

    Article • Heliyon, July 2024, Elsevier

    Dr Vito M Paradiso

  15. Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine

    Article • Ultrasonics Sonochemistry, March 2024, Elsevier

    Dr Vito M Paradiso

  16. Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes

    Article • Scientia Horticulturae, March 2024, Elsevier

    Dr Vito M Paradiso

  17. Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties

    Article • LWT, January 2024, Elsevier

    Dr Vito M Paradiso

  18. Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

    Article • Food Chemistry, March 2023, Elsevier

    Dr Vito M Paradiso

  19. An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells

    Article • Food & Function, January 2023, Royal Society of Chemistry

    Prof Daniele Vergara, Dr Vito M Paradiso

  20. Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

    Article • Foods, October 2022, MDPI AG

    Dr Vito M Paradiso

  21. Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

    Article • Foods, June 2022, MDPI AG

    Dr Vito M Paradiso

  22. Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens

    Article • Agronomy, May 2022, MDPI AG

    Dr Vito M Paradiso

  23. Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines

    Article • Plants, February 2022, MDPI AG

    Dr Vito M Paradiso

  24. Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties

    Article • Foods, February 2022, MDPI AG

    Dr Vito M Paradiso

  25. Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum ‘Wonderful’) trees

    Article • Acta Horticulturae, February 2022, International Society for Horticultural Science (ISHS)

    Dr Vito M Paradiso

  26. Analysis of peroxide value in olive oils with an easy and green method

    Article • Food Control, December 2021, Elsevier

    Dr Vito M Paradiso

  27. Application of natural and synthetic zeolites in the oenological field

    Article • Food Research International, December 2021, Elsevier

    Dr Vito M Paradiso

  28. Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

    Article • Foods, August 2021, MDPI AG

    Dr Vito M Paradiso

  29. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds

    Article • Journal of the Science of Food and Agriculture, August 2021, Wiley

    Dr Vito M Paradiso

  30. Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils

    Article • Foods, March 2021, MDPI AG

    Dr Vito M Paradiso

  31. Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

    Article • Foods, February 2021, MDPI AG

    Dr Vito M Paradiso

  32. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value

    Article • Journal of the Science of Food and Agriculture, December 2020, Wiley

    Dr Vito M Paradiso

  33. Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant

    Article • Food Packaging and Shelf Life, December 2020, Elsevier

    Dr Vito M Paradiso

  34. Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

    Article • LWT, November 2020, Elsevier

    Dr Vito M Paradiso

  35. Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach

    Article • Antioxidants, October 2020, MDPI AG

    Dr Vito M Paradiso

  36. Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke

    Article • Food Hydrocolloids, October 2020, Elsevier

    Dr Vito M Paradiso

  37. Teff Type-I Sourdough to Produce Gluten-Free Muffin

    Article • Microorganisms, July 2020, MDPI AG

    Dr Vito M Paradiso

  38. Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation

    Article • Journal of the Science of Food and Agriculture, July 2020, Wiley

    Dr Vito M Paradiso

  39. Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches

    Article • Foods, June 2020, MDPI AG

    Dr Vito M Paradiso

  40. Setup of an Extraction Method for the Analysis of Carotenoids in Microgreens

    Article • Foods, April 2020, MDPI AG

    Dr Vito M Paradiso

  41. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

    Article • Foods, December 2019, MDPI AG

    Igor Khmelinskii, Dr Vito M Paradiso

  42. Fatty acid ethyl esters in virgin olive oils: a correlation study with the volatile profile

    Article • Emirates Journal of Food and Agriculture, October 2019, Pensoft Publishers

    Dr Vito M Paradiso

  43. Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry

    Article • Food Chemistry, October 2019, Elsevier

    Dr Vito M Paradiso

  44. An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis

    Article • Food Chemistry, September 2019, Elsevier

    Dr Vito M Paradiso

  45. Effect of salt reduction on quality and acceptability of durum wheat bread

    Article • Food Chemistry, August 2019, Elsevier

    Dr Vito M Paradiso

  46. FT-IR extra virgin olive oil classification based on ethyl ester content

    Article • Food Control, August 2019, Elsevier

    Dr Vito M Paradiso

  47. Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés

    Article • Foods, April 2019, MDPI AG

    Dr Vito M Paradiso

  48. Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

    Article • Food Science & Nutrition, January 2019, Wiley

    PhD Antonio Trani, Dr Vito M Paradiso

  49. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics

    Article • Journal of the Science of Food and Agriculture, December 2018, Wiley

    Dr Vito M Paradiso, Igor Khmelinskii

  50. Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

    Article • Journal of the Science of Food and Agriculture, June 2018, Wiley

    Dr Vito M Paradiso

  51. An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil

    Article • European Journal of Lipid Science and Technology, June 2018, Wiley

    Dr Vito M Paradiso

  52. Use of olive leaf extract to reduce lipid oxidation of baked snacks

    Article • Food Research International, June 2018, Elsevier

    Dr Vito M Paradiso

  53. Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

    Article • Nutrients, May 2018, MDPI AG

    Dr Vito M Paradiso

  54. Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?

    Article • European Journal of Lipid Science and Technology, May 2018, Wiley

    Dr Vito M Paradiso

  55. Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste

    Article • LWT, April 2018, Elsevier

    Dr Vito M Paradiso

  56. Faba Greens, Globe Artichoke’s Offshoots, Crenate Broomrape and Summer Squash Greens: Unconventional Vegetables of Puglia (Southern Italy) With Good Quality Traits

    Article • Frontiers in Plant Science, March 2018, Frontiers

    Dr Vito M Paradiso

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

    Article • Journal of the Science of Food and Agriculture, March 2018, Wiley

    Dr Vito M Paradiso

  58. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

    Article • Food Chemistry, February 2018, Elsevier

    Dr Vito M Paradiso

  59. Nutritional characterization and shelf-life of packaged microgreens

    Article • Food & Function, January 2018, Royal Society of Chemistry

    Dr Vito M Paradiso

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

    Article • Journal of Food Engineering, July 2017, Elsevier

    Dr Vito M Paradiso

  61. Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

    Article • International Journal of Food Science & Technology, June 2017, Wiley

    Dr Vito M Paradiso, PhD Antonio Trani

  62. Shelf life assessment of industrial durum wheat bread as a function of packaging system

    Article • Food Chemistry, June 2017, Elsevier

    Dr Vito M Paradiso, Professor Giuseppe Muratore

  63. Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage

    Article • Journal of the Science of Food and Agriculture, May 2017, Wiley

    Dr Vito M Paradiso

  64. Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

    Article • LWT, May 2017, Elsevier

    Dr Vito M Paradiso

  65. Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

    Article • Journal of Functional Foods, April 2017, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  66. Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste

    Article • International Journal of Food Science & Technology, March 2017, Wiley

    Dr Vito M Paradiso

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

    Article • Food and Bioprocess Technology, December 2016, Springer Science + Business Media

    Dr Vito M Paradiso

  68. Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

    Article • Food Chemistry, December 2016, Elsevier

    Dr Vito M Paradiso

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

    Article • Food Chemistry, October 2016, Elsevier

    Dr Vito M Paradiso

  70. Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

    Article • Data in Brief, September 2016, Elsevier

    Dr Vito M Paradiso

  71. Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

    Article • Journal of Agricultural and Food Chemistry, July 2016, American Chemical Society (ACS)

    Dr Vito M Paradiso

  72. Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

    Article • Journal of the Science of Food and Agriculture, April 2016, Wiley

    Dr Vito M Paradiso

  73. As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils

    Article • European Food Research and Technology, March 2016, Springer Science + Business Media

    Dr Vito M Paradiso

  74. Has the use of talc an effect on yield and extra virgin olive oil quality?

    Article • Journal of the Science of Food and Agriculture, March 2016, Wiley

    Dr Vito M Paradiso

  75. Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

    Article • Journal of Chemistry, January 2016, Hindawi Publishing Corporation

    Dr Vito M Paradiso

  76. The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers

    Article • LWT, January 2016, Elsevier

    Dr Vito M Paradiso

  77. First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils

    Article • LWT, November 2015, Elsevier

    Dr Vito M Paradiso

  78. Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

    Article • LWT, September 2015, Elsevier

    Dr Vito M Paradiso

  79. Production and characterization of functional biscuits obtained from purple wheat

    Article • Food Chemistry, August 2015, Elsevier

    Dr Vito M Paradiso

  80. Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

    Article • Food Hydrocolloids, March 2015, Elsevier

    Dr Vito M Paradiso

  81. Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations

    Article • Journal of the Science of Food and Agriculture, February 2015, Wiley

    Dr Vito M Paradiso

  82. Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

    Article • Journal of Agricultural and Food Chemistry, November 2014, American Chemical Society (ACS)

    Dr Vito M Paradiso

  83. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

    Article • Food Research International, November 2014, Elsevier

    Dr Vito M Paradiso

  84. Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

    Article • Food Biophysics, October 2014, Springer Science + Business Media

    Dr Vito M Paradiso

  85. Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils

    Article • European Journal of Lipid Science and Technology, August 2014, Wiley

    Dr Vito M Paradiso, Igor Khmelinskii, Ewa Sikorska

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

    Article • European Journal of Lipid Science and Technology, July 2014, Wiley

    Dr Vito M Paradiso

  87. Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils?

    Article • European Journal of Lipid Science and Technology, May 2014, Wiley

    Professor Tommaso Gomes, Dr Vito M Paradiso

  88. Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

    Article • Journal of Oleo Science, January 2014, Japan Oil Chemists' Society

    Dr Vito M Paradiso

  89. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products

    Article • Food Research International, December 2013, Elsevier

    Dr Vito M Paradiso

  90. Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

    Article • CyTA - Journal of Food, November 2013, Taylor & Francis

    Dr Vito M Paradiso

  91. Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food

    Article • Journal of Food Science, October 2013, Wiley

    Dr Vito M Paradiso

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

    Article • Food Chemistry, October 2013, Elsevier

    Dr Vito M Paradiso

  93. Chemical and thermal evaluation of olive oil refining at different oxidative levels

    Article • European Journal of Lipid Science and Technology, August 2013, Wiley

    Dr Vito M Paradiso

  94. Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals

    Article • Food Science and Technology International, June 2013, SAGE Publications

    Dr Vito M Paradiso

  95. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

    Article • Journal of the Science of Food and Agriculture, May 2013, Wiley

    Dr Vito M Paradiso

  96. Influence of Drying Conditions on Volatile Compounds of Pasta

    Article • Food and Bioprocess Technology, March 2013, Springer Science + Business Media

    Dr Vito M Paradiso

  97. Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

    Article • Microbial Cell Factories, January 2013, Springer Science + Business Media

    Dr Vito M Paradiso

  98. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    Article • International Journal of Food Science & Technology, August 2012, Oxford University Press (OUP)

    Dr Vito M Paradiso

  99. The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level

    Article • LWT, March 2012, Elsevier

    Dr Vito M Paradiso

  100. Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

    Article • Journal of Food Science, March 2012, Wiley

    Dr Vito M Paradiso

  101. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation

    Article • LWT, October 2011, Elsevier

    Dr Vito M Paradiso

  102. Comparative Study and Quality Evaluation of ItalianFocacciasSeasoned with Extra Virgin Olive Oil

    Article • International Journal of Food Properties, September 2011, Taylor & Francis

    Dr Vito M Paradiso

  103. Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers

    Article • LWT, May 2011, Elsevier

    Dr Vito M Paradiso

  104. Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

    Article • Food Science and Technology International, March 2011, SAGE Publications

    Dr Vito M Paradiso

  105. Effects of monoacylglycerols on the oxidative stability of olive oil

    Article • Journal of the Science of Food and Agriculture, July 2010, Wiley

    Dr Vito M Paradiso

  106. Effects of free fatty acids on the oxidative processes in purified olive oil

    Article • Food Research International, June 2010, Elsevier

    Dr Vito M Paradiso

  107. Gluten-Free Bread Making Trials from Cassava (Manihot EsculentaCrantz) Flour and Sensory Evaluation of the Final Product

    Article • International Journal of Food Properties, April 2010, Taylor & Francis

    Dr Vito M Paradiso

  108. Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties

    Article • Meat Science, January 2010, Elsevier

    Dr Vito M Paradiso

  109. The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia

    Article • January 2010, Elsevier

    Dr Vito M Paradiso

  110. Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes

    Article • January 2010, Elsevier

    Dr Vito M Paradiso

  111. Influence of Processing and Storage Time on the Lipidic Fraction of Taralli

    Article • Journal of Food Science, October 2009, Wiley

    Dr Vito M Paradiso

  112. Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage

    Article • Journal of the Science of Food and Agriculture, April 2009, Wiley

    Dr Vito M Paradiso

  113. Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes

    Article • Food Chemistry, March 2009, Elsevier

    Dr Vito M Paradiso

  114. An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

    Article • Journal of Cereal Science, March 2008, Elsevier

    Dr Vito M Paradiso, PhD Antonio Trani

  115. Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients

    Article • Food Chemistry, January 2008, Elsevier

    Dr Vito M Paradiso

  116. Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils

    Article • European Food Research and Technology, July 2007, Springer Science + Business Media

    Dr Vito M Paradiso