Antonella Pasqualone

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 77

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Plants (Basel, Switzerland)

Molecules (Basel, Switzerland)

University of Bari

University of Bari (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Bari

Italy

Professor

Education History

University of Bari

Italy

PHD

Publications

Lilia Zago, Heloisa Rodrigues Pessoa, Carolyne Pimentel Rosado, Andreia Ana da Silva, Antonella Pasqualone, Josely Correa Koury
Acute Consumption of Cooked Green Banana Pulp Beverage (Musa cavendishii) Decreases Plasma Glucose in Healthy Women: A Cross-Sectional Controlled Study. Plant foods for human nutrition (Dordrecht, Netherlands) (2024)
Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C Ferraz da Costa
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms. Molecules (Basel, Switzerland) 29 (17) (2024)
Amalia Piscopo, Mincione Antonio, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods (Basel, Switzerland) 13 (2) (2024)
Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods (Basel, Switzerland) 13 (5) (2024)
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts. Journal of the science of food and agriculture (2024)
Amalia Piscopo, Mincione Antonio, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone
Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods (Basel, Switzerland) 13 (2) (2024)
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods (Basel, Switzerland) 13 (5) (2024)
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review. Foods (Basel, Switzerland) 13 (16) (2024)
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine shoots ethanolic extracts. Journal of the science of food and agriculture (2024)
Natalia Sgaramella, Domenica Nigro, Antonella Pasqualone, Massimo Antonio Signorile, Barbara Laddomada, Gabriella Sonnante, Emanuela Blanco, Rosanna Simeone, Antonio Blanco
Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat. Plants (Basel, Switzerland) 12 (8) (2023)
Alexandra Costina Avîrvarei, Liana Claudia Salanță, Carmen-Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofélia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Dărab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Fărcaș, Teodora Emilia Coldea
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods (Basel, Switzerland) 12 (4) (2023)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Natalia Sgaramella, Domenica Nigro, Antonella Pasqualone, Massimo Antonio Signorile, Barbara Laddomada, Gabriella Sonnante, Emanuela Blanco, Rosanna Simeone, Antonio Blanco
Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat. Plants (Basel, Switzerland) 12 (8) (2023)
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies. Foods (Basel, Switzerland) 12 (6) (2023)
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Techno-Functional Properties of Dry-Fractionated Plant-Based Proteins and Application in Food Product Development: A Review. Journal of the science of food and agriculture (2023)
Alexandra Costina Avîrvarei, Liana Claudia Salanță, Carmen-Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofélia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Dărab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Fărcaș, Teodora Emilia Coldea
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods (Basel, Switzerland) 12 (4) (2023)
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products. Journal of the science of food and agriculture (2023)
Natalia Sgaramella, Domenica Nigro, Antonella Pasqualone, Massimo Antonio Signorile, Barbara Laddomada, Gabriella Sonnante, Emanuela Blanco, Rosanna Simeone, Antonio Blanco
Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat. Plants (Basel, Switzerland) 12 (8) (2023)
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods (Basel, Switzerland) 12 (16) (2023)
Alexandra Costina Avîrvarei, Liana Claudia Salanță, Carmen-Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofélia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Dărab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Fărcaș, Teodora Emilia Coldea
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods (Basel, Switzerland) 12 (4) (2023)
Natalia Sgaramella, Domenica Nigro, Antonella Pasqualone, Massimo Antonio Signorile, Barbara Laddomada, Gabriella Sonnante, Emanuela Blanco, Rosanna Simeone, Antonio Blanco
Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat. Plants (Basel, Switzerland) 12 (8) (2023)
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake. Foods (Basel, Switzerland) 12 (13) (2023)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Dauro Mattia Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, Mohamed Djamel Miara, Carmelo Maria Musarella, Datis Mohammadi, Ajmal Khan Manduzai, Kovan Dilawer Issa, Naji Sulaiman, Chadi Khatib, Hiwa M Ahmed, Tola Abdulsattar Faraj, Hawraz Ibrahim M Amin, Faiq H S Hussain, Abdullah Faiz, Antonella Pasqualone, Frits Heinrich, Michele Filippo Fontefrancesco, Andrea Pieroni
Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods (Basel, Switzerland) 11 (23) (2022)
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Almond okara as a valuable ingredient in biscuit preparation. Journal of the science of food and agriculture (2022)
Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni Dal Poggetto, Ignazio Allegretta, Barbara Immirzi, Antonella Pasqualone
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta. Foods (Basel, Switzerland) 11 (19) (2022)
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone
Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits. Foods (Basel, Switzerland) 11 (9) (2022)
Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods (Basel, Switzerland) 11 (3) (2022)
Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone
The Use of Durum Wheat Oil in the Preparation of Focaccia : Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods (Basel, Switzerland) 11 (17) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H Abd-El-Khalek, Haneen H Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail
The Large and Diverse Family of Mediterranean Flat Breads: A Database. Foods (Basel, Switzerland) 11 (15) (2022)
Dauro Mattia Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, Mohamed Djamel Miara, Carmelo Maria Musarella, Datis Mohammadi, Ajmal Khan Manduzai, Kovan Dilawer Issa, Naji Sulaiman, Chadi Khatib, Hiwa M Ahmed, Tola Abdulsattar Faraj, Hawraz Ibrahim M Amin, Faiq H S Hussain, Abdullah Faiz, Antonella Pasqualone, Frits Heinrich, Michele Filippo Fontefrancesco, Andrea Pieroni
Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods (Basel, Switzerland) 11 (23) (2022)
Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. Plants (Basel, Switzerland) 11 (24) (2022)
Dauro Mattia Zocchi, Camilla Bondioli, Seyed Hamzeh Hosseini, Mohamed Djamel Miara, Carmelo Maria Musarella, Datis Mohammadi, Ajmal Khan Manduzai, Kovan Dilawer Issa, Naji Sulaiman, Chadi Khatib, Hiwa M Ahmed, Tola Abdulsattar Faraj, Hawraz Ibrahim M Amin, Faiq H S Hussain, Abdullah Faiz, Antonella Pasqualone, Frits Heinrich, Michele Filippo Fontefrancesco, Andrea Pieroni
Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods (Basel, Switzerland) 11 (23) (2022)
Antonella Pasqualone
Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets. Foods (Basel, Switzerland) 11 (12) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages. Foods (Basel, Switzerland) 11 (3) (2022)
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks. Foods (Basel, Switzerland) 11 (4) (2022)
Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Francesco Caponio, Carmine Summo
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods (Basel, Switzerland) 11 (22) (2022)
Călina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana-Lelia Pop
Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production. Foods (Basel, Switzerland) 11 (17) (2022)
Giacomo Squeo, Roccangelo Silletti, Giulia Napoletano, Marcello Greco Miani, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods (Basel, Switzerland) 11 (5) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. Plants (Basel, Switzerland) 11 (24) (2022)
Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. Plants (Basel, Switzerland) 11 (24) (2022)
Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods (Basel, Switzerland) 11 (24) (2022)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo, Michele Faccia
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel. Journal of the science of food and agriculture 102 (12) (2022)
Amalia Piscopo, Angela Zappia, Mincione Antonio, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods (Basel, Switzerland) 12 (1) (2022)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone, Francesco Caponio
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods (Basel, Switzerland) 11 (12) (2022)
Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, Antonella Pasqualone
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product. Plants (Basel, Switzerland) 11 (24) (2022)
Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla
Effect of Mineral and Organic Fertilization on desi and kabuli Chickpea (Cicer arietinum L.): Plant Growth and Production, Hydration Properties, Bioactive Compounds, and Antioxidant Activity. Plants (Basel, Switzerland) 10 (7) (2021)
Graziana Difonzo, Antonella Aresta, Pietro Cotugno, Roberta Ragni, Giacomo Squeo, Carmine Summo, Federica Massari, Antonella Pasqualone, Michele Faccia, Carlo Zambonin, Francesco Caponio
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods. Molecules (Basel, Switzerland) 26 (3) (2021)
Ancuța-Liliana Keșa, Carmen-Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea
Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants (Basel, Switzerland) 10 (11) (2021)
Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk. Foods (Basel, Switzerland) 10 (4) (2021)
Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo, Antonella Pasqualone
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods (Basel, Switzerland) 10 (12) (2021)
Antonella Pasqualone, Noor N Haider, Carmine Summo, Teodora Emilia Coldea, Saher S George, Ammar B Altemimi
Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review. Foods (Basel, Switzerland) 10 (11) (2021)
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Michele Faccia
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. Journal of the science of food and agriculture 102 (1) (2021)
Antonella Pasqualone, Carmine Summo
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages. Foods (Basel, Switzerland) 10 (2) (2021)
Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules (Basel, Switzerland) 26 (15) (2021)
Graziana Difonzo, Giuditta de Gennaro, Antonella Pasqualone, Francesco Caponio
Potential Use of Plant-Based By-Products and Waste to Improve the Quality of Gluten-Free Foods. Journal of the science of food and agriculture (2021)
Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling. Foods (Basel, Switzerland) 9 (11) (2020)
Graziana Difonzo, Marica Troilo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio
Functional compounds from olive pomace to obtain high-added value foods - a review. Journal of the science of food and agriculture 101 (1) (2020)
Carmine Summo, Davide De Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content. Foods (Basel, Switzerland) 9 (8) (2020)
Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea, Carmine Summo
Use of Legumes in Extrusion Cooking: A Review. Foods (Basel, Switzerland) 9 (7) (2020)
Maria Valentina Ignat, Liana Claudia Salanță, Oana-Lelia Pop, Carmen-Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa, Antonella Pasqualone
Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods (Basel, Switzerland) 9 (8) (2020)
Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito M Paradiso, Francesco Caponio
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. Journal of the science of food and agriculture 101 (8) (2020)
Mariangela Centrone, Patrizia Gena, Marianna Ranieri, Annarita Di Mise, Mariagrazia D'Agostino, Maria Mastrodonato, Maria Venneri, Davide De Angelis, Stefano Pavan, Antonella Pasqualone, Carmine Summo, Valentina Fanelli, Giovanna Valenti, Giuseppe Calamita, Grazia Tamma
In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation. Antioxidants (Basel, Switzerland) 9 (3) (2020)
Maria Ambrogina Pagani, Debora Giordano, Gaetano Cardone, Antonella Pasqualone, Maria Cristina Casiraghi, Daniela Erba, Massimo Blandino, Alessandra Marti
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods (Basel, Switzerland) 9 (8) (2020)
Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Martti Tamm, Mari-Liis Tammik, Giacomo Squeo, Carmine Summo
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins. Foods (Basel, Switzerland) 9 (12) (2020)
Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract. Foods (Basel, Switzerland) 8 (4) (2019)
Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito Michele Paradiso, Antonella Pasqualone
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés. Foods (Basel, Switzerland) 8 (4) (2019)
Jehan A Snouber, Issam Abdelraziq, Mohammed S Abu-Jafar, Ahed Zyoud, Hikmat Hilal, Antonella Pasqualone
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage. Journal of the science of food and agriculture 99 (6) (2019)
Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products. Foods (Basel, Switzerland) 8 (10) (2019)
Nadia Calabriso, Marika Massaro, Egeria Scoditti, Antonella Pasqualone, Barbara Laddomada, Maria Annunziata Carluccio
Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10. European journal of nutrition 59 (6) (2019)
Valentina di Rienzo, Sara Sion, Francesca Taranto, Nunzio D'Agostino, Cinzia Montemurro, Valentina Fanelli, Wilma Sabetta, Saliha Boucheffa, Abderezak Tamendjari, Antonella Pasqualone, Marion Zammit-Mangion, Monica Marilena Miazzi
Genetic flow among olive populations within the Mediterranean basin. PeerJ 6 (2018)
Carmine Summo, Marino Palasciano, Davide De Angelis, Vito Michele Paradiso, Francesco Caponio, Antonella Pasqualone
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar. Journal of the science of food and agriculture 98 (15) (2018)
Giacomo Squeo, Francesco Caponio, Vito M Paradiso, Carmine Summo, Antonella Pasqualone, Igor Khmelinskii, Ewa Sikorska
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics. Journal of the science of food and agriculture 99 (5) (2018)

Antonella Pasqualone.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Antonella Pasqualone