Carmine Summo

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 48

Top Topics

Health Information

Gas Chromatography Mass Spectrometry

Saccharomyces Cerevisiae

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Plants (Basel, Switzerland)

Molecules (Basel, Switzerland)

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

Publications

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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
Carmine Summo, Davide De Angelis
The Importance of Edible Films and Coatings for Sustainable Food Development. Foods (Basel, Switzerland) 11 (20) (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)
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)
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)
Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio
Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector. Foods (Basel, Switzerland) 10 (5) (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)
Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio
The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods (Basel, Switzerland) 10 (2) (2021)
Davide De Angelis, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings. Journal of food science and technology 59 (7) (2021)
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Carmine Summo, Francesco Caponio
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods (Basel, Switzerland) 10 (2) (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)
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)
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)
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)
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)
Lucrezia Cosmai, Francesco Caponio, Antonella Pasqualone, Vito M Paradiso, Carmine Summo
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage. Journal of the science of food and agriculture 97 (14) (2017)