Giacomo Squeo

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 29

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Antioxidants (Basel, Switzerland)

Molecules (Basel, Switzerland)

University of Bari Aldo Moro

Università degli Studi di Bari Aldo Moro (PHD)

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

Affiliation History

University of Bari Aldo Moro Oct 09 2019

Italy

Researcher :: Dept. of Soil Plant and Food Sciences

University of Bari Aldo Moro Apr 01 2017 - Oct 08 2019

Italy

Research fellow :: DiSSPA

Education History

Università degli Studi di Bari Aldo Moro Jan 02 2014 - Dec 31 2016

Italy

PHD :: DiSSPA

Publications

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)
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)
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)
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. Foods (Basel, Switzerland) 12 (5) (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)
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)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (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)
Giacomo Squeo, Jose Manuel Amigo
Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain. Foods (Basel, Switzerland) 12 (16) (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)
Graziana Difonzo, Claudia Antonino, Giacomo Squeo, Francesco Caponio, Michele Faccia
Application of Agri-Food By-Products in Cheesemaking. Antioxidants (Basel, Switzerland) 12 (3) (2023)
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Impact of Milk Thermization on the Quality Characteristics of P.D.O. "Canestrato Pugliese" Ovine Hard Cheese. Foods (Basel, Switzerland) 12 (5) (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)
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, 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)
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)
Mirella Noviello, Antonio Francesco Caputi, Giacomo Squeo, Vito Michele Paradiso, Giuseppe Gambacorta, Francesco Caponio
Vine Shoots as a Source of Trans -Resveratrol and ε -Viniferin: A Study of 23 Italian Varieties. Foods (Basel, Switzerland) 11 (4) (2022)
Silvia Grassi, Olusola Samuel Jolayemi, Valentina Giovenzana, Alessio Tugnolo, Giacomo Squeo, Paola Conte, Alessandra De Bruno, Federica Flamminii, Ernestina Casiraghi, Cristina Alamprese
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives. Foods (Basel, Switzerland) 10 (5) (2021)
Wilma Sabetta, Isabella Mascio, Giacomo Squeo, Susanna Gadaleta, Federica Flamminii, Paola Conte, Carla Daniela Di Mattia, Antonio Piga, Francesco Caponio, Cinzia Montemurro
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo. Foods (Basel, Switzerland) 10 (6) (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)
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)
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)
Fatima Z Makhlouf, Giacomo Squeo, Graziana Difonzo, Michele Faccia, Antonella Pasqualone, Carmine Summo, Malika Barkat, Francesco Caponio
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. Journal of the science of food and agriculture 101 (1) (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)
Biagio Bianchi, Antonia Tamborrino, Ferruccio Giametta, Giacomo Squeo, Graziana Difonzo, Pasquale Catalano
Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality. Foods (Basel, Switzerland) 9 (6) (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)
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)

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Publication Activity (10 Years)

Top Topics

Top Venues

Giacomo Squeo