Antonella Pasqualone

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Francesco CaponioProfessore Ordinario di Scienze e Tecnologie AlimentariGeverifieerd e-mailadres voor uniba.it
Carmine SummoAssociate Professor, University of Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Vito Michele PARADISOUniversità del SalentoGeverifieerd e-mailadres voor unisalento.it
Cinzia Montemurrouniversità degli studi di bariGeverifieerd e-mailadres voor uniba.it
Graziana DifonzoUniversity of BariGeverifieerd e-mailadres voor uniba.it
Davide De AngelisUniversity of Bari, Department of Soil, Plant and Food ScienceGeverifieerd e-mailadres voor uniba.it
Wilma SabettaPermanent Researcher, National Research Council, Institute of Bioscience and BioResources - IBBRGeverifieerd e-mailadres voor ibbr.cnr.it
Giacomo ManginiNational Research Council of Italy, Institute of Biosciences and BioResources (CNR-IBBR)Geverifieerd e-mailadres voor ibbr.cnr.it
Teodora Emilia ColdeaUniversity of Agricultural Sciences and Veterinary Medicine Cluj-Napoca - Faculty of Food ScienceGeverifieerd e-mailadres voor usamvcluj.ro
Elena MuduraUniversity of Agricultural Sciences and Veterinary Medicine Cluj-NapocaGeverifieerd e-mailadres voor usamvcluj.ro
Barbara LaddomadaCNR ISPAGeverifieerd e-mailadres voor ispa.cnr.it
Francesca TarantoResearcher, Institute of Biosciences and Bioresources (IBBR-CNR), BariGeverifieerd e-mailadres voor ibbr.cnr.it
Ewa SikorskaUniwersytet Ekonomiczny w PoznaniuGeverifieerd e-mailadres voor ue.poznan.pl
Valentina DI RIENZOSinagri s.r.l. spin off at University of Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Michele FacciaFull Professor, Department of Soil, Plant and Food Sciences,Università di BariGeverifieerd e-mailadres voor uniba.it
Carmen Rodica popUSAMV Cluj-NapocaGeverifieerd e-mailadres voor usamvcluj.ro
Maria Lisa ClodoveoAssociate Professor of Food Science and technology , University of Bari, ItalyGeverifieerd e-mailadres voor uniba.it
Giuseppe GambacortaUniversità degli Studi di Bari Aldo MoroGeverifieerd e-mailadres voor uniba.it
Stefano PavanProfessor in Agricultural Genetics, University of BariGeverifieerd e-mailadres voor uniba.it
Miazzi MMUniversity of Bari Aldo Moro, ItalyGeverifieerd e-mailadres voor uniba.it

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Antonella Pasqualone

University of Bari, Italy

Geverifieerd e-mailadres voor uniba.it

Food Science and Technology


Titel Sorteren op citaties Sorteren op jaar Sorteren op titel	Geciteerd door Geciteerd door	Jaar
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects F Taranto, A Pasqualone, G Mangini, P Tripodi, MM Miazzi, S Pavan, ... International journal of molecular sciences 18 (2), 377, 2017	426	2017
Influence of the exposure to light on extra virgin olive oil quality during storage F Caponio, MT Bilancia, A Pasqualone, E Sikorska, T Gomes European Food Research and Technology 221, 92-98, 2005	211	2005
Production and characterization of functional biscuits obtained from purple wheat A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Chemistry 180, 64-70, 2015	186	2015
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Research International 65, 385-393, 2014	184	2014
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life F Caponio, T Gomes, A Pasqualone European Food Research and Technology 212, 329-333, 2001	159	2001
Detection of grain protein content QTLs across environments in tetraploid wheats A Blanco, A Pasqualone, A Troccoli, N Di Fonzo, R Simeone Plant molecular biology 48, 615-623, 2002	154	2002
Use of legumes in extrusion cooking: A review A Pasqualone, M Costantini, TE Coldea, C Summo Foods 9 (7), 958, 2020	152	2020
Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins D De Angelis, A Kaleda, A Pasqualone, H Vaikma, M Tamm, ML Tammik, ... Foods 9 (12), 1754, 2020	149	2020
Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat V Korzun, MS Röder, K Wendehake, A Pasqualone, C Lotti, MW Ganal, ... Theoretical and Applied Genetics 98, 1202-1207, 1999	141	1999
Non-alcoholic and craft beer production and challenges LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ... Processes 8 (11), 1382, 2020	139	2020
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017	138	2017
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil M Giarnetti, VM Paradiso, F Caponio, C Summo, A Pasqualone LWT-Food Science and Technology 63 (1), 339-345, 2015	131	2015
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection VM Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio Food chemistry 212, 43-47, 2016	130	2016
Functional compounds from olive pomace to obtain high‐added value foods–a review G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021	119	2021
Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage E Sikorska, IV Khmelinskii, M Sikorski, F Caponio, MT Bilancia, ... International Journal of Food Science and Technology 43 (1), 52-61, 2008	105	2008
Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil A Pasqualone, C Montemurro, C Summo, W Sabetta, F Caponio, ... Journal of Agricultural and Food Chemistry 55 (10), 3857-3862, 2007	100	2007
Use of olive leaf extract to reduce lipid oxidation of baked snacks G Difonzo, A Pasqualone, R Silletti, L Cosmai, C Summo, VM Paradiso, ... Food Research International 108, 48-56, 2018	94	2018
Genetic relationships and cultivar identification among 112 olive accessions using AFLP and SSR markers. C Montemurro, R Simeone, A Pasqualone, E Ferrara, A Blanco The Journal of Horticultural Science and Biotechnology 80 (1), 105-110, 2005	94	2005
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread V Giannone, MR Lauro, A Spina, A Pasqualone, L Auditore, I Puglisi, ... LWT 65, 381-389, 2016	93	2016
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review M Mefleh, A Pasqualone, F Caponio, M Faccia Journal of the Science of Food and Agriculture 102 (1), 8-18, 2022	92	2022

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