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Antonella Pasqualone
Antonella Pasqualone
University of Bari, Italy
Verifierad e-postadress på uniba.it
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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
4282017
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
2112005
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
1862015
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
1842014
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
1592001
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
1542002
Use of legumes in extrusion cooking: A review
A Pasqualone, M Costantini, TE Coldea, C Summo
Foods 9 (7), 958, 2020
1532020
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
1502020
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
1411999
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
1392020
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
1382017
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
1322015
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
1302016
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
1202021
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
1052008
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
1002007
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
942022
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
942018
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
942005
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
932016
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Artiklar 1–20