Pubblicazioni
Di seguito l'elenco delle pubblicazioni degli ultimi 5 anni (2019-2023). L'elenco delle pubblicazioni aggiornato in tempo reale è comunque sempre disponbile al link seguente:
https://www.scopus.com/authid/detail.uri?authorId=6701732284
Pasqualone A, Vurro F, Wolgamuth E, Yusuf S, Squeo G, De Angelis D, Summo C. (2023). Physical-chemical and nutritional characterization of Somali laxoox flatbread and comparison with Yemeni lahoh flatbread. FOODS 12(16), 3050; https://doi.org/10.3390/foods12163050
Spina A, Scarangella M, Canale M, Sanfilippo R, Giannone V, Summo C, Pasqualone A. (2023). Nutritional features of flour blends composed of durum wheat and lupin. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY accepted https://doi.org/10.1111/ijfs.16592
Ciont CN, Difonzo G, Pasqualone A, Chis SM, Ranga F, Szabo K, Simon E, Naghiu A., Barbu-Tudoran L, Caponio F, Pop Ol, Vodnar DC. (2023). Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion. FOOD CHEMISTRY, 136778. https://doi.org/10.1016/j.foodchem.2023.136778
Squeo, G., Latrofa, V., Vurro, F., De Angelis, D., Caponio, F., Summo, C., Pasqualone, A. (2023). Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake. FOODS, 12(13), 2547. https://doi.org/10.3390/foods12132547
De Angelis D, Vurro F, Santamaria M, Garzon R, Rosell Cm, Summo C, Pasqualone A. (2023). Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread. LWT 182, 114873. https://doi.org/10.1016/j.lwt.2023.114873
Sgaramella N, Nigro D, Pasqualone A, Signorile Ma, Laddomada B, Sonnante G, Blanco E, Simeone R, Blanco A. (2023). Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat. PLANTS 12, 1674. https://doi.org/10.3390/plants12081674
Squeo G, De Angelis D, Caputi A, Pasqualone A, Summo C, Caponio F (2023). Screening of acrylamide content in innovative commercial plant-based protein ingredients from different technologies. FOODS 12, 1331. https://doi.org/10.3390/foods12061331
Totaro MP, Squeo G, De Angelis D, Pasqualone A, Caponio F, Summo C, (2023). Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 118: 105211. https://doi.org/10.1016/j.jfca.2023.105211
Avîrvarei AC, Salanță LC, Rodica Pop C, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. (2023). Fruit Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. FOODS, 12, 838. https://doi.org/10.3390/foods12040838
Difonzo G, Troilo M, Allegretta I, Pasqualone A, Caponio F. (2023). Grape skin and seed flours as functional ingredients of pizza: potential and drawbacks related to nutritional, physicochemical and sensory attributes. LWT 175:114494 https://doi.org/10.1016/j.lwt.2023.114494
Paidari S, Ahari H, Pasqualone A, Anvar Aa, Allah Yari Beyk S, Moradi S. (2023). Bio-nanocomposites and their potential applications in various properties of cheese: An updated review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION https://doi.org/10.1007/s11694-022-01800-9
De Angelis D, Pasqualone A, Squeo G, Caponio F, Summo C (2023). Amino acid and fatty acid compositions of texturized vegetable proteins. ITALIAN JOURNAL OF FOOD SCIENCE 35: 19-25. http://dx.doi.org/10.15586/ijfs.v35i1.2265
Pasqualone A, Palombieri S, Koksel H, Summo C, Devita P, Sesitili F. (2023). Milling performance and bread-making aptitude of the new soft kernel durum wheat variety Faridur. INTERNATIONAL JOURNAL OF FODD SCIENCE AND TECHNOLOGY, 8: 268-278. http://doi.org/10.1111/ijfs.16200
Piscopo A, Zappia A, Mincione A, Silletti R, Summo C, Pasqualone A (2023). Effect of Oil Type Used in Neapolitan Pizza TSG Topping on its Physical, Chemical, and Sensory Properties. FOODS 12(1), 41; https://doi.org/10.3390/foods12010041
Gasparre N, Pasqualone A, Melfeh M, Boukid F (2022). Nutritional quality of gluten-free bakery products labeled ketogenic and/ or low-carb sold in the global market. FOODS 11, 4095. https://doi.org/10.3390/foods11244095
Canale M, Spina A, Summo C, Strano Mc, Bizzini M, Allegra M, Sanfilippo R, Amenta M, Pasqualone A. (2022). Waste from artichoke processing industry: Reuse in bread-making and evaluation of the physico-chemical characteristics of the final product. PLANTS 11, 3409. https://doi.org/10.3390/plants11243409
Zocchi Dm, Bondioli C, Hossaini H, Djamel Mm, Musarella Cm, Manduzai Aa, Sulaiman N, Khati CB, Mushin H, Dilawer Iss Twa, Faiz A, Hussain F, Pasqualone A, Heinrich F, Fontefrancesco MF, A Pieroni (2022). The food heritage of acorn bread in the Mediterranean and the Middle East: a cross-geographical comparative study. FOODS 11, 3898. https://doi.org/10.3390/foods11233898
Hassoun A, Boukid F, Pasqualone A, Bryant C, García García G, Parra-López C, Jagtap S, Trollman H, Cropotova J, Barba FJ. (2022). Emerging Trends in the Agri-Food Sector: Digitalisation and Shift to Vegetal Diets. CURRENT RESEARCH IN FOOD SCIENCE 5: 2261-2269. https://doi.org/10.1016/j.crfs.2022.11.010
Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C (2022). Development and chemical-sensory characterization of chickpeas-based beverages fermented with selected starters. FOODS 11, 3578. https://doi.org/10.3390/foods11223578
De Angelis D, Pasqualone A, Squeo G, Summo C. (2022). Almond okara as a valuable ingredient: a case study on biscuit preparation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 103: 1676-1683 https://doi.org/10.1002/jsfa.12286
Difonzo G, De Gennaro G, Caponio Gr, Vacca M, Dal Poggetto G, Immirzi B, Pasqualone A (2022). Inulin from globe artichoke roots: a promising ingredient for the production of functional fresh pasta. FOODS, 11, 3032. https://doi.org/10.3390/foods11193032
Haider NN, Altemimi AB, George SS, Baioumy AA, Abd El-Maksoud AA, Pasqualone A, Abedelmaksoud TG. (2022). Nutritional quality and safety characteristics of imported biscuits marketed in Basrah, Iraq. APPLIED SCIENCES. 12, 9065. https://doi.org/10.3390/app12189065
Ciont C, Epuran A, Kerezsi Ad, Coldea Te, Mudura E, Pasqualone A, Zhao H, Suharoschi R, Vriesekoop F, Pop Ol (2022). Beer Safety: New Challenges and Future Trends Within Craft and Large Scale Production. FOODS, 11, 2693. https://doi.org/10.3390/foods11172693
Altemimi Ab, Alhelfi N, Ali Aa, Pasqualone A, Fidan H, Abedelmaksoud Tg, Giuffre’ Am, Ibrahim Sa (2022). Evaluation of Baseline Cleanliness of Food Contact Surfaces in Basrah Governorate Restaurants using ATP-Bioluminescence to Assess the Effectiveness of HACCP Application in Iraq. ITALIAN JOURNAL OF FOOD SCIENCE 34: 66-90 https://doi.org/10.15586/ijfs.v34i3.2237
Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A. (2022). The Use of Durum Wheat Oil in the preparation of Focaccia: Effects on the Oxidative Stability, Physical and Sensorial Properties. FOODS, 11, 2679. https://doi.org/10.3390/foods11172679
Pasqualone A, Vurro F, Summo C, Abd-El-Khalek Mh, Al-Dmoor Hh, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P (2022). The Large and Diverse Family of Mediterranean Flat Breads: A Database. FOODS, 11, 2326, https://doi.org/10.3390/foods11152326
Troilo M, Difonzo G, Paradiso Vm, Pasqualone A, Caponio F Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. FOODS, 11, 1799. https://doi.org/10.3390/foods11121799
Vurro F, Greco Miani M, Summo C, Caponio F, Pasqualone A (2022). Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits. FOODS, 11(9), p.1282, https://doi.org/10.3390/foods11091282
Garzon R, Gasparre N, Pasqualone A, Papageorgiou M, Grgic T, Le Bail A, Mínguez Pablos I, El Tomb C, Magro C, Rosell Cm. (2022). Flatbreads on the rise, what about their nutritional quality? The current state of the Mediterranean market. MEDICAL RESEARCH ARCHIVES. 10(8) https://doi.org/10.18103/mra.v10i7.292016
Pasqualone A. (2022). Balancing innovation and neophobia in the production of food for plant-based diets. FOODS, 11(12):1702. https://doi.org/10.3390/foods11121702
Wolgamuth E, Yusuf S, Hussein A, Pasqualone A. (2022). A survey of laxoox/canjeero Somali flatbread: Production processes. JOURNAL OF ETHNIC FOODS, 9, 20 pages. https://doi.org/10.1186/s42779-022-00138-3
Mefleh M, Pasqualone A, Caponio F, De Angelis D, Natrella G, Summo C, Faccia M. (2022). 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 https://doi.org/10.1002/jsfa.11902
De Angelis D, Pasqualone A, Manfredi L, Allegretta I, Terzano R, Summo C. (2022). Dry fractionation as a promising technology to reuse physically defected legume-based gluten-free pasta. INTERNATIONAL FOOD SCIENCE AND TECHNOLOGY 57: 4816-4824 https://doi.org/10.1111/ijfs.1567
Monteiro Caldeira R, Fontanive Miyahira R, Faria Lima C, Pimentel Rosado C, Campos Ac, Rangel Guimarães R, Moura Nunes N, Difonzo G, Squeo G, Pasqualone A, Caponio F, Da Silva Cadena R, Zago L. (2022). Extra virgin olive oils with high phenolic content as an ingredient of artisanal ice cream: consumer acceptance. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY https://doi.org/10.1080/15428052.2021.2016532
Pasqualone A, Costantini M, Faccia M, Difonzo G, Caponio F, Summo C. (2022). Effectiveness of extruded-cooked lentil flour in preparing gluten-free pizza with improved nutritional features and good sensory quality. FOODS, 11, 482. https://doi.org/10.3390/foods11030482
Squeo G, Silletti R, Napoletano G, Miani Mg, Difonzo G, Pasqualone A, Caponio F (2022). Characterization and effect of refining on the oil extracted from durum wheat by-products. FOODS 11(5), 683; https://doi.org/10.3390/foods11050683
Difonzo G, Totaro Mp, Caponio F, Pasqualone A, Summo C. (2022). Olive Leaf Extract (OLE) addition as a tool to reduce nitrate and nitrite in ripened sausages. FOODS 1(3), 451; https://doi.org/10.3390/foods11030451
De Gennaro G, Difonzo G, Summo C, Pasqualone A, Caponio F. (2022). Olive cake powder as functional ingredient to improve the quality of gluten-free breadsticks. FOODS 11(4), 552; https://doi.org/10.3390/foods11040552
Squeo G, De Angelis D, Summo C, Pasqualone A, Caponio F, Amigo JM. (2022). Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging. JOURNAL OF FOOD COMPOSITION AND ANALYSIS 108, 104459.
Squeo G., Difonzo G., Baiano A., Silletti R., Pasqualone A., Summo C., Caponio F. (2022). Quality of frozen stored flavoured olive oils. ITALIAN JOURNAL OF FOOD SCIENCE 2022; 34 (1): 59–66.
Caponio Gr, Difonzo G, De Gennaro G, Calasso M, De Angelis M, Pasqualone A. (2022). Nutritional improvement of gluten-free breadsticks by combining olive cake addition and sourdough fermentation: how texture, sensory and aromatic profile were affected? Submitted FRONTIERS IN NUTRITION 9:830932. https://doi.org/10.3389/fnut.2022.830932
Difonzo G, De Gennaro G, Pasqualone A, Caponio F. (2022). Potential use of plant-based by-products and waste to improve the quality of gluten-free product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE102(6):2199-2211. https://doi.org/10.1002/jsfa.11702
Boukid F, Pasqualone A. (2022). Lupine (Lupinus spp.) proteins: characteristics, safety and food applications. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 248:345-356. https://doi.org/10.1007/s00217-021-03909-5
Costantini, M., Summo, C., Faccia, M., Caponio, F. and Pasqualone, A., 2021. 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, 26(15), p.4442.
Mefleh, M., Pasqualone, A., Caponio, F., Faccia, M. Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. Journal of the Science of Food and Agriculture, 2022, 102(1), pp. 8–18
Keșa, A.L., Pop, C.R., Mudura, E., Salanță, L.C., Pasqualone, A., Dărab, C., Burja-Udrea, C., Zhao, H. and Coldea, T.E., 2021. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants, 10(11), p.2263.
Pasqualone, A., Summo, C., De Angelis, D., Cucci, G., Caranfa, D. and Lacolla, G., 2021. 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, 10(7), p.1441.
Pasqualone, A., Costantini, M., Labarbuta, R., Summo, C. Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters. (2021) LWT, 147, art. no. 111580
Abdallah, A., Rahem, M.A., Pasqualone, A. The multiplicity of halal standards: a case study of application to slaughterhouses (2021) Journal of Ethnic Foods, 8 (1), art. no. 7
Difonzo, G., Squeo, G., Pasqualone, A., Summo, C., Paradiso, V.M., Caponio, F. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value (2021) Journal of the Science of Food and Agriculture, 101 (8), pp. 3099-3116.
Faccia, M., Gambacorta, G., Pasqualone, A., Summo, C., Caponio, F. Quality characteristics and consumer acceptance of high-moisture mozzarella obtained from heat-treated goat milk (2021) Foods, 10 (4), art. no. 833, .
Pasqualone, A., Summo, C. Qualitative and nutritional improvement of cereal-based foods and beverages (2021) Foods, 10 (2), art. no. 338.
Calugar, P.C., Coldea, T.E., Salanță, L.C., Pop, C.R., Pasqualone, A., Burja-Udrea, C., Zhao, H., Mudura, E. An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies (2021) Processes, 9 (3), art. no. 502.
Difonzo, G., Aresta, A., Cotugno, P., Ragni, R., Squeo, G., Summo, C., Massari, F., Pasqualone, A., Faccia, M., Zambonin, C., Caponio, F. Supercritical CO2 extraction of phytocompounds from olive pomace subjected to different drying methods. (2021) Molecules, 26 (3), art. no. 598.
De Angelis, D., Pasqualone, A., Allegretta, I., Porfido, C., Terzano, R., Squeo, G., Summo, C. Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse (2021) Heliyon, 7 (2), art. no. e06177.
De Angelis, D., Pasqualone, A., Costantini, M., Ricciardi, L., Lotti, C., Pavan, S., Summo, C. Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) (2021) Data in Brief, 34, art. no. 106660.
Makhlouf, F.Z., Squeo, G., Difonzo, G., Faccia, M., Pasqualone, A., Summo, C., Barkat, M., Caponio, F. Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species (2021) Journal of the Science of Food and Agriculture, 101 (1), pp. 131-138.
Difonzo, G., Troilo, M., Squeo, G., Pasqualone, A., Caponio, F. Functional compounds from olive pomace to obtain high-added value foods – a review (2021) Journal of the Science of Food and Agriculture, 101 (1), pp. 15-26.
de Angelis, D., Kaleda, A., Pasqualone, A., Vaikma, H., Tamm, M., Tammik, M.-L., Squeo, G., Summo, C. Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins (2020) Foods, 9 (12), art. no. 1754.
Salanță, L.C., Coldea, T.E., Ignat, M.V., Pop, C.R., Tofană, M., Mudura, E., Borșa, A., Pasqualone, A., Anjos, O., Zhao, H. Functionality of special beer processes and potential health benefits. (2020) Processes, 8 (12), art. no. 1613, pp. 1-21.
Pasqualone, A., Abdallah, A., Summo, C. Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East. (2020) Journal of Ethnic Foods, 7 (1), art. no. 39.
Pasqualone, A., Laddomada, B., Boukid, F., de Angelis, D., Summo, C. Use of almond skins to improve nutritional and functional properties of biscuits: An example of upcycling. (2020) Foods, 9 (11), art. no. 1705, .
Salanță, L.C., Coldea, T.E., Ignat, M.V., Pop, C.R., Tofană, M., Mudura, E., Borșa, A., Pasqualone, A., Zhao, H. Non-alcoholic and craft beer production and challenges. (2020) Processes, 8 (11), art. no. 1382, pp. 1-22.
Calabriso, N., Massaro, M., Scoditti, E., Pasqualone, A., Laddomada, B., Carluccio, M.A. 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 (2020) European Journal of Nutrition, 59 (6), pp. 2603-2615.
Ignat, M.V., Salanţă, L.C., Pop, O.L., Pop, C.R., Tofană, M., Mudura, E., Coldea, T.E., Borşa, A., Pasqualone, A. Current functionality and potential improvements of non-alcoholic fermented cereal beverages. (2020) Foods, 9 (8), art. no. foods9081031.
Pagani, M.A., Giordano, D., Cardone, G., Pasqualone, A., Casiraghi, M.C., Erba, D., Blandino, M., Marti, A. Nutritional features and bread-making performance of wholewheat: Does the milling system matter? (2020) Foods, 9 (8), art. no. foods9081035.
Summo, C., De Angelis, D., Difonzo, G., Caponio, F., Pasqualone, A. Effectiveness of Oat-Hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content. (2020) Foods, 9 (8), art. no. 1057.
Coldea, T.E., Socaciu, C., Mudura, E., Socaci, S.A., Ranga, F., Pop, C.R., Vriesekoop, F., Pasqualone, A. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips (2020) Food Chemistry, 320, art. no. 126643.
Pasqualone, A., Costantini, M., Coldea, T.E., Summo, C. Use of Legumes in Extrusion Cooking: A Review. (2020) Foods, 9 (7), art. no. 958.
Hernandez-Espinosa, N., Laddomada, B., Payne, T., Huerta-Espino, J., Govindan, V., Ammar, K., Ibba, M.I., Pasqualone, A., Guzman, C. Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico. (2020) LWT, 124, art. no. 109198.
Centrone, M., Gena, P., Ranieri, M., Di Mise, A., D’agostino, M., Mastrodonato, M., Venneri, M., De Angelis, D., Pavan, S., Pasqualone, A., Summo, C., Fanelli, V., Valenti, G., Calamita, G., Tamma, G. In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation. (2020) Antioxidants, 9 (3), art. no. 268.
Difonzo, G., Fortunato, S., Squeo, G., Silletti, R., Paradiso, V.M., Summo, C., Pasqualone, A., Caponio, F. The monoacylglycerol fatty acid composition can act in modulating the oxidative process. (2020) Rivista Italiana delle Sostanze Grasse, 97 (1), pp. 43-49.
Sikorska, E., Wójcicki, K., Kozak, W., Gliszczynska-Swigło, A., Khmelinskii, I., Górecki, T., Caponio, F., Paradiso, V.M., Summo, C., Pasqualone, A. Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage (2019) Foods, 8 (12), art. no. 665.
Summo, C., De Angelis, D., Ricciardi, L., Caponio, F., Lotti, C., Pavan, S., Pasqualone, A. Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection (2019) Data in Brief, 27, art. no. 104612.
Summo, C., De Angelis, D., Ricciardi, L., Caponio, F., Lotti, C., Pavan, S., Pasqualone, A. Nutritional, physico-chemical and functional characterization of a global chickpea collection. (2019) Journal of Food Composition and Analysis, 84, art. no. 103306.
Squeo, G., Difonzo, G., Paradiso, V.M., Summo, C., Pasqualone, A., Caponio, F. Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile. (2019) Emirates Journal of Food and Agriculture, 31 (9), pp. 735-740.
Paradiso, V.M., Squeo, G., Pasqualone, A., Caponio, F., Summo, C. An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis. (2019) Food Chemistry, 291, pp. 1-6.
Pasqualone, A., Caponio, F., Pagani, M.A., Summo, C., Paradiso, V.M. Effect of salt reduction on quality and acceptability of durum wheat bread. (2019) Food Chemistry, 289, pp. 575-581.
Difonzo, G., Squeo, G., Fortunato, S., Paradiso, V.M., Summo, C., Pasqualone, A., Caponio, F. Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition [Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli] (2019) Industrie Alimentari, 58, pp. 10-15.
Pasqualone, A., Makhlouf, F.Z., Barkat, M., Difonzo, G., Summo, C., Squeo, G., Caponio, F. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. (2019) Heliyon, 5 (8), art. no. e02242, .
Squeo, G., Difonzo, G., Paradiso, V.M., Summo, C., Pasqualone, A., Caponio, F. Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil [Cv. Bambina, una varietà minore pugliese: Profilo di maturazione, composizione delle drupe e caratterizzazione chimica dell’olio vergine]. (2019) Rivista Italiana delle Sostanze Grasse, 96 (3), pp. 143-149.
De Boni, A., Pasqualone, A., Roma, R., Acciani, C. Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread. (2019) Journal of Cleaner Production, 221, pp. 249-260.
Caponio, F., Difonzo, G., Squeo, G., Fortunato, S., Silletti, R., Summo, C., Paradiso, V.M., Pasqualone, A. Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés. (2019) Foods, 8 (4), art. no. 115.
Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., Caponio, F. Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf extract. (2019) Foods, 8 (4), art. no. 138.
Snouber, J.A., Abdelraziq, I., Abu-Jafar, M., Zyoud, A., Hilal, H., Pasqualone, A. Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage. (2019) Journal of the Science of Food and Agriculture, 99 (6), pp. 2757-2762.
Squeo, G., Caponio, F., Paradiso, V.M., Summo, C., Pasqualone, A., Khmelinskii, I., Sikorska, E. Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics. (2019) Journal of the Science of Food and Agriculture, 99 (5), pp. 2513-2520.
Summo, C., De Angelis, D., Rochette, I., Mouquet-Rivier, C., Pasqualone, A. Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas. (2019) Heliyon, 5 (3), art. no. e01361, .
Difonzo, G., Vollmer, K., Caponio, F., Pasqualone, A., Carle, R., Steingass, C.B. Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel. (2019) Food Control, 96, pp. 260-270.
Cucci, G., Lacolla, G., Summo, C., Pasqualone, A. Effect of organic and mineral fertilization on faba bean (Vicia faba L.) (2019) Scientia Horticulturae, 243, pp. 338-343.
Pasqualone, A. Bread packaging: Features and functions. (2019) Flour and Breads and Their Fortification in Health and Disease Prevention, pp. 211-222.
Difonzo, G., Squeo, G., Calasso, M., Pasqualone, A., Summ, C., Paradiso, V.M., Silletti, R., Gambacorta, G., Faccia, M., Caponio, F. Olive leaf extract as natural preservative. (2019) Italian Journal of Food Science, 31 (5), pp. 187-191.
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