| 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 | 286 | 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 | 186 | 2005 |
| 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 | 154 | 2001 |
| 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 | 149 | 2014 |
| 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 | 145 | 2015 |
| 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 | 142 | 2002 |
| 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 (8), 1202, 1999 | 136 | 1999 |
| 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 | 107 | 2016 |
| 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 | 104 | 2017 |
| 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 | 97 | 2007 |
| 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 | 96 | 2015 |
| Use of legumes in extrusion cooking: A review A Pasqualone, M Costantini, TE Coldea, C Summo Foods 9 (7), 958, 2020 | 89 | 2020 |
| 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 | 89 | 2005 |
| 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 & technology 43 (1), 52-61, 2008 | 84 | 2008 |
| Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits F Caponio, C Summo, ML Clodoveo, A Pasqualone European Food Research and Technology 227, 135-139, 2008 | 82 | 2008 |
| Genetic mapping of sedimentation volume across environments using recombinant inbred lines of durum wheat A Blanco, MP Bellomo, C Lotti, T Maniglio, A Pasqualone, R Simeone, ... Plant Breeding 117 (5), 413-417, 1998 | 82 | 1998 |
| Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites A Pasqualone, C Montemurro, F Caponio, A Blanco Journal of Agricultural and Food Chemistry 52 (5), 1068-1071, 2004 | 81 | 2004 |
| SSR-based identification key of cultivars of Olea europaea L. diffused in Southern-Italy V Alba, C Montemurro, W Sabetta, A Pasqualone, A Blanco Scientia Horticulturae 123 (1), 11-16, 2009 | 76 | 2009 |
| Inter-simple sequence repeat DNA markers for identification of drupes from different Olea europaea L. cultivars A Pasqualone, F Caponio, A Blanco European Food Research and Technology 213, 240-243, 2001 | 76 | 2001 |
| Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating F Caponio, A Pasqualone, T Gomes International journal of food science & technology 38 (4), 481-486, 2003 | 75 | 2003 |
Francesco CaponioProfessore di Scienze e Tecnologie Alimentari在 uniba.it 的电子邮件经过验证
