| [From traditional decanters to new lines for extraction from stoned pastes [olive oil]] L Baccioni, ML Clodoveo, G Dugo, T Gomes, A Pasqualone, ... Informatore Agrario (Italy) 58 (14), 2002 | | 2002 |
| A Glimpse into the Genetic Heritage of the Olive Tree in Malta MM Miazzi, A Pasqualone, M Zammit-Mangion, MA Savoia, V Fanelli, ... Agriculture 14 (3), 495, 2024 | | 2024 |
| A natural deep eutectic solvent as potential extraction medium for virgin olive oil phenolic compounds V Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio, TF Gomes 13th Euro Fed Lipid Congress," Fats, Oils and Lipids: New Challenges in …, 2015 | | 2015 |
| 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-Food Science and Technology 65, 381-389, 2016 | 82 | 2016 |
| A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts V Di Rienzo, V Fanelli, MM Miazzi, V Savino, A Pasqualone, C Summo, ... X International Symposium on Grapevine Physiology and Biotechnology 1188 …, 2016 | 13 | 2016 |
| A robust DNA isolation protocol from filtered commercial olive oil for PCR-based fingerprinting L Piarulli, MA Savoia, F Taranto, N D’Agostino, R Sardaro, S Girone, ... Foods 8 (10), 462, 2019 | 21 | 2019 |
| A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium F Caponio, MT Bilancia, C Summo, T Gomes, A Pasqualone International Journal of Food Properties 13 (4), 672-681, 2010 | 11 | 2010 |
| A survey of laxoox/canjeero, a traditional Somali flatbread: production styles E Wolgamuth, S Yusuf, A Hussein, A Pasqualone Journal of Ethnic Foods 9 (1), 22, 2022 | 6 | 2022 |
| A Taqman based approach for the quantification of soft wheat adulterations in durum wheat pasta G Sonnante, A Pasqualone, A Morgese, D Pignone, A Blanco, ... From seed to pasta: the Durum Wheat Chain-, 221-221, 2008 | | 2008 |
| Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review D De Angelis, C Summo, A Pasqualone, M Faccia, G Squeo Food Quality and Safety, fyae032, 2024 | | 2024 |
| Advancements in texturization processes for the development of plant-based meat analogues: a review D De Angelis, AJ van der Goot, A Pasqualone, C Summo Current Opinion in Food Science, 101192, 2024 | | 2024 |
| Advances in DNA extraction for detecting extra-virgin olive oil adulterations C Montemurro, W Sabetta, V DI RIENZO, A Pasqualone Authentication and detection of the adulteration of olive oil, 315-328, 2019 | 2 | 2019 |
| AFLP molecular markers to identify virgin olive oils from single Italian cultivars C Montemurro, A Pasqualone, R Simeone, W Sabetta, A Blanco European Food Research and Technology 226, 1439-1444, 2008 | 65 | 2008 |
| Agronomical use of pomace and effect on the technological characteristics of durum wheat. F Chetrì, G Cananzi, A Pasqualone | | 2011 |
| Albanian maize bread production: quality and critical points A Pasqualone, V Arapi TECNICA MOLITORIA 59, 1-11, 2008 | | 2008 |
| Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour A Pasqualone, B Laddomada, A Spina, A Todaro, C Guzmàn, C Summo, ... LWT 89, 299-306, 2018 | 53 | 2018 |
| Almond okara as a valuable ingredient in biscuit preparation D De Angelis, A Pasqualone, G Squeo, C Summo Journal of the Science of Food and Agriculture 103 (4), 1676-1683, 2023 | 4 | 2023 |
| Amino acid and fatty acid compositions of texturized vegetable proteins: Composizione di proteine vegetali testurizzate D De Angelis, A Pasqualone, G Squeo, F Caponio, C Summo Italian Journal of Food Science 35 (1), 19-25, 2023 | 3 | 2023 |
| An “omics” approach for lipid oxidation in foods: The case of free fatty acids in bulk purified olive oil VM Paradiso, A Pasqualone, C Summo, F Caponio European Journal of Lipid Science and Technology 120 (7), 1800102, 2018 | 26 | 2018 |
| 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 … VM Paradiso, G Squeo, A Pasqualone, F Caponio, C Summo Food chemistry 291, 1-6, 2019 | 32 | 2019 |
Francesco CaponioProfessore di Scienze e Tecnologie Alimentari在 uniba.it 的电子邮件经过验证
