Giacomo Squeo

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone et al. · Foods · 2020 · 169 citations · Full text

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

Antonella Pasqualone, Fatima Zohra Makhlouf, Malika Barkat et al. · Heliyon · 2019 · 91 citations · Full text

Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

Gilbert Rodríguez, Giacomo Squeo, Lorenzo Estivi et al. · Food Chemistry · 2020 · 85 citations · Full text

Food Chemistry, French Fries, Lipid Analysis +6

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta et al. · Heliyon · 2021 · 81 citations · Full text

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

Antonella Pasqualone, Davide De Angelis, Giacomo Squeo et al. · Foods · 2019 · 70 citations · Full text