Carmine Summo

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

José Antonio Curiel, Rossana Coda, Isabella Centomani et al. · International Journal of Food Microbiology · 2014 · 178 citations

Nutrition, Functional Characteristics, Food Fermentation +7

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

Production and characterization of functional biscuits obtained from purple wheat

Antonella Pasqualone, Anna Maria Bianco, Vito Michele Paradiso et al. · Food Chemistry · 2015 · 152 citations

Food Chemistry, Food Analysis, Purple Wheat +1

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

Antonella Pasqualone, Anna Maria Bianco, Vito Michele Paradiso et al. · Food Research International · 2014 · 152 citations

Food Chemistry, Food Analysis, Grape Marc Extract +5

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

Maria De Angelis, Daniela Campanella, Lucrezia Cosmai et al. · Food Microbiology · 2015 · 118 citations · Full text

Biology, Cerignola Table Olives, Food Fermentation +8