Concepedia

Carmine Summo

CS

Statistics

Publications

121

Citations

4.8K

H-Index

40

Active since

2003

Affiliations

University of Bari Aldo Moro(Current)

Institute of Sciences of Food Production

University of Foggia

Carmine Summo is an author at University of Bari Aldo Moro specializing in agriculture, food science, and food analysis.

ORCID

Publications per year

2003–2024

121

Publications

121

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 · 182 citations

, , +16

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 · 182 citations · Full text

, , +16

Production and characterization of functional biscuits obtained from purple wheat

Antonella Pasqualone, Anna Maria Bianco, Vito Michele Paradiso et al. · Food Chemistry · 2015 · 156 citations

, , +12

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 · 156 citations

, , +14

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 · 123 citations · Full text

, , +11

1–5 of 121