Ilaria De Pasquale - Concepedia

Author

Ilaria De Pasquale

University of Bari Aldo Moro ORCID

Also Known As

I. De Pasquale, Ilaria De Pasquale

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro Unité de Recherche Technologie et Analyses Laitières Free University of Bozen-Bolzano Institute for Chemical and Physical Processes Sapienza University of Rome

About

Ilaria De Pasquale is an author at University of Bari Aldo Moro specializing in microbiology, food microbiology, and public health.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	5	5	428
2	Health Sciences	4	4	298
3	Medicine	3	3	252
4	Engineering	2	2	176
5	Allergy	1	1	107

Ilaria De Pasquale

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization Raffaella Di Cagno, Maria De Angelis, Ilaria De Pasquale, BMC Microbiology	2011	306
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours Ilaria De Pasquale, Erica Pontonio, Marco Gobbetti, International Journal of Food Microbiology Food ChemistryNutritionFood FermentationHealth SciencesLactic Acid Bacteria	2019	122
Salivary Microbiota and Metabolome Associated with Celiac Disease Ruggiero Francavilla, Danilo Ercolini, María Cintia Piccolo, Applied and Environmental Microbiology NutritionFood IntoleranceDysbiosisAllergyCeliac Disease	2014	107
Photocatalytic TiO2-based coatings for environmental applications Massimo Dell’Edera, Chiara Lo Porto, Ilaria De Pasquale, Catalysis Today Materials ScienceChemical EngineeringEngineeringPhotochemistryInorganic Photochemistry	2021	102
Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Applied and Environmental Microbiology BiologyMicrobial DiversityFood SpoilageCheese RipeningMiddle Ripening	2014	84
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification Ilaria De Pasquale, Michela Verni, Vito Verardo, Foods	2021	82
Photocatalytic TiO2-Based Nanostructured Materials for Microbial Inactivation Ilaria De Pasquale, Chiara Lo Porto, Massimo Dell’Edera, Catalysts Microbial InactivationEngineeringInorganic PhotochemistrySynthetic PhotochemistryBio-based Nanomaterials	2020	74
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses Ilaria De Pasquale, Raffaella Di Cagno, S Buchin, PLoS ONE Food AnalysisItalian PdoActive MicrobiotaSpatial DistributionFood Microbiology	2016	61
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese Raffaella Di Cagno, Ilaria De Pasquale, Maria De Angelis, Journal of Dairy Science	2013	55
Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese Ilaria De Pasquale, Maria Calasso, L. Mancini, Applied and Environmental Microbiology BiologyProbioticCausal RelationshipFood FermentationFood Spoilage	2014	54

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