Carmine Summo

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

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti et al. · Food Research International · 2018 · 84 citations

Food Chemistry, Nutrition, Lipid Analysis +11

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Antonella Pasqualone, Giuseppe Gambacorta, Carmine Summo et al. · Food Chemistry · 2016 · 76 citations · Full text

Food Chemistry, Lyophilized Tomato Matrix, Food Analysis +6

Effect of salt reduction on quality and acceptability of durum wheat bread

Antonella Pasqualone, Francesco Caponio, Maria Ambrogina Pagani et al. · Food Chemistry · 2019 · 73 citations · Full text

Salt Reduction, Durum Wheat Bread, Soil Salinity +6

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