Concepedia

Carmine Summo

CS

Statistics

Publications

12

Citations

653

H-Index

12

Active since

2016

Affiliations

University of Bari Aldo Moro(Current)

Institute of Sciences of Food Production

University Frères Mentouri Constantine 1

University of Foggia

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

Publications per year

2016–2021

12

Publications

12

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

Antonella Pasqualone, Fatima Zohra Makhlouf, Malika Barkat et al. · Heliyon · 2019 · 97 citations · Full text

, , +14

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

Graziana Difonzo, Antonella Pasqualone, Roccangelo Silletti et al. · Food Research International · 2018 · 90 citations

, , +16

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 · 78 citations · Full text

, , +15

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

Francesco Caponio, Maria Ambrogina Pagani, Carmine Summo et al. · Food Chemistry · 2019 · 77 citations · Full text

, , +10

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 · 71 citations · Full text

, , +10

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