Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems

by Antonella Pasqualone
Published 2018-03-01

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

by Antonella Pasqualone, Carmine Summo
Published 2021-02-01

Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

by Antonella Pasqualone, Ali Abdallah, Carmine Summo
Published 2020-11-01

The multiplicity of halal standards: a case study of application to slaughterhouses

by Ali Abdallah, Mohammed Abdel Rahem, Antonella Pasqualone
Published 2021-06-01

Use of Legumes in Extrusion Cooking: A Review

by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea, Carmine Summo
Published 2020-07-01

<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh P...

by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Published 2021-07-01

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract

by Graziana Difonzo, Giacomo Squeo, Maria Calasso, Antonella Pasqualone, Francesco Caponio
Published 2019-04-01

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

by Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Published 2021-04-01

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Published 2020-11-01

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

by Carmine Summo, Davide de Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Published 2020-08-01

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts

by Vito Michele Paradiso, Antonia Clemente, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Published 2016-09-01

Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat

by Antonella Pasqualone, Laura Nunzia Delvecchio, Giacomo Mangini, Francesca Taranto, Antonio Blanco
Published 2014-12-01

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

by Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet-Rivier, Antonella Pasqualone
Published 2019-03-01

Quality characteristics of parental lines of wheat mapping populations

by Antonella Pasqualone, Luciana Piarulli, Giacomo Mangini, Agata Gadaleta, Antonio Blanco, Rosanna Simeone
Published 2015-06-01

Effect of Mineral and Organic Fertilization on <i>desi</i> and <i>kabuli</i> Chickpea (<i>Cicer arietinum</i> L.): Plant Growth and Production, Hydration Properties, Bioactive Comp...

by Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla
Published 2021-07-01

The Effect of the Addition of <i>Apulian black</i> Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Published 2019-10-01

Traceability of PDO Olive Oil “Terra di Bari” Using High Resolution Melting

by Cinzia Montemurro, Monica Marilena Miazzi, Antonella Pasqualone, Valentina Fanelli, Wilma Sabetta, Valentina di Rienzo
Published 2015-01-01

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

by Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo
Published 2021-02-01

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

by Davide De Angelis, Antonella Pasqualone, Michela Costantini, Luigi Ricciardi, Concetta Lotti, Stefano Pavan, Carmine Summo
Published 2021-02-01

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

by Antonella Pasqualone, Fatima Z. Makhlouf, Malika Barkat, Graziana Difonzo, Carmine Summo, Giacomo Squeo, Francesco Caponio
Published 2019-08-01