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Antonella Pasqualone

Antonella Pasqualone

D-Index & Metrics

Plant Science and Agronomy

D-Index
58
Citations
9696
World Ranking
1384
National Ranking
35

Overview

Antonella Pasqualone is affiliated with the University of Bari Aldo Moro in Italy. Their research primarily falls within the fields of Agricultural and Biological Sciences, with a substantial focus on Food Science, Nutrition and Dietetics, and Plant Science. The scholar's work covers a range of subfields including Animal Science and Zoology as well as Biochemistry.

The main topics addressed in their publications include food composition and properties, proteins in food systems, meat and animal product quality, phytase and its applications, phytochemicals and antioxidant activities, edible oils quality and analysis, and consumer attitudes and food labeling.

Pasqualone has published extensively in several scientific venues. The most frequent publication outlets for their work are Foods, Journal of the Science of Food and Agriculture, LWT, Journal of Ethnic Foods, and Plants.

Recent papers authored or coauthored include:

  • Use of Legumes in Extrusion Cooking: A Review, 2020, Foods
  • Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins, 2020, Foods
  • Non-Alcoholic and Craft Beer Production and Challenges, 2020, Processes
  • Functional compounds from olive pomace to obtain high-added value foods - a review, 2020, Journal of the Science of Food and Agriculture
  • Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages, 2020, Foods

Frequent collaborators in Pasqualone's research include Carmine Summo, Francesco Caponio, Davide De Angelis, Giacomo Squeo, and Graziana Difonzo, indicating an active collaborative network in related fields.

Best Publications

  • Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

    Francesca Taranto;Antonella Pasqualone;Giacomo Mangini;Pasquale Tripodi

  • Influence of the exposure to light on extra virgin olive oil quality during storage

    Francesco Caponio;Maria Teresa Bilancia;Antonella Pasqualone;Ewa Sikorska

  • Production and characterization of functional biscuits obtained from purple wheat

    Antonella Pasqualone;Anna Maria Bianco;Vito Michele Paradiso;Carmine Summo

  • Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

    Antonella Pasqualone;Anna Maria Bianco;Vito Michele Paradiso;Carmine Summo

  • Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

    Davide De Angelis;Aleksei Kaleda;Antonella Pasqualone;Helen Vaikma

  • Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

    Francesco Caponio;Tommaso Francesco Gomes;Antonella Pasqualone

  • Use of Legumes in Extrusion Cooking: A Review.

    Antonella Pasqualone;Michela Costantini;Teodora Emilia Coldea;Carmine Summo

  • Detection of grain protein content QTLs across environments in tetraploid wheats.

    Antonio Blanco;Antonella Pasqualone;A. Troccoli;N. Di Fonzo

  • Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat

    V. Korzun;M. S. Röder;K. Wendehake;A. Pasqualone

  • Non-alcoholic and craft beer production and challenges

    Liana Claudia Salanță;Teodora Emilia Coldea;Maria Valentina Ignat;Carmen Rodica Pop

  • Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

    Mariagrazia Giarnetti;Vito Michele Paradiso;Francesco Caponio;Carmine Summo

  • Functional compounds from olive pomace to obtain high-added value foods – a review

    Graziana Difonzo;Marica Troilo;Giacomo Squeo;Antonella Pasqualone

  • Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

    Graziana Difonzo;Annamaria Russo;Antonio Trani;Vito Michele Paradiso

  • Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection.

    Vito Michele Paradiso;Antonia Clemente;Carmine Summo;Antonella Pasqualone

  • Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage

    Ewa Sikorska;Igor V. Khmelinskii;Marek Sikorski;Francesco Caponio

  • Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil.

    Antonella Pasqualone;Cinzia Montemurro;Carmine Summo;Wilma Sabetta

  • Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

    Vito M. Paradiso;Mariagrazia Giarnetti;Carmine Summo;Antonella Pasqualone

  • Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.

    Marina Mefleh;Antonella Pasqualone;Francesco Caponio;Michele Faccia

  • Genetic relationships and cultivar identification among 112 olive accessions using AFLP and SSR markers.

    C. Montemurro;R. Simeone;A. Pasqualone;E. Ferrara

  • 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;Francesco Caponio

  • Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites.

    Antonella Pasqualone;Cinzia Montemurro;Francesco Caponio;Antonio Blanco

  • Genetic mapping of sedimentation volume across environments using recombinant inbred lines of durum wheat

    A. Blanco;M. P. Bellomo;C. Lotti;T. Maniglio

Frequent Co-Authors

Francesco Caponio
Francesco Caponio University of Bari Aldo Moro
Antonio Blanco
Antonio Blanco University of Bari Aldo Moro
Stefano Pavan
Stefano Pavan University of Bari Aldo Moro
Marcello Salvatore Lenucci
Marcello Salvatore Lenucci University of Salento
Maria De Angelis
Maria De Angelis University of Bari Aldo Moro
Carlos Guzmán
Carlos Guzmán University of Córdoba
Reinhold Carle
Reinhold Carle University of Hohenheim
Carmen Socaciu
Carmen Socaciu University of Agricultural Sciences, Dharwad
Viktor Korzun
Viktor Korzun KWS Saat (Germany)
Marion S. Röder
Marion S. Röder Leibniz Association

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