Antonella Pasqualone

What is she best known for?

The fields of study Antonella Pasqualone is best known for:

• Winemaking
• Enzyme
• Bacteria

As part of her Saturated fatty acid and Polyunsaturated fatty acid and Fatty acid studies, Antonella Pasqualone is studying Fatty acid. Shelf life is integrated with Organoleptic and Vacuum packing in her research. Antonella Pasqualone integrates several fields in her works, including Vacuum packing and Shelf life. The Antioxidant portion of her research involves studies in Polyphenol and Lipid oxidation. Many of her Winemaking research pursuits overlap with Lees, Winery and Pomace. Her Lees study often links to related topics such as Wine. Her Wine study frequently links to adjacent areas such as Winery. While working in this field, Antonella Pasqualone studies both Pomace and Winemaking. While working on this project, she studies both Food science and Biotechnology.

Her most cited work include:

• Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation (105 citations)
• Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection (89 citations)
• Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives (84 citations)

What are the main themes of her work throughout her whole career to date

In most of her Chromatography studies, her work intersects topics such as Fraction (chemistry) and Extraction (chemistry). Antonella Pasqualone brings together Extraction (chemistry) and Chromatography to produce work in her papers. In her work, Antonella Pasqualone performs multidisciplinary research in Food science and Botany. Antonella Pasqualone performs integrative Botany and Food science research in her work. Many of her studies on Organic chemistry apply to Fraction (chemistry) as well. Biochemistry is often connected to Oxidative phosphorylation in her work. Antonella Pasqualone frequently studies issues relating to Biochemistry and Oxidative phosphorylation. Her Antioxidant study frequently draws connections to other fields, such as Lipid oxidation. Her Lipid oxidation study frequently links to other fields, such as Antioxidant.

Antonella Pasqualone most often published in these fields:

• Food science (90.14%)
• Organic chemistry (50.70%)
• Chromatography (42.25%)

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