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Antonella Pasqualone

Antonella Pasqualone

University of Bari Aldo Moro
Italy

D-Index & Metrics

Discipline name D-Index World Ranking Current World Ranking National Ranking Current National Ranking Publications Citations
Plant Science and Agronomy 58 1384 1270 35 35 263 9696

Antonella Pasqualone publications per year

The chart shows the history of publications by Antonella Pasqualone between 1994 and 2026, highlighting the no. of papers published in each year and offering an overview of the publication velocity of this scholar. Antonella Pasqualone published across 33 years, from 1994 to 2026, averaging 10 papers a year. Output peaked at 33 publications in 2022. 16 of the 330 publications appeared in the last two years.

No. of publications
10 20 30
Bar chart. Horizontal axis: year, 1994 to 2026. Vertical axis: number of publications, 0 to 33. Peak 33 publications in 2022. 1994: 1 publication 1995: 0 publications 1996: 0 publications 1997: 0 publications 1998: 1 publication 1999: 3 publications 2000: 10 publications 2001: 10 publications 2002: 7 publications 2003: 8 publications 2004: 8 publications 2005: 5 publications 2006: 4 publications 2007: 12 publications 2008: 7 publications 2009: 9 publications 2010: 5 publications 2011: 6 publications 2012: 3 publications 2013: 4 publications 2014: 11 publications 2015: 11 publications 2016: 24 publications 2017: 23 publications 2018: 15 publications 2019: 20 publications 2020: 20 publications 2021: 21 publications 2022: 33 publications 2023: 15 publications 2024: 18 publications 2025: 14 publications 2026: 2 publications
1994 2026

330 publications in total across all disciplines

View publications per year as a table
Antonella Pasqualone: publications per year, 1994 to 2026
Year Publications
1994 1
1995 0
1996 0
1997 0
1998 1
1999 3
2000 10
2001 10
2002 7
2003 8
2004 8
2005 5
2006 4
2007 12
2008 7
2009 9
2010 5
2011 6
2012 3
2013 4
2014 11
2015 11
2016 24
2017 23
2018 15
2019 20
2020 20
2021 21
2022 33
2023 15
2024 18
2025 14
2026 2
Total 330
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Antonella Pasqualone publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Antonella Pasqualone sits on this spectrum.

No. of scientists
50 100 150 200 250
Bar chart with 88 bars. Horizontal axis: publications, 36–40 to 467+. Vertical axis: number of scientists, 0 to 255. Most scientists, 255, have 111–115 publications. The last bar groups every scientist with 467 publications or more. The highlighted bar, 261–265 publications, is where this scientist sits. 36–40 publications: 2 scientists 41–45 publications: 7 scientists 46–50 publications: 40 scientists 51–55 publications: 58 scientists 56–60 publications: 60 scientists 61–65 publications: 107 scientists 66–70 publications: 130 scientists 71–75 publications: 153 scientists 76–80 publications: 191 scientists 81–85 publications: 199 scientists 86–90 publications: 206 scientists 91–95 publications: 218 scientists 96–100 publications: 226 scientists 101–105 publications: 227 scientists 106–110 publications: 247 scientists 111–115 publications: 255 scientists 116–120 publications: 253 scientists 121–125 publications: 233 scientists 126–130 publications: 219 scientists 131–135 publications: 201 scientists 136–140 publications: 194 scientists 141–145 publications: 176 scientists 146–150 publications: 157 scientists 151–155 publications: 147 scientists 156–160 publications: 151 scientists 161–165 publications: 159 scientists 166–170 publications: 137 scientists 171–175 publications: 128 scientists 176–180 publications: 126 scientists 181–185 publications: 98 scientists 186–190 publications: 114 scientists 191–195 publications: 100 scientists 196–200 publications: 90 scientists 201–205 publications: 71 scientists 206–210 publications: 98 scientists 211–215 publications: 70 scientists 216–220 publications: 86 scientists 221–225 publications: 61 scientists 226–230 publications: 58 scientists 231–235 publications: 53 scientists 236–240 publications: 64 scientists 241–245 publications: 39 scientists 246–250 publications: 46 scientists 251–255 publications: 51 scientists 256–260 publications: 36 scientists 261–265 publications: 44 scientists 266–270 publications: 35 scientists 271–275 publications: 30 scientists 276–280 publications: 33 scientists 281–285 publications: 35 scientists 286–290 publications: 36 scientists 291–295 publications: 26 scientists 296–300 publications: 26 scientists 301–305 publications: 31 scientists 306–310 publications: 30 scientists 311–315 publications: 21 scientists 316–320 publications: 29 scientists 321–325 publications: 14 scientists 326–330 publications: 15 scientists 331–335 publications: 15 scientists 336–340 publications: 17 scientists 341–345 publications: 15 scientists 346–350 publications: 12 scientists 351–355 publications: 17 scientists 356–360 publications: 18 scientists 361–365 publications: 12 scientists 366–370 publications: 11 scientists 371–375 publications: 6 scientists 376–380 publications: 6 scientists 381–385 publications: 11 scientists 386–390 publications: 9 scientists 391–395 publications: 10 scientists 396–400 publications: 8 scientists 401–405 publications: 4 scientists 406–410 publications: 9 scientists 411–415 publications: 11 scientists 416–420 publications: 4 scientists 421–425 publications: 7 scientists 426–430 publications: 4 scientists 431–435 publications: 3 scientists 436–440 publications: 5 scientists 441–445 publications: 8 scientists 446–450 publications: 6 scientists 451–455 publications: 7 scientists 456–460 publications: 5 scientists 461–465 publications: 6 scientists 466 publications: 2 scientists 467+ publications: 99 scientists
36–40 publications 467+

This scientist: 263 publications — 89th percentile

89% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 467 publications or more.

View publications distribution as a table
Number of Plant Science and Agronomy scientists by publication count, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
Publications Scientists This scientist
36–40 2
41–45 7
46–50 40
51–55 58
56–60 60
61–65 107
66–70 130
71–75 153
76–80 191
81–85 199
86–90 206
91–95 218
96–100 226
101–105 227
106–110 247
111–115 255
116–120 253
121–125 233
126–130 219
131–135 201
136–140 194
141–145 176
146–150 157
151–155 147
156–160 151
161–165 159
166–170 137
171–175 128
176–180 126
181–185 98
186–190 114
191–195 100
196–200 90
201–205 71
206–210 98
211–215 70
216–220 86
221–225 61
226–230 58
231–235 53
236–240 64
241–245 39
246–250 46
251–255 51
256–260 36
261–265 44 263
266–270 35
271–275 30
276–280 33
281–285 35
286–290 36
291–295 26
296–300 26
301–305 31
306–310 30
311–315 21
316–320 29
321–325 14
326–330 15
331–335 15
336–340 17
341–345 15
346–350 12
351–355 17
356–360 18
361–365 12
366–370 11
371–375 6
376–380 6
381–385 11
386–390 9
391–395 10
396–400 8
401–405 4
406–410 9
411–415 11
416–420 4
421–425 7
426–430 4
431–435 3
436–440 5
441–445 8
446–450 6
451–455 7
456–460 5
461–465 6
466 2
467+ 99
Download as CSV

Antonella Pasqualone D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Antonella Pasqualone sits on this spectrum.

No. of scientists
50 100 150 200 250
Bar chart with 80 bars. Horizontal axis: D-Index, 30 to 109+. Vertical axis: number of scientists, 0 to 288. Most scientists, 288, have 34 D-Index. The last bar groups every scientist with 109 D-Index or more. The highlighted bar, 58 D-Index, is where this scientist sits. 30 D-Index: 200 scientists 31 D-Index: 236 scientists 32 D-Index: 253 scientists 33 D-Index: 283 scientists 34 D-Index: 288 scientists 35 D-Index: 240 scientists 36 D-Index: 246 scientists 37 D-Index: 243 scientists 38 D-Index: 247 scientists 39 D-Index: 229 scientists 40 D-Index: 232 scientists 41 D-Index: 230 scientists 42 D-Index: 228 scientists 43 D-Index: 219 scientists 44 D-Index: 193 scientists 45 D-Index: 164 scientists 46 D-Index: 158 scientists 47 D-Index: 143 scientists 48 D-Index: 131 scientists 49 D-Index: 127 scientists 50 D-Index: 122 scientists 51 D-Index: 122 scientists 52 D-Index: 110 scientists 53 D-Index: 102 scientists 54 D-Index: 98 scientists 55 D-Index: 79 scientists 56 D-Index: 85 scientists 57 D-Index: 88 scientists 58 D-Index: 91 scientists 59 D-Index: 62 scientists 60 D-Index: 61 scientists 61 D-Index: 59 scientists 62 D-Index: 54 scientists 63 D-Index: 61 scientists 64 D-Index: 59 scientists 65 D-Index: 58 scientists 66 D-Index: 41 scientists 67 D-Index: 49 scientists 68 D-Index: 39 scientists 69 D-Index: 32 scientists 70 D-Index: 40 scientists 71 D-Index: 47 scientists 72 D-Index: 38 scientists 73 D-Index: 28 scientists 74 D-Index: 29 scientists 75 D-Index: 28 scientists 76 D-Index: 22 scientists 77 D-Index: 21 scientists 78 D-Index: 25 scientists 79 D-Index: 26 scientists 80 D-Index: 19 scientists 81 D-Index: 16 scientists 82 D-Index: 12 scientists 83 D-Index: 16 scientists 84 D-Index: 14 scientists 85 D-Index: 11 scientists 86 D-Index: 17 scientists 87 D-Index: 13 scientists 88 D-Index: 10 scientists 89 D-Index: 12 scientists 90 D-Index: 18 scientists 91 D-Index: 16 scientists 92 D-Index: 16 scientists 93 D-Index: 17 scientists 94 D-Index: 12 scientists 95 D-Index: 8 scientists 96 D-Index: 9 scientists 97 D-Index: 9 scientists 98 D-Index: 11 scientists 99 D-Index: 12 scientists 100 D-Index: 5 scientists 101 D-Index: 8 scientists 102 D-Index: 4 scientists 103 D-Index: 11 scientists 104 D-Index: 5 scientists 105 D-Index: 9 scientists 106 D-Index: 7 scientists 107 D-Index: 4 scientists 108 D-Index: 8 scientists 109+ D-Index: 99 scientists
30 D-Index 109+

This scientist: 58 D-Index — 80th percentile

80% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 109 D-Index or more.

View D-Index distribution as a table
Number of Plant Science and Agronomy scientists by D-index, Research.com 2026 ranking edition. Based on 6,494 ranked scientists.
D-Index Scientists This scientist
30 200
31 236
32 253
33 283
34 288
35 240
36 246
37 243
38 247
39 229
40 232
41 230
42 228
43 219
44 193
45 164
46 158
47 143
48 131
49 127
50 122
51 122
52 110
53 102
54 98
55 79
56 85
57 88
58 91 58
59 62
60 61
61 59
62 54
63 61
64 59
65 58
66 41
67 49
68 39
69 32
70 40
71 47
72 38
73 28
74 29
75 28
76 22
77 21
78 25
79 26
80 19
81 16
82 12
83 16
84 14
85 11
86 17
87 13
88 10
89 12
90 18
91 16
92 16
93 17
94 12
95 8
96 9
97 9
98 11
99 12
100 5
101 8
102 4
103 11
104 5
105 9
106 7
107 4
108 8
109+ 99
Download as CSV

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

External Links

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Best Scientists Citing Antonella Pasqualone

Francesco Caponio

Francesco Caponio

University of Bari Aldo Moro

Publications: 47

Antonio Blanco

Antonio Blanco

University of Bari Aldo Moro

Publications: 20

Lorenzo Cerretani

Lorenzo Cerretani

University of Bologna

Publications: 16

Francesco P. Fanizzi

Francesco P. Fanizzi

University of Salento

Publications: 15

Alessandra Bendini

Alessandra Bendini

University of Bologna

Publications: 15

Emma Chiavaro

Emma Chiavaro

University of Parma

Publications: 15

José Alberto Pereira

José Alberto Pereira

Polytechnic Institute of Bragança

Publications: 14

Roberto Tuberosa

Roberto Tuberosa

University of Bologna

Publications: 13

Charles S. Brennan

Charles S. Brennan

RMIT University

Publications: 12

Marion S. Röder

Marion S. Röder

Leibniz Association

Publications: 12

Marco Maccaferri

Marco Maccaferri

University of Bologna

Publications: 12

Maria Corinna Sanguineti

Maria Corinna Sanguineti

University of Bologna

Publications: 11

Nelson Marmiroli

Nelson Marmiroli

University of Parma

Publications: 11

Zhonghu He

Zhonghu He

Chinese Academy of Agricultural Sciences

Publications: 11

Luigi Cattivelli

Luigi Cattivelli

The Canadian Real Estate Association

Publications: 9

Angjelina Belaj

Angjelina Belaj

Regional Government of Andalusia

Publications: 9

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