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Antonella Pasqualone

università degli studi di bari aldo moro

53H-index
353Paper Count
9.5KCitation Count
Published Papers 148
Publication Date
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Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits
errFoods
IF5.1
err2026-08-11
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errOAAI
errFatima Zohra Makhlouf; Jesús García Zorrilla; Maria Smati; Amina Bramki; José M. Igartuburu; Antonella Pasqualone; Giacomo Squeo; Francesco Caponio
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Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob–Xanthan Hydrogel
errGels
IF5.3
err2026-08-06
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errOAAI
errFrancesca Vurro; Alexandra-Mihaela Ailoaiei; Giacomo Squeo; Francesco Caponio; Antonella Pasqualone
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Formulation of focaccia with acorn flour from Tunisian Quercus canariensis Willd.: A strategy for lowering the glycemic index while enhancing nutritional value
errFuture Foods
IF8.2
err2026-06-27
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errFrancesca Vurro; Abir Haddada; Alexandra-Mihaela Ailoaiei; Davide De Angelis; Hannachi Hedia; Naouel Klibi; Giusy Rita Caponio; Giacomo Squeo; Sondes Stambouli-Essassi; Antonella Pasqualone
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Craft beers: how brewing styles and ingredients influence biogenic amines content in commercial samples
errJournal of Agriculture and Food Research
IF6.2
err2026-05-14
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errOAAI
errMariana Miccolis; Corina Maria Sutea; Giuseppe Natrella; Michela Pia Totaro; Francesco Caponio; Teodora Emilia Coldea; Antonella Pasqualone; Carmine Summo
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Dry-fractionated Lentil Protein Concentrate as a Sustainable Ingredient: Effect on Techno-nutritional Properties, Flavour and Consumer Acceptability of Focaccia
errJournal of Agriculture and Food Research
IF6.2
err2026-05-14
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errOAAI
errFrancesca Vurro; Mariana Miccolis; Giuseppe Natrella; Giacomo Squeo; Michele Faccia; Francesco Caponio; Antonella Pasqualone
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Functional Reduced-Fat Mozzarella Cheese from “Essential Oil-Fed” Milk and Inulin Fortification
errFoods
IF5.1
err2026-05-01
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errOAAI
errClaudia Antonino; Giuseppe Natrella; Pietro Caliandro; Lucrezia Forte; Antonella Pasqualone; Michele Faccia
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Comparative Analysis of Fermented Flatbreads in the Horn of Africa and the Southern Arabian Peninsula: A Picture of Biocultural Diversity
errFoods
IF5.1
err2026-04-13
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errOAAI
errErin Wolgamuth; Salwa Yusuf; Francesca Vurro; Antonella Pasqualone
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Enhancing texturization of upcycled durum wheat meal protein through pH adjustment and low-moisture extrusion optimization
errApplied Food Research
IF6.2
err2026-03-22
err0
errOAAI
errVittoria Latrofa; Aleksei Kaleda; Davide De Angelis; Kadi Jakobson; Giacomo Squeo; Francesco Caponio; Antonella Pasqualone; Carmine Summo
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Antioxidant and Aromatic Properties of Aqueous Extracts of Pleurotus nebrodensis as Potential Food Ingredients
errFoods
IF5.1
err2026-01-14
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errFortunato Cirlincione; Francesca Vurro; Alexandra-Mihaela Ailoaiei; Saba Shahrivari-Baviloliaei; Graziana Difonzo; Agnieszka Viapiana; Alina Plenis; Antonella Pasqualone; Maria Letizia Gargano
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Bessarabian wild hop sourdough: microbial characterization and effect on the physicochemical properties and flavor of the bread
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-11-28
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errFrancesca Vurro; Pamela Anelli; Dauro Mattia Zocchi; Palmira De Bellis; Andrea Pieroni; Antonella Pasqualone
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Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
errLWT
IF0
err2025-10-03
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errNour DOUMANI; Haneen Hanee Al-DMOOR; Cynthia HELOU; Dubravka NOVOTNI; Maria PAPAGEORGIOU; Antonella PASQUALONE; Cristina ROSELL; Vasilis VALDRAMIDIS; Francesca VURRO; Alain LE-BAIL; Patricia LE-BAIL
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Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping
errAntioxidants 2025, Vol. 14, Page 1048
IF6.6
err2025-09-18
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errOAAI
errIlaria Marcotuli; Francesca Vurro; Antonia Mores; Antonella Pasqualone; Pasqualina Colasuonno; Patricia Cabas-Lühmann; Andrés R. Schwember; Agata Gadaleta
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Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins
errFood and Bioprocess Technology
IF5.8
err2025-09-09
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errVittoria Latrofa; Aleksei Kaleda; Davide De Angelis; Aaro Videvik; Helen Vaikma; Antonella Pasqualone; Carmine Summo
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Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches
errFood Hydrocolloids
IF12.4
err2025-07-16
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errVittoria Latrofa; Davide De Angelis; Giacomo Squeo; Francesco Caponio; Antonella Pasqualone; Carmine Summo
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Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials
errFOODS
IF5.1
err2025-05-16
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errNedelcheva, Anely; Zocchi, Dauro Mattia; Sulaiman, Naji; Soukand, Renata; Pieroni, Andrea; Pasqualone, Antonella
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Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-02-28
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errOAAI
errNigro, Gianfilippo; Gasparre, Nicola; Vurro, Francesca; Pasqualone, Antonella; Rosell, Cristina M.
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Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-02-01
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errOAAI
errTotaro, Michela Pia; Difonzo, Graziana; Ventrella, Gabriele; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
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Addressing Shortages with Storage: From Old Grain Pits to New Solutions for Underground Storage Systems
errAGRICULTURE-BASEL
IF3.6
err2025-01-29
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errOAAI
errPasqualone, Antonella
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Plant Extracts as Functional Food Ingredients
errFOODS
IF5.1
err2025-01-23
err3
errOAAI
errRutkowska, J; Pasqualone, A
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Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2024-12-01
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errVurro, Francesca; Santamaria, Maria; Summo, Carmine; Pasqualone, Antonella; Rosell, Cristina M.
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Research Directions

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Co-authors
Cooperation Journals
F
Francisco J. Barba
H-index: 108 · Papers: 991
R
Reinhold Carle
H-index: 96 · Papers: 479
M
Maria De Angelis
H-index: 92 · Papers: 488
C
Cristina M. Rosell
H-index: 85 · Papers: 409
A
Andréa Pieroni
H-index: 76 · Papers: 351
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