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Antonella Pasqualone

university of bari aldo moro

53H指数
354论文数
9.5K被引数
收录论文 149
发表时间
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Arabinoxylan-enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacksdurum小麦粉中的阿拉伯木聚糖富集组分调节挤压零食的结构、质地、营养和感官特性
errJournal of the Science of Food and Agriculture
IF3.5
err2026-09-07
err0
errOAAI
errVittoria Latrofa; Aleksei Kaleda; Carlo Porfido; Giusy Rita Caponio; Giuseppe Natrella; Davide De Angelis; Roberto Terzano; Antonella Pasqualone
err分享
err收藏
Physicochemical and Sensory Profiling of Carob Flour and Effects of Its Incorporation on Quality Characteristics of Wheat-Based Biscuits卡鲁姆粉的理化与感官特性分析及其添加对小麦基饼干品质特性的影响
errFoods
IF5.1
err2026-08-11
err0
errOAAI
errFatima Zohra Makhlouf; Jesús García Zorrilla; Maria Smati; Amina Bramki; José M. Igartuburu; Antonella Pasqualone; Giacomo Squeo; Francesco Caponio
err分享
err收藏
Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob–Xanthan Hydrogel以橡子粉和角豆-黄原胶水凝胶为原料的创新无麸质无蛋意面开发
errGels
IF5.3
err2026-08-06
err0
errOAAI
errFrancesca Vurro; Alexandra-Mihaela Ailoaiei; Giacomo Squeo; Francesco Caponio; Antonella Pasqualone
err分享
err收藏
Formulation of focaccia with acorn flour from Tunisian Quercus canariensis Willd.: A strategy for lowering the glycemic index while enhancing nutritional value使用突尼斯加那利栎（Quercus canariensis Willd.）橡子粉制备佛卡夏面包：降低血糖指数并提升营养价值的策略
errFuture Foods
IF8.2
err2026-06-27
err0
errOAAI
errFrancesca Vurro; Abir Haddada; Alexandra-Mihaela Ailoaiei; Davide De Angelis; Hannachi Hedia; Naouel Klibi; Giusy Rita Caponio; Giacomo Squeo; Sondes Stambouli-Essassi; Antonella Pasqualone
err分享
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Craft beers: how brewing styles and ingredients influence biogenic amines content in commercial samples精酿啤酒：酿造风格和原料如何影响商业样品中生物胺的含量
errJournal of Agriculture and Food Research
IF6.2
err2026-05-14
err0
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干法分离的鹰嘴豆蛋白浓缩物作为可持续配料：对佛卡夏面包的工艺-营养特性、风味和消费者接受度的影响
errJournal of Agriculture and Food Research
IF6.2
err2026-05-14
err0
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由“精油喂养”牛奶和菊粉强化制成的功能性低脂马苏里拉奶酪
errFoods
IF5.1
err2026-05-01
err0
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非洲之角与南阿拉伯半岛发酵扁平面包的比较分析：生物文化多样性的图景
errFoods
IF5.1
err2026-04-13
err0
errOAAI
errErin Wolgamuth; Salwa Yusuf; Francesca Vurro; Antonella Pasqualone
err分享
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Enhancing texturization of upcycled durum wheat meal protein through pH adjustment and low-moisture extrusion optimization通过pH调节和低水分挤压优化提升回收硬质小麦粉蛋白的质构化
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 IngredientsPleurotus nebrodensis水提物的抗氧化和芳香气味特性及其作为潜在食品成分的应用
errFoods
IF5.1
err2026-01-14
err0
errOAAI
errFortunato Cirlincione; Francesca Vurro; Alexandra-Mihaela Ailoaiei; Saba Shahrivari-Baviloliaei; Graziana Difonzo; Agnieszka Viapiana; Alina Plenis; Antonella Pasqualone; Maria Letizia Gargano
err分享
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Bessarabian wild hop sourdough: microbial characterization and effect on the physicochemical properties and flavor of the bread比萨拉比亚野生啤酒花酸面包：微生物特征及其对面包理化性质和风味的影响
errInternational Journal of Gastronomy and Food Science
IF3.6
err2025-11-28
err0
errOAAI
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地中海地区的扁平面包与消费者：偏好、感知与创新接受度
errLWT
IF0
err2025-10-03
err0
errOAAI
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
err分享
err收藏
Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping四倍体小麦总酚含量和抗氧化活性性状的遗传学研究：基于全基因组关联作图
errAntioxidants 2025, Vol. 14, Page 1048
IF6.6
err2025-09-18
err0
errOAAI
errIlaria Marcotuli; Francesca Vurro; Antonia Mores; Antonella Pasqualone; Pasqualina Colasuonno; Patricia Cabas-Lühmann; Andrés R. Schwember; Agata Gadaleta
err分享
err收藏
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteinsdurum小麦粉蛋白对低水分植物蛋白质构化产品在技术功能、质构、挥发性及感官特性方面的影响
errFood and Bioprocess Technology
IF5.8
err2025-09-09
err0
errOAAI
errVittoria Latrofa; Aleksei Kaleda; Davide De Angelis; Aaro Videvik; Helen Vaikma; Antonella Pasqualone; Carmine Summo
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err收藏
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches流变学与无凝胶糖果的结构：使用干法分离豌豆和玉米淀粉制备
errFood Hydrocolloids
IF12.4
err2025-07-16
err0
errOAAI
errVittoria Latrofa; Davide De Angelis; Giacomo Squeo; Francesco Caponio; Antonella Pasqualone; Carmine Summo
err分享
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Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials保加利亚面包制作中的野生啤酒花：从历史到现代视角和未来潜力
errFOODS
IF5.1
err2025-05-16
err0
errOAAI
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
err0
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
err0
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解决存储短缺: 从旧粮仓到地下存储系统的新解决方案
errAGRICULTURE-BASEL
IF3.6
err2025-01-29
err0
errOAAI
errPasqualone, Antonella
err分享
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Plant Extracts as Functional Food Ingredients植物提取物作为功能性食品成分
errFOODS
IF5.1
err2025-01-23
err3
errOAAI
errRutkowska, J; Pasqualone, A
err分享
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研究方向

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合作学者
合作期刊
F
Francisco J. Barba
H 指数: 108 · 论文数: 991
R
Reinhold Carle
H 指数: 96 · 论文数: 479
M
Maria De Angelis
H 指数: 92 · 论文数: 488
C
Cristina M. Rosell
H 指数: 85 · 论文数: 409
A
Andréa Pieroni
H 指数: 76 · 论文数: 354
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