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C

Carmine Summo

Department of Soil

40H指数
223论文数
5.3K被引数
收录论文 91
发表时间
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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
err分享
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
err收藏
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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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
err0
errOAAI
errVurro, Francesca; Santamaria, Maria; Summo, Carmine; Pasqualone, Antonella; Rosell, Cristina M.
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Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review使用类别模拟的软独立建模 (SIMCA) 进行食品认证的进展: 综述
errFOOD QUALITY AND SAFETY
IF4.4
err2024-06-25
err2
errOAAI
errDe Angelis, Davide; Summo, Carmine; Pasqualone, Antonella; Faccia, Michele; Squeo, Giacomo
err分享
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The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States
errFRONTIERS IN NUTRITION
IF5.1
err2024-04-17
err0
errOAAI
errFazzino, Tera L.; Summo, Carmine; Pasqualone, Antonella
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Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts激发-发射荧光光谱与化学计量学联用定量藤蔓乙醇提取物中反式白藜芦醇的可行性
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2024-03-15
err0
PREAI
errCaputi, Antonio F.; Squeo, Giacomo; Sikorska, Ewa; Silletti, Roccangelo; Noviello, Mirella; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
err分享
err收藏
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-03-01
err7
errOAAI
errTotaro, Michela Pia; Difonzo, Graziana; Pasqualone, Antonella; Summo, Carmine
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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err0
errOAAI
errDe Angelis, Davide; Latrofa, Vittoria; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
err分享
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Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review干法分离植物基蛋白的技术功能特性及其在食品开发中的应用: 综述
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-12-09
err18
errOAAI
errDe Angelis, Davide; Latrofa, Vittoria; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine
err分享
err收藏
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products干分级蛋白质浓缩物作为海绵蛋糕中的鸡蛋替代品: 面糊的流变特性如何影响产品的物理和结构质量
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2023-10-07
err9
errOAAI
errDe Angelis, Davide; Latrofa, Vittoria; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
err分享
err收藏
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread干分离豌豆蛋白对无麸质佛卡夏扁平面包理化特性及营养特性的影响
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-06-01
err7
errOAAI
errDe Angelis, Davide; Vurro, Francesca; Santamaria, Maria; Garzon, Raquel; Rosell, Cristina M.; Summo, Carmine; Pasqualone, Antonella
err分享
err收藏
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meatNIR光谱结合dd-simca类模型在猪肉认证中的应用
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2023-05-01
err14
PREAI
errTotaro, Michela Pia; Squeo, Giacomo; De Angelis, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
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err收藏
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking干分级绿豆蛋白的流变特性以及通过高水分挤压蒸煮生产的肉类似物的结构，质地和流变学评估
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2023-01-01
err21
errOAAI
errDe Angelis, Davide; Opaluwa, Christina; Pasqualone, Antonella; Karbstein, Heike P.; Summo, Carmine
err分享
err收藏
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product朝鲜蓟加工业的废物: 在面包制作中的再利用和最终产品的理化特性评估
errPLANTS-BASEL
IF4.1
err2022-12-07
err15
errOAAI
errCanale, Michele; Spina, Alfio; Summo, Carmine; Strano, Maria Concetta; Bizzini, Michele; Allegra, Maria; Sanfilippo, Rosalia; Amenta, Margherita; Pasqualone, Antonella
err分享
err收藏
Amino acid and fatty acid compositions of texturized vegetable proteins
errITALIAN JOURNAL OF FOOD SCIENCE
IF3.3
err2022-11-11
err5
errOAAI
errDe Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
err分享
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Almond okara as a valuable ingredient in biscuit preparation
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-11-02
err6
PREAI
errDe Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
err分享
err收藏
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2022-05-01
err17
PREAI
errSqueo, Giacomo; De Angelis, Davide; Summo, Carmine; Pasqualone, Antonella; Caponio, Francesco; Amigo, Jose Manuel
err分享
err收藏
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin-olive oil emulsion-filled gel可涂抹的植物基奶酪类似物，带有干分割的豌豆蛋白和菊粉-橄榄油乳液填充的凝胶
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2022-04-13
err42
errOAAI
errMefleh, Marina; Pasqualone, Antonella; Caponio, Francesco; De Angelis, Davide; Natrella, Giuseppe; Summo, Carmine; Faccia, Michele
err分享
err收藏
Quality of frozen stored flavoured olive oils
errITALIAN JOURNAL OF FOOD SCIENCE
IF3.3
err2022-01-27
err4
errOAAI
errSqueo, Giacomo; Difonzo, Graziana; Baiano, Antonietta; Silletti, Roccangelo; Pasqualone, Antonella; Summo, Carmine; Caponio, Francesco
err分享
err收藏

研究方向

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合作学者
合作期刊
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Marco Gobbetti
H 指数: 112 · 论文数: 557
M
Maria De Angelis
H 指数: 92 · 论文数: 490
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Cristina M. Rosell
H 指数: 85 · 论文数: 410
C
Carlo Giuseppe Rizzello
H 指数: 77 · 论文数: 241
M
Matteo Alessandro Del Nobile
H 指数: 68 · 论文数: 446
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