List of works - Antonella Pasqualone

A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting

scientific article published on 09 October 2019

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis

scientific article published on 27 March 2019

Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

scientific article published on 22 October 2014

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

scientific article published on 01 August 2020

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

scientific article published in November 2009

Detection of grain protein content QTLs across environments in tetraploid wheats

scientific article published on 01 March 2002

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites

scientific article published on 30 March 2007

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

scientific article published on 29 June 2023

Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats

article

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

scientific article published on 12 November 2012

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

scientific article

Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

article

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

scientific article published on 04 August 2016

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

scientific article published on 02 February 2016

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

scientific article published on 22 May 2018

Effect of salt reduction on quality and acceptability of durum wheat bread

scientific article published on 20 March 2019

Effect of vacuum-packaging storage on the quality level of ripened sausages ⬇️

scientific article published on May 16, 2006

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

scientific article published on 17 April 2007

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

scientific article published on 04 August 2020

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

scientific article published on 18 March 2011

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

scientific article published on 21 June 2018

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

scientific article published on 11 December 2018

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

scientific article published on 15 March 2016

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

scientific article

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

scientific article published on 2 January 2022

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts.

scientific article

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

scientific article published on 15 March 2024

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

scientific article published on 10 December 2019

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

scientific article published on 09 May 2020

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

scientific article published on 5 July 2016

Genetic flow among olive populations within the Mediterranean basin.

scientific article published on 11 July 2018

Genome-wide association mapping of phenolic acids in tetraploid wheats

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Has the use of talc an effect on yield and extra virgin olive oil quality?

scientific article published on 5 February 2016

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

scientific article published on 24 March 2020

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

scientific article

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

scientific article published on 13 April 2016

Influence of processing and storage time on the lipidic fraction of taralli.

scientific article published in November 2009

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

scientific article published on 10 February 2018

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

article

Integration of AFLP markers into an RFLP-based map of durum wheat

article by C. Lotti et al published October 2000 in Plant Breeding

Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

scientific article published on 14 January 2015

Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

scientific article published on 01 August 2020

Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10

scientific article published on 17 October 2019

Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage

scientific article published on 21 January 2019

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.

scientific article published on 23 April 2019

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

scientific article published on 31 August 2017

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

scientific article published on 27 November 2020

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

scientific article published on 10 February 2017

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

article published in 2015

Production and characterization of functional biscuits obtained from purple wheat

scientific article published on 12 February 2015

Quality characteristics of parental lines of wheat mapping populations

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

article

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

scientific article

Shelf life assessment of industrial durum wheat bread as a function of packaging system

scientific article

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

scientific article published on 9 December 2023

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

scientific article published on 16 October 2019

The Large and Diverse Family of Mediterranean Flat Breads: A Database

scientific article published in 2022

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

scientific article published on 04 December 2020

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

scientific article published on 14 May 2016

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers

scientific article published on 14 March 2013

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

scientific article published on 20 November 2020

Use of Legumes in Extrusion Cooking: A Review

scientific article published on 20 July 2020

Use of olive leaf extract to reduce lipid oxidation of baked snacks

scientific article published on 12 March 2018

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

scientific article published on 28 August 2009

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

scientific article published on 19 January 2011

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

scientific article published on 01 April 2007

List of works by Antonella Pasqualone

A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis

Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

Detection of grain protein content QTLs across environments in tetraploid wheats

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

Effect of salt reduction on quality and acceptability of durum wheat bread

Effect of vacuum-packaging storage on the quality level of ripened sausages ⬇️

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts.

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

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

Genetic flow among olive populations within the Mediterranean basin.

Genome-wide association mapping of phenolic acids in tetraploid wheats

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Has the use of talc an effect on yield and extra virgin olive oil quality?

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

Influence of processing and storage time on the lipidic fraction of taralli.

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

Influence of the preparation process on the chemical composition and nutritional value of canned purée of and chickpeas

Integration of AFLP markers into an RFLP-based map of durum wheat

Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10

Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

Production and characterization of functional biscuits obtained from purple wheat

Quality characteristics of parental lines of wheat mapping populations

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

The Large and Diverse Family of Mediterranean Flat Breads: A Database

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers

Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Use of Legumes in Extrusion Cooking: A Review

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling