Antonella Pasqualone

University of Salento — Italy

Chemistry · Physical Sciences

53h-index9.4kcitations354works6.22yr avg
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Research Topics

Edible Oils Quality and Analysis(103), Food composition and properties(73), Phytochemicals and Antioxidant Activities(45), Meat and Animal Product Quality(44), Spectroscopy and Chemometric Analyses(35)

Publications354 total

Microstructure and oenological potential of vine-shoot chips as affected by chips pre-treatments and addition strategy
LWT·2026Open Access
Multienzyme engineering in the cellar: Versatile biotechnological potential of pectolytic-based clarification enzymes in rosé winemaking
Food Bioscience·2026Open Access
Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance
LWT·2025Open Access
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins
Food and Bioprocess Technology·2025Open Access
Genetic Study of Total Phenolic Content and Antioxidant Activity Traits in Tetraploid Wheat via Genome-Wide Association Mapping
Antioxidants·2025· 1 citedOpen Access
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches
Food Hydrocolloids·2025Open Access
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)
Data in Brief·2025· 1 citedOpen Access
Wild Hops in Breadmaking Among Bulgarians: From History to Modern Perspectives and Future Potentials
Foods·2025· 2 citedOpen Access
Kinetics of olive oil fortification with helichrysum and laurel in a model system
Food Bioscience·2025Open Access
Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile
European Food Research and Technology·2025· 3 citedOpen Access
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere
LWT·2025Open Access
Addressing Shortages with Storage: From Old Grain Pits to New Solutions for Underground Storage Systems
Agriculture·2025· 5 citedOpen Access
Plant Extracts as Functional Food Ingredients
Foods·2025· 10 citedOpen Access
Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract
Future Foods·2025· 7 citedOpen Access
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative
Journal of Food Science and Technology·2025Open Access
Packaging impacts arugula microgreens quality under retail cold storage
Italus Hortus·2025Open Access
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
Journal of Functional Foods·2024· 7 citedOpen Access
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms
Molecules·2024· 7 citedOpen Access
Review for "Nutritional enhancement, microstructural modifications, and sensory evaluation of mushroom‐enriched multigrain bread"
2024
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review
Foods·2024· 18 citedOpen Access
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Frequent Co-authors

Francesco Caponio(28), Carmine Summo(18), Vito Michele Paradiso(13), Graziana Difonzo(9), Antonio Blanco(8), Davide De Angelis(7), Cinzia Montemurro(6), Giacomo Squeo(6), Carmine Summo(6), Teodora Emilia Coldea(5), Giuseppe Gambacorta(4), Carmen Rodica Pop(4), Elena Mudura(4), Wilma Sabetta(4), Liana Claudia Salanță(3), Maria Valentina Ignat(3), Maria Tofană(3), Andrei Borşa(3), Tommaso Gomes(3), Rosanna Simeone(3)