| Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Research International 65, 385-393, 2014 | 176 | 2014 |
| Production and characterization of functional biscuits obtained from purple wheat A Pasqualone, AM Bianco, VM Paradiso, C Summo, G Gambacorta, ... Food Chemistry 180, 64-70, 2015 | 175 | 2015 |
| Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity G Difonzo, A Russo, A Trani, VM Paradiso, M Ranieri, A Pasqualone, ... Journal of Functional Foods 31, 63-70, 2017 | 131 | 2017 |
| Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection VM Paradiso, A Clemente, C Summo, A Pasqualone, F Caponio Food chemistry 212, 43-47, 2016 | 126 | 2016 |
| Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil M Giarnetti, VM Paradiso, F Caponio, C Summo, A Pasqualone LWT-Food Science and Technology 63 (1), 339-345, 2015 | 121 | 2015 |
| Nutritional characterization and shelf-life of packaged microgreens VM Paradiso, M Castellino, M Renna, CE Gattullo, M Calasso, R Terzano, ... Food & function 9 (11), 5629-5640, 2018 | 113 | 2018 |
| Effects of free fatty acids on the oxidative processes in purified olive oil VM Paradiso, T Gomes, R Nasti, F Caponio, C Summo Food Research International 43 (5), 1389-1394, 2010 | 91 | 2010 |
| Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains M Troilo, G Difonzo, VM Paradiso, C Summo, F Caponio Foods 10 (2), 342, 2021 | 89 | 2021 |
| Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil VM Paradiso, M Giarnetti, C Summo, A Pasqualone, F Minervini, ... Food Hydrocolloids 45, 30-40, 2015 | 84 | 2015 |
| Use of olive leaf extract to reduce lipid oxidation of baked snacks G Difonzo, A Pasqualone, R Silletti, L Cosmai, C Summo, VM Paradiso, ... Food Research International 108, 48-56, 2018 | 80 | 2018 |
| Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar C Summo, M Palasciano, D De Angelis, VM Paradiso, F Caponio, ... Journal of the Science of Food and Agriculture 98 (15), 5647-5655, 2018 | 73 | 2018 |
| An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols VM Paradiso, C Summo, A Trani, F Caponio Journal of Cereal Science 47 (2), 322-330, 2008 | 72 | 2008 |
| Gluten-Free Bread Making Trials from Cassava (Manihot Esculenta Crantz) Flour and Sensory Evaluation of the Final Product A Pasqualone, F Caponio, C Summo, VM Paradiso, G Bottega, ... International Journal of food properties 13 (3), 562-573, 2010 | 71 | 2010 |
| Effect of salt reduction on quality and acceptability of durum wheat bread A Pasqualone, F Caponio, MA Pagani, C Summo, VM Paradiso Food chemistry 289, 575-581, 2019 | 69 | 2019 |
| Microgreens production with low potassium content for patients with impaired kidney function M Renna, M Castellino, B Leoni, VM Paradiso, P Santamaria Nutrients 10 (6), 675, 2018 | 69 | 2018 |
| Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products A Pasqualone, B Laddomada, I Centomani, VM Paradiso, D Minervini, ... LWT 78, 151-159, 2017 | 67 | 2017 |
| Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers A Pasqualone, C Montemurro, V di Rienzo, C Summo, VM Paradiso, ... Journal of the Science of Food and Agriculture 96 (11), 3642-3657, 2016 | 58 | 2016 |
| Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product A Pasqualone, R Punzi, A Trani, C Summo, VM Paradiso, F Caponio, ... International Journal of Food Science & Technology 52 (9), 2078-2087, 2017 | 57 | 2017 |
| Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp CG Rizzello, R Coda, DS Macías, D Pinto, B Marzani, P Filannino, ... Microbial Cell Factories 12, 1-15, 2013 | 56 | 2013 |
| Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat A Pasqualone, AR Piergiovanni, F Caponio, VM Paradiso, C Summo, ... Food Science and Technology International 17 (2), 135-142, 2011 | 56 | 2011 |
