| 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 | 185 | 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 | 183 | 2015 |
| Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation JA Curiel, R Coda, I Centomani, C Summo, M Gobbetti, CG Rizzello International Journal of Food Microbiology 196, 51-61, 2015 | 178 | 2015 |
| Use of legumes in extrusion cooking: A review A Pasqualone, M Costantini, TE Coldea, C Summo Foods 9 (7), 958, 2020 | 154 | 2020 |
| Physicochemical and sensorial evaluation of meat analogues produced from dry-fractionated pea and oat proteins D De Angelis, A Kaleda, A Pasqualone, H Vaikma, M Tamm, ML Tammik, ... Foods 9 (12), 1754, 2020 | 151 | 2020 |
| 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 | 136 | 2017 |
| 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 | 130 | 2015 |
| 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 | 129 | 2016 |
| Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives M De Angelis, D Campanella, L Cosmai, C Summo, CG Rizzello, ... Food Microbiology 52, 18-30, 2015 | 126 | 2015 |
| 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 | 108 | 2021 |
| Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil A Pasqualone, C Montemurro, C Summo, W Sabetta, F Caponio, ... Journal of Agricultural and Food Chemistry 55 (10), 3857-3862, 2007 | 100 | 2007 |
| 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 | 97 | 2010 |
| Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits F Caponio, C Summo, ML Clodoveo, A Pasqualone European Food Research and Technology 227, 135-139, 2008 | 93 | 2008 |
| 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 | 92 | 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 | 90 | 2018 |
| Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide … A Pasqualone, G Gambacorta, C Summo, F Caponio, G Di Miceli, ... Food chemistry 213, 545-553, 2016 | 87 | 2016 |
| Nutritional, physico-chemical and functional characterization of a global chickpea collection C Summo, D De Angelis, L Ricciardi, F Caponio, C Lotti, S Pavan, ... Journal of Food Composition and Analysis 84, 103306, 2019 | 86 | 2019 |
| Effect of acorn flour on the physico-chemical and sensory properties of biscuits A Pasqualone, FZ Makhlouf, M Barkat, G Difonzo, C Summo, G Squeo, ... Heliyon 5 (8), 2019 | 83 | 2019 |
| Effect of vacuum-packaging storage on the quality level of ripened sausages C Summo, F Caponio, A Pasqualone Meat Science 74 (2), 249-254, 2006 | 80 | 2006 |
| 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 | 79 | 2018 |
