Antonella Pasqualone
0000-0001-6675-2203
University of Bari
12 papers found
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Genetic Mapping of Flavonoid Grain Pigments in Durum Wheat
Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation
Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage
Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran
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
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product
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