Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

by Antonella Pasqualone, Carmine Summo
Published 2021-02-01

Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

by Antonella Pasqualone, Ali Abdallah, Carmine Summo
Published 2020-11-01

Use of Legumes in Extrusion Cooking: A Review

by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea, Carmine Summo
Published 2020-07-01

<i>Kabuli</i> and <i>Apulian black</i> Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh P...

by Michela Costantini, Carmine Summo, Michele Faccia, Francesco Caponio, Antonella Pasqualone
Published 2021-07-01

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

by Giacomo Squeo, Roccangelo Silletti, Giacomo Mangini, Carmine Summo, Francesco Caponio
Published 2021-02-01

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

by Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Published 2021-04-01

Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

by Marica Troilo, Graziana Difonzo, Vito M. Paradiso, Carmine Summo, Francesco Caponio
Published 2021-02-01

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

by Antonella Pasqualone, Barbara Laddomada, Fatma Boukid, Davide De Angelis, Carmine Summo
Published 2020-11-01

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

by Carmine Summo, Davide de Angelis, Graziana Difonzo, Francesco Caponio, Antonella Pasqualone
Published 2020-08-01

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

by Vito Michele Paradiso, Antonia Clemente, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Published 2016-09-01

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

by Giacomo Squeo, Davide De Angelis, Riccardo Leardi, Carmine Summo, Francesco Caponio
Published 2021-05-01

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

by Carmine Summo, Davide De Angelis, Isabelle Rochette, Claire Mouquet-Rivier, Antonella Pasqualone
Published 2019-03-01

Effect of Mineral and Organic Fertilization on <i>desi</i> and <i>kabuli</i> Chickpea (<i>Cicer arietinum</i> L.): Plant Growth and Production, Hydration Properties, Bioactive Comp...

by Antonella Pasqualone, Carmine Summo, Davide De Angelis, Giovanna Cucci, Davide Caranfa, Giovanni Lacolla
Published 2021-07-01

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

by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio, Carmine Summo
Published 2019-10-01

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

by Davide De Angelis, Antonella Pasqualone, Ignazio Allegretta, Carlo Porfido, Roberto Terzano, Giacomo Squeo, Carmine Summo
Published 2021-02-01

Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)

by Davide De Angelis, Antonella Pasqualone, Michela Costantini, Luigi Ricciardi, Concetta Lotti, Stefano Pavan, Carmine Summo
Published 2021-02-01

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

by Antonella Pasqualone, Fatima Z. Makhlouf, Malika Barkat, Graziana Difonzo, Carmine Summo, Giacomo Squeo, Francesco Caponio
Published 2019-08-01

Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza

by Davide De Angelis, Yann E. Madodé, Aurélien Briffaz, Djidjoho Joseph Hounhouigan, Antonella Pasqualone, Carmine Summo
Published 2020-06-01

Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection

by Carmine Summo, Davide De Angelis, Luigi Ricciardi, Francesco Caponio, Concetta Lotti, Stefano Pavan, Antonella Pasqualone
Published 2019-12-01

How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve

by Davide De Angelis, Aleksei Kaleda, Antonella Pasqualone, Helen Vaikma, Giacomo Squeo, Francesco Caponio, Carmine Summo
Published 2021-07-01