| Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects F Taranto, A Pasqualone, G Mangini, P Tripodi, MM Miazzi, S Pavan, ... International journal of molecular sciences 18 (2), 377, 2017 | 372 | 2017 |
| Influence of the exposure to light on extra virgin olive oil quality during storage F Caponio, MT Bilancia, A Pasqualone, E Sikorska, T Gomes European Food Research and Technology 221, 92-98, 2005 | 206 | 2005 |
| 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 | 171 | 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 | 169 | 2015 |
| Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life F Caponio, T Gomes, A Pasqualone European Food Research and Technology 212, 329-333, 2001 | 154 | 2001 |
| Detection of grain protein content QTLs across environments in tetraploid wheats A Blanco, A Pasqualone, A Troccoli, N Di Fonzo, R Simeone Plant molecular biology 48, 615-623, 2002 | 147 | 2002 |
| Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat V Korzun, MS Röder, K Wendehake, A Pasqualone, C Lotti, MW Ganal, ... Theoretical and Applied Genetics 98, 1202-1207, 1999 | 137 | 1999 |
| Use of legumes in extrusion cooking: A review A Pasqualone, M Costantini, TE Coldea, C Summo Foods 9 (7), 958, 2020 | 129 | 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 | 129 | 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 | 125 | 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 | 120 | 2015 |
| 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 | 113 | 2020 |
| Non-alcoholic and craft beer production and challenges LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ... Processes 8 (11), 1382, 2020 | 112 | 2020 |
| 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 | 99 | 2007 |
| Fluorescence spectroscopy in monitoring of extra virgin olive oil during storage E Sikorska, IV Khmelinskii, M Sikorski, F Caponio, MT Bilancia, ... International journal of food science & technology 43 (1), 52-61, 2008 | 97 | 2008 |
| Functional compounds from olive pomace to obtain high‐added value foods–a review G Difonzo, M Troilo, G Squeo, A Pasqualone, F Caponio Journal of the Science of Food and Agriculture 101 (1), 15-26, 2021 | 94 | 2021 |
| Genetic relationships and cultivar identification among 112 olive accessions using AFLP and SSR markers. C Montemurro, R Simeone, A Pasqualone, E Ferrara, A Blanco The Journal of Horticultural Science and Biotechnology 80 (1), 105-110, 2005 | 92 | 2005 |
| 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 | 85 | 2008 |
| Identification of virgin olive oil from different cultivars by analysis of DNA microsatellites A Pasqualone, C Montemurro, F Caponio, A Blanco Journal of Agricultural and Food Chemistry 52 (5), 1068-1071, 2004 | 85 | 2004 |
| 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 |
Francesco CaponioProfessore di Scienze e Tecnologie AlimentariVerified email at uniba.it
