Antonella Pasqualone
Antonella Pasqualone
Professor, Food Science and Technology, University of Bari, Italy
Verified email at agr.uniba.it - Homepage
Title
Cited by
Cited by
Year
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 (1-2), 92-98, 2005
1592005
Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat
V Korzun, MS R÷der, K Wendehake, A Pasqualone, C Lotti, MW Ganal, ...
Theoretical and Applied Genetics 98 (8), 1202-1207, 1999
1301999
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 (5-6), 615-623, 2002
1292002
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 (3), 329-333, 2001
1292001
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
1252017
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
902007
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
882015
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
862014
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
812005
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
752004
Genetic mapping of sedimentation volume across environments using recombinant inbred lines of durum wheat
A Blanco, MP Bellomo, C Lotti, T Maniglio, A Pasqualone, R Simeone, ...
Plant Breeding 117 (5), 413-417, 1998
731998
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
712006
SSR-based identification key of cultivars of Olea europaea L. diffused in Southern-Italy
V Alba, C Montemurro, W Sabetta, A Pasqualone, A Blanco
Scientia Horticulturae 123 (1), 11-16, 2009
692009
Inter-simple sequence repeat DNA markers for identification of drupes from different Olea europaea L. cultivars
A Pasqualone, F Caponio, A Blanco
European Food Research and Technology 213 (3), 240-243, 2001
682001
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
672016
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
672008
Genetic mapping of polyphenol oxidase in tetraploid wheat
R Simeone, A Pasqualone, ML Clodoveo, A Blanco
Cellular and Molecular Biology Letters 7 (2B), 763-770, 2002
632002
AFLP molecular markers to identify virgin olive oils from single Italian cultivars
C Montemurro, A Pasqualone, R Simeone, W Sabetta, A Blanco
European Food Research and Technology 226 (6), 1439, 2008
612008
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
602015
Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating
F Caponio, A Pasqualone, T Gomes
International journal of food science & technology 38 (4), 481-486, 2003
582003
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