Lista de obras - Antonella Pasqualone - Dominio Público Uruguay

A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting

artículo científico publicado en 2019

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis

artículo científico publicado en 2019

Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

artículo científico publicado en 2014

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

artículo científico publicado en 2020

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

artículo científico publicado en 2009

Detection of grain protein content QTLs across environments in tetraploid wheats

artículo científico publicado en 2002

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites

artículo científico publicado en 2007

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

artículo científico publicado en 2023

Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats

article

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

artículo científico publicado en 2012

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

artículo científico publicado en 2016

Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

article

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

artículo científico publicado en 2016

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

artículo científico publicado en 2016

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

scientific article published on 22 May 2018

Effect of salt reduction on quality and acceptability of durum wheat bread

scientific article published on 20 March 2019

Effect of vacuum-packaging storage on the quality level of ripened sausages ⬇️

artículo científico publicado el 16 de mayo de 2006

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

artículo científico publicado en 2007

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

scientific article published on 04 August 2020

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

artículo científico publicado en 2011

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

artículo científico publicado en 2018

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

scientific article published on 11 December 2018

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

artículo científico publicado en 2016

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

artículo científico publicado en 2017

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

artículo científico publicado en 2022

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

artículo científico publicado en 2016

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

artículo científico publicado en 2024

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

scientific article published on 10 December 2019

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

artículo científico publicado en 2020

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

artículo científico publicado en 2016

Genetic flow among olive populations within the Mediterranean basin.

artículo científico publicado en 2018

Genome-wide association mapping of phenolic acids in tetraploid wheats

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Has the use of talc an effect on yield and extra virgin olive oil quality?

artículo científico publicado en 2016

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

scientific article published on 24 March 2020

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

artículo científico publicado en 2019

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

artículo científico publicado en 2016

Influence of processing and storage time on the lipidic fraction of taralli.

artículo científico publicado en 2009

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

artículo científico publicado en 2018

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

article

Integration of AFLP markers into an RFLP-based map of durum wheat

article by C. Lotti et al published October 2000 in Plant Breeding

Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

artículo científico publicado en 2015

Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

artículo científico publicado en 2020

Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10

artículo científico publicado en 2019

Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage

scientific article published on 21 January 2019

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.

artículo científico publicado en 2019

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

artículo científico publicado en 2017

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

scientific article published on 27 November 2020

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

artículo científico publicado en 2017

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

article published in 2015

Production and characterization of functional biscuits obtained from purple wheat

artículo científico publicado en 2015

Quality characteristics of parental lines of wheat mapping populations

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

article

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

artículo científico publicado en 2016

Shelf life assessment of industrial durum wheat bread as a function of packaging system

artículo científico publicado en 2016

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

artículo científico publicado en 2023

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

artículo científico publicado en 2019

The Large and Diverse Family of Mediterranean Flat Breads: A Database

artículo científico publicado en 2022

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

artículo científico publicado en 2020

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

artículo científico publicado en 2016

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers

artículo científico publicado en 2013

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

artículo científico publicado en 2020

Use of Legumes in Extrusion Cooking: A Review

artículo científico publicado en 2020

Use of olive leaf extract to reduce lipid oxidation of baked snacks

artículo científico publicado en 2018

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

artículo científico publicado en 2009

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

artículo científico publicado en 2011

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

artículo científico publicado en 2007

Lista de obras de Antonella Pasqualone

A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis

Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel

Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

DNA microsatellite region for a reliable quantification of soft wheat adulteration in durum wheat-based foodstuffs by real-time PCR.

Detection of grain protein content QTLs across environments in tetraploid wheats

Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake

Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats

Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions.

Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Durum wheat cultivar traceability in PDO Altamura bread by analysis of DNA microsatellites

Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

Effect of salt reduction on quality and acceptability of durum wheat bread

Effect of vacuum-packaging storage on the quality level of ripened sausages ⬇️

Effectiveness of Microsatellite DNA Markers in Checking the Identity of Protected Designation of Origin Extra Virgin Olive Oil

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

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

Evaluation of total phenolic content in virgin olive oil using fluorescence Excitation-Emission spectroscopy coupled with chemometrics

Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers

Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage.

Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance

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

Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of <scp><i>trans</i></scp>‐resveratrol in vine‐shoot ethanolic extracts

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage

Functional Compounds From Olive Pomace to Obtain High-Added Value Foods - A Review

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound

Genetic flow among olive populations within the Mediterranean basin.

Genome-wide association mapping of phenolic acids in tetraploid wheats

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

Has the use of talc an effect on yield and extra virgin olive oil quality?

In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.

Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina).

Influence of processing and storage time on the lipidic fraction of taralli.

Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

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

Integration of AFLP markers into an RFLP-based map of durum wheat

Integration of dinucleotide microsatellites from hexaploid bread wheat into a genetic linkage map of durum wheat

Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations.

Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats

Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?

Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10

Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.

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

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects.

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

Production and characterization of functional biscuits obtained from purple wheat

Quality characteristics of parental lines of wheat mapping populations

Quality evaluation of re-milled durum wheat semolinas used for bread-making in Southern Italy

Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review

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

The Large and Diverse Family of Mediterranean Flat Breads: A Database

The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value

Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection

Traceability of Italian Protected Designation of Origin (PDO) table olives by means of microsatellite molecular markers

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

Use of Legumes in Extrusion Cooking: A Review

Use of olive leaf extract to reduce lipid oxidation of baked snacks

Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits

Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties.

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling