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Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems

Journal of Ethnic Foods , 2018, 5(1), , pp.10-19

Pasqualone, Antonella

2018

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Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets

Foods, 2022-06, Vol.11 (12), p.1702

Pasqualone, Antonella

2022

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Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

European food research & technology, 2022-02, Vol.248 (2), p.345-356

2022

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Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

International journal of molecular sciences, 2017-02, Vol.18 (2), p.377-377

2017

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

Food chemistry, 2016-12, Vol.212, p.43-47

2016

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Use of Legumes in Extrusion Cooking: A Review

Foods, 2020-07, Vol.9 (7), p.958

2020

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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4442

2021

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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

European journal of nutrition, 2020-09, Vol.59 (6), p.2603-2615

2020

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

Foods, 2020-11, Vol.9 (12), p.1754

2020

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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

Food chemistry, 2018-02, Vol.241, p.242-249

2018

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Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

Molecules (Basel, Switzerland), 2021-01, Vol.26 (3), p.598

2021

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A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Journal of Ethnic Foods , 2022, 9(0), , pp.1-20

2022

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Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Foods, 2022-12, Vol.11 (24), p.4095

2022

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

Journal of functional foods, 2017-04, Vol.31, p.63-70

2017

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Non-Alcoholic and Craft Beer Production and Challenges

Processes, 2020-11, Vol.8 (11), p.1382

2020

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

Foods, 2021-02, Vol.10 (2), p.338

2021

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

Journal of Ethnic Foods , 2020, 7(0), , pp.1-13

2020

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The multiplicity of halal standards: a case study of application to slaughterhouses

Journal of Ethnic Foods , 2021, 8(0), , pp.1-15

2021

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The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Foods, 2022-09, Vol.11 (17), p.2679

2022

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Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

Foods, 2022-06, Vol.11 (12), p.1799

2022

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

Foods, 2020-11, Vol.9 (11), p.1705

2020

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The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States

Frontiers in nutrition (Lausanne), 2024, Vol.11, p.1364695-1364695

2024

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

Foods, 2019-10, Vol.8 (10), p.504

2019

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

Foods, 2020-08, Vol.9 (8), p.1031

2020

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

Heliyon, 2021-02, Vol.7 (2), p.e06177-e06177, Article e06177

2021

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Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems

Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets

Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects

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

Use of Legumes in Extrusion Cooking: A Review

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

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

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

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

Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

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

Non-Alcoholic and Craft Beer Production and Challenges

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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

The multiplicity of halal standards: a case study of application to slaughterhouses

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties

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

The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States

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

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

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

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