Showing 1 - 20 results of 42 for search 'Carmine Summo', query time: 0.04s Refine Results
  1. 1
    Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

    Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages by Antonella Pasqualone, Carmine Summo

    Published 2021-02-01
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  2. 2
    The Importance of Edible Films and Coatings for Sustainable Food Development

    The Importance of Edible Films and Coatings for Sustainable Food Development by Carmine Summo, Davide De Angelis

    Published 2022-10-01
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  3. 3
    Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East

    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
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  4. 4
    Use of Legumes in Extrusion Cooking: A Review

    Use of Legumes in Extrusion Cooking: A Review by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea, Carmine Summo

    Published 2020-07-01
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  5. 5
    The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States

    The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States by Tera L. Fazzino, Tera L. Fazzino, Carmine Summo, Antonella Pasqualone

    Published 2024-04-01
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  6. 6
    <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 Pasta

    <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
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  7. 7
    The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

    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
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  8. 8
    Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

    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
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  9. 9
    The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties

    The Use of Durum Wheat Oil in the Preparation of <i>Focaccia</i>: Effects on the Oxidative Stability and Physical and Sensorial Properties by Francesca Vurro, Carmine Summo, Giacomo Squeo, Francesco Caponio, Antonella Pasqualone

    Published 2022-09-01
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  10. 10
    Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

    Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages by Graziana Difonzo, Michela Pia Totaro, Francesco Caponio, Antonella Pasqualone, Carmine Summo

    Published 2022-02-01
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  11. 11
    Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

    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
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  12. 12
    Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

    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
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  13. 13
    Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains

    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
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  14. 14
    Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

    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
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  15. 15
    Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

    Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks by Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio

    Published 2022-02-01
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  16. 16
    Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits

    Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits by Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone

    Published 2022-04-01
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  17. 17
    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking

    Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking by Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo

    Published 2023-01-01
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  18. 18
    Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties

    Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties by Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone

    Published 2022-12-01
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  19. 19
    The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality

    The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality by Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio, Carmine Summo

    Published 2022-02-01
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  20. 20
    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 Compounds, and Antioxidant Activity

    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
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