Antonella Pasqualone

9.5k total citations
258 papers, 7.2k citations indexed

About

Antonella Pasqualone is a scholar working on Food Science, Plant Science and Nutrition and Dietetics. According to data from OpenAlex, Antonella Pasqualone has authored 258 papers receiving a total of 7.2k indexed citations (citations by other indexed papers that have themselves been cited), including 111 papers in Food Science, 92 papers in Plant Science and 78 papers in Nutrition and Dietetics. Recurrent topics in Antonella Pasqualone's work include Edible Oils Quality and Analysis (72 papers), Food composition and properties (60 papers) and Phytochemicals and Antioxidant Activities (43 papers). Antonella Pasqualone is often cited by papers focused on Edible Oils Quality and Analysis (72 papers), Food composition and properties (60 papers) and Phytochemicals and Antioxidant Activities (43 papers). Antonella Pasqualone collaborates with scholars based in Italy, Romania and Poland. Antonella Pasqualone's co-authors include Francesco Caponio, Carmine Summo, Vito Michele Paradiso, Antonio Blanco, Tommaso Gomes, Cinzia Montemurro, Giacomo Squeo, Graziana Difonzo, Davide De Angelis and Carmine Summo and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Cleaner Production and Journal of Agricultural and Food Chemistry.

In The Last Decade

Antonella Pasqualone

249 papers receiving 7.0k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Antonella Pasqualone Italy 45 3.3k 2.4k 2.1k 1.5k 1.3k 258 7.2k
Francesco Caponio Italy 42 3.0k 0.9× 1.5k 0.6× 1.6k 0.8× 2.1k 1.4× 1.7k 1.3× 244 6.3k
Mehmet Musa Özcan Türkiye 53 5.0k 1.5× 4.4k 1.8× 1.9k 0.9× 1.2k 0.8× 2.9k 2.2× 505 10.3k
Bertrand Matthäus Germany 44 2.3k 0.7× 2.1k 0.9× 1.1k 0.5× 2.4k 1.6× 1.9k 1.4× 232 6.8k
Hasanah Mohd Ghazali Malaysia 43 3.3k 1.0× 2.2k 0.9× 1.1k 0.5× 811 0.5× 938 0.7× 243 7.0k
Mohsen Barzegar Iran 42 2.5k 0.8× 2.2k 0.9× 1.4k 0.6× 537 0.4× 1.8k 1.4× 247 6.5k
Cesarettin Alasalvar Türkiye 46 2.3k 0.7× 2.7k 1.1× 2.7k 1.3× 392 0.3× 2.7k 2.0× 82 7.8k
Zhongxiang Fang Australia 56 6.2k 1.9× 2.6k 1.1× 2.0k 1.0× 568 0.4× 2.7k 2.1× 266 11.8k
Jinap Selamat Malaysia 62 4.7k 1.4× 3.9k 1.6× 1.2k 0.5× 805 0.5× 971 0.7× 331 12.1k
I.S.M. Zaidul Malaysia 40 3.0k 0.9× 1.5k 0.6× 1.6k 0.7× 432 0.3× 1.4k 1.1× 101 7.1k
Osman Sağdıç Türkiye 54 6.0k 1.8× 2.8k 1.1× 1.7k 0.8× 380 0.3× 2.4k 1.8× 336 9.8k

Countries citing papers authored by Antonella Pasqualone

Since Specialization
Citations

This map shows the geographic impact of Antonella Pasqualone's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Antonella Pasqualone with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Antonella Pasqualone more than expected).

Fields of papers citing papers by Antonella Pasqualone

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Antonella Pasqualone. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Antonella Pasqualone. The network helps show where Antonella Pasqualone may publish in the future.

Co-authorship network of co-authors of Antonella Pasqualone

This figure shows the co-authorship network connecting the top 25 collaborators of Antonella Pasqualone. A scholar is included among the top collaborators of Antonella Pasqualone based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Antonella Pasqualone. Antonella Pasqualone is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Pasqualone, Antonella, et al.. (2023). Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods. 12(16). 3050–3050. 4 indexed citations
2.
Angelis, Davide De, et al.. (2023). Techno‐functional properties of dry‐fractionated plant‐based proteins and application in food product development: a review. Journal of the Science of Food and Agriculture. 104(4). 1884–1896. 28 indexed citations
3.
Pasqualone, Antonella, Samuela Palombieri, Hamit Köksel, et al.. (2022). Milling performance and bread‐making aptitude of the new soft kernel durum wheat variety Faridur. International Journal of Food Science & Technology. 58(1). 268–278. 3 indexed citations
4.
5.
Pasqualone, Antonella, et al.. (2021). The multiplicity of halal standards: a case study of application to slaughterhouses. Journal of Ethnic Foods. 8(1). 35 indexed citations
6.
Centrone, Mariangela, Patrizia Gena, Marianna Ranieri, et al.. (2020). In Vitro and In Vivo Nutraceutical Characterization of Two Chickpea Accessions: Differential Effects on Hepatic Lipid Over-Accumulation. Antioxidants. 9(3). 268–268. 13 indexed citations
7.
Salanță, Liana Claudia, Oana Lelia Pop, Carmen Rodica Pop, et al.. (2020). Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages. Foods. 9(8). 1031–1031. 79 indexed citations
8.
Pasqualone, Antonella, et al.. (2020). Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East. Journal of Ethnic Foods. 7(1). 17 indexed citations
9.
Barkat, Malika, et al.. (2019). Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. SHILAP Revista de lepidopterología. 3(5). 148–155. 8 indexed citations
10.
Pasqualone, Antonella, Francesco Caponio, Maria Ambrogina Pagani, Carmine Summo, & Vito Michele Paradiso. (2019). Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chemistry. 289. 575–581. 50 indexed citations
11.
Taranto, Francesca, Nunzio D’Agostino, Ruggiero Sardaro, et al.. (2019). A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting. Foods. 8(10). 462–462. 20 indexed citations
12.
Sawicka, Barbara, et al.. (2018). Relevance of nanotechnology in food processing industries. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 indexed citations
13.
Squeo, Giacomo, et al.. (2017). FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 4 indexed citations
14.
Caponio, Francesco, et al.. (2017). NEW FORMULATIONS OF OLIVE-BASED PATE: DEVELOPMENT AND QUALITY. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 4 indexed citations
15.
Sabetta, Wilma, Monica Marilena Miazzi, Valentina di Rienzo, et al.. (2017). Development and application of protocols to certify the authenticity and traceability of Apulian typical products in olive sector. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 16 indexed citations
16.
Caponio, Francesco, Giacomo Squeo, Carmine Summo, Vito Michele Paradiso, & Antonella Pasqualone. (2016). Talc effect on the volatiles of virgin olive oil during storage. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 2 indexed citations
17.
Giarnetti, Mariagrazia, Vito Michele Paradiso, Francesco Caponio, Carmine Summo, & Antonella Pasqualone. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT. 63(1). 339–345. 90 indexed citations
18.
Summo, Carmine, Francesco Caponio, Vito Michele Paradiso, et al.. (2014). Oxidation compounds in extra virgin olive oils, fresh or stored, after frying. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 2 indexed citations
19.
Paradiso, Vito Michele, Mariagrazia Giarnetti, Carmine Summo, et al.. (2014). Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil. Food Hydrocolloids. 45. 30–40. 77 indexed citations
20.
Pasqualone, Antonella, Francesco Caponio, & Massimo Bilancia. (2003). Distribution of taurine during cheese-making from goat milk. CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro). 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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