Publications by authors named "Carmine Summo"

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Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative.
Marina Mefleh, Carmine Summo, Antonella Pasqualone, Giacomo Squeo, Davide de Angelis

J Food Sci Technol· October 2025

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Data on the nutritional and fatty acid composition, bioactive compounds, antioxidant activity and techno-functional properties of a collection of pea ( L.).
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Stefano Pavan, Antonella Pasqualone, Carmine Summo

Data Brief· August 2025

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Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers.
Michela Pia Totaro, Mariana Miccolis, Davide De Angelis, Giuseppe Natrella, Francesco Caponio, Carmine Summo

Foods· June 2025

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An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions.
Giacomo Squeo, Pamela Laera, Roccangelo Silletti, Carmine Summo, Francesco Caponio

Foods· March 2025

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Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts.
Antonio F Caputi, Giacomo Squeo, Ewa Sikorska, Roccangelo Silletti, Mirella Noviello, Carmine Summo

J Sci Food Agric· February 2025

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Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction.
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

Curr Res Food Sci· October 2024

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Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.
Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo

Foods· August 2024

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

Front Nutr· April 2024

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Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review.
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo

J Sci Food Agric· March 2024

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Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.
Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo

Foods· March 2024

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Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

J Sci Food Agric· January 2024

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Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".
Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino

Foods· January 2024

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Physical-Chemical and Nutritional Characterization of Somali Flatbread and Comparison with Yemeni Flatbread.
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Carmine Summo

Foods· August 2023

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

Curr Res Food Sci· July 2023

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Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo

Foods· June 2023

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Almond okara as a valuable ingredient in biscuit preparation.
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo

J Sci Food Agric· March 2023

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Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo

Foods· March 2023

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Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.
Michele Canale, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini

Plants (Basel)· December 2022

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

Foods· December 2022

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Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters.
Marina Mefleh, Michele Faccia, Giuseppe Natrella, Davide De Angelis, Antonella Pasqualone, Carmine Summo

Foods· November 2022

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

Foods· October 2022

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

Foods· September 2022

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The Large and Diverse Family of Mediterranean Flat Breads: A Database.
Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H Abd-El-Khalek, Haneen H Al-Dmoor

Foods· August 2022

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Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings.
Davide De Angelis, Giacomo Squeo, Antonella Pasqualone, Carmine Summo

J Food Sci Technol· July 2022

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

Foods· April 2022

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