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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2002 1
2004 1
2006 1
2007 3
2009 3
2010 2
2011 1
2012 1
2013 2
2014 2
2015 3
2016 11
2017 6
2018 7
2019 13
2020 9
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57 results
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Page 1
Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods.
Laus MN, Soccio M, Alfarano M, Pasqualone A, Lenucci MS, Di Miceli G, Pastore D. Laus MN, et al. Among authors: pasqualone a. Data Brief. 2016 Nov 4;9:818-822. doi: 10.1016/j.dib.2016.10.028. eCollection 2016 Dec. Data Brief. 2016. PMID: 27872878 Free PMC article.
Genetic flow among olive populations within the Mediterranean basin.
di Rienzo V, Sion S, Taranto F, D'Agostino N, Montemurro C, Fanelli V, Sabetta W, Boucheffa S, Tamendjari A, Pasqualone A, Zammit-Mangion M, Miazzi MM. di Rienzo V, et al. Among authors: pasqualone a. PeerJ. 2018 Jul 11;6:e5260. doi: 10.7717/peerj.5260. eCollection 2018. PeerJ. 2018. PMID: 30018865 Free PMC article.
Use of olive leaf extract to reduce lipid oxidation of baked snacks.
Difonzo G, Pasqualone A, Silletti R, Cosmai L, Summo C, Paradiso VM, Caponio F. Difonzo G, et al. Among authors: pasqualone a. Food Res Int. 2018 Jun;108:48-56. doi: 10.1016/j.foodres.2018.03.034. Epub 2018 Mar 12. Food Res Int. 2018. PMID: 29735082
Has the use of talc an effect on yield and extra virgin olive oil quality?
Caponio F, Squeo G, Difonzo G, Pasqualone A, Summo C, Paradiso VM. Caponio F, et al. Among authors: pasqualone a. J Sci Food Agric. 2016 Aug;96(10):3292-9. doi: 10.1002/jsfa.7658. Epub 2016 Mar 7. J Sci Food Agric. 2016. PMID: 26847164 Review.
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers.
Pasqualone A, Montemurro C, di Rienzo V, Summo C, Paradiso VM, Caponio F. Pasqualone A, et al. J Sci Food Agric. 2016 Aug;96(11):3642-57. doi: 10.1002/jsfa.7711. Epub 2016 Apr 15. J Sci Food Agric. 2016. PMID: 26991131 Review.
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation-emission spectroscopy coupled with chemometrics.
Squeo G, Caponio F, Paradiso VM, Summo C, Pasqualone A, Khmelinskii I, Sikorska E. Squeo G, et al. Among authors: pasqualone a. J Sci Food Agric. 2019 Mar 30;99(5):2513-2520. doi: 10.1002/jsfa.9461. Epub 2018 Dec 11. J Sci Food Agric. 2019. PMID: 30379336
Effect of acorn flour on the physico-chemical and sensory properties of biscuits.
Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F. Pasqualone A, et al. Heliyon. 2019 Aug 7;5(8):e02242. doi: 10.1016/j.heliyon.2019.e02242. eCollection 2019 Aug. Heliyon. 2019. PMID: 31453400 Free PMC article.
Effect of processing variables on the physico-chemical characteristics and aroma of borĊŸ, a traditional beverage derived from wheat bran.
Pasqualone A, Summo C, Laddomada B, Mudura E, Coldea TE. Pasqualone A, et al. Food Chem. 2018 Nov 1;265:242-252. doi: 10.1016/j.foodchem.2018.05.095. Epub 2018 May 22. Food Chem. 2018. PMID: 29884380
Effect of salt reduction on quality and acceptability of durum wheat bread.
Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Pasqualone A, et al. Food Chem. 2019 Aug 15;289:575-581. doi: 10.1016/j.foodchem.2019.03.098. Epub 2019 Mar 20. Food Chem. 2019. PMID: 30955651
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.
Caponio F, Squeo G, Brunetti L, Pasqualone A, Summo C, Paradiso VM, Catalano P, Bianchi B. Caponio F, et al. Among authors: pasqualone a. J Sci Food Agric. 2018 Aug;98(11):4279-4286. doi: 10.1002/jsfa.8950. Epub 2018 Mar 22. J Sci Food Agric. 2018. PMID: 29427340
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