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University Polytechnical of Marche - Department of Agricultural, Food and Environmental Sciences

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Scopus Author ID: 6603856237
SciProfiles: 1318574

Keywords

Food Rheology, Food Microstructure, Phase-contrast microtomography, Size-exclusion High-Performance Liquid Chromotography, Modulate Differential Scannino Calorimetry, Food Shelf-Life Modelling, Innovative and Active Food Packaging, Thermal Treatments in Food Industry, Modeling Pathogenic and Poisoning Microorganisms Growth at sub-letal conditions, Dinamical Meccanica Analysis, Data Meaning, Chemometrics, Multivariate and Cluster Analysis

Countries

Italy

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Employment (1)

University Polytechnical of Marche: Ancona, Marche, IT

2010-10-01 to present | Permanente Researcher (Department of Agricoltural, Food and Environmental Sciences)
Employment
Source: Self-asserted source
Pasquale Massimiliano Falcone

Works (38)

Development of High Antioxidant / High Fiber Functional Peach Nectar Containing Lutein/Lycopene and Various Dietary Fibers Using D-Optimal Mixture Design Optimization

2025-02-04 | Preprint
DOI: 10.20944/preprints202502.0236.v1
Contributors: Masumeh Takalloo; Babak Ghanbarzadeh; Mostafa Soltani; Pasquale M. Falcone
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Development and optimization of thyme-pennyroyal essential oils based active nanostructured lipid carrier (NLC) containing saffron extract with antioxidant and antimicrobial properties

Food Bioscience
2024-10 | Journal article
DOI: 10.1016/j.fbio.2024.104992
Contributors: Elnaz Binazir; Babak Ghanbarzadeh; Shahram Hanifian; Mehdi Gharekhani; Hossein Samadi Kafil; Pasquale M. Falcone
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Development of Hybrid Electrospun Nanofibers: Improving Effects of Cellulose Nanofibers (CNFs) on Electrospinnability of Gelatin

Foods
2024-07-02 | Journal article
DOI: 10.3390/foods13132114
Contributors: Farnaz Hajieghrary; Babak Ghanbarzadeh; Akram Pezeshki; Saeed Dadashi; Pasquale M. Falcone
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Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

Current Research in Food Science
2023 | Journal article
DOI: 10.1016/j.crfs.2023.100437
Contributors: Ancuta Nartea; Benedetta Fanesi; Deborah Pacetti; Lucia Lenti; Dennis Fiorini; Paolo Lucci; Natale G. Frega; Pasquale M. Falcone
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The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger

Foods
2023-10-11 | Journal article
DOI: 10.3390/foods12203737
Contributors: Maedeh Malekmohammadi; Babak Ghanbarzadeh; Shahram Hanifian; Hossein Samadi Kafil; Mehdi Gharekhani; Pasquale M. Falcone
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New Healthy Low-Sugar and Carotenoid-Enriched/High-Antioxidant Beverage: Study of Optimization and Physicochemical Properties

Foods
2023-08-30 | Journal article
DOI: 10.3390/foods12173265
Contributors: Leila Abolghasemi Fakhri; Babak Ghanbarzadeh; Pasquale M. Falcone
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Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases

Antioxidants
2023-06-20 | Journal article
DOI: 10.3390/antiox12061312
Contributors: Ancuta Nartea; Lama Ismaiel; Emanuela Frapiccini; Pasquale Massimiliano Falcone; Deborah Pacetti; Natale Giuseppe Frega; Paolo Lucci; Sabrina Colella
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Physico-Mechanical Optimization and Antimicrobial Properties of the Bionanocomposite Films Containing Gallic Acid and Zinc Oxide Nanoparticles

Nanomaterials
2023-05-31 | Journal article
DOI: 10.3390/nano13111769
Contributors: Azin Karami; Babak Ghanbarzadeh; Leila Abolghasemi Fakhri; Pasquale M. Falcone; Mohammadyar Hosseini
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Development of a Novel Low-Calorie Lime Juice-Based Prebiotic Beverage Using a Combined Design Optimization Methodology

Foods
2023-02-03 | Journal article
DOI: 10.3390/foods12030680
Contributors: Leila Abolghasemi Fakhri; Babak Ghanbarzadeh; Pasquale M. Falcone
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Crossref

Application of mixture design methodology for development of high antioxidant fruity functional beverage

Food Science & Nutrition
2022-07 | Journal article
DOI: 10.1002/fsn3.2834
Contributors: Samar Sahraee; Babak Ghanbarzadeh; Pasquale M. Falcone
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Crossref

Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments

Foods
2021-08-24 | Journal article
DOI: 10.3390/foods10091969
Contributors: Ancuta Nartea; Pasquale Massimiliano Falcone; Luisa Torri; Babak Ghanbarzadeh; Natale Giuseppe Frega; Deborah Pacetti
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A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

Foods
2021-02-04 | Journal article
DOI: 10.3390/foods10020334
Contributors: Paolo Giudici; Antonietta Baiano; Paola Chiari; Luciana De Vero; Babak Ghanbarzadeh; Pasquale Massimiliano Falcone
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Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality

International Journal of Food Studies
2017-04-18 | Journal article
DOI: 10.7455/ijfs.v6i1.386
Contributors: Pasquale M. Falcone; Elisa Sabatinelli; Federico Lemmetti; Paolo Giudici
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Crossref

Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety

Rivista Italiana delle Sostanze Grasse
2014 | Journal article
EID:

2-s2.0-84930541076
Contributors: Fiori, F.; Boselli, E.; Falcone, P.M.; Balzano, M.; Frega, N.G.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Structure-composition relationships of the traditional balsamic vinegar of Modena close to jamming transition (part II): Threshold control parameters

Food Research International
2012 | Journal article
DOI: 10.1016/j.foodres.2011.09.003
EID:

2-s2.0-80355145831
Contributors: Falcone, P.M.; Mozzon, M.; Frega, N.G.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Molecular size distribution in long-aged food beverages and alcoholic drinks: A preliminary inquiry towards understanding physical-and sensory-related properties

New Topics in Food Engineering
2011 | Book
EID:

2-s2.0-84895205651
Contributors: Falcone, P.M.; Giudici, P.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition

Food Research International
2011 | Journal article
DOI: 10.1016/j.foodres.2011.04.028
EID:

2-s2.0-79958259454
Contributors: Falcone, P.M.; Boselli, E.; Frega, N.G.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Crystallization and jamming in the traditional balsamic vinegar

Food Research International
2010 | Journal article
DOI: 10.1016/j.foodres.2010.07.013
EID:

2-s2.0-77957143542
Contributors: Falcone, P.M.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Sugar conversion induced by the application of heat to grape must

Journal of Agricultural and Food Chemistry
2010 | Journal article
DOI: 10.1021/jf101110s
EID:

2-s2.0-77955697748
Contributors: Falcone, P.M.; Tagliazucchi, D.; Verzelloni, E.; Giudici, P.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties

Advances in Food and Nutrition Research
2009 | Book
DOI: 10.1016/S1043-4526(09)58004-7
EID:

2-s2.0-77953643947
Contributors: Giudici, P.; Gullo, M.; Solieri, L.; Falcone, P.M.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

A rheological approach to the quantitative assessment of Traditional Balsamic Vinegar quality

Journal of Food Engineering
2008 | Journal article
DOI: 10.1016/j.jfoodeng.2007.10.017
EID:

2-s2.0-37349098332
Contributors: Falcone, P.M.; Verzelloni, E.; Tagliazucchi, D.; Giudici, P.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Development of a predictive equation for the subcutaneous fat thickness of pig thighs

Veterinary Research Communications
2008 | Journal article
DOI: 10.1007/s11259-008-9145-8
EID:

2-s2.0-52049126734
Contributors: Lo Fiego, D.P.; Falcone, P.M.; Ielo, M.C.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

Journal of Cereal Science
2008 | Journal article
DOI: 10.1016/j.jcs.2007.03.004
EID:

2-s2.0-39649124219
Contributors: Chillo, S.; Laverse, J.; Falcone, P.M.; Protopapa, A.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Molecular size and molecular size distribution affecting traditional balsamic vinegar aging

Journal of Agricultural and Food Chemistry
2008 | Journal article
DOI: 10.1021/jf800706g
EID:

2-s2.0-51649086991
Contributors: Falcone, P.M.; Giudici, P.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

Journal of Food Engineering
2008 | Journal article
DOI: 10.1016/j.jfoodeng.2007.04.022
EID:

2-s2.0-34547504736
Contributors: Chillo, S.; Laverse, J.; Falcone, P.M.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Effect of carboxymethylcellulose and pregelatinized corn starch on the quality of amaranthus spaghetti

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2007.03.037
EID:

2-s2.0-34447552565
Contributors: Chillo, S.; Laverse, J.; Falcone, P.M.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Evaluating in vitro antimicrobial activity of thymol toward hygiene-indicating and pathogenic bacteria

Journal of Food Protection
2007 | Journal article
EID:

2-s2.0-33847240116
Contributors: Falcone, P.M.; Mastromatteo, M.; Del Nobile, M.A.; Corbo, M.R.; Sinigaglia, M.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Measuring rheological properties for applications in quality assessment of Traditional Balsamic Vinegar: Description and preliminary evaluation of a model

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2006.05.023
EID:

2-s2.0-33750938141
Contributors: Falcone, P.M.; Chillo, S.; Giudici, P.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Study of mechanical properties, oxygen permeability and AFM topography of zein films plasticized by polyols

Packaging Technology and Science
2007 | Journal article
DOI: 10.1002/pts.750
EID:

2-s2.0-34250832005
Contributors: Ghanbarzodeh, B.; Oromiehie, A.R.; Musavi, M.; Falcone, P.M.; D-Jomeh, Z.E.; Rad, E.R.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Textural changes of Canestrello Pugliese cheese measured during storage

Journal of Food Engineering
2007 | Journal article
DOI: 10.1016/j.jfoodeng.2007.04.026
EID:

2-s2.0-34447537732
Contributors: Del Nobile, M.A.; Chillo, S.; Falcone, P.M.; Laverse, J.; Pati, S.; Baiano, A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Imaging Techniques for the Study of Food Microstructure: A Review

Advances in Food and Nutrition Research
2006 | Book
DOI: 10.1016/S1043-4526(06)51004-6
EID:

2-s2.0-33748931628
Contributors: Falcone, P.M.; Baiano, A.; Conte, A.; Mancini, L.; Tromba, G.; Zanini, F.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

A study on the antimicrobial activity of thymol intended as a natural preservative

Journal of Food Protection
2005 | Journal article
EID:

2-s2.0-24644487876
Contributors: Falcone, P.; Speranza, B.; Del Nobile, M.A.; Corbo, M.R.; Sinigaglia, M.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Three-dimensional quantitative analysis of bread crumb by X-ray microtomography

Journal of Food Science
2005 | Journal article
EID:

2-s2.0-19544391664
Contributors: Falcone, P.M.; Baiano, A.; Zanini, F.; Mancini, L.; Tromba, G.; Dreossi, D.; Montanari, F.; Scuor, N.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

A novel approach to the study of bread porous structure: Phase-contrast X-ray microtomography

Journal of Food Science
2004 | Journal article
EID:

2-s2.0-17144441335
Contributors: Falcone, P.M.; Baiano, A.; Zanini, F.; Mancini, L.; Tromba, G.; Montanari, F.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

The study of acidifying blanching of pickled "Cicorino" leaves using Response Surface Methodology

Journal of Food Engineering
2004 | Journal article
DOI: 10.1016/S0260-8774(03)00247-4
EID:

2-s2.0-0344443185
Contributors: Severini, C.; Derossi, A.; Falcone, P.; Baiano, A.; Massini, R.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Use of entrapped microorganisms as biological oxygen scavengers in food packaging applications

LWT - Food Science and Technology
2004 | Journal article
DOI: 10.1016/S0023-6438(03)00115-4
EID:

2-s2.0-1242265610
Contributors: Altieri, C.; Sinigaglia, M.; Corbo, M.R.; Buonocore, G.G.; Falcone, P.; Del Nobile, M.A.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Color changes of tomato purees during storage at freezing temperatures

Journal of Food Science
2002 | Journal article
EID:

2-s2.0-0036692377
Contributors: Calligaris, S.; Falcone, P.; Anese, M.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees

Journal of Food Science
2002 | Journal article
EID:

2-s2.0-0036866365
Contributors: Anese, M.; Falcone, P.; Fogliano, V.; Nicoli, M.C.; Massini, R.
Source: Self-asserted source
Pasquale Massimiliano Falcone via Scopus - Elsevier

Peer review (4 reviews for 4 publications/grants)

Review activity for Foods. (1)
Review activity for Journal of food engineering. (1)
Review activity for Materials. (1)
Review activity for Molecules. (1)
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