Sfoglia per Autore
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar
2018-01-01 Summo, Carmine; Palasciano, Marino; DE ANGELIS, Davide; Paradiso, Vito M; Caponio, Francesco; Pasqualone, Antonella
Nutritional, physico-chemical and functional characterization of a global chickpea collection
2019-01-01 Summo, Carmine; De Angelis, Davide; Ricciardi, Luigi; Caponio, Francesco; Lotti, Concetta; Pavan, Stefano; Pasqualone, Antonella
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas
2019-01-01 Summo, Carmine; De Angelis, Davide; Rochette, Isabelle; Mouquet-Rivier, Claire; Pasqualone, Antonella
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection
2019-01-01 Summo, C.; De Angelis, D.; Ricciardi, L.; Caponio, F.; Lotti, C.; Pavan, S.; Pasqualone, A.
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
2019-01-01 Pasqualone, Antonella; De Angelis, Davide; Squeo, Giacomo; Difonzo, Graziana; Caponio, Francesco; Summo, Carmine
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza
2020-01-01 De Angelis, Davide; Madodé, Yann E.; Briffaz, Aurélien; Hounhouigan, Djidjoho Joseph; Pasqualone, Antonella; Summo, Carmine
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins
2020-01-01 De Angelis, Davide; Kaleda, Aleksei; Pasqualone, Antonella; Vaikma, Helen; Tamm, Martti; Tammik, Mari-Liis; Squeo, Giacomo; Summo, Carmine
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
2020-01-01 Pasqualone, Antonella; Laddomada, Barbara; Boukid, Fatma; Angelis, Davide De; Summo, Carmine
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation
2020-01-01 Centrone, M.; Gena, P.; Ranieri, M.; Di Mise, A.; D'Agostino, M.; Mastrodonato, M.; Venneri, M.; De Angelis, D.; Pavan, S.; Pasqualone, A.; Summo, C.; Fanelli, V.; Valenti, G.; Calamita, G.; Tamma, G.
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content
2020-01-01 Summo, Carmine; De Angelis, Davide; Difonzo, Graziana; Caponio, Francesco; Pasqualone, Antonella
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
2021-01-01 De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C.
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve
2021-01-01 de Angelis, D.; Kaleda, A.; Pasqualone, A.; Vaikma, H.; Squeo, G.; Caponio, F.; Summo, C.
Effect of mineral and organic fertilization on desi and kabuli chickpea (Cicer arietinum l.): Plant growth and production, hydration properties, bioactive compounds, and antioxidant activity
2021-01-01 Pasqualone, Antonella; Summo, Carmine; DE ANGELIS, Davide; Cucci, Giovanna; Caranfa, Davide; Lacolla, Giovanni
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.)
2021-01-01 De Angelis, D.; Pasqualone, A.; Costantini, M.; Ricciardi, L.; Lotti, C.; Pavan, S.; Summo, C.
Background, applications and issues of the experimental designs for mixture in the food sector
2021-01-01 Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F.
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
2022-01-01 Mefleh, Marina; Faccia, Michele; Natrella, Giuseppe; De Angelis, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta
2022-01-01 De Angelis, D.; Pasqualone, A.; Manfredi, L.; Allegretta, I.; Terzano, R.; Summo, C.
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel
2022-01-01 Mefleh, Marina; Pasqualone, Antonella; Caponio, Francesco; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine; Faccia, Michele
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings
2022-01-01 De Angelis, D.; Squeo, G.; Pasqualone, A.; Summo, C.
The Importance of Edible Films and Coatings for Sustainable Food Development
2022-01-01 Summo, C; De Angelis, D
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