DE ANGELIS, DAVIDE

DE ANGELIS, DAVIDE  

DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA  

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Risultati 1 - 20 di 62 (tempo di esecuzione: 0.028 secondi).
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A review of the food authentication research using class-modelling approaches 1-gen-2024 DE ANGELIS, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 1-gen-2024 DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella; Faccia, Michele; Squeo, Giacomo
Advancements in texturization processes for the development of plant-based meat analogs: a review 1-gen-2024 DE ANGELIS, Davide; Jan van der Goot, Atze; Pasqualone, Antonella; Summo, Carmine
Almond okara as a valuable ingredient in biscuit preparation 1-gen-2023 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
Amino acid and fatty acid compositions of texturized vegetable proteins 1-gen-2023 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 1-gen-2021 De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C.
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 1-gen-2024 Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 1-gen-2021 Squeo, Giacomo; Manuel Amigo, José; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 1-gen-2023 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 1-gen-2024 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 1-gen-2024 Squeo, Giacomo; DE ANGELIS, Davide; Totaro, Michela P.; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 1-gen-2022 Squeo, G.; De Angelis, D.; Summo, C.; Pasqualone, A.; Caponio, F.; Amigo, J. M.
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 1-gen-2024 DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 1-gen-2024 Squeo, Giacomo; DE ANGELIS, Davide; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine
Background, applications and issues of the experimental designs for mixture in the food sector 1-gen-2021 Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F.
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 1-gen-2020 De Angelis, Davide; Madodé, Yann E.; Briffaz, Aurélien; Hounhouigan, Djidjoho Joseph; Pasqualone, Antonella; Summo, Carmine
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 1-gen-2024 Squeo, Giacomo; Cruz, Jordi; De Angelis, Davide; Caponio, Francesco; Amigo, José M
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 1-gen-2019 Summo, C.; De Angelis, D.; Ricciardi, L.; Caponio, F.; Lotti, C.; Pavan, S.; Pasqualone, A.
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.) 1-gen-2021 De Angelis, D.; Pasqualone, A.; Costantini, M.; Ricciardi, L.; Lotti, C.; Pavan, S.; Summo, C.
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 1-gen-2023 Squeo, Giacomo; Latrofa, Vittoria; Vurro, Francesca; De Angelis, Davide; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella