DE ANGELIS, DAVIDE
DE ANGELIS, DAVIDE
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
A review of the food authentication research using class-modelling approaches
2024-01-01 DE ANGELIS, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review
2024-01-01 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
2024-01-01 DE ANGELIS, Davide; Jan van der Goot, Atze; Pasqualone, Antonella; Summo, Carmine
Almond okara as a valuable ingredient in biscuit preparation
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
Amino acid and fatty acid compositions of texturized vegetable proteins
2023-01-01 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
2021-01-01 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
2024-01-01 Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
2023-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei
2024-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging
2022-01-01 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
2024-01-01 DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine
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.
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
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.
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.
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake
2023-01-01 Squeo, Giacomo; Latrofa, Vittoria; Vurro, Francesca; De Angelis, Davide; Caponio, Francesco; Summo, Carmine; Pasqualone, Antonella
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
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread
2024-01-01 Perri, Giuseppe; DE ANGELIS, Davide; Squeo, Giacomo; Pontonio, Erica
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.
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas.
2023-01-01 DE ANGELIS, Davide; Latrofa, Vittoria; Squeo, Giacomo; Caponio, Francesco; Pasqualone, Antonella; Summo, Carmine