DE ANGELIS, DAVIDE

DE ANGELIS, DAVIDE  

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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.
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.
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
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.
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 1-gen-2022 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 1-gen-2022 De Angelis, D.; Pasqualone, A.; Manfredi, L.; Allegretta, I.; Terzano, R.; Summo, C.
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 1-gen-2019 Pasqualone, Antonella; De Angelis, Davide; Squeo, Giacomo; Difonzo, Graziana; Caponio, Francesco; Summo, Carmine
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 1-gen-2020 Summo, Carmine; De Angelis, Davide; Difonzo, Graziana; Caponio, Francesco; Pasqualone, Antonella
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 1-gen-2018 Summo, Carmine; Palasciano, Marino; DE ANGELIS, Davide; Paradiso, Vito M; Caponio, Francesco; Pasqualone, Antonella
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 1-gen-2021 de Angelis, D.; Kaleda, A.; Pasqualone, A.; Vaikma, H.; Squeo, G.; Caponio, F.; Summo, C.
The Importance of Edible Films and Coatings for Sustainable Food Development 1-gen-2022 Summo, C; De Angelis, D
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 1-gen-2020 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.
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 1-gen-2020 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.
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 1-gen-2020 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.
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 1-gen-2019 Summo, Carmine; De Angelis, Davide; Rochette, Isabelle; Mouquet-Rivier, Claire; Pasqualone, Antonella
Nutritional, physico-chemical and functional characterization of a global chickpea collection 1-gen-2019 Summo, Carmine; De Angelis, Davide; Ricciardi, Luigi; Caponio, Francesco; Lotti, Concetta; Pavan, Stefano; Pasqualone, Antonella
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 1-gen-2022 De Angelis, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 1-gen-2020 De Angelis, Davide; Kaleda, Aleksei; Pasqualone, Antonella; Vaikma, Helen; Tamm, Martti; Tammik, Mari-Liis; Squeo, Giacomo; Summo, Carmine