IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 610
EU - Europa 128
AS - Asia 23
SA - Sud America 1
Totale 762
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Nazione #
US - Stati Uniti d'America 610
SE - Svezia 72
IT - Italia 26
CN - Cina 17
BE - Belgio 11
GB - Regno Unito 8
VN - Vietnam 5
FR - Francia 4
AT - Austria 2
NL - Olanda 2
CL - Cile 1
DE - Germania 1
IR - Iran 1
PL - Polonia 1
RO - Romania 1
Totale 762
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Città #
Chandler 140
Fairfield 98
Nyköping 68
Seattle 53
Ashburn 43
Cambridge 43
Houston 42
Woodbridge 41
Wilmington 39
Bari 20
Ann Arbor 17
Lawrence 16
Brussels 11
Roxbury 10
Beijing 9
Des Moines 8
Princeton 7
Inglewood 6
Dong Ket 5
London 5
Dearborn 4
Paris 4
Brooklyn 3
Nanjing 3
San Diego 3
Amsterdam 2
Como 2
Hefei 2
Los Angeles 2
Redwood City 2
Vienna 2
Atlanta 1
Borås 1
Changsha 1
Haikou 1
Jacksonville 1
Molfetta 1
Nanchang 1
Sabz 1
San Francisco 1
Valenzano 1
Victoria 1
Warsaw 1
Totale 722
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Nome #
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 105
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 83
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 78
Nutritional, physico-chemical and functional characterization of a global chickpea collection 77
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 75
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 74
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 40
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 37
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 36
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 32
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.) 31
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 30
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 28
Background, applications and issues of the experimental designs for mixture in the food sector 23
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 19
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 12
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 9
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 8
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 7
The Importance of Edible Films and Coatings for Sustainable Food Development 4
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 3
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 3
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 2
Amino acid and fatty acid compositions of texturized vegetable proteins 2
Almond okara as a valuable ingredient in biscuit preparation 2
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 2
Totale 822
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Categoria #
all - tutte 2198
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 2198
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201919 0010 00 00 6354
2019/2020158 8438 2416 2024 201597
2020/2021248 2105241 1810 4313 10201415
2021/2022120 9182 312 15 1581541
2022/2023277 25651724 3048 1036 22000
Totale 822