IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
EU - Europa 955
NA - Nord America 841
AS - Asia 390
SA - Sud America 70
AF - Africa 50
OC - Oceania 7
Totale 2.313
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Nazione #
US - Stati Uniti d'America 817
IT - Italia 353
RU - Federazione Russa 168
SG - Singapore 117
CN - Cina 69
BR - Brasile 63
SE - Svezia 63
DE - Germania 56
FR - Francia 53
ID - Indonesia 45
GB - Regno Unito 41
NL - Olanda 40
BE - Belgio 34
ES - Italia 31
FI - Finlandia 30
IN - India 27
TR - Turchia 27
CA - Canada 20
TH - Thailandia 16
GH - Ghana 15
KR - Corea 15
CZ - Repubblica Ceca 14
HK - Hong Kong 14
ZA - Sudafrica 14
AT - Austria 12
IR - Iran 10
MY - Malesia 10
TW - Taiwan 10
VN - Vietnam 10
JP - Giappone 9
LT - Lituania 8
NO - Norvegia 7
AU - Australia 6
EG - Egitto 6
RS - Serbia 6
SM - San Marino 6
CL - Cile 5
RO - Romania 5
UA - Ucraina 5
DZ - Algeria 4
MX - Messico 4
AE - Emirati Arabi Uniti 3
DK - Danimarca 3
ET - Etiopia 3
HU - Ungheria 3
PH - Filippine 3
PK - Pakistan 3
PT - Portogallo 3
SI - Slovenia 3
BD - Bangladesh 2
BG - Bulgaria 2
BJ - Benin 2
CH - Svizzera 2
EE - Estonia 2
IE - Irlanda 2
NG - Nigeria 2
PL - Polonia 2
AR - Argentina 1
HR - Croazia 1
KE - Kenya 1
MA - Marocco 1
NZ - Nuova Zelanda 1
TN - Tunisia 1
UG - Uganda 1
UY - Uruguay 1
Totale 2.313
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Città #
Chandler 125
Fairfield 97
Bari 89
Ashburn 74
Singapore 70
Nyköping 60
Seattle 54
Cambridge 43
Houston 41
Woodbridge 41
Wilmington 39
Jakarta 37
Rome 33
Helsinki 30
Brussels 20
New York 20
Milan 19
Moscow 18
Ann Arbor 17
Frankfurt am Main 16
Lawrence 15
Ghent 12
London 11
Los Angeles 11
Beijing 10
Hong Kong 10
Munich 10
Nuremberg 10
Roxbury 10
Teo 10
Modena 9
Cape Town 8
Brno 7
Chiang Mai 7
Des Moines 7
Naples 7
Ottawa 7
Portsmouth 7
Tolvsrød 7
Vienna 7
Accra 6
Bitonto 6
Chennai 6
Durban 6
Düsseldorf 6
Falkenstein 6
Inglewood 6
Lauterbourg 6
Madrid 6
Princeton 6
Toronto 6
Turin 6
Adelfia 5
Amsterdam 5
Bangkok 5
Catania 5
Council Bluffs 5
Dong Ket 5
Florence 5
Fort Worth 5
Izmir 5
Kolkata 5
Santa Clara 5
Springfield 5
São Paulo 5
Épinay-sur-Seine 5
Cairo 4
Casarile 4
Dearborn 4
La Puebla de los Infantes 4
Nanjing 4
Olomouc 4
Paris 4
Pune 4
San Marino 4
Seri Kembangan 4
Shanghai 4
Tarragona 4
Templemars 4
Verona 4
Wageningen 4
Addis Ababa 3
Antalya 3
Belgrade 3
Bengaluru 3
Bergamo 3
Bologna 3
Brooklyn 3
Budapest 3
Buk-gu 3
Geumjeong-gu 3
Guangzhou 3
Ho Chi Minh City 3
Ljubljana 3
Manfredonia 3
Novi Sad 3
Orta di Atella 3
Padova 3
Parma 3
Pasadena 3
Totale 1.384
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Nome #
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 126
Nutritional, physico-chemical and functional characterization of a global chickpea collection 102
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 102
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 98
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 97
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 95
Amino acid and fatty acid compositions of texturized vegetable proteins 83
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 73
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 73
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 70
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 65
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 65
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 62
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 62
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 61
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 59
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 58
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.) 58
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 56
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 50
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 47
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 45
Background, applications and issues of the experimental designs for mixture in the food sector 44
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 40
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 36
Almond okara as a valuable ingredient in biscuit preparation 36
Pani piatti nel mediterraneo: tradizione e futuro 35
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 35
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 35
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 34
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 31
METODI UFFICIALI DI ANALISI DEGLI ALIMENTI BASATI SULLA SPETTROSCOPIA NIR VS RICERCA ED APPLICAZIONI INDUSTRIALI. CONSIDERAZIONI CIRCA IL DIVARIO ESISTENTE ED I POSSIBILI VANTAGGI TECNICI, ANALITICI ED AMBIENTALI 30
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 30
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 29
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 27
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 27
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 26
A review of the food authentication research using class-modelling approaches 25
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 24
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 22
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 21
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 21
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 20
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 19
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 19
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 19
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 18
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 18
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 17
The Importance of Edible Films and Coatings for Sustainable Food Development 17
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 17
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 16
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 16
Impiego di farine di legumi nella produzione di basi pizza gluten-free 16
Emulsion-filled gels application in the food design of baked goods 15
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 15
Advancements in texturization processes for the development of plant-based meat analogs: a review 15
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 14
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 14
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 14
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products 13
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 9
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 5
Totale 2.541
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Categoria #
all - tutte 11.670
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 11.670
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202016 0 0 0 0 0 0 0 0 0 0 9 7
2020/2021248 2 10 52 41 18 10 43 13 10 20 14 15
2021/2022107 5 0 8 2 2 10 1 5 15 7 13 39
2022/2023288 22 59 16 18 28 43 9 33 44 3 10 3
2023/2024159 8 22 9 27 12 26 3 12 0 18 2 20
2024/20251.562 73 126 139 115 119 202 178 262 207 135 6 0
Totale 2.541