IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 710
EU - Europa 145
AS - Asia 27
SA - Sud America 1
Totale 883
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Nazione #
US - Stati Uniti d'America 710
SE - Svezia 63
IT - Italia 36
GB - Regno Unito 18
CN - Cina 17
BE - Belgio 10
DE - Germania 5
FR - Francia 5
VN - Vietnam 5
IN - India 3
NL - Olanda 2
AT - Austria 1
CL - Cile 1
CZ - Repubblica Ceca 1
HU - Ungheria 1
IE - Irlanda 1
IR - Iran 1
PL - Polonia 1
RO - Romania 1
SG - Singapore 1
Totale 883
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Città #
Chandler 125
Fairfield 97
Nyköping 60
Ashburn 58
Seattle 54
Cambridge 43
Houston 41
Woodbridge 41
Wilmington 39
Bari 23
New York 18
Ann Arbor 17
Lawrence 15
Brussels 10
Roxbury 10
Beijing 9
Des Moines 7
London 7
Inglewood 6
Princeton 6
Adelfia 5
Dong Ket 5
Dearborn 4
Los Angeles 4
Paris 4
Brooklyn 3
Nanjing 3
San Diego 3
Amsterdam 2
Como 2
Hefei 2
Hounslow 2
Kilburn 2
Pune 2
Redwood City 2
Acton 1
Atlanta 1
Borås 1
Budapest 1
Changsha 1
Dublin 1
Edinburgh 1
Haikou 1
Hamburg 1
Jacksonville 1
Molfetta 1
Nanchang 1
Nuremberg 1
Pessano Con Bornago 1
Prague 1
Sabz 1
San Francisco 1
Santa Clara 1
Singapore 1
Stockholm 1
Valenzano 1
Victoria 1
Vienna 1
Wandsworth 1
Warsaw 1
Totale 756
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Nome #
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 113
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 86
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 84
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 82
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 50
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 45
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 43
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.) 41
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 41
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 39
Background, applications and issues of the experimental designs for mixture in the food sector 29
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 26
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 17
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 12
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 11
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 9
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 9
The Importance of Edible Films and Coatings for Sustainable Food Development 8
Almond okara as a valuable ingredient in biscuit preparation 7
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 5
Amino acid and fatty acid compositions of texturized vegetable proteins 4
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 4
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 3
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 3
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 3
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 2
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 1
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 1
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 1
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 1
Totale 957
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Categoria #
all - tutte 4.915
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 4.915
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201912 0 0 0 0 0 0 0 0 0 3 5 4
2019/2020158 8 4 3 8 24 16 20 24 20 15 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
2023/2024137 8 22 9 27 12 26 3 12 0 18 0 0
Totale 957