IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 3.805
EU - Europa 2.359
AS - Asia 2.020
SA - Sud America 413
Continente sconosciuto - Info sul continente non disponibili 299
AF - Africa 140
OC - Oceania 14
Totale 9.050
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Nazione #
US - Stati Uniti d'America 3.663
IT - Italia 1.260
SG - Singapore 725
CN - Cina 319
BR - Brasile 297
HK - Hong Kong 220
RU - Federazione Russa 178
FR - Francia 156
DE - Germania 134
GB - Regno Unito 124
VN - Vietnam 118
IN - India 115
BD - Bangladesh 101
SE - Svezia 77
CA - Canada 75
ID - Indonesia 73
NL - Olanda 70
ES - Italia 63
FI - Finlandia 61
BE - Belgio 51
TR - Turchia 50
KR - Corea 42
AR - Argentina 41
MX - Messico 36
MY - Malesia 30
ZA - Sudafrica 30
IQ - Iraq 27
PK - Pakistan 27
JP - Giappone 25
IR - Iran 23
TH - Thailandia 21
CO - Colombia 20
TW - Taiwan 20
PL - Polonia 19
AT - Austria 18
CI - Costa d'Avorio 17
CZ - Repubblica Ceca 16
GH - Ghana 16
AE - Emirati Arabi Uniti 15
SA - Arabia Saudita 15
VE - Venezuela 15
LT - Lituania 14
TN - Tunisia 14
EC - Ecuador 13
UA - Ucraina 13
CL - Cile 12
EG - Egitto 12
ET - Etiopia 12
GR - Grecia 12
PH - Filippine 12
AU - Australia 11
DK - Danimarca 11
RS - Serbia 10
EE - Estonia 9
DZ - Algeria 8
PT - Portogallo 8
RO - Romania 8
SC - Seychelles 8
JM - Giamaica 7
NO - Norvegia 7
HN - Honduras 6
KE - Kenya 6
KZ - Kazakistan 6
MA - Marocco 6
NI - Nicaragua 6
SM - San Marino 6
AL - Albania 5
BG - Bulgaria 5
BO - Bolivia 5
HU - Ungheria 5
JO - Giordania 5
PY - Paraguay 5
UZ - Uzbekistan 5
HR - Croazia 4
IE - Irlanda 4
IL - Israele 4
AZ - Azerbaigian 3
CH - Svizzera 3
CM - Camerun 3
CR - Costa Rica 3
LB - Libano 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
OM - Oman 3
SI - Slovenia 3
UY - Uruguay 3
BB - Barbados 2
BJ - Benin 2
GT - Guatemala 2
KW - Kuwait 2
NG - Nigeria 2
PE - Perù 2
PS - Palestinian Territory 2
TT - Trinidad e Tobago 2
UG - Uganda 2
BF - Burkina Faso 1
BY - Bielorussia 1
CW - ???statistics.table.value.countryCode.CW??? 1
GD - Grenada 1
GE - Georgia 1
Totale 8.740
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Città #
Ashburn 397
Singapore 391
San Jose 238
Hong Kong 213
Milan 179
Bari 146
Chandler 125
Council Bluffs 125
Beijing 123
Dallas 107
Rome 107
Fairfield 98
Los Angeles 76
New York 67
Nyköping 60
Seattle 59
Houston 48
Columbus 46
Helsinki 46
Jakarta 46
Cambridge 44
Atlanta 42
Lauterbourg 42
Santa Clara 42
Wilmington 41
Woodbridge 41
Frankfurt am Main 35
Fragagnano 34
Gravina in Puglia 33
Hanoi 30
Ho Chi Minh City 30
Munich 30
Naples 29
São Paulo 28
Falkenstein 27
Boardman 26
London 26
Brussels 25
Palermo 23
Buffalo 22
Parma 20
Moscow 19
Chennai 18
Toronto 18
Ann Arbor 17
Abidjan 16
Brooklyn 16
Florence 16
Hyderabad 16
Phoenix 16
Taranto 16
Barletta 15
Bologna 15
Chicago 15
Ghent 15
Lawrence 15
Catania 14
Denver 14
San Francisco 14
Turin 14
Figino 13
Modena 13
Montreal 13
Orem 13
Amsterdam 12
Medellín 12
Nuremberg 12
Turku 12
Boston 11
Cape Town 11
Kuala Lumpur 11
Lahore 11
Putignano 11
Stockholm 11
Thetford 11
Tokyo 11
Tunis 11
Warsaw 11
Winnipeg 11
Bitonto 10
Dubai 10
Rio de Janeiro 10
Roxbury 10
Teo 10
Vienna 10
Aarhus 9
Addis Ababa 9
Ahmedabad 9
Durban 9
Haiphong 9
Johannesburg 9
Paris 9
Perugia 9
The Dalles 9
Baghdad 8
Bangkok 8
Castellana Grotte 8
Dhaka 8
Genoa 8
Kolkata 8
Totale 4.076
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.273
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 222
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 198
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 195
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 191
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 183
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 179
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 174
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 169
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 168
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 164
Nutritional, physico-chemical and functional characterization of a global chickpea collection 162
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 150
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 148
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 147
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 142
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 139
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 136
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 136
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 130
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 128
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 127
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.) 125
Almond okara as a valuable ingredient in biscuit preparation 124
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 122
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 121
Impiego di farine di legumi nella produzione di basi pizza gluten-free 116
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 115
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 115
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 115
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 112
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 112
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 111
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 110
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 108
A review of the food authentication research using class-modelling approaches 107
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 106
Pani piatti nel mediterraneo: tradizione e futuro 103
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 101
Emulsion-filled gels application in the food design of baked goods 99
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 97
Background, applications and issues of the experimental designs for mixture in the food sector 97
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 96
Advancements in texturization processes for the development of plant-based meat analogs: a review 92
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 92
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 90
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 89
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 86
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 85
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 82
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 82
From Famine Food to a Functional Option 81
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 79
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 79
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 73
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 72
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 72
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 71
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 70
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 69
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 69
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 63
The Importance of Edible Films and Coatings for Sustainable Food Development 60
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 59
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 53
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 52
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.) 50
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 47
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream 36
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 32
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 28
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins 24
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative 20
Dry-aged meat quality in veal calves fed with milk whey 19
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE 16
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties 15
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 14
Biological evaluation and nutraceutical potential of Bambina, a resilient Apulian olive cultivar, through an advanced milling process 12
AUTHENTICATION OF MEAT PRODUCTS FROM EXTENSIVE REARING SYSTEM BY NIR SPECTROSCOPY, HYPERSPECTRAL IMAGING, AND CHEMOMETRICS 12
CLASSIFICATION OF TEXTURIZED VEGETABLE PROTEIN INGREDIENTS USING HYPERSPECTRAL AND MULTISPECTRAL IMAGING AND CHEMOMETRICS: DETECTION OF ALLERGENIC SUNFLOWER PROTEINS 11
A comparison between FT-IR, NIR, and total fluorescence performance in honey adulteration detection 11
Strategies for sourdough bread authentication by NIR spectroscopy considering experimental and commercial samples 5
Enhancing texturization of upcycled durum wheat meal protein through pH adjustment and low-moisture extrusion optimization 5
Totale 9.050
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Categoria #
all - tutte 28.184
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 28.184
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022102 0 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
2024/20252.154 73 126 139 115 119 202 178 262 207 135 198 400
2025/20264.153 463 208 265 349 456 194 381 202 459 385 253 538
2026/20271.764 1.346 257 161 0 0 0 0 0 0 0 0 0
Totale 9.050