IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 1.956
EU - Europa 1.895
AS - Asia 1.845
SA - Sud America 400
AF - Africa 131
OC - Oceania 12
Totale 6.239
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Nazione #
US - Stati Uniti d'America 1.853
IT - Italia 856
SG - Singapore 702
BR - Brasile 293
CN - Cina 285
HK - Hong Kong 209
RU - Federazione Russa 178
FR - Francia 150
DE - Germania 130
VN - Vietnam 115
GB - Regno Unito 111
IN - India 97
SE - Svezia 73
ID - Indonesia 70
NL - Olanda 63
FI - Finlandia 61
ES - Italia 59
CA - Canada 52
TR - Turchia 50
BE - Belgio 46
AR - Argentina 41
KR - Corea 41
MX - Messico 34
ZA - Sudafrica 30
BD - Bangladesh 29
MY - Malesia 29
IQ - Iraq 27
PK - Pakistan 25
IR - Iran 22
JP - Giappone 21
TH - Thailandia 21
TW - Taiwan 20
CO - Colombia 18
AT - Austria 17
CI - Costa d'Avorio 17
CZ - Repubblica Ceca 16
AE - Emirati Arabi Uniti 15
GH - Ghana 15
PL - Polonia 15
SA - Arabia Saudita 15
TN - Tunisia 14
UA - Ucraina 13
CL - Cile 12
EG - Egitto 12
LT - Lituania 12
PH - Filippine 11
VE - Venezuela 11
EC - Ecuador 10
RS - Serbia 10
AU - Australia 9
EE - Estonia 9
DK - Danimarca 8
DZ - Algeria 8
ET - Etiopia 8
GR - Grecia 8
RO - Romania 8
NO - Norvegia 7
SC - Seychelles 7
KZ - Kazakistan 6
MA - Marocco 6
PT - Portogallo 6
SM - San Marino 6
AL - Albania 5
BG - Bulgaria 5
BO - Bolivia 5
HU - Ungheria 5
JM - Giamaica 5
JO - Giordania 5
PY - Paraguay 5
UZ - Uzbekistan 5
HR - Croazia 4
IL - Israele 4
NI - Nicaragua 4
AZ - Azerbaigian 3
CH - Svizzera 3
CM - Camerun 3
HN - Honduras 3
IE - Irlanda 3
KE - Kenya 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
OM - Oman 3
SI - Slovenia 3
UY - Uruguay 3
BJ - Benin 2
CR - Costa Rica 2
KW - Kuwait 2
LB - Libano 2
NG - Nigeria 2
PE - Perù 2
PS - Palestinian Territory 2
UG - Uganda 2
BB - Barbados 1
BF - Burkina Faso 1
BY - Bielorussia 1
GE - Georgia 1
GT - Guatemala 1
KG - Kirghizistan 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 6.231
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Città #
Singapore 379
Ashburn 334
Hong Kong 203
San Jose 159
Bari 128
Chandler 125
Beijing 112
Fairfield 97
Dallas 89
Nyköping 60
Rome 60
Seattle 58
Los Angeles 54
Helsinki 46
Jakarta 46
New York 46
Houston 44
Cambridge 43
Council Bluffs 43
Milan 43
Lauterbourg 42
Woodbridge 41
Wilmington 40
Frankfurt am Main 35
Fragagnano 34
Gravina in Puglia 33
Hanoi 30
Ho Chi Minh City 28
Falkenstein 27
Munich 27
São Paulo 26
Brussels 24
London 24
Naples 20
Parma 20
Moscow 19
Chennai 18
Ann Arbor 17
Santa Clara 17
Abidjan 16
Barletta 15
Buffalo 15
Lawrence 15
Florence 14
Toronto 14
Catania 13
Hyderabad 13
Modena 13
Amsterdam 12
Ghent 12
Nuremberg 12
Palermo 12
Turin 12
Turku 12
Bologna 11
Brooklyn 11
Cape Town 11
Lahore 11
Medellín 11
Putignano 11
Tokyo 11
Tunis 11
Bitonto 10
Denver 10
Dubai 10
Kuala Lumpur 10
Montreal 10
Orem 10
Rio de Janeiro 10
Roxbury 10
Teo 10
Thetford 10
Warsaw 10
Boston 9
Durban 9
Haiphong 9
Johannesburg 9
Paris 9
Vienna 9
Baghdad 8
Bangkok 8
Castellana Grotte 8
Dhaka 8
Leuven 8
Madrid 8
Molfetta 8
San Francisco 8
Shanghai 8
Stockholm 8
The Dalles 8
Addis Ababa 7
Brno 7
Cairo 7
Chiang Mai 7
Chicago 7
Des Moines 7
Düsseldorf 7
Kolkata 7
Mexico City 7
Ottawa 7
Totale 3.301
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 196
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 175
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 170
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 160
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 160
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 157
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 151
Nutritional, physico-chemical and functional characterization of a global chickpea collection 146
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 140
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 138
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 133
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 128
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 128
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 123
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.) 121
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 118
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 108
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 107
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 106
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 102
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 101
Almond okara as a valuable ingredient in biscuit preparation 100
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 96
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 96
Impiego di farine di legumi nella produzione di basi pizza gluten-free 95
A review of the food authentication research using class-modelling approaches 93
Background, applications and issues of the experimental designs for mixture in the food sector 91
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 90
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 90
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 89
Emulsion-filled gels application in the food design of baked goods 85
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 85
Pani piatti nel mediterraneo: tradizione e futuro 84
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 83
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 83
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 83
Advancements in texturization processes for the development of plant-based meat analogs: a review 81
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 80
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 79
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 78
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 77
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 77
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 75
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 74
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 73
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 69
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 68
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 67
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 64
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 60
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 59
From Famine Food to a Functional Option 59
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 58
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 58
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 57
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 57
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 55
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 52
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 51
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 48
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.) 46
The Importance of Edible Films and Coatings for Sustainable Food Development 46
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 44
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 42
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 40
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 37
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream 27
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 27
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 24
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins 20
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative 12
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties 11
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE 11
Dry-aged meat quality in veal calves fed with milk whey 11
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 6
Totale 6.489
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Categoria #
all - tutte 22.418
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 22.418
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202149 0 0 0 0 0 0 0 0 0 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
2024/20252.154 73 126 139 115 119 202 178 262 207 135 198 400
2025/20263.356 463 208 265 349 456 194 381 202 459 379 0 0
Totale 6.489