IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 3.469
EU - Europa 2.320
AS - Asia 1.959
SA - Sud America 407
AF - Africa 135
OC - Oceania 13
Totale 8.303
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Nazione #
US - Stati Uniti d'America 3.343
IT - Italia 1.230
SG - Singapore 716
CN - Cina 305
BR - Brasile 297
HK - Hong Kong 215
RU - Federazione Russa 178
FR - Francia 155
DE - Germania 134
GB - Regno Unito 121
VN - Vietnam 117
IN - India 101
BD - Bangladesh 90
SE - Svezia 77
ID - Indonesia 71
NL - Olanda 69
CA - Canada 67
ES - Italia 63
FI - Finlandia 61
BE - Belgio 50
TR - Turchia 50
KR - Corea 42
AR - Argentina 41
MX - Messico 35
MY - Malesia 30
ZA - Sudafrica 30
IQ - Iraq 27
PK - Pakistan 26
JP - Giappone 24
IR - Iran 22
TH - Thailandia 21
TW - Taiwan 20
CO - Colombia 19
PL - Polonia 19
AT - Austria 17
CI - Costa d'Avorio 17
CZ - Repubblica Ceca 16
AE - Emirati Arabi Uniti 15
GH - Ghana 15
SA - Arabia Saudita 15
TN - Tunisia 14
LT - Lituania 13
UA - Ucraina 13
CL - Cile 12
EG - Egitto 12
GR - Grecia 12
VE - Venezuela 12
EC - Ecuador 11
ET - Etiopia 11
PH - Filippine 11
AU - Australia 10
DK - Danimarca 10
RS - Serbia 10
EE - Estonia 9
DZ - Algeria 8
PT - Portogallo 8
RO - Romania 8
NO - Norvegia 7
SC - Seychelles 7
KZ - Kazakistan 6
MA - Marocco 6
SM - San Marino 6
AL - Albania 5
BG - Bulgaria 5
BO - Bolivia 5
HN - Honduras 5
HU - Ungheria 5
JM - Giamaica 5
JO - Giordania 5
PY - Paraguay 5
UZ - Uzbekistan 5
HR - Croazia 4
IE - Irlanda 4
IL - Israele 4
KE - Kenya 4
NI - Nicaragua 4
AZ - Azerbaigian 3
CH - Svizzera 3
CM - Camerun 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
OM - Oman 3
SI - Slovenia 3
UY - Uruguay 3
BB - Barbados 2
BJ - Benin 2
CR - Costa Rica 2
GT - Guatemala 2
KW - Kuwait 2
LB - Libano 2
NG - Nigeria 2
PE - Perù 2
PS - Palestinian Territory 2
UG - Uganda 2
BF - Burkina Faso 1
BY - Bielorussia 1
GD - Grenada 1
GE - Georgia 1
KG - Kirghizistan 1
KH - Cambogia 1
Totale 8.292
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Città #
Singapore 386
Ashburn 377
Hong Kong 208
San Jose 184
Milan 176
Bari 142
Chandler 125
Beijing 116
Rome 105
Dallas 103
Fairfield 98
Los Angeles 69
New York 64
Nyköping 60
Seattle 59
Houston 47
Helsinki 46
Jakarta 46
Columbus 45
Council Bluffs 45
Cambridge 44
Lauterbourg 42
Woodbridge 41
Atlanta 40
Wilmington 40
Frankfurt am Main 35
Fragagnano 34
Gravina in Puglia 33
Hanoi 30
Munich 30
Ho Chi Minh City 29
Naples 29
São Paulo 28
Falkenstein 27
Santa Clara 27
Boardman 26
Brussels 25
London 25
Palermo 23
Parma 20
Buffalo 19
Moscow 19
Chennai 18
Ann Arbor 17
Toronto 17
Abidjan 16
Brooklyn 16
Florence 16
Hyderabad 16
Taranto 16
Barletta 15
Bologna 15
Ghent 15
Lawrence 15
Catania 14
Denver 14
Turin 14
Figino 13
Modena 13
San Francisco 13
Amsterdam 12
Medellín 12
Montreal 12
Nuremberg 12
Orem 12
Turku 12
Boston 11
Cape Town 11
Chicago 11
Kuala Lumpur 11
Lahore 11
Putignano 11
Stockholm 11
Thetford 11
Tokyo 11
Tunis 11
Warsaw 11
Bitonto 10
Dubai 10
Rio de Janeiro 10
Roxbury 10
Teo 10
Durban 9
Haiphong 9
Johannesburg 9
Paris 9
The Dalles 9
Vienna 9
Aarhus 8
Addis Ababa 8
Baghdad 8
Bangkok 8
Castellana Grotte 8
Dhaka 8
Leuven 8
Madrid 8
Mexico City 8
Molfetta 8
Perugia 8
Phoenix 8
Totale 3.833
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.262
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 212
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 187
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 184
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 182
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 178
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 170
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 167
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 166
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 158
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 158
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 149
Nutritional, physico-chemical and functional characterization of a global chickpea collection 149
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 141
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 140
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 137
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 136
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 133
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 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.) 123
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 121
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 120
Almond okara as a valuable ingredient in biscuit preparation 117
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 116
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 115
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 114
Impiego di farine di legumi nella produzione di basi pizza gluten-free 112
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 112
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 109
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 108
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 106
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 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 105
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 102
A review of the food authentication research using class-modelling approaches 101
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 99
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 98
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 98
Background, applications and issues of the experimental designs for mixture in the food sector 96
Pani piatti nel mediterraneo: tradizione e futuro 93
Emulsion-filled gels application in the food design of baked goods 93
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 91
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 90
Advancements in texturization processes for the development of plant-based meat analogs: a review 89
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 89
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 86
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 85
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 82
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 81
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 81
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 80
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 73
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 71
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 71
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 71
From Famine Food to a Functional Option 69
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 69
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 68
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 66
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 64
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 62
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 61
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 57
The Importance of Edible Films and Coatings for Sustainable Food Development 53
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 50
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 49
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.) 48
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 45
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream 32
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 31
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 26
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins 23
Dry-aged meat quality in veal calves fed with milk whey 17
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative 14
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties 14
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE 12
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 7
CLASSIFICATION OF TEXTURIZED VEGETABLE PROTEIN INGREDIENTS USING HYPERSPECTRAL AND MULTISPECTRAL IMAGING AND CHEMOMETRICS: DETECTION OF ALLERGENIC SUNFLOWER PROTEINS 5
Biological evaluation and nutraceutical potential of Bambina, a resilient Apulian olive cultivar, through an advanced milling process 4
Enhancing texturization of upcycled durum wheat meal protein through pH adjustment and low-moisture extrusion optimization 4
A comparison between FT-IR, NIR, and total fluorescence performance in honey adulteration detection 4
AUTHENTICATION OF MEAT PRODUCTS FROM EXTENSIVE REARING SYSTEM BY NIR SPECTROSCOPY, HYPERSPECTRAL IMAGING, AND CHEMOMETRICS 4
Strategies for sourdough bread authentication by NIR spectroscopy considering experimental and commercial samples 3
Totale 8.601
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Categoria #
all - tutte 26.696
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 26.696
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20264.153 463 208 265 349 456 194 381 202 459 385 253 538
2026/20271.315 1.315 0 0 0 0 0 0 0 0 0 0 0
Totale 8.601