IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 1.479
EU - Europa 1.458
AS - Asia 1.435
SA - Sud America 295
AF - Africa 95
OC - Oceania 11
Totale 4.773
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Nazione #
US - Stati Uniti d'America 1.420
IT - Italia 613
SG - Singapore 579
BR - Brasile 241
CN - Cina 214
HK - Hong Kong 186
RU - Federazione Russa 172
DE - Germania 94
FR - Francia 93
VN - Vietnam 88
GB - Regno Unito 86
SE - Svezia 73
IN - India 64
ID - Indonesia 62
ES - Italia 52
NL - Olanda 51
FI - Finlandia 46
BE - Belgio 41
TR - Turchia 41
CA - Canada 38
KR - Corea 35
ZA - Sudafrica 25
AR - Argentina 23
IR - Iran 21
JP - Giappone 19
TW - Taiwan 19
MX - Messico 18
AT - Austria 17
MY - Malesia 17
CI - Costa d'Avorio 16
CZ - Repubblica Ceca 16
TH - Thailandia 16
GH - Ghana 15
AE - Emirati Arabi Uniti 14
BD - Bangladesh 14
PL - Polonia 13
LT - Lituania 12
PK - Pakistan 12
EG - Egitto 10
TN - Tunisia 10
UA - Ucraina 10
AU - Australia 8
EE - Estonia 8
RO - Romania 8
DK - Danimarca 7
IQ - Iraq 7
NO - Norvegia 7
PH - Filippine 7
CL - Cile 6
CO - Colombia 6
DZ - Algeria 6
EC - Ecuador 6
RS - Serbia 6
SM - San Marino 6
HU - Ungheria 5
PT - Portogallo 5
SA - Arabia Saudita 5
ET - Etiopia 4
VE - Venezuela 4
BO - Bolivia 3
GR - Grecia 3
HR - Croazia 3
IL - Israele 3
NZ - Nuova Zelanda 3
PY - Paraguay 3
SI - Slovenia 3
AZ - Azerbaigian 2
BG - Bulgaria 2
BJ - Benin 2
CH - Svizzera 2
IE - Irlanda 2
JO - Giordania 2
KE - Kenya 2
MA - Marocco 2
NG - Nigeria 2
UY - Uruguay 2
AL - Albania 1
BB - Barbados 1
HN - Honduras 1
KG - Kirghizistan 1
KW - Kuwait 1
KZ - Kazakistan 1
LB - Libano 1
MD - Moldavia 1
MN - Mongolia 1
NI - Nicaragua 1
NP - Nepal 1
OM - Oman 1
PE - Perù 1
UG - Uganda 1
UZ - Uzbekistan 1
Totale 4.773
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Città #
Singapore 293
Ashburn 285
Hong Kong 182
Chandler 125
Bari 122
Beijing 105
Fairfield 97
Dallas 84
Nyköping 60
Seattle 57
Rome 49
Jakarta 46
New York 45
Houston 44
Los Angeles 44
Cambridge 43
Woodbridge 41
Wilmington 40
Milan 37
Fragagnano 34
Helsinki 34
Frankfurt am Main 28
Munich 27
Ho Chi Minh City 24
São Paulo 24
Brussels 21
London 21
Hanoi 20
Parma 20
Moscow 19
Ann Arbor 17
Abidjan 15
Barletta 15
Buffalo 15
Lawrence 15
Chennai 14
Florence 14
Naples 13
Ghent 12
Hyderabad 12
Nuremberg 12
Palermo 12
Santa Clara 12
Turku 12
Modena 11
Bitonto 10
Brooklyn 10
Roxbury 10
Teo 10
Amsterdam 9
Boston 9
Cape Town 9
Denver 9
Dubai 9
Durban 9
Tokyo 9
Tunis 9
Turin 9
Vienna 9
Catania 8
Haiphong 8
Montreal 8
San Francisco 8
Stockholm 8
Toronto 8
Warsaw 8
Brno 7
Chiang Mai 7
Council Bluffs 7
Des Moines 7
Düsseldorf 7
Ottawa 7
Portsmouth 7
The Dalles 7
Tolvsrød 7
Aarhus 6
Accra 6
Bologna 6
Cairo 6
Da Nang 6
Falkenstein 6
Inglewood 6
Johannesburg 6
Kolkata 6
Lahore 6
Lauterbourg 6
Leuven 6
Madrid 6
Paris 6
Princeton 6
Rio de Janeiro 6
Tallinn 6
Adelfia 5
Ankara 5
Bangkok 5
Bengaluru 5
Bexley 5
Brasília 5
Chicago 5
Dhaka 5
Totale 2.663
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 167
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 148
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 146
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 146
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 133
Nutritional, physico-chemical and functional characterization of a global chickpea collection 130
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 128
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 127
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 126
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 117
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 113
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 109
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 107
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 106
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 103
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.) 100
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 94
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 88
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 85
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 84
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 81
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 81
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 80
Almond okara as a valuable ingredient in biscuit preparation 80
Impiego di farine di legumi nella produzione di basi pizza gluten-free 78
Background, applications and issues of the experimental designs for mixture in the food sector 74
Pani piatti nel mediterraneo: tradizione e futuro 72
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 69
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 67
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 67
A review of the food authentication research using class-modelling approaches 67
Emulsion-filled gels application in the food design of baked goods 66
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 65
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 63
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 61
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 60
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 60
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 60
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 59
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 59
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 58
Advancements in texturization processes for the development of plant-based meat analogs: a review 57
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 57
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 55
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 54
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 53
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 49
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 49
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 49
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 46
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 45
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 45
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 45
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 43
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 41
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 40
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 39
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 38
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 38
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 36
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.) 33
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 33
The Importance of Edible Films and Coatings for Sustainable Food Development 32
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 31
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 27
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 19
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 16
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 12
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream 10
From Famine Food to a Functional Option 9
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins 7
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties 3
Totale 5.016
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Categoria #
all - tutte 19.672
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 19.672
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021125 0 0 0 0 0 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
2024/20252.154 73 126 139 115 119 202 178 262 207 135 198 400
2025/20261.883 463 208 265 349 456 142 0 0 0 0 0 0
Totale 5.016