IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 4.386
EU - Europa 2.528
AS - Asia 2.054
SA - Sud America 425
Continente sconosciuto - Info sul continente non disponibili 314
AF - Africa 149
OC - Oceania 14
Totale 9.870
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Nazione #
US - Stati Uniti d'America 4.161
IT - Italia 1.378
SG - Singapore 732
CN - Cina 323
BR - Brasile 303
HK - Hong Kong 220
RU - Federazione Russa 191
FR - Francia 159
DE - Germania 137
GB - Regno Unito 136
IN - India 119
VN - Vietnam 118
CA - Canada 103
BD - Bangladesh 102
SE - Svezia 78
ID - Indonesia 74
NL - Olanda 73
ES - Italia 71
FI - Finlandia 61
BE - Belgio 52
TR - Turchia 50
AR - Argentina 42
KR - Corea 42
MX - Messico 37
MY - Malesia 30
PK - Pakistan 30
ZA - Sudafrica 30
IQ - Iraq 27
JP - Giappone 25
IR - Iran 23
PL - Polonia 22
TH - Thailandia 22
CO - Colombia 20
TW - Taiwan 20
AT - Austria 18
CI - Costa d'Avorio 17
AE - Emirati Arabi Uniti 16
CZ - Repubblica Ceca 16
EC - Ecuador 16
GH - Ghana 16
EG - Egitto 15
SA - Arabia Saudita 15
VE - Venezuela 15
LT - Lituania 14
TN - Tunisia 14
SC - Seychelles 13
UA - Ucraina 13
CL - Cile 12
CR - Costa Rica 12
DK - Danimarca 12
ET - Etiopia 12
GR - Grecia 12
PH - Filippine 12
AU - Australia 11
GT - Guatemala 11
IL - Israele 11
HN - Honduras 10
NI - Nicaragua 10
RS - Serbia 10
CW - ???statistics.table.value.countryCode.CW??? 9
EE - Estonia 9
SV - El Salvador 9
TT - Trinidad e Tobago 9
DZ - Algeria 8
JM - Giamaica 8
PT - Portogallo 8
RO - Romania 8
NO - Norvegia 7
AL - Albania 6
IE - Irlanda 6
KE - Kenya 6
KZ - Kazakistan 6
MA - Marocco 6
PR - Porto Rico 6
SM - San Marino 6
UZ - Uzbekistan 6
BG - Bulgaria 5
BO - Bolivia 5
HU - Ungheria 5
JO - Giordania 5
PY - Paraguay 5
CM - Camerun 4
GP - Guadalupe 4
HR - Croazia 4
LB - Libano 4
UY - Uruguay 4
AZ - Azerbaigian 3
BB - Barbados 3
CH - Svizzera 3
MD - Moldavia 3
NZ - Nuova Zelanda 3
OM - Oman 3
PE - Perù 3
SI - Slovenia 3
BJ - Benin 2
CY - Cipro 2
KW - Kuwait 2
NG - Nigeria 2
NP - Nepal 2
PS - Palestinian Territory 2
Totale 9.548
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Città #
Ashburn 483
Singapore 391
San Jose 294
Hong Kong 213
Milan 187
Bari 155
Council Bluffs 142
Chandler 125
Beijing 123
Rome 115
Dallas 108
Fairfield 98
Los Angeles 81
New York 72
Santa Clara 72
Nyköping 60
Seattle 59
Houston 48
Atlanta 46
Columbus 46
Helsinki 46
Jakarta 46
Cambridge 44
Lauterbourg 42
Wilmington 41
Woodbridge 41
Frankfurt am Main 36
Fragagnano 34
Gravina in Puglia 33
Naples 32
São Paulo 32
Hanoi 30
Ho Chi Minh City 30
Munich 30
Boardman 28
London 28
Falkenstein 27
Brussels 25
Phoenix 25
Palermo 24
North Bergen 23
Buffalo 22
Parma 20
Taranto 20
Toronto 20
Florence 19
Moscow 19
Chennai 18
Chicago 18
The Dalles 18
Ann Arbor 17
Brooklyn 17
Turin 17
Abidjan 16
Bologna 16
Hyderabad 16
Barletta 15
Catania 15
Ghent 15
Lawrence 15
Denver 14
Figino 14
Modena 14
Montreal 14
San Francisco 14
Orem 13
Warsaw 13
Amsterdam 12
Boston 12
Lahore 12
Medellín 12
Nuremberg 12
Turku 12
Cape Town 11
Kuala Lumpur 11
Putignano 11
Stockholm 11
Thetford 11
Tokyo 11
Tunis 11
Winnipeg 11
Aarhus 10
Bitonto 10
Cairo 10
Dubai 10
Rio de Janeiro 10
Roxbury 10
San José 10
Teo 10
Vienna 10
Addis Ababa 9
Ahmedabad 9
Durban 9
Genoa 9
Haiphong 9
Johannesburg 9
Managua 9
Paris 9
Perugia 9
Baghdad 8
Totale 4.383
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.282
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 247
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 208
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 207
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 202
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 191
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 190
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 180
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 177
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 176
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 173
Nutritional, physico-chemical and functional characterization of a global chickpea collection 169
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 158
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 156
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 151
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 149
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 149
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 145
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 142
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 142
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 140
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 140
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 137
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 134
Almond okara as a valuable ingredient in biscuit preparation 132
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.) 130
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 129
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 128
Impiego di farine di legumi nella produzione di basi pizza gluten-free 128
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 123
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 121
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 119
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 119
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 119
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 117
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 117
A review of the food authentication research using class-modelling approaches 117
Emulsion-filled gels application in the food design of baked goods 111
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 108
Pani piatti nel mediterraneo: tradizione e futuro 107
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 107
Advancements in texturization processes for the development of plant-based meat analogs: a review 107
Background, applications and issues of the experimental designs for mixture in the food sector 106
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 101
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 101
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 97
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 97
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 94
From Famine Food to a Functional Option 92
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 90
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 90
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 88
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 88
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 86
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 84
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 84
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 84
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 81
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 77
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 77
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 76
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 72
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 71
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 68
The Importance of Edible Films and Coatings for Sustainable Food Development 67
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 65
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.) 57
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 49
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches 48
Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream 42
Dry-aged meat quality in veal calves fed with milk whey 35
Effect of Durum Wheat Meal Protein on the Techno-functional, Textural, Volatile, and Sensory Properties of Low-Moisture Texturized Vegetable Proteins 32
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 32
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 32
Development of fresh pasta with carob-xanthan hydrogel and acorn flour: a promising gluten-free and egg-free alternative 25
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties 25
Biological evaluation and nutraceutical potential of Bambina, a resilient Apulian olive cultivar, through an advanced milling process 24
A comparison between FT-IR, NIR, and total fluorescence performance in honey adulteration detection 22
LE GHIANDE NEL PIATTO: DALLA TRADIZIONE ALL’INNOVAZIONE 21
Strategies for sourdough bread authentication by NIR spectroscopy considering experimental and commercial samples 19
AUTHENTICATION OF MEAT PRODUCTS FROM EXTENSIVE REARING SYSTEM BY NIR SPECTROSCOPY, HYPERSPECTRAL IMAGING, AND CHEMOMETRICS 17
CLASSIFICATION OF TEXTURIZED VEGETABLE PROTEIN INGREDIENTS USING HYPERSPECTRAL AND MULTISPECTRAL IMAGING AND CHEMOMETRICS: DETECTION OF ALLERGENIC SUNFLOWER PROTEINS 16
Enhancing texturization of upcycled durum wheat meal protein through pH adjustment and low-moisture extrusion optimization 11
Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks 10
Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile 8
Formulation of focaccia with acorn flour from Tunisian Quercus canariensis Willd.: A strategy for lowering the glycemic index while enhancing nutritional value 7
Proteolysis patterns and biogenic amines content in bovine mozzarella manufactured from fresh milk or stored curd 7
Rheological Optimization of Reduced-Sugar Ice Cream Enriched with Inulin and Carob Flour 6
Preharvest supplemental lighting enhances productivity and modulates postharvest quality in hydroponically grown Apulian unripe melon ‘Scopatizzo’ (Cucumis melo L.) 5
Totale 9.870
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Categoria #
all - tutte 30.621
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 30.621
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202292 0 0 0 0 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
2026/20272.584 1.346 257 348 575 58 0 0 0 0 0 0 0
Totale 9.870