IRIS
DE ANGELIS, DAVIDE
 Distribuzione geografica
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Continente #
NA - Nord America 796
EU - Europa 500
AS - Asia 221
AF - Africa 29
SA - Sud America 9
OC - Oceania 4
Totale 1.559
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Nazione #
US - Stati Uniti d'America 784
IT - Italia 189
CN - Cina 67
SG - Singapore 66
SE - Svezia 63
RU - Federazione Russa 41
BE - Belgio 32
FR - Francia 27
GB - Regno Unito 26
DE - Germania 23
FI - Finlandia 18
IN - India 18
TR - Turchia 17
GH - Ghana 15
ES - Italia 13
CA - Canada 12
CZ - Repubblica Ceca 12
NL - Olanda 12
IR - Iran 10
KR - Corea 10
JP - Giappone 8
LT - Lituania 7
NO - Norvegia 7
BR - Brasile 5
RS - Serbia 5
VN - Vietnam 5
HK - Hong Kong 4
AE - Emirati Arabi Uniti 3
AT - Austria 3
AU - Australia 3
CL - Cile 3
DZ - Algeria 3
ET - Etiopia 3
HU - Ungheria 3
ID - Indonesia 3
MY - Malesia 3
RO - Romania 3
SI - Slovenia 3
UA - Ucraina 3
BG - Bulgaria 2
BJ - Benin 2
DK - Danimarca 2
EE - Estonia 2
IE - Irlanda 2
NG - Nigeria 2
PK - Pakistan 2
PL - Polonia 2
TH - Thailandia 2
TW - Taiwan 2
ZA - Sudafrica 2
AR - Argentina 1
EG - Egitto 1
NZ - Nuova Zelanda 1
PH - Filippine 1
UG - Uganda 1
Totale 1.559
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Città #
Chandler 125
Fairfield 97
Ashburn 72
Nyköping 60
Singapore 60
Bari 59
Seattle 54
Cambridge 43
Houston 41
Woodbridge 41
Wilmington 39
New York 19
Brussels 18
Helsinki 18
Ann Arbor 17
Lawrence 15
Ghent 12
Rome 11
Beijing 10
Munich 10
Roxbury 10
Teo 10
London 9
Frankfurt am Main 8
Los Angeles 8
Milan 8
Brno 7
Des Moines 7
Modena 7
Tolvsrød 7
Accra 6
Inglewood 6
Princeton 6
Adelfia 5
Bitonto 5
Dong Ket 5
Fort Worth 5
Kolkata 5
Santa Clara 5
Springfield 5
Épinay-sur-Seine 5
Casarile 4
Dearborn 4
Nanjing 4
Olomouc 4
Paris 4
Pune 4
Shanghai 4
Templemars 4
Toronto 4
Wageningen 4
Addis Ababa 3
Antalya 3
Belgrade 3
Bengaluru 3
Brooklyn 3
Budapest 3
Catania 3
Chennai 3
Geumjeong-gu 3
Guangzhou 3
Ljubljana 3
Ottawa 3
Padova 3
Parma 3
Petaling Jaya 3
Saint Paul 3
San Antonio 3
San Diego 3
Tarragona 3
Venice 3
Winnipeg 3
Aarhus 2
Abuja 2
Akron 2
Altamura 2
Amsterdam 2
Cape Town 2
College Station 2
Como 2
Cosenza 2
Cotonou 2
Gricignano di Aversa 2
Hefei 2
Hong Kong 2
Hounslow 2
Istanbul 2
Jinan 2
Jining 2
Kilburn 2
Kyiv 2
Lahore 2
Melbourne 2
Meram 2
Mercato San Severino 2
Newark 2
Newham 2
Novi Sad 2
Prato 2
Rakurakuen 2
Totale 1.119
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Nome #
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 123
Nutritional, physico-chemical and functional characterization of a global chickpea collection 97
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 95
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 95
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 91
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 89
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 62
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 60
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 52
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.) 51
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 50
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling 49
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 47
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 46
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 40
Background, applications and issues of the experimental designs for mixture in the food sector 38
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 37
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 35
The effect of extrusion parameters on meat analogs produced from durum wheat and pea proteins 34
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 33
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 29
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 27
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta 24
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 23
Almond okara as a valuable ingredient in biscuit preparation 22
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 21
Evaluating the nutritional and sensorial impact of pulse protein fortification in gluten-free focaccia: a comparative study 20
Amino acid and fatty acid compositions of texturized vegetable proteins 20
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 20
Pani piatti nel mediterraneo: tradizione e futuro 19
Moderate saline waters are effective to enhance a landrace of unripe melon cultivated in a “water culture system” with high input efficiency 18
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 18
Technological and sensory characterization of texturized vegetable proteins obtained from dry-fractionated durum wheat cake. 18
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 17
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 16
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 14
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 14
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 14
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 13
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 12
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 12
A review of the food authentication research using class-modelling approaches 12
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 11
Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread 11
The Importance of Edible Films and Coatings for Sustainable Food Development 11
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 9
Use of a Microwave Pilot Plant for Almond Disinfestation: Study on the Thermal Uniformity of the Treatment and Effect on Volatile Composition 9
Emulsion-filled gels application in the food design of baked goods 8
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 8
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking 8
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 8
Effectiveness of dry-fractionated pea protein concentrate to prepare gluten-free focaccia flatbread with optimal sensory, textural and nutritional profile 8
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 8
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 8
Advancements in texturization processes for the development of plant-based meat analogs: a review 7
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 6
Impiego di farine di legumi nella produzione di basi pizza gluten-free 6
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 5
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 5
Techno-functional properties of dry-fractionated plant-based proteins and application in food product development: a review 4
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 4
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 3
Totale 1.774
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Categoria #
all - tutte 9.291
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 9.291
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202095 0 0 0 0 0 0 20 24 20 15 9 7
2020/2021248 2 10 52 41 18 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
2024/2025795 73 126 139 115 119 202 21 0 0 0 0 0
Totale 1.774