DE ANGELIS, DAVIDE
DE ANGELIS, DAVIDE
DIPARTIMENTO DI SCIENZE DEL SUOLO,DELLA PIANTA E DEGLI ALIMENTI - DISSPA
A review of the food authentication research using class-modelling approaches
2024-01-01 DE ANGELIS, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review
2024-01-01 DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella; Faccia, Michele; Squeo, Giacomo
Advancements in texturization processes for the development of plant-based meat analogs: a review
2024-01-01 DE ANGELIS, Davide; Jan van der Goot, Atze; Pasqualone, Antonella; Summo, Carmine
Almond okara as a valuable ingredient in biscuit preparation
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine
Amino acid and fatty acid compositions of texturized vegetable proteins
2023-01-01 De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse
2021-01-01 De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C.
Application of D-optimal mixture design for the formulation of inulin-based fat replacers
2024-01-01 Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS
2021-01-01 Squeo, Giacomo; Manuel Amigo, José; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
2023-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei
2024-01-01 Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo
2024-01-01 Squeo, Giacomo; DE ANGELIS, Davide; Totaro, Michela P.; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging
2025-01-01 Forte, Lucrezia; Natrella, Giuseppe; Seccia, Alessia; De Palo, Pasquale; Tomasevic, Igor; De Angelis, Davide; Ceci, Edmondo; Hopkins, David L.; Maggiolino, Aristide
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging
2022-01-01 Squeo, G.; De Angelis, D.; Summo, C.; Pasqualone, A.; Caponio, F.; Amigo, J. M.
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging
2024-01-01 DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging
2024-01-01 Squeo, Giacomo; DE ANGELIS, Davide; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine
Background, applications and issues of the experimental designs for mixture in the food sector
2021-01-01 Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F.
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
2020-01-01 De Angelis, Davide; Madodé, Yann E.; Briffaz, Aurélien; Hounhouigan, Djidjoho Joseph; Pasqualone, Antonella; Summo, Carmine
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods
2024-01-01 Squeo, Giacomo; Cruz, Jordi; De Angelis, Davide; Caponio, Francesco; Amigo, José M
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics?
2025-01-01 De Angelis, Davide; Totaro, Michela Pia; Caponio, Francesco; Faccia, Michele; Squeo, Giacomo
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection
2019-01-01 Summo, C.; De Angelis, D.; Ricciardi, L.; Caponio, F.; Lotti, C.; Pavan, S.; Pasqualone, A.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A review of the food authentication research using class-modelling approaches | 1-gen-2024 | DE ANGELIS, Davide; Squeo, Giacomo; Pasqualone, Antonella; Summo, Carmine | |
| Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review | 1-gen-2024 | DE ANGELIS, Davide; Summo, Carmine; Pasqualone, Antonella; Faccia, Michele; Squeo, Giacomo | |
| Advancements in texturization processes for the development of plant-based meat analogs: a review | 1-gen-2024 | DE ANGELIS, Davide; Jan van der Goot, Atze; Pasqualone, Antonella; Summo, Carmine | |
| Almond okara as a valuable ingredient in biscuit preparation | 1-gen-2023 | De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Summo, Carmine | |
| Amino acid and fatty acid compositions of texturized vegetable proteins | 1-gen-2023 | De Angelis, Davide; Pasqualone, Antonella; Squeo, Giacomo; Caponio, Francesco; Summo, Carmine | |
| Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse | 1-gen-2021 | De Angelis, D.; Pasqualone, A.; Allegretta, I.; Porfido, C.; Terzano, R.; Squeo, G.; Summo, C. | |
| Application of D-optimal mixture design for the formulation of inulin-based fat replacers | 1-gen-2024 | Miccolis, Mariana; Totaro, MICHELA PIA; DE ANGELIS, Davide; Natrella, Giuseppe; Summo, Carmine | |
| APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS | 1-gen-2021 | Squeo, Giacomo; Manuel Amigo, José; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat | 1-gen-2023 | Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei | 1-gen-2024 | Totaro, MICHELA PIA; Squeo, Giacomo; DE ANGELIS, Davide; Pasqualone, Antonella; Caponio, Francesco; Summo, Carmine | |
| Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo | 1-gen-2024 | Squeo, Giacomo; DE ANGELIS, Davide; Totaro, Michela P.; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine | |
| Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging | 1-gen-2025 | Forte, Lucrezia; Natrella, Giuseppe; Seccia, Alessia; De Palo, Pasquale; Tomasevic, Igor; De Angelis, Davide; Ceci, Edmondo; Hopkins, David L.; Maggiolino, Aristide | |
| Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging | 1-gen-2022 | Squeo, G.; De Angelis, D.; Summo, C.; Pasqualone, A.; Caponio, F.; Amigo, J. M. | |
| Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging | 1-gen-2024 | DE ANGELIS, Davide; Squeo, Giacomo; Totaro, MICHELA PIA; Faccia, Michele; Summo, Carmine | |
| Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging | 1-gen-2024 | Squeo, Giacomo; DE ANGELIS, Davide; Artuso, Florinda; Fiorani, Luca; Lai, Antonia; Faccia, Michele; Caponio, Francesco; Summo, Carmine | |
| Background, applications and issues of the experimental designs for mixture in the food sector | 1-gen-2021 | Squeo, G.; De Angelis, D.; Leardi, R.; Summo, C.; Caponio, F. | |
| 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 | 1-gen-2020 | De Angelis, Davide; Madodé, Yann E.; Briffaz, Aurélien; Hounhouigan, Djidjoho Joseph; Pasqualone, Antonella; Summo, Carmine | |
| Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods | 1-gen-2024 | Squeo, Giacomo; Cruz, Jordi; De Angelis, Davide; Caponio, Francesco; Amigo, José M | |
| Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? | 1-gen-2025 | De Angelis, Davide; Totaro, Michela Pia; Caponio, Francesco; Faccia, Michele; Squeo, Giacomo | |
| Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection | 1-gen-2019 | Summo, C.; De Angelis, D.; Ricciardi, L.; Caponio, F.; Lotti, C.; Pavan, S.; Pasqualone, A. |